Salted Chocolate Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8in) round cake pans.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt.

   Tip: Sifting ensures a lighter cake.

3. 3

   In a large mixing bowl, use an electric mixer to cream butter and sugar until light and fluffy.

   Tip: Be patient, as this step is crucial for the cake's structure.

4. 4

   Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Don't overmix, as this can lead to a dense cake.

5. 5

   In a separate bowl, whisk together vanilla extract and espresso powder.

   Tip: The espresso powder enhances the chocolate flavor.

6. 6

   Add the dry ingredients to the wet ingredients, alternating with the melted chocolate, beginning and ending with the dry ingredients.

   Tip: Fold gently to avoid deflating the batter.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: A level cake ensures even baking.

8. 8

   Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Check frequently to avoid overcooking.

9. 9

   Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Letting the cake cool completely is crucial for the best texture.

10. 10

    Once the cake is completely cool, sprinkle with flaky sea salt and serve.

    Tip: The flaky sea salt adds a delightful textural element.