Salted Chocolate Semi-Naked Cake

Instructions

1. 1

   Preheat your oven to 180°C. Grease a 20cm square baking pan and line it with parchment paper.

   Tip: Use a hot skillet to remove the parchment paper for easy cake removal.

2. 2

   In a medium bowl, whisk together flour, cocoa powder, sugar, baking soda, and cornstarch.

   Tip: Sift the dry ingredients to remove lumps.

3. 3

   In a large bowl, whisk together butter, eggs, vanilla extract, and milk.

   Tip: Use a whisk or electric mixer for a smooth batter.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

   Tip: Don't overmix!

5. 5

   Pour the batter into the prepared baking pan and smooth the top.

   Tip: Tap the pan to remove air bubbles.

6. 6

   Bake for 20 minutes, then remove from the oven and let cool for 5 minutes.

   Tip: The cake will continue to cook in the pan.

7. 7

   Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

8. 8

   Pour the melted chocolate over the warm cake and sprinkle with flaky sea salt.

   Tip: Let the chocolate set at room temperature for at least 30 minutes.