Spiced Chocolate Cake

INGREDIENTS

• 3 eggs
• 100ml of sunflower oil
• 250ml warm water
• 2 tablespoons honey
• 200g sugar
• 230g of flour
• 50g cocoa powder
• 1 teaspoon baking powder
• 1 tablespoon of speculaas spice mix

Topping

• 100g dark chocolate
• 100g heavy cream

PREPARATIONS:

• Preheat the oven to 180°C and grease a 18 cm springform tin.
• In a large mixing bowl, whisk together the eggs, sunflower oil, warm water, and honey until well combined. Add the sugar and whisk.
• Sift in the flour, cocoa powder, baking powder, and speculaas spice mix. Gently incorporate the dry ingredients until the batter is smooth.
• Pour the batter into the cake tin and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and let it cool.
• Prepare the ganache for the topping:
• Chop the chocolate and place it in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
• Pour the hot cream over the chocolate. Let it sit for about 1-2 minutes to allow the chocolate to soften.
• Stir the mixture with a spatula or whisk until the chocolate is completely melted.