No-oven Matilda chocolate cake (stovetop)

Ingredients

• 320 g flour (2 2/3 cups)
• 600 g sugar (3 cups)
• 135 g unsweetened cocoa (1 1/2 cups)
• 14 g baking soda (1 tbsp)
• 6 g baking powder (1 1/2 tsp)
• 9 g salt (1 1/2 tsp)
• 3 eggs
• 13 g vanilla (1 tbsp)
• 360 g buttermilk (1 1/2 cups)
• 165 g oil (3/4 cup)
• 360 g hot coffee (1 1/2 cups)
• For the ganache: 255 g chocolate
• 20 g butter
• 240 g heavy cream
• 1 tsp vanilla
• Pinch of salt

Instructions

1. Whisk the dry ingredients, add the eggs, vanilla, buttermilk and oil, then stream in the hot coffee.
2. Pour into a greased, lidded pan.
3. Cover and cook on the absolute lowest flame 45–60 minutes. Start checking at 30 — but never lift the lid before that.
4. Test with a toothpick; it should come out clean.
5. Heat the cream without boiling, pour over the chocolate, wait 2 minutes, stir, and finish with the butter, vanilla and salt. Chill 1 hour.
6. Frost the cooled cake thick, Bruce Bogtrotter style.