Ramadan Bites & Delights: Heritage one-bowl chocolate cake that never fails

• To prepare the cake, preheat the oven to 170°C. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl and mix well.

• In another bowl, combine the laban, sunflower oil, eggs, and vanilla.

• Slowly add the wet ingredients to the dry ingredients and mix until well combined.

• Add the hot brewed coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

• Generously butter the bottom of an oven-proof rectangular or round baking dish.

• Pour the batter into the prepared pan and bake for 35-40 minutes, until a cake tester comes out clean.

• Cool it in the pan for 30 minutes.

• To make the ganache, melt the two types of chocolate together in a microwave oven.

• Heat the cream until hot but do not let it boil. Add it to the melted chocolate and mix well until smooth.

• Add the butter and mix again until smooth.

• When the cake comes to room temperature, poke the cake in several places with a chopstick before pouring the freshly made ganache over the top.

• Decorate the cake as you like, but the chef recommends roasted hazelnuts, chopped cookies of your choice, and milk chocolate flakes.

Gulf News' Ramadan Bites & Delights in association with Jenan and chef Nouel Catis celebrates the warmth of the holy month through a collection of comforting and heritage-inspired recipes. From indulgent desserts to wholesome suhour and iftar creations, each recipe fills you with joy and nostalgia.