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4.8 from 9 reviews

Chocolate cake

A rich, moist, and delicious chocolate cake layered with a creamy chocolate ganache. 

  • Total Time0 hours
  • Yield8-10 servings
  • DietVegetarian

Ingredients

CHOCOLATE GANACHE

  • 2 cups + 1 tbsp (500 ml) heavy whipping cream
  • 2 1/3 cups (410 g) dark chocolate

CHOCOLATE CAKE

  • 11/4 cups (300 ml) whole milk
  • slightly under 1/2 cup (100 g) unsalted butter
  • 1 tsp (2 g) instant coffee
  • ¼ tsp (1.5 g) salt
  • 1/2 cup (60 g) cocoa powder
  • 1 ½ tsp (9 g) baking soda
  • 1 ½ tsp (6 g) baking powder
  • 1 ½ cups (300 g) granulated sugar
  • 1 tsp vanilla extract or paste
  • 2/3 cup (140 ml) sunflower oil
  • 3 eggs, medium-sized, room temperature
  • 2 cups (240 g) all-purpose flour

Instructions

  1. To prepare this rich chocolate cake, start by preparing the chocolate ganache. In a saucepan, pour 2 cups + 1 tbsp (500 ml) of heavy whipping cream. Bring it to a simmer, and once it starts simmering, turn off the stove. Pour in 2 1/3 cups (410 g) dark chocolate callets. Let it sit for 3 minutes and then stir until fully melted.
  2. Pass it through a sieve to remove any imperfections and make it thinner. Cover with plastic wrap and let it cool at room temperature. 
  3. Preheat the oven to 355F (180C).
  4. Prepare the chocolate cake. In a pan, pour 1 ¼ cups (300 ml) whole milk and add slightly under ½ cup (100 g) unsalted butter. Warm it up over medium-low heat until fully melted and the milk is slightly simmering.
  5. In a mixing bowl, mix 1 tsp (2 g) instant coffee, ¼ tsp (1.5 g) salt, and 1/2 cup (60 g) cocoa powder. Pour the hot milk mixture and mix. Add 1 ½ tsp (9 g) baking soda, 1 ½ tsp (6 g) baking powder, and 1 ½ cups (300 g) granulated sugar. Mix well.
  6. Add 1 tsp vanilla extract , 2/3 cup (140 ml) sunflower oil and 3 room temperature eggs. Whisk well. Sift 2 cups (240 g) of all–purpose flour over the mixture and mix again.
  7. Line an 8-inch (20 cm) springform pan with parchment paper and pour the cake batter. Bake for 75 minutes (1 hour and 15 minutes).
  8. Let the cake cool for 3-4 hours in the same pan on top of a cooling rack.  
  9. After 4 hours, slice the cake in half horizontally. Set the top part aside and add slightly under half of the chocolate ganache.  Spread it using an offset spatula, then place the top cake layer on top of the ganache. Cover the whole cake with the rest of the chocolate ganache. Cover the top and sides generously.
  10. Refrigerate for 20 minutes so the cake sets, serve, and enjoy. 

Notes

We can’t link our pan we use because it’s a vintage version of Le Creuset; you can find newer versions of it online, and they work amazingly.

Keep an eye on the milk and butter. Milk, once it gets too hot, bubbles too much and rises, resulting in milk all over your stove.

When you add the baking powder and baking soda, it will bubble slightly, and the texture will thicken slightly. Don’t get scared!

Forgot to leave the eggs on the counter before preparing this recipe? Leave them in a glass with warm water for 5 minutes, and they will come to room temperature.

Check if the cake is fully baked by inserting a wooden toothpick in the center; if it comes out with wet batter, leave it for 5 more minutes. If it comes out with just a few moist crumbs, it’s baked! 

  • Prep Time: 35-40 minutes
  • Cook Time: 1 h 15 minutes
  • Category: Cake, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://archersfood.com/chocolate-cake/