Get ready to indulge in the ultimate chocolate experience with this homemade chocolate cake recipe! Every ingredient in this cake is chosen with care. This creates a dessert that is very moist and velvety.
It is also full of deep, rich chocolate flavor. This cake is destined to become your go-to chocolate treat. Prepare to fall in love with a chocolate cake that’s as delightful to make as it is to eat!
This chocolate cake is:
- Exceptionally moist
- Made with 2 layers, but can be adapted to 3 layers or baked as a sheet cake
- Soft with a velvety crumb
- Intensely flavorful
- Rich and indulgent, akin to my flourless chocolate cake
- Topped with a luxurious chocolate ganache
Key Ingredients for This Recipe and Their Roles
Each ingredient plays a crucial role in achieving the best results. Avoid substitutions for optimal outcomes.
1. Hot Water and Instant Coffee : The hot water enhances the flavor of the cocoa powder, allowing it to bloom and dissolve more effectively. Instant coffee, although optional, deepens the chocolate flavor without imparting a coffee taste to the final product. If you prefer, you can use hot water alone.
2. Cocoa Powder : Use natural cocoa powder for its rich chocolate flavor. Avoid Dutch-processed cocoa here, as it might not interact as well with the other ingredients in this recipe.
3. Butter and Oil : The combination of butter and oil ensures the cake remains moist and tender. Butter adds flavor and a rich texture, while oil contributes to a lighter crumb and better moisture retention. This blend prevents the cake from becoming dry, which can be a concern with cocoa powder, known for its drying effect.
4. Vanilla Extract: Vanilla adds richness and improves the cake’s flavor. It works well with chocolate and balances the sweetness.
5. Sugar : Sugar not only sweetens the cake but also affects its texture and moisture. It helps to create a tender crumb and contributes to the overall richness of the cake.
6. Eggs : Use room-temperature eggs for better incorporation and a smoother batter. They provide structure and stability to the cake. To quickly bring them to room temperature, place them in a cup of warm water for about 10 minutes.
7. Milk : and vinegar (1 tbsp): The milk adds moisture and richness. The vinegar helps the leavening agents create a lighter texture. It also slightly curdles the milk, enhancing the cake’s tenderness and texture.
8. Flour : All-purpose flour provides structure to the cake. It’s essential for creating the right balance of texture and stability. Avoid using cake flour here as it may result in a too-tender crumb for this recipe.
9. Baking Powder : Baking powder is the primary leavening agent in this recipe. It helps the cake rise by producing carbon dioxide bubbles that expand during baking.
10. Salt : Salt balances the sweetness and enhances the overall flavor of the cake. It also strengthens the flour’s gluten structure, contributing to the cake’s texture.
Why Ganache is Preferred Over Chocolate Buttercream
Ganache is a refined and versatile pastry preparation, highly valued for its light and velvety texture as well as its pure chocolate flavor. Made primarily from chocolate and cream, it stands out for its simple preparation. You can change this preparation to suit your taste. Try using different types of chocolate or adding flavors like vanilla or coffee.
You can use ganache not only for filling and frosting cakes but also as a decorative element or whipped into a mousse. Its ability to give a shiny finish and its versatility often make it a popular choice. This is especially true compared to chocolate buttercream, which is richer and harder to work with. In summary, ganache adds a touch of richness and flavor to desserts while being easy to apply and customize.
You need 3 ingredients total
1.Whipping cream
2. Dark chocolate
3. Butter
Related Recipes :
Craving something a bit lighter? If you’re a fan of tangy desserts like this lemon cheesecake, you’ll love balancing its lightness with the indulgence of a rich chocolate cake.
The Best Moist Chocolate Cake Recipe
Ingredients
For the cake:
- 130 g Hot water
- 1 Tsp Instant coffee
- 40 g cocoa powder
- 120 g softened butter
- 120 g vegetable oil
- 1 tsp vanilla extract
- 120 g sugar
- 2 eggs
- 200 g milk
- 1 tbsp cooking vinegar
- 280 g flour
- 6 g baking powder
- 1/2 tsp salt
For the ganache:
- 300 g heavy cream
- 300 g dark chocolate
- 50 g butter
Instructions
Prepare the chocolate base
- Mix the hot water, instant coffee, and cocoa powder. Set aside to cool while you prepare the rest of the recipe.
Prepare the cake batter:
- In a large bowl, cream together the softened butter, vegetable oil, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and cooking vinegar until fully combined.
Add the dry ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Finally, add the cooled chocolate mixture and stir until the batter is smooth and homogeneous
Baking:
- Pour the batter into a 20cm diameter cake pan, greased and floured.
- Bake at 160°C (320°F) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely, then remove from the pan and slice into two even layers.
Ganache preparation:
- Heat the cream: Bring the heavy cream to a boil in a small saucepan.
- Add the chocolate: Remove from heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the ganache is smooth.
- Incorporate the butter: Add the butter to the warm ganache and mix until it’s glossy and well combined.
- Assembly: Let the ganache cool at room temperature until it thickens slightly.Use a portion of the ganache to fill the inside of the cake, then cover the entire cake with the remaining ganache.
Notes
