Chocolate Cake
Rich, moist chocolate cake with deep cocoa flavor and silky ganache frosting.
Equipment
Ingredients
Dry Ingredients
all-purpose flour (dry)
250 g
Dutch-process cocoa powder (dry)
90 g
white sugar (dry)
300 g
packed brown sugar (dry)
50 g
baking powder (dry)
8 g
baking soda (dry)
5 g
salt (dry)
5 g
Wet Ingredients
large eggs (room temperature)
2 pcs
milk (room temperature)
180 g
vegetable oil (liquid)
180 g
vanilla extract (liquid)
10 g
hot coffee or hot water (hot)
100 g
Chocolate Ganache Frosting
dark or semi-sweet chocolate (finely chopped)
300 g
heavy cream or whipping cream (liquid)
200 g
Instructions
Prepare chocolate ganache
Make the ganache frosting first so it has time to cool and thicken.
Heat the cream
Heat the cream until hot and steaming, but do not let it boil.
Combine chocolate and cream
Pour hot cream over chocolate and let sit undisturbed for 2-3 minutes.
Stir ganache until smooth
Stir slowly from the center outward until completely smooth and glossy.
Cool ganache to spreadable consistency
Let ganache cool at room temperature until thick enough to spread. Refrigerate 15-30 minutes for faster setting.
Preheat oven
Preheat oven to 150°C and prepare cake pans.
Mix dry ingredients
In a large bowl, whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
Mix wet ingredients
Whisk together eggs, milk, oil, and vanilla until mostly combined.
Combine wet and dry ingredients
Gradually stir hot coffee or water into the batter until thick and smooth.
Bake the cake
Pour batter into prepared pans and bake for 40-45 minutes until toothpick comes out with moist crumbs.
Cool the cake
Let cakes cool in pans for 10-15 minutes, then transfer to wire rack.
Frost the cake
Spread cooled ganache over cooled cake layers.
Original recipe
Storage
Store in airtight container. Ganache will firm up when refrigerated.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.