Description
This easy chocolate cake recipe delivers a moist, tender crumb with deep chocolate flavor enhanced by instant coffee and a rich ganache frosting. Perfect for any occasion, this cake uses simple pantry ingredients and straightforward techniques to create a decadent dessert everyone will love.
Ingredients
Scale
Cake
- 2 cups all purpose flour (260g)
- 1 1/2 cups granulated sugar (300g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2/3 cup vegetable oil (130g)
- 1 cup buttermilk (240g) (to make your own, mix 1 cup milk (240g) + 1 tbsp vinegar)
- 1/2 cup Dutch processed cocoa powder (50g)
- 2 tsp instant coffee (can be reduced to 1 tsp)
- 1/2 cup boiling water (120g)
Ganache Frosting
- 1 cup heavy cream (240g)
- 300g chopped chocolate (semi-sweet or mixture of dark and milk chocolate)
Instructions
- Prepare Ganache: Combine the heavy cream and chopped chocolate in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring after each until the chocolate is nearly melted. Allow it to sit covered at room temperature for 1.5 to 2 hours, stirring gently every 30 minutes, until thickened to a spreadable consistency.
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and line two 8 or 9-inch cake pans with parchment paper.
- Make Buttermilk (if using homemade): Mix 1 cup milk with 1 tbsp vinegar and set aside.
- Mix Dry Ingredients: Sift and combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl to ensure no lumps and even mixing.
- Mix Wet Ingredients: Add eggs, vegetable oil, and buttermilk to the dry mixture. Whisk gently until smooth and lump-free, taking care not to overmix.
- Bloom Cocoa Powder: In a separate bowl, whisk the Dutch processed cocoa powder and instant coffee into the boiling water until shiny and smooth. This enhances the chocolate flavor.
- Combine Cocoa Mixture with Batter: Gently fold the cocoa mixture into the cake batter until just combined, keeping the batter slightly runny.
- Divide Batter: Pour the batter evenly into the prepared cake pans.
- Bake: Bake for 20-25 minutes (for 9-inch pans) or 23-28 minutes (for 8-inch pans). Check doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter, and the cake should spring back when touched.
- Cool Cakes: Let cakes cool in the pans for 10-15 minutes, then transfer onto a wire rack to cool completely to prevent breaking.
- Trim and Assemble: Use a serrated knife to level the domed tops of the cakes. Place one layer on a serving plate and spread one-third of the ganache evenly over it.
- Add Second Layer and Frost: Place the second cake on top and cover the entire cake with the remaining ganache, using an offset spatula to create a rustic, brushed effect. For a cleaner finish, apply a thin crumb coat first, chill for 15 minutes, then add the final layer of ganache.
- Serve: Slice and enjoy this rich, fudgy, and elegant chocolate cake.
Notes
- To make homemade buttermilk, combine 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
- Do not overmix the batter to avoid a dense, rubbery texture.
- The instant coffee is optional but enhances chocolate depth.
- Cooling the ganache properly is essential for spreading; be patient.
- For easier slicing, chill the cake for 30 minutes before cutting.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 34 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: easy chocolate cake, chocolate ganache, homemade chocolate cake, simple chocolate cake recipe, moist chocolate cake
