Description
This Decadent Chocolate Cake with Rich Ganache is a luscious, moist chocolate cake layered with a smooth and glossy dark chocolate ganache. Infused with subtle coffee notes to enhance the chocolate flavor, this cake is perfect for celebrations or any time you crave an indulgent dessert.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Nescafe stick (2 grams of coffee)
- 1 cup hot water (very hot)
For the Chocolate Ganache:
- 200 grams dark chocolate, finely chopped
- 200 ml heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Combine the wet ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
- Combine the wet and dry ingredients: Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing carefully until just combined without overmixing.
- Dissolve the coffee: Dissolve the 2 grams of Nescafe stick coffee in the very hot water. Add this coffee mixture to the cake batter and stir until smooth and evenly incorporated. The coffee enhances the chocolate flavor without overpowering it.
- Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the ganache: Place the chopped dark chocolate in a heatproof bowl. In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer—do not let it boil. Pour the hot cream over the chocolate and let it sit for 1 to 2 minutes.
- Stir in butter: Gently stir the cream and chocolate mixture until smooth and fully melted. Add the unsalted butter and stir until the ganache is glossy and well combined. Let it cool slightly until thickened to a spreadable consistency.
- Frost the cake: Once the cakes are completely cooled, spread a layer of ganache over one cake layer. Place the second cake on top and frost the entire cake with the remaining ganache. Allow the ganache to set at room temperature before slicing and serving.
Notes
- Ensure the coffee is very hot to fully dissolve and blend smoothly into the batter.
- Do not overmix the batter to keep the cake light and tender.
- Keep an eye on the ganache while heating cream to avoid boiling, which can cause separation.
- Ganache consistency can be adjusted by chilling briefly if too runny, or warming slightly if too firm.
- Store cake covered in the refrigerator for up to 3 days, bring to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
