Description
A rich, decadent and moist chocolate cake made with just 20 minutes of work, no mixer and basic pantry ingredients.
Ingredients
Cake:
- 2 cup all purpose flour (260g)
- 1 1/2 cup 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 - I recommend a semi-sweet or a mixture of dark and milk chocolate
Instructions
Ganache frosting:
- Start with the ganache so it can cool while you work on the cake. Add the cream and chocolate to a microwave safe bowl, and microwave in 15-20 second increments, stirring in between, until the mixture is warm and the chocolate has almost melted. It should continue to melt in the next 1-2 minutes. If it isn't fully melted, microwave for another 10-15 seconds. Make sure not to overheat the chocolate as it can seize up
- Cover the bowl with a plate and rest at room temperature for ~1.5 to 2 hours, stirring gently every 30 minutes, until the ganache has thickened to a spreadable consistency*
Cake:
- Pre-heat your oven to 350F (conventional) and prepare 2 8" or 9" cake pans with parchment paper and butter / oil
- If making your own buttermilk, mix 1 cup milk with 1 tbsp vinegar, stir, and set aside
- Mix the flour, sugar, baking powder, baking soda, and salt in a bowl until well combined. I recommend sifting the flour to make sure there are no lumps
- Break in the eggs, and add the vegetable oil and buttermilk. Use a whisk to gently mix until the ingredients come together and no lumps remain. Take care to mix gently
- In a smaller bowl or cup, mix boiling water with cocoa powder and instant coffee, and whisk until you get a shiny mix. This step blooms the cocoa powder and brings out its lovely chocolatey notes
- Add the bloomed cocoa powder mix to the cake batter, and gently fold until combined. Do not overmix as that can result in a tough, rubbery cake. The batter will be runny, that's totally fine!
- Divide the cake batter evenly between the prepared pans
- Bake at 350F for about ~20-25 minutes for 9" pans, or ~23-28 minutes for 8" pans, until a toothpick inserted into the center comes out with light, moist crumbs attached (no wet batter), and the cake springs back when gently poked. Avoid overbaking as that can result in a dry cake
- Let the cakes cool down for 10-15 minutes in the pans, and then carefully turn them out onto a wire rack. Trying to handle the cake while it's still warm can cause it to break, so be careful!
Assembly:
- Once the cakes and ganache have cooled, it is time to assemble. Use a serrated knife to carefully trim off the domes from the cakes and make them even. Place one cake on a serving stand or turntable, and add 1/3 of the ganache. Spread it evenly with an offset spatula
- Add the second layer of cake on top, and cover with the remaining ganache all over, using the spatula to create a "brushed" rustic finish. If you want to avoid getting crumbs in the frosting, apply a thin crumb coating first, chill for 15 minutes, then apply the rest of the ganache.
- Serve & enjoy!
Notes
- Buttermilk: You can make your own buttermilk by mixing 1 cup whole milk with 1 tbsp vinegar or lemon juice. It will look clumpy, don't worry. Alternatively, if you have sour cream on hand, you can use that instead
- Cocoa powder: I strongly recommend Dutch processed cocoa powder for the best results, but you can use 100% unsweetened natural cocoa powder with no other alterations needed
- Instant coffee: If you don't have instant coffee, you can replace the 1/2 cup boiling water with 1/2 cup hot brewed / pressed coffee instead
- Cooling ganache: I strongly recommend cooling the ganache at room temperature as it thickens more evenly and smoothly. However, if you are in a rush, place in the fridge and stir gently every 10 minutes, scraping the sides, until the ganache reaches a spreadable consistency (should take ~30 minutes total). Be careful as refrigeration can cause parts of the ganache to become too firm, resulting in a lumpy texture
- Make ahead and storage: You can make this cake ahead of time and keep it at room temperature with a cloche / glass lid on top of it for up to 2 days. If you need to store for longer, refrigerate the cake for 30 minutes until the ganache firms up, then cover it with cling wrap and refrigerate for up to 7 days. Bring to room temperature before serving, and store any cut cake in an air tight container
- Freezing: You can cover the cake in cling wrap and freeze for up to 3 months. Defrost in the fridge overnight, then bring to room temperature to serve
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Desserts
- Cuisine: American