Description
This rich chocolate cake is perfect for any occasion. Topped with creamy chocolate ganache, it’s a dessert that will delight everyone.
Ingredients
Scale
- 1 ¾ cups (210 g) all-purpose flour (*spooned and leveled)
- 2 cups (400 g) granulated sugar
- ¾ cup (63 g) Dutch processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120 mL) vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 cup (240 mL) boiling water
- 2 teaspoons espresso powder
- 5 tablespoons all-purpose flour
- 1 cup (240 g) whole milk
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (227 g, 2 sticks) unsalted butter (softened)
- 8 ounces semi-sweet chocolate
- 1 cup (240 ml) heavy cream
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour two 9-inch cake pans. Set aside.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a second mixing bowl, whisk together oil, vanilla, eggs, and buttermilk.
- Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.
- Stir the espresso powder into the boiling water, then carefully stir in the boiling water into the chocolate batter.
- Divide batter between the two pans. Bake for 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
- Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Whisk frequently until it becomes very thick (almost like pudding) about 4-5 minutes.
- Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
- Use a mixer to cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.
- With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream.
- Add chopped chocolate to a small mixing bowl.
- In a small bowl, heat heavy cream in the microwave for 1 minute until very warm. Pour over the chocolate and let stand for 3 minutes. Stir until smooth. Let sit for 10-15 minutes to firm up slightly.
- Make sure cakes are completely cooled. Place one layer in a serving platter or cake stand. Level the top of the cakes if need be.
- Top with all the cream filling. Spread into an even layer.
- Top with a second cake layer.
- Pour ganache over the top of the cake and use an offset spatula to spread the ganache over the top and sides of the cake. Refrigerate until set, about 20 minutes then slice and serve.
Notes
- Refrigerate frosting for 15-20 minutes if it’s too soft to spread.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg