Description
Chocolate Cake
Ingredients:
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 oil
2 large eggs
1 teaspoon vanilla extract
1 Nescafe stick (2 grams of coffee)
1 cup hot water (very hot)
Chocolate Ganache Ingredients:
200 grams dark chocolate, finely chopped
200 ml heavy cream
2 tablespoons unsalted butter
Instructions:
For the cake:
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.
Prepare the dry ingredients:
In a large bowl, sift together 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, and 1/2 teaspoon salt. Set aside.
Combine the wet ingredients:
In a separate bowl, whisk together 1 cup milk, 1/2 cup oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
Combine the wet and dry ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until combined.
Dissolve the coffee:
Dissolve the Nescafe stick (2g of coffee) in 1 cup of very hot water. Add this coffee mixture to the cake batter and mix until smooth.
Bake:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely
For the chocolate ganache:
Cream Heat:
In a small saucepan, heat 200ml heavy cream over medium heat until it begins to simmer. Do not boil.
Melt the chocolate:
Place 200g finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add butter:
Stir in 2 tbsp unsalted butter until the ganache is glossy.
Cool and Use:
Allow the ganache to cool slightly until it thickens to a spreadable consistency
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with a perfect chocolate ganache
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Step-by-Step Guide
Follow these detailed steps for a foolproof cake. First, ensure all ingredients are at room temperature for even mixing. When preparing the pans, use a baking spray with flour for best non-stick results. When combining wet and dry ingredients, mix only until the flour is incorporated; overmixing develops gluten and leads to a tough cake. The key step is adding the hot coffee mixture—it will thin the batter significantly, which is correct and ensures ultimate moistness. For the ganache, ensure your chocolate is finely chopped for even melting. Let the ganache cool and thicken for about 30-45 minutes at room temperature before frosting for perfect spreadability.
Serving Suggestions
This rich chocolate cake is versatile. For an elegant finish, top with fresh raspberries, a dusting of powdered sugar, or edible gold leaf. Serve slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance the deep chocolate flavor. For a party, create a dessert bar with toppings like chocolate shavings, caramel sauce, chopped nuts, or sea salt flakes for guests to customize their slice.
How-to Summary
To make this moist chocolate cake: 1) Mix dry ingredients. 2) Whisk wet ingredients separately. 3) Combine wet and dry. 4) Mix in dissolved hot coffee. 5) Bake at 350°F for 25-30 minutes. For the ganache: 1) Heat cream until simmering. 2) Pour over chopped chocolate, let sit, then stir smooth. 3) Stir in butter for gloss. 4) Cool until spreadable before frosting the cooled cake layers.
Frequently Asked Questions
Can I omit the coffee? Yes, but the coffee enhances the chocolate flavor without making the cake taste like coffee. You can substitute with an equal amount of hot water if needed.
What can I use instead of a Nescafe stick? Use 2 grams (about 1 teaspoon) of instant coffee granules dissolved in 1 cup of hot water.
Can I make this cake in a different pan? Absolutely. A 9×13-inch rectangular pan works well; bake for 30-35 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
How should I store the finished cake? Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The ganache will firm up when chilled.
My ganache split or became grainy. How can I fix it? This usually happens if the cream was too hot. To rescue it, add a tablespoon of room-temperature cream and whisk vigorously. If that fails, gently re-melt the mixture over a double boiler while whisking.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a dense, rubbery cake. Mix only until no dry flour remains.
- Using cold ingredients: Cold eggs and milk can cause the batter to curdle and not emulsify properly with the oil.
- Overbaking: Check the cake a few minutes before the timer ends. A toothpick should have moist crumbs, not be completely dry.
- Frosting a warm cake: The ganache will melt and slide off. Ensure cakes are completely cool to the touch.
- Boiling the cream for ganache: Boiled cream can scorch and cause the ganache to separate. Heat just until it simmers.
Conclusion
This chocolate cake recipe, with its secret ingredient of hot coffee, guarantees an incredibly moist and flavorful dessert. The rich, glossy ganache provides a professional finish that is surprisingly simple to make. By following the detailed steps and avoiding common pitfalls, you can confidently create a show-stopping cake perfect for any occasion. The balance of deep chocolate flavor and tender crumb makes this a recipe you’ll return to time and again. Enjoy the process and the delicious results!