Chocolate Cake with Chocolate Ganache
This Chocolate Cake is incredibly moist and rich and super easy to make. It's filled and topped with a rich and decadent chocolate ganache. A chocolate lover's dream!
Ingredients
Chocolate Ganache
- 10 oz. (290 g) dark chocolate chopped (or chocolate chips)
- ½ cup (125 g) heavy cream
- 3 tablespoon (42 g) butter
Chocolate Cake
- 2 cup (240 g) all purpose flour
- ¾ cup (65 g) Dutch Process Cocoa powder
- 1¼ cup (250 g) granulated sugar
- ¾ cup (150 g) brown sugar
- 2 teaspoon espresso powder (or instant espresso powder)
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 cup (240 g) Buttermilk room temperature
- 1 cup (240 g) hot coffee
Instructions
Chocolate Ganache
- In a heatproof, microwave-safe bowl, add the chocolate and set aside.10 oz. (290 g) dark chocolate
- In a medium sauce pan, add the butter and heavy cream and cook on medium heat until it starts to simmer. Don't let it boil.½ cup (125 g) heavy cream, 3 tablespoon (42 g) butter
- Pour the heavy cream onto the chocolate and let sit for a few minutes, then stir until the chocolate is completely melted and smooth.
- If the chocolate doesn't melt completely, you could microwave it for 15 second increments, making sure to stir in between until the chocolate is completely melted and smooth.
- Cover the the ganache with saran wrap, making sure the saran wrap touches the chocolate. Let sit at room temperature for at least 3 hours.
Chocolate Cake
- Pre-heat the oven to 350°. Grease TWO 8 inch cake pans and line with parchment paper.
- In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.2 cup (240 g) all purpose flour, ¾ cup (65 g) Dutch Process Cocoa powder, 1¼ cup (250 g) granulated sugar, ¾ cup (150 g) brown sugar, 2 teaspoon espresso powder, 2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.2 large eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil, 1 cup (240 g) Buttermilk
- Slowly add the hot coffee until completely mixed together and smooth.1 cup (240 g) hot coffee
- Pour the batter evenly into prepared pans and bake for about 30-35 minutes until toothpick inserted comes out clean. Every oven is different, so start checking at 28 minutes.
- Let cool before frosting.
Assembly
- Level the cakes using a knife (if necessary).
- Place one cake layer on a cake stand or serving plate and add half the Chocolate ganache and smooth using an offset spatula. Place the second layer on top, then add the remaining ganache and smooth or decorate how you like.
- Add fruit, sprinkles, or any other desired toppings.
- Store leftovers covered at room temperature.
Nutrition
Calories: 394kcalCarbohydrates: 49gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 37mgSodium: 359mgPotassium: 259mgFiber: 4gSugar: 31gVitamin A: 236IUVitamin C: 0.04mgCalcium: 70mgIron: 4mg
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