Best Chocolate Cake
Yields 12
Best Chocolate Cake. Learn how to make our Best Chocolate Cake Recipe Today.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Chocolate Cake
  1. 8 ounces (60% cocoa solids) dark chocolate, chopped
  2. 1 cup unsalted butter, chopped
  3. 1 tablespoon instant coffee powder
  4. ½ cup cold water
  5. 1 cup all-purpose flour
  6. ½ teaspoon baking powder
  7. ¼ teaspoon baking soda
  8. 1 cup light brown (muscovado) sugar, loosely packed
  9. 1 cup golden brown sugar, loosely packed
  10. ¼ cup unsweetened cocoa powder
  11. 2 large eggs
  12. ¼ cup + 1 tablespoon buttermilk
Chocolate Ganache
  1. 8 ounces (60% cocoa solids) dark chocolate, chopped
  2. 1-¼ cups pourable double cream
  3. 2 tablespoons golden brown sugar, firmly packed
  4. ½ teaspoon vanilla extract
  1. Preheat oven to 325°F. Butter a 9-inch round cake pan and line with a sheet of baking paper cut to fit the bottom of pan. Set aside.
Chocolate Cake
  1. Whisk together chopped chocolate, butter, coffee powder and cold water in saucepan. Set over low heat and allow to melt. Do not stir.
  2. Whisk together flour, baking powder, baking soda, muscovado sugar, golden sugar and cocoa powder in a bowl. Mix well.
  3. Beat eggs until foamy. Beat in buttermilk until well-blended. Set aside.
  4. Gradually beat melted chocolate mixture and beaten egg mixture into the dry ingredients until just combined but smooth and free of lumps. Batter would be thin.
  5. Pour batter into prepared pan. Bake for 85 to 90 minutes or until tester inserted comes out clean and top of cake is firm. Allow to cool in pan for 10 minutes. Top of cake might sag slightly. Run a knife around the sides of cake to loosen. Invert onto a wire rack. Peel off baking paper and set cake aside to cool to room temperature.
Chocolate Ganache
  1. Combine together chopped dark chocolate, cream and sugar in a saucepan. Set over low heat and leave until bubbles begin to form around the edges. Whisk gently until chocolate has completely melted and smooth. Remove ganache from heat and set aside to cool slightly, about 5 minutes.
  1. Split cooled cake horizontally into two layers. Spread a thin layer of ganache on the cut side of the bottom portion. Cover with the top portion of the cake. Pour remaining ganache over cake, allowing any excess to run down the sides. Chill, if desired, before cutting into wedges and serving.
  2. Makes 10 to 12 servings.
  1. If desired, press chocolate curls onto the sides of cake to decorate. Sprinkle coarsely grated chocolate over top of cake. You may also decorate top with fresh cherries (with stems) or strawberries.
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