Description
This Decadent Chocolate Cake with Rich Ganache is a luscious and moist chocolate dessert perfect for any special occasion. Infused with a subtle coffee essence to enhance the chocolate flavor, this cake is layered with a silky dark chocolate ganache that melts in your mouth. The recipe promises a tender crumb and indulgent finish, making it a crowd-pleaser for gatherings and celebrations.
Ingredients
Scale
For the Cake:
- 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 vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Nescafe stick (2 grams of coffee)
- 1 cup hot water (very hot)
For the Chocolate Ganache:
- 200 grams dark chocolate, finely chopped
- 200 ml heavy cream
- 2 tablespoons unsalted butter
Instructions
- 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 to prevent sticking.
- Prepare the dry ingredients: In a large bowl, sift together the all-purpose flour, white sugar, cocoa powder, baking powder, baking soda, and salt. Sifting ensures a smooth batter and removes any lumps.
- Combine the wet ingredients: In a separate bowl, whisk together milk, vegetable oil, large eggs, and vanilla extract until the mixture is smooth and well integrated.
- Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients. Mix gently but thoroughly until the batter is evenly combined without overmixing to ensure a tender cake.
- Dissolve the coffee: Dissolve the Nescafe stick in 1 cup of very hot water. Pour this coffee mixture into the cake batter and stir until the batter is smooth. The coffee enhances the richness of the chocolate flavor.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer but does not boil. Place the finely chopped dark chocolate into a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 1-2 minutes to melt the chocolate.
- Add butter and stir: Stir the chocolate and cream mixture gently until smooth and glossy. Then stir in the unsalted butter until fully incorporated. Let the ganache cool slightly until it thickens to a spreadable consistency.
- Frost the cake: Once the cake layers have completely cooled, use the ganache to frost the top of one layer, then place the second layer on top and frost the entire cake evenly with the remaining ganache. Allow the ganache to set before slicing and serving.
Notes
- For best results, use high-quality cocoa powder and dark chocolate for deeper flavor.
- If you don’t have Nescafe, you can substitute with any instant coffee granules.
- The coffee intensifies the chocolate flavor but is subtle enough to not taste like coffee.
- Ensure cakes are completely cool before frosting to prevent ganache from melting.
- Store leftover cake in the refrigerator for up to 3 days in an airtight container.
- This cake can be made a day ahead; ganache sets nicely when chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
