Description
This Decadent Chocolate Cake with Rich Ganache is a luscious, moist dessert perfect for chocolate lovers. Featuring a tender crumb infused with a hint of coffee to enhance the chocolate flavor, it’s topped with a smooth, glossy dark chocolate ganache for a truly indulgent experience. Ideal for celebrations or any special occasion, this recipe makes two 9-inch layers that can be frosted and served with ease.
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. Set this mixture aside.
- Combine the wet ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gradually pour the wet ingredient mixture into the dry ingredients bowl, stirring continuously until all ingredients are incorporated and the batter is uniform.
- Dissolve the coffee: Dissolve the Nescafe stick coffee in the very hot water, then add this coffee solution to the cake batter and stir until the mixture is smooth and consistent.
- Bake the cakes: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center, which should come out clean. Allow cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the ganache: Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer without boiling. Place the chopped dark chocolate in a heatproof bowl, pour the hot cream over it, and let it sit for 1 to 2 minutes to soften the chocolate. Stir gently until the ganache becomes smooth and glossy.
- Add butter to ganache: Stir in the unsalted butter until fully melted and incorporated, giving the ganache a shiny finish. Let it cool slightly until it thickens enough to spread.
- Frost the cake: Once the cake layers are completely cool, use the prepared ganache to frost the top and sides of the cakes. Allow the ganache to set before slicing and serving for clean, delicious pieces.
Notes
- Ensure the hot water for dissolving coffee is very hot to properly dissolve and enhance the flavor in the batter.
- Do not overbake the cake; starting to check at 25 minutes will help avoid dry cake layers.
- The ganache can be stored in the refrigerator and gently reheated to a spreadable consistency if needed.
- For an extra rich flavor, use high-quality dark chocolate with at least 60% cocoa content for the ganache.
- You can substitute the Nescafe coffee with instant espresso powder if preferred.
- This cake is best served at room temperature after the ganache sets completely.
