Death by Chocolate Cake
Rich, moist bakery-style chocolate cake with glossy chocolate ganache.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla bean paste
- 1 cup freshly brewed hot coffee
- 12 oz semi-sweet chocolate finely chopped
- 1 1/2 cups heavy cream
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment paper, then grease and lightly flour the parchment and sides.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined and no streaks of cocoa remain.
- In a separate bowl or large measuring jug, whisk the buttermilk, vegetable oil, eggs, and vanilla bean paste until smooth and slightly thick.
- Pour the wet ingredients into the dry ingredients and whisk just until combined, scraping the bowl as needed. The batter will be thick.
- Slowly pour the hot coffee into the batter, whisking gently until the mixture is smooth, glossy, and pourable.
- Divide the batter evenly between the prepared pans and smooth the tops. Tap each pan firmly on the counter several times to release any air bubbles.
- Bake for 30 to 35 minutes, or until the centers spring back when lightly pressed and a tester inserted in the center comes out with a few moist crumbs.
- Transfer the pans to a wire rack and let the cakes cool in the pans for 10 to 15 minutes, then turn them out onto the rack, peel off the parchment, and cool completely.
- While the cakes cool, place the finely chopped semi-sweet chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.
- Pour the hot cream over the chocolate, let sit for 2 to 3 minutes, then stir slowly from the center outward until the ganache is smooth and shiny.
- Let the ganache sit at room temperature, stirring occasionally, until it thickens to a spreadable consistency.
- Place one cooled cake layer on a serving plate or stand. Spread about one third of the ganache evenly over the top.
- Top with the second cake layer. Use the remaining ganache to frost the top and sides of the cake until fully covered.
- Let the frosted cake sit at room temperature for 1 to 2 hours, or until the ganache is set enough to slice cleanly.
Notes
- Use freshly brewed hot coffee to bloom the cocoa and deepen the chocolate flavor; the cake will not taste like coffee.
- Make sure the cake layers are completely cool before frosting so the ganache does not melt or slide.
- For cleaner slices, chill the frosted cake for 30 to 45 minutes, then let slices sit at room temperature for about 10 minutes before serving.
- You can bake the cake layers 1 day ahead, wrap them tightly in plastic, and store at room temperature before assembling.
- Make sure the cake layers are completely cool before frosting so the ganache does not melt or slide.
- For cleaner slices, chill the frosted cake for 30 to 45 minutes, then let slices sit at room temperature for about 10 minutes before serving.
- You can bake the cake layers 1 day ahead, wrap them tightly in plastic, and store at room temperature before assembling.