Chocolate Cake
This is the chocolate cake we bake when we want the most chocolate for the least effort. The batter comes together with two whisks, and hot coffee makes the crumb dark, moist and intensely chocolatey without tasting of coffee. The ganache is soft and glossy, and it doesn't need to be spread perfectly.
- Prep
- 30 min
- Cook
- 35 min
- Rest
- 2 h
- Total
- 3 h 5 min
- Servings
- 12
- Level
- Medium
- Per serving
- 520 kcal
Ingredients
For the cake
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What to use instead
No coffee? Use boiling water instead. The flavour is a touch less deep, but the cake is just as moist.
For the ganache
Makes: 1 two-layer cake, 20 cm, 12 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
175 °C · top and bottom heat, no fan
With a fan: 155 °C
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Step 1: Prepare the tins
Heat the oven to 175°C (350°F). Butter two 20 cm (8 in) round cake tins and line the bases with circles of baking paper.
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Step 2: Whisk the dry ingredients
In a large bowl, whisk together the flour, sugar, sifted cocoa, baking soda, baking powder and salt until no lumps of cocoa remain.
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Step 3: Add the liquids
Whisk the eggs with the milk, oil and vanilla, pour into the dry mix and stir to a smooth, thick batter. Gradually whisk in the hot coffee; the batter will turn thin, almost like cream, and that is exactly right.
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Step 4: Bake the layers
Divide the batter between the tins and bake for 30–35 minutes, until the tops spring back when pressed and a skewer comes out with a few moist crumbs. Leave in the tins for 10 minutes, then turn out onto a rack and cool completely, about an hour.
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Step 5: Make the ganache
Heat the cream until bubbles appear around the edge and pour it over the chopped chocolate. Wait 3 minutes, then stir from the centre outwards until smooth and glossy, and stir in the butter. Leave at room temperature for 1–1½ hours, stirring now and then, until it thickens to the texture of peanut butter.
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Step 6: Assemble the cake
If the layers are domed, level them with a long knife. Place one on a plate, spread with a third of the ganache and top with the second layer, flat side up. Cover the top and sides with the rest, making swirls with the back of a spoon.
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Step 7: Let it set
Leave the cake for 30 minutes at room temperature so the ganache firms up. Slice with a knife dipped in hot water and wiped dry.
Tips & variations
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Swap
No coffee? Use boiling water instead. The flavour is a touch less deep, but the cake is just as moist.
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Tip
If the ganache sets too firm to spread, warm it for 10 seconds in the microwave and stir.
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Variation
For a party version, split each layer in half and build a four-layer cake, spreading each with a thin layer of ganache and a few spoonfuls of raspberry jam.
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Storage
Keep under a cake dome at room temperature for 2 days or in the fridge for up to 5; let it sit out for 30 minutes before serving.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 520 kcal | 6,240 kcal |
| Protein | 7 g | 84 g |
| Fat | 30 g | 360 g |
| Carbohydrates | 50 g | 600 g |
Approximate values calculated from standard ingredient data.
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