Description
This rich double chocolate cake is ultra-moist and deeply flavored with cocoa, dark chocolate, and coffee, topped with a silky ganache that seeps into every slice for an indulgent dessert experience.
Ingredients
- 150 g dark chocolate, finely chopped
- 114 g unsalted butter (1/2 cup)
- 80 ml milk (1/3 cup)
- 150 g granulated sugar (3/4 cup)
- 80 ml vegetable oil (1/3 cup)
- 1 teaspoon vanilla extract
- 3 medium eggs, at room temperature
- 1/2 teaspoon salt
- 210 g all-purpose flour (1 3/4 cups)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 60 g unsweetened cocoa powder (1/2 cup)
- 1 teaspoon granulated coffee
- 120 ml hot water (1/2 cup)
- 300 g dark chocolate, chopped (for ganache)
- 300 ml heavy cream (1 1/4 cups)
- 60 g powdered sugar (1/2 cup)
- 50 g unsalted butter
- 1/2 teaspoon granulated coffee (for ganache)
- 1 tablespoon unsweetened cocoa powder
- Small pinch of salt
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 22–24 cm (9-inch) round cake pan.
- In a saucepan or double boiler, melt dark chocolate, butter, and milk together. Stir until smooth. Let cool slightly.
- In a bowl, mix sugar, oil, and vanilla. Add eggs one at a time, beating well after each.
- Stir in the cooled chocolate mixture until fully combined.
- In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Dissolve coffee in hot water and stir into the batter.
- Pour batter into prepared pan. Smooth top and bake for 30–35 minutes, until a toothpick comes out with a few moist crumbs.
- While the cake bakes, heat cream in a saucepan until just below boiling. Remove from heat and add chopped chocolate and butter. Let sit 1–2 minutes.
- Stir ganache until smooth. Add powdered sugar, cocoa powder, coffee, and salt. Mix well.
- When cake is done, let cool slightly in the pan. Pour warm ganache over the warm cake and let soak in.
- Cool completely before serving for best texture.
Notes
- Pour the ganache while both cake and ganache are warm for maximum absorption.
- Use good-quality dark chocolate (70% cocoa) for best results.
- The coffee enhances the chocolate flavor and is not overpowering.
- This cake keeps well and actually tastes better the next day.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 33g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg
