We’re a family that loves chocolate so when birthdays roll around or even a simple family or friends gathering, everybody is expecting to see my chocolate cake on the table. A deep, dark and moist chocolate cake!
This chocolate cake recipe combines cocoa and coffee to create a chocolate lover’s dream. A little bit of coffee blends amazingly well with the cocoa to create the most intense and delicious chocolate cake that you’ll ever taste. Add ganache frosting to make it perfect!
INGREDIENTS:
2 cups sugar (400 gr)
2 cups all-purpose flour (230 gr)
3/4 cup unsweetened cocoa powder (64 gr)
2 tablespoons extra strong cocoa, optional (11 gr)
2 teaspoons baking soda (12 gr)
1 teaspoon baking powder (4 gr)
1 teaspoon kosher salt (6 gr)
2 eggs
1 cup full fat milk (240 ml)
1 cup strong black coffee (240 ml)
1/2 cup vegetable oil (120 ml)
2 teaspoons vanilla extract (4 gr)
INSTRUCTIONS:
Heat oven to 180c degrees
Grease and flour one 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined
Add eggs, milk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin
Pour batter evenly into prepared pan
Bake in preheated oven for 50 to 65 minutes for round pans, 60 to 70 minutes for rectangular pan or until wooden toothpick inserted in centre comes out clean
Cool 10 minutes; remove from pans to wire racks. Cool completely
Chocolate Ganache Frosting
INGREDIENTS:
340gr dark chocolate
100gr milk chocolate
2 spoons unsalted butter
200 - 250 ml heavy cream
METHOD:
Heat the cream
Pour over the chocolate pieces and butter then allow to sit for 5 minutes to soften
Once softened, whisk till smooth and allow to cool
When its completely cooled, whip till it is light and fluffy!
You can cool it on the counter and can be whipped just before serving
Important Tips:
1. We use oil instead of butter for lighter texture
2. For a moist chocolate cake Use oil and full fat milk. If you don’t have any full fat milk on hand, simply use light milk and you will be ok!
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