Description
A rich, dark chocolate cake with soft layers and a glossy ganache finish, perfect for special occasions or a simple treat.
Ingredients
Scale
- 230 g plain flour (all-purpose flour) (1 ยพ cups / 8oz)
- 70 g unsweetened cocoa powder (2.5oz / ยพ cup)
- 2 cups caster sugar (superfine sugar) (400g / 14oz)
- 2 teaspoons baking soda (bicarbonate of soda)
- 1 teaspoon baking powder
- ยพ teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk (250ml)
- 1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)
- ยฝ cup vegetable oil (125ml)
- 1 teaspoon vanilla extract
- 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
- ยฝ cup thickened cream (heavy cream) (125ml)
- 170 g unsalted butter (6oz / 1 ยฝ sticks / ยพ cup)
- โ cup unsweetened cocoa powder (30g / 1oz)
- 1 ยฝ cups icing sugar (powdered sugar) (195g)
- 1 teaspoon vanilla
- Pinch salt
Instructions
- Preheat the oven to 180C / 350F / 160C fan forced. Grease then line two 8-inch cake tins with baking paper.
- Boil the kettle and mix 1 cup of boiling water with the coffee. Set aside.
- In a large bowl, sift the flour and cocoa together, then add the sugar, baking soda, baking powder, and salt and whisk to combine well.
- Make a well in the center and add all of the wet ingredients โ eggs, buttermilk, oil, vanilla, coffee.
- Use a handheld beater and mix on low for 90 seconds.
- Pour evenly into the 2 prepared baking pans. Place in the oven and cook for around 35-38 minutes or until a toothpick inserted in the center comes out with just a crumb or two.
- Use a small dish with a flat base to very gently press down on the top of each cake just to level them out a little. Do not press down too hard.
- Cool the cakes in the tins for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- For the ganache, place the finely chopped chocolate in a small heatproof dish.
- Heat the cream in a small saucepan over low heat until it is steaming, then pour it over the chocolate. Leave for 30 seconds to soften, then stir to a smooth glossy ganache.
- Beat the butter, cocoa, and half the sugar on medium for about 5 minutes or until very light and creamy.
- Add the remaining sugar, salt, vanilla and beat until well combined.
- Add half of the ganache to the buttercream mixture and beat until combined and smooth.
- Spread half the buttercream over the bottom layer of the cake. Place the second layer on top and spread the remaining buttercream over the top.
- Transfer the reserved ganache to a squeeze bottle or piping bag and pipe around the edge so it drips down. Fill in the center with remaining ganache.
- Place in the fridge to set for about 15 minutes before serving.
Notes
Use room temperature eggs and butter for a smooth mix. Let the cakes cool completely before frosting.
- Prep Time: 25 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg