In our household, chocolate cake is synonymous with celebration. Whether it is for a birthday or celebrating accomplishments, this chocolate cake with chocolate ganache icing is the cake that everyone in our house requests. Not only is it incredibly delicious, but the chocolate cake comes together in one bowl. We fondly call this our take on the Matilda cake since it is 3 thick, moist chocolate layers with creamy, rich chocolate ganache in between each one. It is truly the best chocolate cake.
TIPS FOR THE BEST CHOCOLATE CAKE:
- Weight Ingredients: First, make sure to measure your ingredients accurately, especially the cocoa powder and flour, as they can easily be mis-measured. We prefer to weigh these for the most accurate measurement.
- Cocoa Powder: Using high-quality cocoa powder is recommended for a more intense chocolate taste.
- Hot Coffee: Using hot coffee in the batter helps enhance the richness of the chocolate flavor.
- Greasing the Pan: Properly greasing and flouring the cake pan will ensure easy release of the cake without sticking. Parchment paper can also be used with cooking spray for easy removal.
- Cooling the Cake: Finally, make sure to let the cake cool completely before icing it with the whipped ganache for the best results
CHOCOLATE CAKE RECIPE NOTES:
- Cupcakes: We have made this cake into cupcakes and mini cupcakes and both turn out perfectly. Just adjust the bake time and use the toothpick check as they cook fairly quickly.
- Doubling: We double this recipe or even half it if we just want a few cupcakes. It turns out great both ways.
- Cocoa powder: be sure to use unsweetened cocoa powder. Our favorites are valrhona or rodelle.
CHOCOLATE CAKE INGREDIENT NOTES:
- Cocoa Powder: Using high-quality ingredients is key to a delicious chocolate cake. Make sure to use good-quality cocoa powder for a rich and intense chocolate flavor.
- Ganache: For the whipped ganache, using high-quality chocolate and heavy cream will result in a smooth and delicious texture. Our favorite chocolate to use here is 70% Valhrona dark chocolate. Your favorite chocolate can be used instead, such as dark, semi-sweet, or milk chocolate, to customize the flavor of the ganache.
- Hot coffee: Coffee enhances the chocolate flavor in the cake. It does not add a coffee flavor but instead produces a more enhanced and deeper chocolate flavor.
CHOCOLATE CAKE FAQS:
CAN I SUBSTITUTE BUTTERMILK?
Buttermilk can be substituted with regular milk or milk mixed with vinegar or lemon juice.
CAN I REMOVE THE COFFEE IN THE CHOCOLATE CAKE?
Coffee can be substituted with hot water, but keep in mind that using coffee adds depth and richness to the chocolate flavor.
SHOULD I ADJUST BAKING TIME AND TEMPERATURE FOR DIFFERENT PAN SIZES?
If using a different pan size (instead of a 9″ round) or a non-standard oven type, you will need to adjust the baking time and temperature accordingly. Keep a close eye on the cake and test for doneness with a toothpick inserted into the center of the cake until it comes out clean.
IS IT NORMAL FOR THE BATTER TO BE THIN AFTER ADDING HOT COFFEE?
Yes, the batter will be thin after adding hot coffee, but don’t worry, this is normal and it will bake into a deliciously moist and tender cake
The Best Chocolate Cake
Ingredients
Black Magic Cake (see note on origin below)
- 2 2/3 cups flour 320 g
- 3 cups sugar 600 g
- 1 1/8 cup cocoa 135 g
- 1 tablespoon baking soda 17 g
- 1.5 teaspoon baking powder 6 g
- 1.5 teaspoon salt 5 g
- 3 eggs
- 1 tablespoon vanilla extract 15 ml
- 1.5 cup buttermilk 350 ml
- .75 cup oil canola or vegetable 175 ml
- 1.5 cup hot coffee 350 ml
Ganache:
- 8 ounces dark chocolate 70%
- 6 tablespoons butter 85 g
- 1 ¼ cup sugar 250 g
- 1 ¼ cup heavy cream 300 ml
- 2 teaspoons vanilla 10 ml
- Pinch of salt
Instructions
Cake:
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter into 3 greased and floured 9" round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
- Set aside to cool
Ganache:
- To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small pan over medium heat, heat cream and sugar until hot but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
- Set in the fridge until cooled but not hard
- Ice the cake with the cooled ganache
Notes
Lo acabo de hacer! Es maravilloso, oscuro y jugoso, sale perfecto! Gracias por la receta! Un 10/10!
We are so glad you loved it as much as we do!! Happy Baking!
can this recipe be made into cupcakes?
Yes it can! You can find that version here: https://kitchen-by-the-sea.com/chocolate-cupcakes-with-chocolate-icing/
Happy Baking!
Hello what type of cocoa powder did you use ?
We used valrhona unsweetened cocoa powder. Happy Baking!!
I baked the cake sponge just as in the recipe. The batter was so thin that i came out of the spring form pan and flood everywhere. I am home baker and have tried many recipes but this was the worst of them!
We are so sorry to hear that, Yasmin! We really appreciate the feedback. The batter is very thin (especially after the coffee is added) and should be baked in 9″ cake rounds vs a spring form. Once it’s in the oven, we promise the batter will bake up just like a regular cake. We are so sorry it didn’t turn out, but it is one of our all time favorites so we hope you give it another try. Thank you again for your feedback and happy baking! Maddie & Jules
Hello,
Is it possible to reduce the amount of sugar? Will it modify the texture of the cake if I add for example 300g instead of 600g of sugar? Thank you
Hi! it would likely change the texture if you cut the sugar that significantly. happy baking!!
I want to make this for my mom’s birthday, do you use cake flour or all purpose flour?
all purpose! happy baking!!
did you only make two sponges or three? if only two how did you get the ganache in between each layer since i only see 3 layers of sponge? #newbaker
We made 3 layers and just divided the batter evenly between 3 pans. Happy baking!!
I don’t think I made the ganache right, it’s still liquid in the fridge. I used lilys dark chocolate. Is there a way to help it form or should I just try to make it again?
it might be the lack of sugar in the Lily’s. That could have cause the ganache to not set up. If you leave it for 1 hour and it still isn’t setting, you may want to add in additional melted chocolate and butter or start over again! We are sorry it didn’t work with the Lily’s! Happy baking.
Are there any substitutes I can use for the oil? Not a fan of using oil in recipes.
Hi – We entirely understand. We usually prefer butter, but cake, we prefer the texture when it is made with oil. You can use any neutral oil like avocado oil. We hope this helps!