Description
Chocolate lovers will swoon over this dreamy moist chocolate cake, a rich culinary masterpiece that melts in your mouth. Its velvety layers and deep cocoa flavor promise pure indulgence for chocolate enthusiasts seeking delectable dessert perfection.
Ingredients
Scale
Cake Dry Ingredients:
- 1 1/2 cups all-purpose flour (180 g)
- 1/2 cup cocoa powder (60 g)
- 3/4 cup granulated white sugar (150 g)
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
Cake Wet Ingredients:
- 3/4 cup milk (185 ml)
- 1 teaspoon vinegar
- 2 medium eggs
- 1/3 cup vegetable oil (80 ml)
- 1 teaspoon vanilla extract
- 1/2 cup warm coffee
Chocolate Ganache Ingredients:
- 1 cup liquid whip cream or heavy cream
- 200 g dark chocolate (chopped)
- 1 tablespoon butter
Instructions
- Craft a tangy buttermilk substitute by whisking milk and vinegar together, allowing the mixture to rest and develop its characteristic tang for several minutes.
- Incorporate eggs, vegetable oil, vanilla extract, and a delicate pinch of salt into the buttermilk mixture, blending until a silky, uniform consistency emerges.
- In a separate vessel, thoroughly blend granulated sugar, flour, cocoa powder, baking soda, and baking powder, ensuring no dry ingredient clusters remain.
- Gradually introduce the liquid ingredients into the dry mixture, stirring methodically to create a smooth, lump-free batter with a satiny texture.
- Infuse the batter with warm coffee, which will create a slightly liquid consistency – a crucial element for achieving an ultra-moist chocolate cake.
- Meticulously prepare a 9-inch baking pan by coating it with butter or non-stick spray, then gently pour the chocolate batter, distributing it evenly across the surface.
- Heat the oven to 175°C (350°F), positioning the cake in the center and baking for approximately 25-30 minutes until a inserted toothpick emerges pristine and clean.
- During baking, craft a luxurious chocolate ganache by gently heating cream until it reaches a soft simmer, then cascading it over finely chopped dark chocolate and butter, stirring until achieving a glossy, seamless mixture.
- Allow the freshly baked cake to rest in its pan for ten minutes before transferring to a cooling rack, ensuring complete temperature reduction before lavishly draping the silky ganache across its surface.
Notes
- Create instant buttermilk by mixing milk with vinegar, which helps tenderize the cake and adds subtle tanginess.
- Use warm coffee to enhance the chocolate’s rich depth, making the cake more complex and intensely chocolatey without tasting like coffee.
- Keep the cake incredibly moist by not overmixing the batter and removing it from the oven precisely when a toothpick comes out clean.
- Replace wheat flour with a gluten-free blend to make the cake suitable for those with gluten sensitivities, ensuring the same delectable texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg