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Chocolate Cake

The ultimate chocolate cake - moist, rich and not too sweet. Covered in luscious ganache. Quick to make and gone too soon.
The ganache can be made while the cakes are baking. It will need to chill slightly before using (and this can be done while the cakes are cooling).
Before You Start
Get your eggs and buttermilk out of the fridge.
Prep Time20 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time1 hour 55 minutes
Servings: 12 big slices
Author: Hangry Miss

Equipment

  • Two cake pans, 20cm diameter, 4cm deep

Ingredients

Cake

  • butter (for greasing pans)
  • ½ tablespoon cocoa powder (for dusting pans)
  • 240 ml freshly brewed coffee
  • 210 g plain/all purpose flour
  • 350 g caster sugar
  • 75 g cocoa powder
  • 2 teaspoons baking soda
  • teaspoon baking powder
  • 6 g salt
  • 120 g vegetable oil
  • 2 eggs
  • teaspoon pure vanilla extract/paste
  • 240 g buttermilk

Ganache

  • 170 g chocolate 70% cocoa
  • 230 g double/whipping/thickened/heavy cream
  • Teaspoon pure vanilla extract/paste
  • Pinch salt
  • 5 g instant coffee granules
  • 125 g pure icing sugar

Instructions

Cake

  • Preheat Oven – to 170°C (fan-forced)
  • Coffee – prepare your coffee your preferred way and allow to cool.
    240 ml freshly brewed coffee
  • Prepare Pans – generously butter the cake pans (using your fingers is the easiest way to do this). Line the base of the pans with baking paper and line the sides with a thin layer of cocoa powder. Tip in about a tablespoon of cocoa powder and, holding over the sink. swirl around to coat the sides. Tap the pan and shake excess cocoa powder into the second tin. Repeat, tipping the excess away.
    butter
    ½ tablespoon cocoa powder
  • Dry Ingredients - sift the flour, sugar, cocoa, baking soda, baking powder and salt into a bowl big enough to take all the ingredients.
    210 g plain/all purpose flour
    350 g caster sugar
    75 g cocoa powder
    2 teaspoons baking soda
    teaspoon baking powder
    6 g salt
  • Wet Ingredients – combine the oil, eggs, vanilla and buttermilk in a bowl and whisk (by hand is fine). Add the cooled coffee liquid.
    120 g vegetable oil
    2 eggs
    240 g buttermilk
    Teaspoon pure vanilla extract/paste
  • Combine Wet & Dry – tip the wet ingredients over the dry and use a silicone spatula to combine. Use a combination of figure of 8 movements and scraping the bottom and sides of the bowl. Some lumps are fine.
  • Divide Batter – pour the batter evenly between the two cake pans. It will be very fluid. Gently knock out any bubbles by lifting then gently banging the tins back down on a work surface. Transfer the pans to the oven on the same rack.
  • Bake – for around 35 minutes, rotating the tins halfway through. A cake tester/toothpick inserted in the centre of the cake will come out slightly wet with moist crumbs, but not covered in clumps of wet batter. Return to the oven and retest after another five minutes if still undercooked in the centre. The cakes will look a bit sunken; this is fine. You won't be able to rely on sight; the cakes are dark-coloured to start with.
  • Cool- in the pans for at least 30 minutes. The cakes may sink a little further and they’ll shrink away from the sides of the pan. Run a butter knife around the outside and gently turn out onto a cooling rack to cool completely. Don’t put your hand on the top of the cake when doing this, the cake is very soft and may tear. Peel the baking paper off very carefully, especially if it went up the sides slightly.

Ganache

  • Chocolate & Cream – roughly chop the chocolate. Gently heat the cream over medium heat on the stovetop until steaming hot (but not boiling). You can heat in the microwave if you prefer. Add the chocolate, vanilla and salt. Leave to sit for a couple of minutes before stirring until fully melted. Stir occasionally until the chocolate is fully melted.
    teaspoon pure vanilla extract/paste
    170 g chocolate
    230 g double/whipping/thickened/heavy cream
    Pinch salt
  • Coffee – in a small bowl, fully dissolve the coffee in 2 teaspoons boiling water.
    5 g instant coffee granules
  • Icing Sugar- sift the icing sugar. Add it to the chocolate cream with the dissolved coffee. Mix until fully combined.
    125 g pure icing sugar
  • Chill - – chill the ganache for at least 45 minutes before using to allow it to firm up. If you’re in a hurry, you can make and chill the ganache while the cakes are baking and cooling. If you're making the ganache in advance, allow it to sit at room temperature after chilling until it's spreadable consistency before using it on the cake.
  • Assemble Cake – place one of the cakes on the plate you want to serve it on. Dollop about a quarter of the ganache in the centre and use an offset spatula to spread it out evenly. Place the second cake on top. Dollop the rest of the ganache on the top and work it outwards and down the sides. You can leave it as smooth or rustic as you like.

Notes

Leftovers
Keep out of the fridge in a cool area for up to 5 days. Cover with a cake keeper so that you don’t smudge the icing. If it’s warm where you are, you can put in the fridge, but allow portions to come to room temperature for the best texture. You may need to trim the cut edges slightly if they dry out.
Make ahead/freeze
The unfrosted cake will freeze very well. Cover tightly to avoid freezer burn or the absorption of freezer smells. Allow it to thaw in the fridge overnight and frost fresh. You can make the frosting and cake up to three days ahead of serving. Keep them separate and well covered in the fridge until ready to use. Allow the frosting to soften at room temperature before using.