Description
A rich and easy-to-bake dark chocolate cake that looks impressive and tastes divine. Perfect for parties or a cozy night at home.
Ingredients
- 230 g plain flour (all-purpose) (1 ¾ cups / 8oz)
- 70 g unsweetened cocoa powder (2.5oz / ¾ cup)
- 2 cups caster sugar (400g / 14oz)
- 2 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- ¾ tsp salt
- 2 large eggs, room temp
- 1 cup buttermilk (250ml)
- 1 tbsp instant coffee dissolved in 1 cup hot water (250ml water)
- ½ cup vegetable oil (125ml)
- 1 tsp vanilla extract
- 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
- ½ cup thickened cream (heavy cream) (125ml)
- 170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)
- ⅓ cup unsweetened cocoa powder (30g / 1oz)
- 1 ½ cups icing sugar (powdered sugar) (195g)
- 1 tsp vanilla
- Pinch salt
Instructions
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line two 8 inch cake tins with baking paper.
- Mix 1 cup of boiling water with the coffee and set aside.
- In a large bowl, sift flour and cocoa together, then add sugar, baking powder, baking soda and salt; whisk to combine.
- Make a well in the center and add wet ingredients: eggs, buttermilk, oil, vanilla, and coffee.
- Using a handheld beater, mix on low for 90 seconds.
- Pour the batter evenly into the prepared pans and bake for 35-38 minutes, or until a toothpick comes out clean.
- Cool the cakes in the tins for 10 minutes, then transfer to wire racks to cool completely.
- For the ganache, heat cream until steaming, then pour over chopped chocolate and let sit. Stir until smooth.
- Beat butter, cocoa, and half the sugar for 5 minutes until light and creamy; add remaining sugar, salt, and vanilla, and beat to combine.
- Combine half the ganache with the buttercream, spread half on the bottom layer of the cake, then place the top layer and frost with remaining buttercream.
- Use reserved ganache to pipe around the edge and fill the center. Chill for 15 minutes before serving.
Notes
For best results, use room temperature ingredients and do not overmix the batter. Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American