Chocolate Cake
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Chocolate Cake
This chocolate cake is deeply flavored and stays moist for days. The layers bake up tender and the ganache firms to a shiny, sliceable finish. The batter comes together in one bowl, which keeps cleanup simple.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup neutral oil
- 2 teaspoons vanilla extract
- For the ganache: 1 cup heavy cream, 8 oz semisweet chocolate chips
Directions
- Heat the oven to 350F. Grease and flour two 9-inch round cake pans.
- Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Add the eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Divide the batter between the pans. Bake 30 to 35 minutes until a toothpick comes out clean. Cool in the pans 10 minutes, then turn out and cool completely.
- Make the ganache: heat the cream until it just simmers, pour over the chocolate chips, let sit 2 minutes, then stir until smooth. Let cool until thick but pourable.
- Set one cake layer on a plate, spread ganache over the top, add the second layer, then pour the remaining ganache over the top and let it drip down the sides.
Tips and variations
- Coffee deepens chocolate flavor without tasting like coffee. Do not skip it.
- Buttermilk keeps the crumb tender. Substitute with milk plus 1 tablespoon vinegar, left to sit 5 minutes.
- Cool the layers completely before adding ganache or it will slide off.
- For a thicker ganache, use a 2-to-1 chocolate-to-cream ratio.
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Common questions
- Why add coffee to chocolate cake
- Coffee amplifies the cocoa without adding its own flavor. The result is a deeper, richer chocolate taste.
- Can I make this ahead
- Yes. Bake the layers a day ahead and store wrapped at room temperature. Ganache can be made ahead and gently rewarmed.
- How do I store leftover cake
- Cover and keep at room temperature up to 3 days, or refrigerate up to a week. Bring slices to room temperature before serving.
- Can I freeze the layers
- Yes. Wrap cooled layers tightly in plastic wrap and freeze up to 3 months. Thaw at room temperature before frosting.
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