Very Chocolatey Moist Cake with Chocolate Ganache
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A deeply chocolatey, moist cake made with cocoa powder, hot coffee, buttermilk, and optional chocolate chips. It is finished with a smooth, glossy chocolate ganache.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chocolate Cake
- 8 g
- 7 g
- 6 g
- 100 g
- 255 g
- 250 g
- 4 g
- 13 g
- 110 g
- 85 g
Chocolate Ganache
- 170 g
- 180 g
Weights are estimates. Together, the ingredients weigh about 1.89 kg before cooking, which is about 190 g per serving.
Steps
Chocolate Cake
Preheat the oven to 175°C (350 °F) (350°F (180 °C)).
In a large bowl, whisk together the sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and neutral oil.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Prepare the hot coffee by dissolving the instant coffee in 250 ml hot water.
Slowly pour the hot coffee into the batter and mix until smooth. The batter will be thin.
Fold in the semi-sweet chocolate chips, if using.
Bake for about 20–25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Chocolate Ganache
For the ganache, heat the heavy cream until it is just beginning to simmer. Do not let it boil.
Pour the hot cream over the chocolate chips.
Let the mixture sit for 2–3 minutes, then stir until the ganache is smooth and glossy.
Notes
The source does not specify the cake pan size, whether the pan should be greased or lined, or when/how to apply the ganache. The hot coffee is made from 2 tsp instant coffee dissolved in 250 ml hot water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 562
- Protein
- 8 g
- Carbs
- 80 g
- Fat
- 26 g
- Fiber
- 5 g
Where the calories come from
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