Moist Chocolate Cake with Ganache Topping
A moist chocolate cake covered with chocolate ganache. The cake has a wonderful deep chocolate flavor. Chocolate and brewed coffee, yes combine the two together in this cake and you will have my attention! Adding the brewed warm coffee enhances the flavor of the unsweetened cocoa powder, making the cake more chocolaty. Great for hosting a tea party or just get together with friends. If you are a chocolate lover, you will love this cake!
- Rich and luxurious with an honest chocolate taste! You won’t even notice the presence of coffee!
- Make sure eggs are at room temperature to properly act as an emulsifier! Eggs beat to a higher volume at room temperature
- Use best chocolate quality you can find for making the chocolate ganache!
Moist Chocolate Cake with Ganache Topping
Description
A moist chocolate cake covered with chocolate ganache. The cake has a wonderful deep chocolate flavor
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup warm brewed coffee
- Âľ cup evaporated milk/ milk
- 2 eggs at room temperature
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2/3 cup unsweetened cocoa powder
- ÂĽ teaspoon salt
- ½ teaspoon vanilla extract
- I/2 teaspoon butter to coat the cake tin
- Some more flour to dust the cake tin
- Some walnut halves for garnish, optional
For the chocolate ganache:
- 200 g. /7 oz. semi-sweet chocolate coarsely chopped
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon butter
Instructions
- Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.
For the cake:
- Coat a32 cm/ 12.5inches round cake tin with the butter and dust with some flour.
- Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the sugar and combine all.
- To another bowl, add the oil, eggs, vanilla extract, brewed coffee and evaporated milk. Beat with an electric mixer for 1 minute.
- Pour the wet ingredients over the dry ingredients. Now mix gently with a wooden spoon just to homogenize the mixture.
- Pour the batter into the cake tin evenly.
- Bake for 40-45 minutes, or until you insert a skewer in the center of the cake and it comes out clean.
- Remove from the oven and set aside to cool down.
Meanwhile, prepare the chocolate ganache:
- Transfer the chocolate to a heat-proof bowl.
- In a small heavy saucepan, heat the cream and bring just to a boil.
- Directly pour over the chopped chocolate.
- Stir in the sugar and butter. Set aside.
- Allow the ganache to slightly cool down.
- Invert the cake onto a large dish. Drizzle the chocolate ganache on top. Can be decorated with some walnut halves. Enjoy!
Notes
You might also enjoy our Flourless Chocolate Almond Cake
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