I will look no further, my search for the perfect chocolate cake is over! Ok, that is probably a little bit of a lie because I will probably see another recipe that claims to be ‘the best’ and try it out… but hopefully I will look back on this post because this truly is the BEST chocolate cake ever!! This cake could be made with a million different types of icing, but if you’re looking for a true double chocolate cake, this cake, with the ganache icing is to..die…for.
A while ago it seemed like I was making a new batch of chocolate cupcakes every weekend trying to find the perfect chocolate cake recipe, and they always left something to be desired. This one has ended my search and I am seriously not kidding, it is amazing. So enough chatting, and here is the recipe!
The recipe makes A LOT of cake. It made two 8 x 2 inch layers and 18 cupcakes! I think it was originally meant for three 9 x 2 inch pans, but use whatever you have and make the rest into cupcakes! The cupcakes were perfectly baked at the same temperature for 25mins.
The ganache is a little tricky to spread on the cake. You want to cool in until it is thick enough to spread without just flowing off the cake. Once you have it on the cake, put the cake in the fridge because trust me, it will start melting and shifting your layers.
Double Layer Chocolate Cake
Adapted from Epicurious
For the Cake:
Preheat oven to 300F. Grease bottoms and sides of cake pans and line the bottom of the pans with a circle of parchment paper (you can trace around the paper and then cut it out to make it fit). Grease the paper once you have put it in the pan (you don’t want the cake to stick!)
Chop the chocolate and combine it with the hot coffee in a bowl. Let the mixture sit while you prep everything else, stirring once in a while until the chocolate is completely melted and smooth.
In a large bowl combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl beat the eggs with an electric mixer until slightly thickened (about 5 mins). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture until combined well. Add sugar/flour mixture and beat on medium speed until just combined (you don’t want to mix it too much, or the cake will become dense).
Pour the batter into the prepared pans. Bake in the centre of the oven for 45mins to 1 hour. Watch the time, the original recipe says 1 hour to 1 hour and 10 mins but my cake was done in 40-45 mins. Once a toothpick comes out clean, its done. I would start checking around the 40 minute mark.
Cool the layers completely in the pans, and then run a knife around the edges and carefully turn them out onto parchment paper covered cooling racks. If you’re keeping the cake layers un iced overnight wrap them very well in plastic wrap once they are completely cool.
For the ganache:
Chop the chocolate
Bring cream, corn syrup and sugar to a boil in a 2 quart saucepan. Keep the heat around medium, and stir the mixture frequently to avoid burning. Once the sugar has dissolved and the mixture has come to a slight boil, remove from heat, add chocolate and whisk until melted. Cut butter into pieces and add to mixture, whisking until melted. Transfer to a bowl and let it cool slightly until you are able to spread it easily onto the cake.
Resist the urge to eat spoonfuls of ganache. It is delicious creamy, buttery, chocolatey goodness, but save some for the cake!!
To keep with the animal theme from my last post, I leave you with a picture of my Lola, and my best photoshoot subject. She is a true diva and she likes to pose for my pictures 🙂