Description
The Ultimate Chocolate Indulgence Cake is a rich, moist chocolate layer cake enhanced with coffee for depth of flavor, layered with optional luscious milk chocolate filling, and finished with a silky semi-sweet chocolate ganache frosting. Perfect for chocolate lovers craving a decadent dessert experience.
Ingredients
Scale
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate, chopped
- 2 tablespoons unsalted butter
For the Chocolate Filling (Optional):
- 1 cup heavy cream
- 8 oz milk chocolate, chopped
- Pinch of salt
Toppings (Optional):
- Chocolate shavings
- Truffles
- Cocoa powder
Instructions
- Make the cake: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract, mixing until the batter is smooth. Slowly pour in the hot coffee or boiling water while stirring until fully incorporated, resulting in a thin batter. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the optional chocolate filling: In a saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped milk chocolate and a pinch of salt in a bowl. Let it sit undisturbed for 1 to 2 minutes, then stir gently until the mixture is smooth and homogeneous. Place the filling in the refrigerator to chill and thicken for approximately 30 to 40 minutes until it becomes spreadable.
- Make the ganache frosting: Heat the heavy cream until it just starts to bubble, then pour immediately over the chopped semi-sweet or dark chocolate and butter placed in a bowl. Let the mixture rest for 1 to 2 minutes, then whisk until it turns into a smooth, glossy ganache. Allow the ganache to cool slightly until it reaches a spreadable consistency.
- Assemble the cake: Place one cooled cake layer on your serving plate. If using, spread the thickened chocolate filling evenly over the layer. Place the second cake layer on top. Using a spatula, frost the top and sides of the cake with the ganache. Decorate with chocolate shavings, truffles, or a dusting of cocoa powder, according to preference. Refrigerate the assembled cake for at least 30 minutes before slicing to ensure clean cuts.
Notes
- Using coffee intensifies the chocolate flavor without imparting a coffee taste. Hot water can be used as an alternative.
- The ganache thickens as it cools, so patience is key for achieving the perfect frosting texture.
- Ensure the cake layers are completely cool before assembling to prevent the ganache from melting.
- Optional filling adds richness but can be omitted for a simpler cake.
