Description
A rich, moist double chocolate cake made with cocoa powder and melted chocolate, perfectly sized for a 20–22 cm pan and ideal for celebrations or everyday indulgence.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 6 oz semi-sweet chocolate, melted
- 1/2 cup heavy cream
- 4 oz dark chocolate (for ganache)
Instructions
- Preheat oven to 350°F (175°C) and grease a 20–22 cm round cake pan.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; mix until smooth.
- Stir in melted chocolate, then carefully mix in hot coffee.
- Pour batter into prepared pan and bake for 35–40 minutes until a toothpick comes out clean.
- Cool cake completely.
- Heat heavy cream until just simmering, pour over dark chocolate, and stir until smooth.
- Spread ganache over cooled cake and allow to set before slicing.
Notes
- Coffee enhances chocolate flavor without tasting like coffee.
- Use high-quality chocolate for best results.
- Ganache can be poured warm for a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International