Moist Chocolate Cake

Cake Flavored with Cocoa Powder and Coffee with Melted Chocolate Frosting

Ingredients

Cake Layers:
3 oz bittersweet chocolate [85 g]
1 1/2 cups hot brewed coffee [360 mL]
3 cups granulated sugar [600 g]
2 1/2 cups all-purpose flour [300 g]
1 1/2 cups unsweetened natural cocoa powder [150 g]
2 tsp baking soda [10 g]
3/4 tsp baking powder [3 g]
1 1/4 tsp salt [7 g]
3 large eggs [150 g without shell]
3/4 cup vegetable oil [180 mL]
1 1/2 cups buttermilk [360 mL]
1 teaspoon vanilla [5 mL]

Ganache Frosting / Filling:
1 pound Callebaut bittersweet chocolate (or other high-quality chocolate) [454 g]
1 cup heavy cream [240 mL]
2 tablespoons sugar [25 g]
2 tablespoons light corn syrup [30 mL]
4 tbsp (1/2 stick) unsalted butter [57 g]

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Ube Crinkle Cookies.JPG
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Ube Crinkle Cookies.JPG
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Instructions



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Chocolate Cake Layers:

Preheat your oven to 300 F (150 C) and prepare two 9" round cake pans by lining the bottoms with parchment paper and buttering the parchment paper and sides of the pan. Soak 2 cake strips in water, squeeze off excess water, and place cake strips around cake pans.

Take 3 oz of bittersweet chocolate, and mix it in 1 1/2 cups of hot brewed coffee (however you would prepare for drinking). Stir until mixture is smooth.

In a big mixing bowl, sift in 3 cups granulated sugar, 2 1/2 cups AP flour, 1 1/2 cups unsweetened natural cocoa powder, 2 tsp baking soda, 3/4 tsp baking powder, and 1 1/4 tsp salt.

In a separate bowl, add in 3 eggs and beat them for about 5 minutes. While continuing to beat, add in 3/4 cup vegetable oil, 1 1/2 cups well-shaken buttermilk, 3/4 tsp vanilla extract, and the melted chocolate/coffee mixture. When the wet ingredients are well combined, add in the dry ingredients, and beat on medium speed till it's combined.

Divide batter equally between 2 prepared pans and bake at 300 F (150 C) on the middle rack for about 1 hr. and 10 minutes, or until a toothpick inserted in the middle comes out clean.

Invert the cakes onto wire racks and let them cool for 5 minutes. Once they've cooled a bit, it should be pretty easy to lift the pans off and release the cakes onto the wire rack. Peel off the parchment paper, and let the cakes cool completely to room temperature.

Chocolate Ganache Frosting:

Take 1 lb. of very high-quality bittersweet (or semisweet) chocolate and grate it.

Take a medium-sized saucepan, add 1 cup of heavy cream, 2 tbsp granulated sugar, 2 tbsp corn syrup, and bring this to a boi on low-medium heat while whisking till the sugar dissolves. Remove from heat.

Add in the 1 lb. of grated bittersweet chocolate and whisking and melting it in. Add 4 tbsp of unsalted butter that's been cut into pieces and whisk this into the mixture till it's smooth.

Place the saucepan over a big bowl of ice water, and continue stirring till it cools and becomes a nice spreadable consistency.

Assembling the Cake:

Place one of the cake layers onto a serving dish with the flatter side down.

Spread some of the chocolate ganache frosting and spread it evenly onto the surface of the cake, about a 1/3 to 1/2 an inch thick.

Place the second cake layer on top, but this time with the flatter side up, so the top of the cake is as flat as possible.

Spread the chocolate ganache frosting evenly on the top surface of the cake, and on the sides of the cake. Slice and enjoy!

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