The absolute best dark chocolate cake recipe you’ll get your hands on. Topped with a decadent silky ganache and packed with intense chocolate flavor, there will be no going back to regular ole cakes!
Why this recipe works
This deep dark chocolate cake is incredibly moist and quite rich. It’s by far my favorite chocolate cake recipe, with special appreciation for the silky ganache topping. My daughter requests this cake every year for her birthday and you’d be lucky to find a crumb left on the plate once everyone has had their share.
There’s something in the chemical make up of chocolate cake that makes it easy to overbake and dry out. However, this recipe changes the game with loads of moisture and a supple, soft crumb. The ganache topping locks in even more moisture. Truly, what more could you ask for?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – Use the scoop and sweep method to measure your flour. To do so, aerate your flour with a spoon then scoop it into a measuring cup until it’s overflowing (do not pack the flour into the cup, you want it to be fluffy and loose). Use the back end of a butter knife to level it off. Don’t skip or substitute the coffee in this recipe, it’s an integral part of why the cake is moisture-rich with a delicate crumb. Plus, coffee helps intensify the flavor of chocolate which is why you so often see it in chocolate cake recipes.
GANACHE – Using low-quality chocolate or heavy whipping cream can affect the stability of the ganache. It’s best to use high-quality ingredients for the best results. I would not recommend using chocolate chips, opt for baking chocolate bars such as Ghirardelli or Guittard.
How to Make Dark Chocolate Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 300. Butter the bottom and sides of an 8″ springform pan.
- Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
- Meanwhile, in another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In the bowl of a stand mixer beat the egg on medium speed until it is pale yellow, about 1 minute. Add the oil, sour cream, and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine.
- Add the dry ingredients all at once, and beat on low speed until the batter is just combined. Using a rubber spatula, scrape down the sides of the bowl and briefly stir to make sure that all the dry ingredients are absorbed. Do not over mix.
- Pour the batter into the prepared springform pan. Place pan on a cookie sheet and bake for 55-60 minutes, or until a toothpick inserted in the center of one comes out clean. The sides of the cake will begin to pull away from the pan and the center of the cake should not dent when gently touched.
- Transfer the cookie sheet with pan to a wire rack and cool for 10 minutes. Remove the cookie sheet and leave the cake in the pan, allowing it to cool completely.
Making The Ganache
- To make the ganache, heat the heavy cream to a gentle boil and pour over the chocolate. Let sit for a minute or so to let the chocolate melt. Stir gently in a circular motion until smooth. Add the butter pieces and stir until smooth.
- Pour the ganache onto the center of the cake allowing it to drip off the sides of the cake. If you have any leftover ganache, use a spoon to drizzle it over slices when placed on a dessert plate.
Frequently Asked Questions & Expert Tips
This dark chocolate cake should be stored in an air-tight container or cake carrier kept in the refrigerator for up to 4 days. It needs to be refrigerated because of the ganache, which contains heavy whipping cream.
Yes, absolutely. You can prepare, bake, and fully cool the cake a day in advance and store it (without the ganache topping) in an air-tight container or cake carrier kept at room temperature. Add the ganache topping before serving.
I have not tried freezing this cake, but I don’t see why it would be a problem. I would recommend freezing the fully cooled cake without the ganache topping. Wrap the cake a few times in plastic wrap then pop it in a large freezer-safe bag or container and freeze for up to 2 months. Allow the cake to thaw in the refrigerator overnight (keep it wrapped). Prepare the ganache the day you plan on serving.
There are a few reasons your ganache might have “broken”. Heating the heavy cream too much or overheating the ganache itself can cause the mixture to break. Chocolate is sensitive to heat, and if it gets too hot, it can seize and separate from the fats in the cream and butter. If you add cold cream or other ingredients to the melted chocolate too quickly, it can shock the chocolate and cause it to seize and separate. Lastly, while it’s important to mix the chocolate and cream together thoroughly, stirring too vigorously can incorporate too much air into the ganache, causing it to break.
Serving Suggestions
Rich dark chocolate cake pairs really well with a glass of milk, there’s just something so right about that combination. You can enjoy this cake lightly warmed in the microwave with a scoop of vanilla ice cream or as-is at room temperature, it’s up to you!
More Chocolate Cake Recipes
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Dark Chocolate Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Cake
- 1 ounce semisweet chocolate finely chopped
- ½ cup hot brewed coffee
- 1 cup granulated sugar
- ¾ cup plus 1 tablespoon unbleached all purpose flour
- ½ cup unsweetened cocoa powder sifted
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup canola oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
Ganache:
- 2 ounces bittersweet chocolate chopped
- ¼ cup heavy whipping cream
- 1 tablespoon unsalted butter room temperature
Things You’ll Need
Before You Begin
- Using low-quality chocolate or heavy whipping cream can affect the stability of the ganache. It’s best to use high-quality ingredients for the best results. I would not recommend using chocolate chips, opt for baking chocolate bars such as Ghirardelli or Guittard.
- Use the scoop and sweep method to measure your flour. To do so, aerate your flour with a spoon then scoop it into a measuring cup until it’s overflowing (do not pack the flour into the cup, you want it to be fluffy and loose). Use the back end of a butter knife to level it off.
Instructions
- Preheat the oven to 300. Butter the bottom and sides of an 8″ springform pan.
- Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
- Meanwhile, in another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
- In the bowl of a stand mixer beat the egg on medium speed until it is pale yellow, about 1 minute. Add the oil, sour cream, and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine.
- Add the dry ingredients all at once, and beat on low speed until the batter is just combined. Using a rubber spatula, scrape down the sides of the bowl and briefly stir to make sure that all the dry ingredients are absorbed. Do not over mix.
- Pour the batter into the prepared springform pan. Place pan on a cookie sheet and bake for 55-60 minutes, or until a toothpick inserted in the center of one comes out clean. The sides of the cake will begin to pull away from the pan and the center of the cake should not dent when gently touched.
- Transfer the cookie sheet with pan to a wire rack and cool for 10 minutes. Remove the cookie sheet and leave the cake in the pan, allowing it to cool completely.
- To make the ganache, heat the heavy cream to a gentle boil and pour over the chocolate. Let sit for a minute or so to let the chocolate melt. Stir gently in a circular motion until smooth. Add the butter pieces and stir until smooth.
- Pour the ganache onto the center of the cake allowing it to drip off the sides of the cake. If you have any left over ganache, use a spoon to drizzle it over slices when placed on a dessert plate.
Expert Tips & FAQs
- This dark chocolate cake should be stored in an air-tight container or cake carrier kept in the refrigerator for up to 4 days. It needs to be refrigerated because of the ganache, which contains heavy whipping cream.
- Make Ahead – You can prepare, bake, and fully cool the cake a day in advance and store it (without the ganache topping) in an air-tight container or cake carrier kept at room temperature. Add the ganache topping before serving.
- Freezing – I would recommend freezing the fully cooled cake without the ganache topping. Wrap the cake a few times in plastic wrap then pop it in a large freezer-safe bag or container and freeze for up to 2 months. Allow the cake to thaw in the refrigerator overnight (keep it wrapped). Prepare the ganache the day you plan on serving.
- If your ganache has “broken,” meaning it has separated and lost its smooth, emulsified texture, there are a few common reasons why this might have happened. Heating the heavy cream too much or overheating the ganache itself can cause the mixture to break. Chocolate is sensitive to heat, and if it gets too hot, it can seize and separate from the fats in the cream and butter. If you add cold cream or other ingredients to the melted chocolate too quickly, it can shock the chocolate and cause it to seize and separate. Lastly, while it’s important to mix the chocolate and cream together thoroughly, stirring too vigorously can incorporate too much air into the ganache, causing it to break.
- If your ganache has broken, there are a few things you can try to salvage it. Sometimes, gently reheating the ganache over a double boiler or in short bursts in the microwave can help re-emulsify it. Be sure to stir it gently as it reheats. If the ganache is too thick or has seized, you can try adding a little more warm cream to help smooth it out and bring it back together. If the ganache has become grainy or lumpy, you can try straining it through a fine-mesh sieve to remove any solids.
Nutrition
This post originally appeared here on December 14, 2011 and has since been updated with new photos and expert tips.
Amanda Davis
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doris says
the cake looks good but I would have to use something else beside coffee , since I don’t drink coffee and have tried cupcakes with coffee in them and didn’t not like them at all
Mavis says
Can a different pan be used? My springform pan bit the dust last year and I haven’t replaced it.
Amanda Davis says
I’ll be honest, I’ve only ever made this cake in a springform pan. I would imagine an 8-inchround baking pan would work as well!
Louise says
Absolutely delic!! Am making again…may I make the cake with the ganache 1 day prior to serving if I keep it in a glass pedastal with glass top (airtight) or is it better to make the ganache the day of? THANKS>
Amanda Formaro says
It should be fine a day before, but day of is even better!
Lea Andersen says
Love dark chocolate rather than just milk chocolate. The ingredients make it so moist. LOVE.
Deepa de Alwis says
Not too sweet, very tasty. I garnished with raspberries and sprigs of mint
Chris Thomas says
I made this for my mom’s birthday, and she loved the cake so much, really hit the chocolate spot. The only problem I had was that the ganache broke when I made it twice. I ended up having to look up a different ganache recipe. I’m not sure what the butter adds to the ganache, but it just threw my ratios off and broke my ganache.
Amanda Formaro says
How odd! it’s the ganache I use for so many things. I’m glad she loved it anyway!
Cynthia Tan says
Can I replace sour cream with butttermilk (mix milk & vinager) as sour cream is expensive here?
Amanda Formaro says
I haven’t tried that substitution. This article gives some ideas https://www.thespruceeats.com/sour-cream-substitutions-and-equivalents-1807479
Ulyana Ustinova says
Hi Amanda, the cake came out super delicious! I would def do it again. But I have spoiled my ganache with the butter. Not sure what I have done wrong. But next time I will def do the ganache without the butter.
Thanks for the great recipe.
terry trammell says
what does 1 oz of semi-sweet cho translate to? perhaps 1 tablespoon, 2 tablespoons, 3 ?
Lenore says
It’s absolutely beautiful! I’m not a dark chocolate fan, but I must make this for my dh. He loves any kind of chocolate. Thanks!
Amanda Formaro says
Thank you Lenore!
Heiress says
Oh my goodnesss! I’m really a big fan of dark chocolates. I just tried this now and the outcome was so awesomeeee! Although, I didn’t have a sour cream so I DIY it! Then I didnt make the ganache because I tried it on cupcakes. But I will absolutely do this again and make it almost perfect! But it’s perfect already! I so love it! Thank you so much for sharing you recipe!
Amanda Formaro says
So glad that you enjoyed it! It’s our favorite chocolate cake :)
budsy says
I don’t take both coffee and bittersweet chocolate. Can I leave those ingredients out or are there suitable substitutes? The picture of this chocolate cake is too devilishly tempting not to try it out. I’m a novice baker. What’s the conversion for ounces? I normally follow either the cup/tbsp and ml measurements. Thanks for sharing such a scrummilicious sure-success moist chocolate cake recipe.
Amanda Formaro says
Hi Budsy. Those two ingredients are key in this cake, substitutions wouldn’t be recommended. If you substitute these two, then you will be making a different cake. Sorry!
Saima Mubashir says
dear AMANDA
how i make bewerd cofee
whats the amount of cofee in 1/2cupwater
Amanda Formaro says
Hi Saima. Coffee needs to be brewed in a coffee pot, or you can buy instant coffee granules that are mixed with hot water. However, I’m guessing you don’t drink coffee much, so grabbing a cup that is already brewed from a gas station or convenience store might be your best bet :)
Veronica says
Am craving a moist and deep dark chocolate cake. Searched the internet and this is what popped up. The ganache makes it so inviting too. On my to do list for Sunday morning baking. Thank you!
Amanda Formaro says
I hope you enjoyed it Veronica!
Mary Jo says
This may not be in the realm of your baking expertise, but I wonder if you might have some clues how to make this vegan (no dairy or eggs). I know this is a lot to ask, but after the rave reviews I’m sure interested!
Amanda Formaro says
Hi Mary jo! You are absolutely correct that this is not my area of expertise, however that doesn’t mean I don’t have blogger friends that would be able to provide some help! :) Here’s some suggestions from some friends of mine:
From Amber of Bluebonnets & Brownies
http://www.bluebonnetsandbrownies.com/
“She might be able to replace the heavy cream in the ganache with coconut cream, and the sour cream with coconut milk yogurt. The egg is a toughy, but she could play around with what’s known as “flax eggs”. I’m no expert, but basically, you need 1 tablespoon of flax meal to 3 tablespoons of water. Here’s a post about it: http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/ ”
From Winnie of Healthy Green Kitchen
“Amber’s suggestions are great. You could also do a search for chocolate “wacky cake” and compare what’s different- those are vegan- no eggs and made with vinegar. Coconut cream instead of the heavy cream in the ganache would work well, I think.”
From Averie of Averie Cooks
http://www.averiecooks.com/
“I would use soy sour cream or soy yogurt and for the egg just omit it and either do a flax egg or just double the leaveners. It’s only 1 egg and and long as you don’t mind a slightly dense or fudgy cake you’re all set.”
Please let me know if you try it and what works for you :)
Amanda Formaro says
Hi again Mary Jo. Just another reply regarding your vegan question. Here’s a recipe from a friend of mine that says the vinegar and baking soda trick is what makes up for the lack of eggs. http://www.laurenslatest.com/perfect-chocolate-cake/
Rajula says
Really moist and more chocolaty.Perfect one for chocolate lovers.I replace oil with melted butter and the flavour was wonderful.
Amanda Formaro says
So glad you enjoyed it! This is my favorite chocolate cake :)
sari says
what amazing chocolate cake,,,, I LOVE IT SO MUCH,,,
THANK YOU FOR THE RECIPE,,,,
Amanda Formaro says
Thank you Sari!
Hira says
This looks absolutely delicious! I can’t wait to try it! I have one question though–Can I substitute the bittersweet chocolate with white chocolate or milk chocolate to make a different flavor of ganache? If so, do I have to change the quantities of the butter and/or the heavy cream?
Amanda Formaro says
Kevin from Closet Cooking has a white chocolate ganache recipe here http://www.closetcooking.com/2008/05/green-tea-and-white-chocolate-opera.html and as for semi sweet or milk chocolate, you should be able to switch it out exactly :)