Deep Dark Chocolate Cake

I have a new favorite chocolate cake. I’ve made it three times already and each time that’s barely a crumb left on the plate. There’s something in the chemical make up of chocolate cake that makes it easy to over bake and dry out. This cake, however, is the moistest chocolate cake I’ve ever sunk my teeth into. I am in love.

Deep Dark Chocolate Cake

This was actually a cupcake recipe that I found on Chellie’s blog, Art from My Table. I made a few minor changes, like increasing the vanilla and swapping out sour cream for the yogurt to accommodate what I had on hand. Other than that the recipe is the same, but I did convert it to bake as a cake rather than cupcakes.

I also used a favorite ganache recipe where Chellie used melted bittersweet chocolate. I’m sure either would be great!

FIND THE FULL PRINTABLE INSTRUCTIONS AT THE END OF THE POST.

Ingredients for Deep Dark Chocolate Cake

For the Cake:

• 1 oz semisweet chocolate, finely chopped
• 1/2 cup hot brewed coffee
• 1 cup sugar
• 3/4 cup plus 1 tbs unbleached all purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/4 cup canola oil
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the Ganache:

• 2 ounces bittersweet chocolate, chopped
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter, room temp

Helpful Kitchen Tools

• Measuring cups and spoons
• 8″ springform pan
• Mixing bowls
• Stand or hand mixer

This deep dark chocolate cake is incredibly moist and quite rich. It’s not for the faint-hearted as Chellie says, that’s for sure. If dark chocolate is not in your list of favorites, you’ll probably only like this cake instead of wanting to marry it like I do. Out of the six of us, only one family member turned their nose up (non a dark chocolate fan). So I consider that a winner any day of the week.

If you LOVE chocolate and want another fantastic chocolate recipe, check out this popular Chocolate Texas Sheet Cake recipe or for something a little lighter than cake, you’ll love our Chocolate Lasagna!

Deep Dark Chocolate Cake

This dark chocolate cake is covered with a rich, dark chocolate ganache. A perfect combination!

4.93 from 13 votes

Print Rate

Course: Desserts

Cuisine: American

Course: Desserts

Cuisine: American

Servings: 12 servings

1 hr 10 mins

Calories: 234

Author: Amanda Formaro

Ingredients

Cake:

• ▢ 1 oz semisweet chocolate finely chopped
• ▢ 1/2 cup hot brewed coffee
• ▢ 1 cup sugar
• ▢ 3/4 cup plus 1 tbs unbleached all purpose flour
• ▢ 1/2 cup unsweetened cocoa powder sifted
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 1 large egg
• ▢ 1/4 cup canola oil
• ▢ 1/2 cup sour cream
• ▢ 1 tsp vanilla extract

Ganache:

• ▢ 2 ounces bittersweet chocolate chopped
• ▢ 1/4 cup heavy cream
• ▢ 1 tablespoon unsalted butter room temperature

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.

Video

Expert Tips & FAQs

Saturated fat: 5.2 g Unsaturated fat: 6.3 g Carbohydrates: 29 g Sugar: 19.8 g Fiber: 1.9 g Protein: 2.9 g Cholesterol: 29 mg

Nutrition

Serving: 1slice | Calories: 234cal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 118mg | Potassium: 141mg | Fiber: 1g | Sugar: 19g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1.4mg

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This post originally appeared here on Dec 14, 2011.