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
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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
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 Rate ItIngredients
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.
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This post originally appeared here on Dec 14, 2011.
Amanda Formaro
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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
http://www.healthygreenkitchen.com/
“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 :)