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.
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. :)
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!
Deep Dark Chocolate Cake
This dark chocolate cake is covered with a rich, dark chocolate ganache. A perfect combination!
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.
Recipe Video
Recipe Notes
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
Amanda Formaro
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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 :)