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 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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kimberley anne says
does adding the coffee to this recipe give the cake a mocha flavor? i have never been a fan of coffee & do not own a coffee maker, so that might make this a little difficult for me to make, though i’d love to try! is the coffee a necessary, undetectable ingredient or can i just use 1/2c of boiling water? this cake looks too yummy not to try… does anyone know?
Amanda Formaro says
Coffee helps accentuate the flavor of the chocolate and make it more prominent. I’m sure that the substitution of water would be fine.
kimberley anne says
thank you very much! i thought that might be the case, but i wanted to make sure. i’ll try the coffee first & see how it is that way. i can always use the water if that doesn’t work out then. thanks again!
Kris says
Oh yum! This looks like a perfect baking project for my snow day tomorrow!
Dilly says
Can I make this cake into a blackforest cake? Probably will have to double the quantity though. Just have a filling of cherries and cream.
Amanda says
I don’t see why not!
Miranda says
This looks so delicious! I was just wondering if you’ve used this recipe for cupcakes? I’m thinking about trying it out tomorrow but unsure how long to bake them for.
Amanda says
Actually the recipe that I adapted this from WAS cupcakes :) Check out the link in the post where I found it :)
Andrea says
I made this cake today…one word amazing!! I only had a 9″ springform pan so the cake turned out somewhat thin. I could have easily done two cakes and layered them to make it thicker though. I also melted white chocolate on the stove then put in zip lock bag and cut tiny opening in edge to decorate the cake with. Overall great if u love chocolate!
Amanda says
So glad you loved it Andrea, it’s definitely a favorite here. Love the white chocolate idea too!
Jess says
OMG this is amazzzzing! SO MOIST! I’m going to make this every time I need chocolate cake. Instead of the chocolate glaze, however, I used the fudge frosting from Nigella’s Chocolate Fudge Cake, and used Ghirardelli Intense Dark Blackberry & Merlot chocolate in it! IT WAS SPECTACULAR.
Amanda says
Oh wow that Blackberry & merlot sounds amazing! I’ll have to look for that!
Priyanka Ray says
Amanda, the cake was awesome!! It looked just the way I wanted it to be couldn’t ask for more :) I have tried other recipes earlier, but this was the winner!!
Can you tell me if I have to make a size larger than this one, which ingredients need to go in doubled up? Am sure things like baking soda and baking powder etc. remain with the same measures. Thank you!!
Amanda says
That’s fabuous Priyanka! I would adjust the recipe ingredients proportionately. So if you double the recipe, double everything
Priyanka Ray says
Thank you Amanda! Cheers :-)
Fallon J Worth says
This was seriously the BEST chocolate cake I have ever tasted! My family loved it and was licking crumbs off their plate! My little cousin wants me to bake her bday cake for her coming up on the 12th. (Im the baker in the family). Just so happens she wants an all chocolate cake. I was so excited to hear that because it gives me another reason to bake this amazing cake I know everyone at the party will love! This is really a melt in your mouth kinda cake. So happy I found this recipe! Great job!
Amanda says
Oh I am so with you Fallon! I love this cake, I’ve made it more times than I can count, definitely my favorite!
Pooja Chauhan says
awesome… cake YuMMyyyyyyyyy.. I like Very muchhhhhhhhhhh …
Culinary Cory says
This sounds awesome! I’m totally bookmarking it.
chellie says
AWESOME! It’s my favorite too, I will have to try it in cake form. How’d you find the nutrition info? I don’t think I wanted to know that. :D haha!
Blessings to you.
Melinda says
Looks tempting…I’m partial to a dark chocolate cake I’ve made for years and have never been able to find one that beats it, but I’m going to give this one a try. It does look delicious!!
Laurie says
I made this last weekend for my one year anniversary with my boyfriend. We’re both divorced, so in that realm of dating (again), a year seems like an extra special marking point. Anyway, we went out for dinner, but I told him I wanted to make the dessert. I do a lot of baking/cooking, but don’t bake a lot cakes (coffee cakes, yes…this kind of cake,no). Anyway, the only change I made was to melt some white chocolate (along with some shortening and powered sugar) and drizzled it over the top (a la Jackson Pollack). That’s also a reflection of my (lack of) decorating skills. My boyfriend said it was the best cake that he ever had. Thanks for a great recipe.
Barbara @ Barbara Bakes says
What a gorgeous cake. Deep dark and delicious!
Katrina says
I have one non-chocolate (especially dark) liker here, too. But that sure looks like a cake I’d marry! Even my husband who doesn’t like cake or frosting would probably like this one! Must try it.
jennifurla says
This is quite possibly the prettiest choco cake i have seen, looks moist and super tasty….freaking yummy
Soma Sengupta says
This looks great! Thanks!
Delishhh says
Amanda – this looks soo good – just gorgeous!
Cookbook Queen says
Oh Em Gee this looks so perfect. It’s hard to find homemade cakes that aren’t dry. Definitely trying this one, thanks!!
Jess Wakasugi {Life's Simple Measures} says
This looks ah-mazing. Funny, but it reminds me of that chocolate cake from Matilda! I always thought that cake looked ridiculously chocolatey and moist. Love this!