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!
Ingredients
Cake
- 1 ounce semisweet chocolate finely chopped
- 1/2 cup hot brewed coffee
- 1 cup granulated sugar
- 3/4 cup plus 1 tablespoon unbleached all purpose flour
- 1/2 cup unsweetened cocoa powder sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup canola oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Ganache:
- 2 ounces bittersweet chocolate chopped
- 1/4 cup heavy whipping cream
- 1 tablespoon unsalted butter room temperature
Things You’ll Need
- 8 inch springform pan
- Mixing bowls
- Stand mixer
- Wire cooling racks
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.
