Quintessential Chocolate Cake

There are certain things every good cook should know. A culinary artillery belt, of sorts. For example:

- How to perfectly sear a steak so that the outer layer is crusty and the interior is pink and juicy.
- Where to buy the freshest produce.
- How to hand-whisk fluffy whipped cream and glossy meringue (although you’d rather use a mixer!)
- How to work a knife.
- How to make chocolate chip cookies that still taste incredible three days after baking.
- The earth-shattering importance of salt and pepper.
- How to prepare a basic cream sauce, wine sauce, and bolognese
- The makings of a good chocolate cake.

Every good cook should have a reliable recipe for an unforgettable chocolate cake, don’t you think? You never know when you are going to need it! Friends coming over for movie night and pizza? Chocolate Cake! Asked to bring a dessert to a party or shower? Chocolate cake! Chocolate cake is the answer to many of life’s dilemmas.

We all have our ideas about what makes a good chocolate cake. Think about yours. Is it light and airy, or dense and fudgy? Is it extra-sweet, or just barely sweetened? Is it teddy bear brown or the color of dark soil? One solid slab, or layers? How many layers??? And the icing…the most important consideration of all. Drizzled with chocolate glaze, covered in thick, rich ganache, or slathered with buttery chocolate frosting?

When I close my eyes and think about the perfect chocolate cake, MY rendition is light and moist, NOT dense, not too sweet and dark in color. There are layers…lots of layers. The icing is the only conundrum! Forget the glaze, but I love both classic chocolate frosting and chocolate ganache…EQUALLY! Chocolate frosting is nostalgic. When I taste it, blissful memories of childhood birthday parties and church picnics flood my mind. Ganache on the other hand is…well? There’s nothing like ganache! It melts into warm pools of molten chocolate the moment it touches your tongue–how can you beat that? I guess my chocolate cake needs to have BOTH!

The recipe that I’ve adapted as “my” chocolate cake started as the Hershey’s “Perfectly Chocolate” Chocolate Cake recipe on the back of the Hershey’s cocoa tub. Don’t snub the Hershey’s recipe before you’ve tried it! Hershey’s pays BIG MONEY to a large team of chefs, for developing the most classic and delicious chocolate cake recipe to represent their product. It’s GOT to be good!

I made two alterations to the cake. 1. I substituted buttermilk for regular milk–to give it a twangy quality that balances out the richness of the ganache. 2. I substituted 1 cup of scolding hot coffee instead of boiling water. Other than that, it’s the same cake. The buttermilk and coffee give this cake serious depth, but leave the light, moist texture just as it was meant to be.

My cake has both ganache and frosting…I couldn’t choose. I made a 2 layer cake, then cut each layer into 2 thin disks to make a cake with 4 thin layers. More layers means more room for ganache! Then I frosted the outside with buttery chocolate frosting–also from the Hershey’s tub. I added coffee to the frosting to enhance the flavor. The result? My idea of what chocolate cake should be. Moist, tall, RICH, dark, creamy. Maybe more accurately described as a mocha cake. Mmmmm!

Warnings- This cake MUST be consumed with vanilla ice cream OR a cold glass of milk! And NE-VER, under any circumstances, give this to your children after 4 pm. They will be up ’til midnight! Trust me!


I am NOT a pastry chef. In fact, the only cake training I have, came from a cake decorating class I took at the community center when I was ten! Still, it’s fun to play with a piping bag and tips every now-and-again. It’s a good idea to practice on a piece of wax paper, if you’re a little rusty. Then don’t be too hard on yourself–taste racks up higher points than appearance!

Once you’ve frosted the cake, leave in sitting out at room temperature so the frozen layers can thaw. Generally, cake tastes best at room temperature so that the ganache and frosting are soft! If you plan to serve it the next day, cover and refrigerate until morning, then sit it out on the counter. It takes several hours for the interior temperature to rise.

Preparation:

For the cake: Preheat the oven to 350*. Grease and flour 2- 8-9” round cake pans. Sift (or whisk) all dry ingredients in a bowl.

Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and beat for two minutes. Once well combined pour in the hot coffee and mix well. Pour into the cake pans and tap each pan on the counter a few times to remove any large bubbles.

Bake for 30-35 minutes, until toothpick inserted comes out clean.

Allow the cakes to cool for 10 minutes, then use the edge of the pan as a guide to cut of the round top. This makes a great mid-cake-baking snack!

Run a knife around the edges and flip out onto a cooling rack. I like to “slam” the cakes out of pan to (hopefully) insure they come out in one piece! Once totally cooled, carefully slice through the middle to make 4 thin round disks. Stack with wax paper in between, then wrap in plastic wrap. Freeze, until ready to assemble. Frozen cakes are SO much easier to handle while frosting. It also helps to keep the frosting from getting crumby!

For the ganache: Place the chocolate chips in a glass bowl.

Heat the cream, butter and sugar in a small pan. Once the cream is just barely simmering, pour it over the chocolate and allow it to sit for 5 minutes.

Then whisk until perfectly smooth. Allow the ganache to cool another 10-15 minutes before assembling layers.

For the frosting: Heat the cream in the microwave until hot to the touch, then add the instant coffee to it and mix. Place the cream in the freezer for a few minutes to cool rapidly. Using an electric mixer, mix the melted butter, vanilla and cocoa powder until well combined. Alternate, adding the cooled coffee-cream and powdered sugar until smooth. Add a little more cream or powdered sugar until desired consistency is reached.

To assemble: Take the cakes out of the freezer. Slather 1/3 of the ganache in between each layer, until all four layers are stacked.

Press the top of the cake to level it. Using a large spreader, smooth the frosting around the sides. Then frost the top and re-smooth the edges.

Use a damp paper towel to clean up the edges of the cake stand. Place the last bit of the frosting in a piping bag to “fancy-up” the edges, if you want!

Leave the cake out, at room temperature so the insides can thaw. Cake taste better when the frosting and filling are room temperature and soft!

Print
Print
Save
Save

Yield: 12 slices

Prep Time: 45 minutes

Cook Time: 30 minutes

The Quintessential Chocolate Cake

Ingredients:

For the Cake:
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup scolding hot coffee

For the Ganache Filling:
12 oz. heavy cream (about 1 ½ cups)
12 oz. baking chocolate ( I use Ghirardelli dark chips)
2 Tb. butter
2 Tb. sugar

For the Chocolate Frosting:
1 stick butter, melted (1/2 cup)
2/3 cup cocoa powder
3+ cups powdered sugar
1/3 cup cream (or milk)
1 tsp. vanilla extract
1 tsp. instant coffee

Directions:

For the cake: Preheat the oven to 350*. Grease and flour 2- 8-9” round cake pans. Sift (or whisk) all dry ingredients in a bowl.

Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and beat for two minutes. Once well combined pour in the hot coffee and mix well. Pour into the cake pans and tap each pan on the counter a few times to remove any large bubbles.

Bake for 30-35 minutes, until toothpick inserted comes out clean.

Allow the cakes to cool for 10 minutes, then use the edge of the pan as a guide to cut of the round top. This makes a great mid-cake-baking snack!

Run a knife around the edges and flip out onto a cooling rack. I like to “slam” the cakes out of pan to (hopefully) insure they come out in one piece! Once totally cooled, carefully slice through the middle to make 4 thin round disks. Stack with wax paper in between, then wrap in plastic wrap. Freeze, until ready to assemble. Frozen cakes are SO much easier to handle while frosting. It also helps to keep the frosting from getting crumby!

For the ganache: Place the chocolate chips in a glass bowl.

Heat the cream, butter and sugar in a small pan. Once the cream is just barely simmering, pour it over the chocolate and allow it to sit for 5 minutes.

Then whisk until perfectly smooth. Allow the ganache to cool another 10-15 minutes before assembling layers.

For the frosting: Heat the cream in the microwave until hot to the touch, then add the instant coffee to it and mix. Place the cream in the freezer for a few minutes to cool rapidly. Using an electric mixer, mix the melted butter, vanilla and cocoa powder until well combined. Alternate, adding the cooled coffee-cream and powdered sugar until smooth. Add a little more cream or powdered sugar until desired consistency is reached.

To assemble: Take the cakes out of the freezer. Slather 1/3 of the ganache in between each layer, until all four layers are stacked.

Press the top of the cake to level it. Using a large spreader, smooth the frosting around the sides. Then frost the top and re-smooth the edges.

Use a damp paper towel to clean up the edges of the cake stand. Place the last bit of the frosting in a piping bag to “fancy-up” the edges, if you want!

Leave the cake out, at room temperature so the insides can thaw. Cake taste better when the frosting and filling are room temperature and soft!

Related Posts

35 Responses to “Quintessential Chocolate Cake”

  1. #
    1
    Lazaro Cooks! — May 1, 2010 @ 8:28 pm

    Wonderful informative post. Great photos. I agree with many of your rules for cooking. Cheers!

    Reply

  2. #
    2
    s. — May 1, 2010 @ 9:12 pm

    I'm drooling over here.

    My friend is coming home for two weeks (he lives in hong kong now) and he requested that I bake him something chocolate. This may have to be it!

    Reply

  3. #
    3
    Sharlene (Wheels and Lollipops) — May 1, 2010 @ 9:22 pm

    Looks great, I definitely agree with your rules of cooking. Everyone should have "THAT" chocolate cake recipe in their arsenal of recipes.

    Reply

  4. #
    4
    laura — May 2, 2010 @ 1:53 am

    That is one incredible cake, Sommer! Gorgeous – I could not pipe like that for anything – that's why my cake decorating always takes on some sort of free form art. (: My friend who runs her counseling practice out of her home has a whimsical sign for all clients to read that says: "Chocolate is the answer – it doesn't matter what the question is." This DEFINITELY qualifies as the answer!! I will try this – there is no such thing as too many chocolate recipes.

    Reply

  5. #
    5
    Cherine — May 2, 2010 @ 8:07 am

    Your cake is a masterpiece!! Fantastic!!

    Reply

  6. #
    6
    Rach — May 2, 2010 @ 2:40 pm

    Looks yummy! Will surely try it sometime. Yes, I do agree with your rules ! Qualifies me :)

    Reply

  7. #
    7
    citronetvanille — May 2, 2010 @ 3:08 pm

    I think if I had a favorite cake it would be this one, it's just gorgeous, with the layers of cream in between the cake, a perfect balance of textures…and look at those beautiful pictures of the preparation! Love it!

    Reply

  8. #
    8
    Shirley — May 2, 2010 @ 10:23 pm

    That is a thing of beauty. I think I love chocolate cake above all other desserts.

    Reply

  9. #
    9
    Devaki — May 3, 2010 @ 2:07 am

    Dear Sommer – I still trying to shut my mouth but I seem to be suffering from lockjaw in the open mouth position.

    That looks like something out of a serious patisserie!

    You post is informative and wonderful with the step by steps. I love how you couldn't decide between the frosting and the ganache :) As a MUM with 2 younglings thank you for the tip on giving any of this to them after 4.00pm!

    BTW, I do not own a piping bag..so my skills are not only rusty they are non-existence.

    Thank you for this wonderful start to a week!

    Ciao, Devaki @ weavethousandflavors

    Reply

  10. #
    10
    penny aka jeroxie — May 3, 2010 @ 3:14 am

    Thanks for the tips!

    Reply

  11. #
    11
    A SPICY PERSPECTIVE — May 3, 2010 @ 12:35 pm

    Hi Devaki!

    You are always so encouraging! I hope you enjoy the chocolate cake. You should think about getting a piping bag and tips…they get the creative juices flowing. Plus, your kids will love using them!

    Reply

  12. #
    12
    Jessie — May 3, 2010 @ 12:36 pm

    Oh my goodness this is beautiful. I'm getting very into baking cakes. I want to split them to have 4 layer but I'm nervous in ruining the cake! Suggestions??

    Jessie
    http://messiekitchen.blogspot.com/

    Reply

  13. #
    13
    A SPICY PERSPECTIVE — May 3, 2010 @ 12:45 pm

    Jessie~

    Use a serrated knife to cut through the middle, then two spatulas to pick up the thin layers to separate them. Wrap and freeze them before layering…that is the key! Frozen cakes are SO much easier to handle.

    Reply

  14. #
    14
    whisk-kid — May 3, 2010 @ 2:00 pm

    This cake looks sooooooo good.

    I see this recipe all the time, but I have never tried it. My favorite chocolate cake recipe has sour cream in it and it's one of the few things I make over and over again.

    Chocolate cake is a wonderful thing :)

    Reply

  15. #
    15
    Valen — May 3, 2010 @ 2:25 pm

    That is the most delicious looking chocolate cake ever!

    Reply

  16. #
    16
    Quinn — May 4, 2010 @ 1:44 am

    I found you through Tastespotting and I must say I have to agree with frosting cake when it is frozen. They're not as messy, clings beautifully and when it thawed down, it's beautifully moist too! Looks absolutely divine, simple yet elegant. Great job!

    Reply

  17. #
    17
    denise @ quickies on the dinner table — May 4, 2010 @ 6:07 am

    OMG Sommer! I have to agree!! I've been on the hunt for a really magnificent chocolate cake and I think this answers the call beautifully! I've bookmarked this and will certainly try it as soon as I can! Thanks for sharing such an outstanding recipe :)

    Reply

  18. #
    18
    sweetlife — May 4, 2010 @ 3:33 pm

    girl, really it's 10am and I need to devour this, omg how did you know chocolate cake is my fav, well all cake is my fav…love this recipe…I agree everyone should have a smack you lips good cake recipe, yum yum yum

    sweetlife
    did I say yum…yes yum

    Reply

  19. #
    19
    Lisa — May 5, 2010 @ 6:29 am

    this cake looks amazing and ive decided to do it this weekend for my mother as it is mothers day. i just have a question, the ingrediens for the frostin – with 1/3 cream is that supposed to be 1/3 cup cream. And is one stick butter 50 grams?
    thank you for a lovely recipie

    karin_annie@hotmail.com

    Reply

  20. #
    20
    A SPICY PERSPECTIVE — May 5, 2010 @ 3:15 pm

    Lisa~

    Sorry about that–I'm the queen of typos!I always have someone check my posts before I send them out, but sometimes they're hard to see!

    Yes- 1/3 cup of cream in the frosting and 1 stick of butter converts into approximately 114 grams.

    Hope this helps! Enjoy your cake!

    Reply

  21. #
    21
    Rick — May 5, 2010 @ 11:06 pm

    That looks like the most perfect chocolate cake I have ever seen! Thanks for the tip. Never would thought of cream cheese in flan.

    Reply

  22. #
    22
    Anonymous — May 9, 2010 @ 6:37 am

    I'm making this for mothers day too, and also found you through taste spotting! I've gotten to the freezing portion of it and will make the rest of the stuff tomorrow! I've never met any one more in love with chocolate than my mom, and of all the recipes I looked through, it looks like this one took the cake! Thank you so much! Julie

    Reply

  23. #
    23
    Heidi Leon Monges — May 10, 2010 @ 3:51 am

    I'm amazed!. Your chocolate cake looks exactly as those displayed in professional bakeries. Well done.

    Reply

  24. #
    24
    Von — May 24, 2010 @ 7:49 am

    I'm not quite sure what my favourite chocolate cake would be but this looks really really good! I'll have to try this one day!

    Reply

  25. #
    25
    Memória — May 25, 2010 @ 4:35 am

    What is my ideal chocolate cake? The one you just posted. I make the cake the exact same way – subbing buttermilk and coffee (I actually mix espresso powder with boiling water). I also like to add ganache and chocolate frosting, but my frosting uses melted chocolate along with cocoa powder. It is quite decadent.

    I love how you decorated your cake. It looks like the prototypical chocolate cake. I would love a millions slices of that cake.

    Reply

  26. #
    26
    Honey — May 25, 2010 @ 4:41 am

    this looks gorgeous. i'm seeing this at 12:41 am… NOT GOOD! lol. i'm salivating!

    Reply

  27. #
    27
    Magic of Spice — May 29, 2010 @ 12:22 am

    This is just stunning!

    Reply

  28. #
    28
    Mommy 2 Bears — July 21, 2010 @ 2:54 pm

    Thank you! I needed a chocolate cake for my Mother's and Sister-in-Law's birthday next weekend. I'm great at kids cakes but the adults need a touch of whimsy that doesn't include SpongeBob. Ganache and frosting, I'm so excited.

    Reply

  29. #
    29
    sadaf — August 9, 2010 @ 9:40 am

    hi, sommer
    its my first visit to your blog. I don't have words for this delicious cake just want to lick these picture from my comp. this is adorable. i like the idea to use hot coffee instead of water.

    Reply

  30. #
    30
    Rosy — September 13, 2010 @ 2:57 am

    I wish my cakes looked as perfect!

    Reply

  31. #
    31
    Ela — November 13, 2011 @ 1:27 pm

    I just got an answer on what to do with the chocolate cake I’m making for Thanksgiving. Thank you.

    Reply

  32. #
    32
    Sharon Doty — August 25, 2013 @ 7:13 pm

    I made this today and it tastes so wonderful! But, mine did not look as pretty! My ganache was a bit runny so I added a bit more chocolate which helped. The family loved it!

    Reply

  33. #
    33
    Clarence P — January 7, 2014 @ 12:54 am

    Love this cake! I have used it a couple of times and it was a big hit. The cake itself is not too sweet so the ganache balances it out just nicely. Love your blog!

    Reply

Trackbacks/Pingbacks

  1. Pingback: Chocolate Cake

  2. Pingback: Simple Spelt Waffles (and EXCITING News!) | A Spicy Perspective

Leave a Comment