This Best-Ever Chocolate Cake is a decadent masterpiece that combines rich, moist layers with a velvety whipped dark chocolate ganache. Every bite delivers a perfect balance of deep cocoa flavor and airy, luxurious texture, making it an irresistible treat for any occasion.
In just under an hour, you can create a dessert that feels both indulgent and effortless, leaving your kitchen filled with the warm, comforting aroma of chocolate.
The ganache, smooth and slightly glossy, adds a sophisticated touch that elevates this cake to a show-stopping centerpiece. Its silky richness contrasts beautifully with the tender crumb of the cake, creating a harmony of flavors and textures. Whether for a celebration or a cozy night in, this recipe promises to delight with its simplicity and elegance.
Ingredients for the Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache
- For the Cake:
- ½ cup (2 oz/57g) cocoa powder
- 1/3 cup (2 oz/57g) unsweetened chocolate, finely chopped
- 1 cup (8 fl oz/225ml) very hot coffee (can substitute with hot water if preferred)
- ½ cup (4 fl oz/115ml) neutral-flavored vegetable oil (e.g., canola or sunflower)
- ½ cup (4 oz/115g) sour cream (or plain yogurt as a substitute)
- 3 large eggs
- 2 teaspoons (0.3 oz/8.5g) vanilla extract
- 2 cups (10 oz/284g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)
- ½ teaspoon (0.1 oz/3g) salt
- 1 teaspoon (0.2 oz/6g) baking soda
- ½ cup (4 oz/115g) butter, softened
- 2 cups (12 oz/340g) brown sugar (light or dark)
- For the Whipped Dark Chocolate Ganache:
- 4 cups (24 oz/680g) semi-sweet or dark chocolate (no more than 60% cocoa), chopped very fine
- 4 cups (30 oz/900 ml) heavy cream
- ¼ cup (2 oz/57g) softened butter
Step-by-Step Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Butter two 8 or 9-inch (20 or 23 cm) round cake pans. Line the bottoms with parchment paper, butter the parchment, and flour the pans.
- In a bowl, combine cocoa powder, chopped chocolate, and hot coffee. Stir until smooth and let cool to room temperature.
- Once cooled, whisk in oil, sour cream, eggs, and vanilla until fully combined. Set aside.
- In a separate bowl, mix flour, salt, and baking soda. Set aside.
- In a stand mixer or with a handheld mixer, cream butter and sugar together for 2-3 minutes until light and fluffy.
- Add the chocolate mixture to the butter-sugar mixture and blend until well combined.
- Gradually add the dry ingredients in 2-3 increments, scraping down the bowl after each addition. Mix just until combined—do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a cake tester inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- Make the Whipped Dark Chocolate Ganache:
- While the cake bakes, place the finely chopped chocolate in a heatproof bowl.
- In a saucepan over medium heat, warm the cream until the edges just start to simmer. Pour the hot cream over the chocolate and let sit for 10 minutes without stirring.
- After 10 minutes, gently whisk the cream and chocolate together, starting with small circles in the center and gradually widening to incorporate all the chocolate. The ganache will be thin but will thicken as it cools.
- To speed up cooling, refrigerate the ganache, stirring every 10 minutes, until it reaches a thick custard-like consistency.
- Transfer the ganache to a stand mixer or use a handheld whisk. Add the softened butter and whip on high for about 1 minute, until light and fluffy. Avoid overwhipping to prevent graininess.
- Assemble the Cake:
- Split each cake layer in half horizontally to create 4 layers.
- Place a spoonful of ganache on your cake plate and place the first layer on top. Slide parchment or foil under the edges to keep the plate clean.
- Stack the layers, spreading about ½ cup of ganache between each.
- Apply a thin crumb coat of ganache over the entire cake and refrigerate until firm.
- Once chilled, frost the cake with a thick, decorative layer of ganache. Carefully remove the parchment or foil and touch up the bottom if needed.
- Store the cake at room temperature in an airtight container for up to 2 days, or freeze for up to 2 months. Extra ganache can be refrigerated for 2 weeks or frozen for 2 months.
Perfect Pairings: Sauce and Topping Ideas
While the whipped dark chocolate ganache is a showstopper, you can elevate your cake with additional toppings. Try a drizzle of salted caramel sauce for a sweet-and-salty twist, or sprinkle crushed toasted hazelnuts for a nutty crunch. Fresh berries like raspberries or strawberries add a refreshing contrast to the rich chocolate flavor.
Serve It Right: Presentation and Portioning
For a stunning presentation, dust the cake with cocoa powder or edible gold dust before serving. Use a sharp, warm knife to slice the cake cleanly, wiping the blade between cuts. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store the cake in an airtight container at room temperature for up to 2 days, or freeze it for up to 2 months. To defrost, leave it in the covered container at room temperature for a few hours. If refrigerated, let the cake sit at room temperature for 30 minutes before serving to restore its soft texture.
Time-Saving Hacks for Busy Bakers
To save time, prepare the ganache a day ahead and store it in the fridge. You can also bake the cake layers in advance and freeze them, tightly wrapped in plastic, for up to a week. Thaw the layers at room temperature before assembling and frosting.
Equipment Essentials for a Smooth Bake
Ensure you have two 8 or 9-inch round cake pans, parchment paper, and a stand mixer or handheld mixer for this recipe. A cake tester or toothpick is essential for checking doneness, and a wire rack is crucial for cooling the layers evenly. For the ganache, a heatproof bowl and a whisk are must-haves.
Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache
Ingredients
Best-Ever Chocolate Cake
- ½ cup cocoa powder
- 1/3 cup unsweetened chocolate, finely chopped
- 1 cup very hot coffee
- 1/2 cup neutral-flavored vegetable oil
- ½ cup sour cream
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups cake flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 2 cups brown sugar
Whipped Dark Chocolate Ganache
- 4 cups semi-sweet or dark chocolate (no more than 60% cocoa), chopped very fine
- 4 cups heavy cream
- ¼ cup softened butter
Instructions
- Preheat the oven to 350°F (175°C) and butter two 8 or 9 inch (20 or 23 cm) round cake pans. Once buttered, line the bottoms of the pans with parchment, butter the parchment, and then flour the pans.
- In a bowl, combine cocoa powder, chopped chocolate, and hot coffee. Stir and let cool to room temperature.
- Once cool, thoroughly whisk in oil, sour cream, eggs, and vanilla. Set aside.
- In a separate bowl, mix together flour, salt, and baking soda. Set aside.
- In the bowl of a stand mixer, or with a handheld mixer, cream butter, and sugar together for a few minutes.
- Add the chocolate mixture and blend until very well combined.
- Finally, add your dry ingredients in two or three increments, scraping down the sides and bottom of the bowl with each addition. Stop just as soon as the batter is evenly and thoroughly mixed, but take care not to overmix.
- Divide batter evenly into the cake pans and bake for 35-40 minutes, or until a cake tester inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Whipped Dark Chocolate GanacheWhile the cake is baking, make the ganache: place the chocolate in a heatproof bowl.
- In a pan over medium heat, warm the cream until the edges just start to simmer.
- Pour the hot cream over the chocolate and let the cream sit in the bowl without stirring for 10 minutes.
- After 10 minutes, place a wire whisk in the center of the bowl and with small circles start to slowly stir the cream and the chocolate together.
- Once you see the ganache start to come together in the center, start widening your circle to incorporate the rest of the cream and chocolate.
- At this point, the ganache will be very thin. It will thicken as it cools. You can speed up the cooling by placing it in the refrigerator, making sure to stir it every 10 minutes.
- Once the ganache has cooled and reached the consistency of thick custard, it is ready to whip.
- Place the ganache in the bowl of a stand mixer (or use a handheld whisk), add the softened butter and whisk on high for about one minute, until light and fluffy. Take care not to overwhip the ganache or it will taste grainy.
- Once the cakes are cool and the ganache is whipped, you are ready to frost!
- AssemblySplit each cake layer in half to create 4 layers.
- Place a spoon of ganache on your cake serving plate and place your first layer on top of that.
- Slide a few pieces of parchment or foil just under the edges to keep the plate clean.
- Stack your cake layers with about a ½ cup of ganache spread between each layer.
- Once your layers are stacked, you are ready for a crumb coat: frost the top and sides of the cake with a very thin layer of ganache and place in the refrigerator to firm up.
- Once cold and firm to the touch, you can lay your thick, decorative layer of frosting on the cake without worrying about loose crumbs ruining your design – have fun!
- When you are done frosting, carefully pull out the parchment or foil from under the cake and touch up the bottom if needed.
- Cakes can easily dry out in the refrigerator so unless it is very warm, this cake can be stored at room temperature in an airtight container for 2 days. For longer storage, freeze the cake in an airtight container for up to two months. To defrost, leave at room temperature in the covered container for a few hours. Extra ganache can be refrigerated for up to two weeks or frozen in an airtight container for up to two months.