Chocolate Cake
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
12 Pieces
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Calories
577 kcal
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Course
Cake
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Cuisine
International
Chocolate Cake
Description
The Chocolate Cake recipe combines quality dark chocolate with butter and caster sugar for a dense yet tender crumb. Using baking powder and baking soda ensures proper rising while a balanced mix of cake flour and milk contributes to a soft texture. Baking at 160°C allows the cake to cook evenly without drying out. The ganache topping adds a glossy, creamy chocolate layer made by melting chocolate with cream and butter, which cools to a spreadable consistency. Optional toppings like fresh strawberries and powdered sugar can brighten the rich chocolate notes and add visual appeal.
The cake can be served sliced with the ganache topping smooth on top, making it suitable as a dessert centerpiece. Its rich chocolate flavor suits celebrations or an indulgent treat. The combination of melted and powdered chocolate enhances its deep cocoa character.
For best results, use the recommended chocolate type mentioned in the notes for optimal flavor balance. The cake tester method ensures it's baked fully. The ganache should be cooled slightly to thicken properly before spreading to avoid running off the cake.
Ingredients
- 200 g (7 oz) dark chocolate
- 250 g (9 oz) butter unsalted
- 180 g (6⅓) caster sugar fine sugar
- 4 large egg
- 2 tablespoons chocolate powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 220 g (7⅗ oz) cake flour sifted
- 250 ml milk fresh full
Ganache Topping:
- 200 g dark chocolate
- 1/2 cup heavy whipping cream
- 50 g butter unsalted
Other Optional Toppings:
- strawberries
- powdered sugar
Instructions
- Melt the dark chocolate in a double boiler and set it aside to cool.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate, cocoa powder, baking powder, and baking soda.
- Fold in the cake flour in three batches, alternating with the fresh milk.
- Pour the batter into an 8-inch (20 cm) rectangular or round cake pan. Bake in a preheated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester to ensure it comes out clean. Remove the chocolate cake from the oven and let it cool.
Ganache Topping:
- Add the dark chocolate, whipping cream, and butter to a heatproof bowl set over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let it cool slightly.
- Spread the ganache evenly over the top of the cake with a spatula, reserving some for drizzling.
- Cut the chocolate cake into slices, topping each with strawberries and dusting with powdered sugar, if desired.
Notes
- Use Valrhona Equatoriale 55% dark chocolate for best flavor results.
- Test cake doneness with a cake tester to prevent under- or over-baking.
- Let ganache cool slightly before spreading to achieve a smooth, even topping.
- Optional toppings like fresh strawberries and powdered sugar add balance and aesthetic appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Pieces
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 577kcal | 29% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 127mg | 5% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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