Instructions
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Prepare Your Pans and Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easier removal. Set aside.
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Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps and the ingredients are well combined.
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Combine Wet Ingredients (Except Hot Water/Coffee):
In a separate medium bowl, whisk together the buttermilk, vegetable oil, large eggs, and vanilla extract until smooth.
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Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. Do not overmix.
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Add Hot Water/Coffee:
Carefully pour the hot water or hot brewed coffee into the batter. Mix on low speed until the batter is smooth and pourable. The batter will be quite thin, which is normal and helps create a moist cake.
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Divide and Bake:
Divide the batter evenly between the two prepared cake pans. You can use a kitchen scale for precision if you want perfectly even layers. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out with a few moist crumbs attached (not wet batter). Do not overbake.
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Cool the Cakes:
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Then, carefully invert them onto a wire rack to cool completely. Ensure the cakes are completely cool before frosting, or the frosting will melt.
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Prepare the Chocolate Ganache Frosting:
While the cakes are cooling, prepare the frosting. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not bring to a rolling boil). Remove from heat.
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Pour Cream Over Chocolate:
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, gently whisk from the center outwards until the chocolate is completely melted and the mixture is smooth and glossy. If using, whisk in the butter and vanilla extract until fully incorporated. Add a pinch of salt to enhance the chocolate flavor.
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Chill the Ganache:
Allow the ganache to cool at room temperature for about 30-60 minutes, stirring occasionally, until it thickens to a spreadable consistency. It should be thick enough to hold its shape but still soft enough to spread easily. If it becomes too thick, warm it gently over a double boiler for a few seconds. If it’s too thin, chill it in the refrigerator for 15-20 minute intervals, stirring frequently, until it reaches the desired consistency.
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Assemble the Cake:
Once the cakes are completely cool and the ganache is at a spreadable consistency, place one cake layer on your serving plate or cake stand. Spread about half of the frosting evenly over the top of the first layer. Place the second cake layer on top, aligning it carefully.
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Frost the Cake:
Use the remaining ganache to frost the top and sides of the entire cake, smoothing it with an offset spatula or knife. For a rustic look, you can leave the frosting a bit textured. For a smoother finish, dip your spatula in hot water, wipe it dry, and then smooth the frosting.
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Make Chocolate Curls (Optional Decoration):
Take your chilled chocolate bar. Hold it firmly and use a vegetable peeler or a sharp knife to shave thin curls from the edge or flat side of the chocolate bar. The cooler the chocolate, the easier it is to form curls. If the chocolate is too warm, it will just flake. Gently sprinkle the chocolate curls over the top of the frosted cake.
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Chill (Optional) and Serve:
Allow the cake to set for at least 30 minutes at room temperature, or in the refrigerator for 15-20 minutes, for the frosting to firm up slightly. Slice and serve!
Cooking Tips and Variations
Achieving a perfectly moist and flavorful chocolate cake is all about the details. Here are some tips to ensure your simple chocolate cake turns out perfectly every time:
- Use Room Temperature Ingredients: This is crucial for a smooth, emulsified batter. Room temperature eggs, buttermilk, and butter (if using in the frosting) combine more evenly, leading to a cake with a better texture.
- Do Not Overmix: Overmixing develops the gluten in the flour, resulting in a tough, dry cake. Mix just until the ingredients are combined. A few small lumps in the batter are perfectly fine.
- Good Quality Cocoa Powder: The flavor of your chocolate cake heavily relies on the quality of your cocoa powder. Opt for unsweetened Dutch-processed cocoa powder for a darker color and milder chocolate flavor, or natural unsweetened cocoa powder for a richer, slightly more acidic chocolate taste.
- Hot Liquid is Key: Adding hot water or hot coffee to the batter helps to “bloom” the cocoa powder, intensifying its flavor. Coffee also enhances the chocolate flavor without making the cake taste like coffee.
- Don’t Overbake: This is perhaps the most common mistake leading to dry cakes. Start checking for doneness at the lower end of the baking time. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Cool Completely: Attempting to frost a warm cake will result in a messy, melted disaster. Be patient and allow your cake layers to cool completely on a wire rack before frosting.
- Even Layers: To ensure your cake layers bake evenly and are easy to stack, use a kitchen scale to divide the batter equally between your cake pans.
Recipe Variations:
- Coffee Lover’s Dream: Replace the hot water in the cake batter with hot brewed coffee for an even deeper, more complex chocolate flavor.
- Mint Chocolate Cake: Add 1/2 teaspoon of peppermint extract to the cake batter and 1/4 teaspoon to the ganache frosting for a refreshing twist.
- Orange Chocolate Cake: Add 1 tablespoon of orange zest to the cake batter and a few drops of orange extract to the ganache for a zesty, bright flavor.
- Choc-Chip Delight: Fold 1 cup of mini chocolate chips into the cake batter before dividing it into pans.
- Nutty Twist: Fold in 1 cup of chopped toasted pecans or walnuts into the batter for added texture and flavor.
- Cream Cheese Frosting: If you prefer a tangier frosting, you can use your favorite cream cheese frosting recipe instead of the ganache. Ensure it’s thick enough to hold its shape.
- Berry Good: Serve slices of this cake with a spoonful of fresh raspberries, strawberries, or a mixed berry compote to cut through the richness.
- Different Frosting Textures: For a lighter, fluffier frosting, allow the ganache to cool completely to room temperature, then whip it with an electric mixer until light and airy.
- Salted Caramel Swirl: Drizzle homemade or store-bought salted caramel sauce between the cake layers and over the top of the frosted cake before serving.
Storage and Reheating
Proper storage is essential to keep your simple chocolate cake fresh and delicious for as long as possible. This cake, with its rich ganache frosting, holds up beautifully if stored correctly.
Storage:
- At Room Temperature: If your kitchen is cool (below 70°F or 21°C), the cake can be stored at room temperature for up to 2-3 days. Make sure it’s covered tightly with a cake dome or plastic wrap to prevent it from drying out. The ganache frosting is stable at room temperature.
- In the Refrigerator: For longer storage, or if your kitchen is warm, store the cake in the refrigerator. Place it in an airtight cake carrier or cover it tightly with plastic wrap. It will stay fresh for up to 5-7 days. The ganache will firm up considerably when chilled.
- Freezing (Whole Cake): To freeze an entire cake, first chill it in the refrigerator until the frosting is firm. Then, wrap the cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double wrapping prevents freezer burn. It can be frozen for up to 2-3 months.
- Freezing (Individual Slices): For convenient single servings, slice the cooled cake. Wrap each individual slice tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. This is perfect for portion control and quick thawing.
Reheating/Thawing:
- From Refrigerator (Whole Cake): When ready to serve a refrigerated cake, remove it from the fridge at least 1-2 hours before serving. This allows the cake and frosting to come to room temperature, which will soften the ganache and make the cake moist and tender again.
- From Refrigerator (Slices): Individual slices can be brought to room temperature in about 30-45 minutes.
- From Freezer (Whole Cake): To thaw a whole frozen cake, transfer it to the refrigerator overnight (at least 8-12 hours). Once thawed, let it come to room temperature for 1-2 hours before serving.
- From Freezer (Individual Slices): Individual slices can be thawed at room temperature for about 1-2 hours. You can also gently warm a slice in the microwave for 15-30 seconds if you prefer a warm cake, but be careful not to overheat, as this can dry it out.
Always ensure the cake is well-protected from air to prevent it from drying out, whether storing at room temperature, in the fridge, or the freezer. The better it’s wrapped, the fresher it will taste!
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This simple chocolate cake is an excellent make-ahead dessert. You can bake the cake layers up to 2-3 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature, or freeze them for longer storage. The ganache frosting can also be made a day or two in advance and stored in the refrigerator. Just be sure to bring the ganache to room temperature and whisk it or gently rewarm it if needed to achieve a spreadable consistency before frosting the cake. Assembled and frosted, the cake is best enjoyed within 2-3 days at room temperature or up to 5-7 days in the refrigerator.
What kind of cocoa powder should I use?
For this recipe, you can use either natural unsweetened cocoa powder or Dutch-processed unsweetened cocoa powder. Natural cocoa powder is more acidic, which reacts with the baking soda to create lift. Dutch-processed cocoa powder is treated to reduce its acidity, resulting in a darker color and milder chocolate flavor. Since this recipe uses both baking soda and baking powder, either will work well, but Dutch-processed will give you a darker, less acidic cake. Always use a good quality cocoa powder for the best flavor outcome, as it’s a primary flavor component of the cake.
My ganache is too thin/too thick. What should I do?
If your ganache is too thin, it likely hasn’t cooled enough. Place it in the refrigerator for 15-20 minute intervals, stirring well after each interval, until it thickens to a spreadable consistency. Be careful not to let it get too cold, or it will become too firm. If your ganache is too thick and solid, it might have been over-chilled or cooled too much. You can gently rewarm it over a double boiler or in the microwave for very short bursts (5-10 seconds), stirring until it becomes smooth and spreadable again. The key is gentle heat to avoid scorching the chocolate.
Can I substitute buttermilk?
Yes, if you don’t have buttermilk on hand, you can easily make a homemade substitute. For 1 cup of buttermilk, combine 1 cup of regular milk (dairy or non-dairy) with 1 tablespoon of white vinegar or lemon juice. Stir it gently and let it sit for 5-10 minutes until it slightly curdles. This provides the necessary acidity to react with the baking soda in the recipe, ensuring a tender and moist crumb. While store-bought buttermilk often yields the best results, this substitute works very well in a pinch.