The <i>Best-Best</i> Chocolate Cake
The <i>Best-Best</i> Chocolate Cake
Open in full-screen mode

The Best-Best Chocolate Cake

5 stars (299) Rate this recipe
Preparation
45 MIN
Cooking
50 MIN
Cooling
1 H
Makes
8 to 10 servings
Freezes
Share

Ingredients

Cake

Ganache

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
  2. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.
  3. In another bowl, combine the eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
  4. In a small bowl, combine the cocoa powder and coffee with a whisk. Add to the egg mixture. Add the dry ingredients and stir until smooth. Spoon the batter into the prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely before unmoulding.

Ganache

  1. In a saucepan, bring the cream and corn syrup to a boil.
  2. In a bowl, pour the hot cream mixture over the chocolate. Let melt for 2 minutes. Stir until the ganache is smooth. Refrigerate for about 1 hour or until it has thickened and is still spreadable, stirring four or five times.

Assembly

  1. On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.

Note

This cake keeps well for up to 3 days at room temperature under a cake dome.

Comments

  1. Best chocolate cake ever! I only cooked mine for about 35 minutes and it was on the verge of overdone... but all in all amazing cake

  2. Hello! How can I replace the canola oil? Thanks!

  3. Great Chocolate cake but bake time is 30 minutes.

  4. Such a simple recipe and had a great chocolate flavour and a moist texture. I'm making it again today!

  5. My children loved it. I had found this recipe on my husband's request for a chocolate cake. It's delicious!! They have asked me to bake this cake every time I mention cake :)

  6. This cake is defiantly delicious, the flavour is a nice almost semisweet flavour. However I have to say the baking times seem way off. My instinct told me not to bake 45 minutes and so I set for 35. It was on the verge of overdone and dry at that point and I would recommend checking at around 28-30 minutes.

  7. Really easy to make and yummy. made it for my husband's birthday- he loved it!! This recipe is perfect. I did add chocolate chips to melt too.

  8. This is definitely one of the best chocolate cakes I've ever made - thank you so much for the recipe! It resembles one of my favourite chocolate cakes with apricot filling between the layers (similar to the famous Sacher torte) and it's definitely a recipe I will come back to.

  9. Delicious cake

  10. Best cake

  11. This cake is just perfection. I also baked it in a 10" spring form perfect fit, I buttered and floured did not bother with parchment and it turned out beautiful, right on time too I used a silver stone color/grey colour pan. Just a beautiful textured cake, thanks! I paired this with your buttercream recipe, #3 and I added a bit of caramel dolce about a tablespoon, so the flavour is kind of like those caramel machiatto coffees....if you want to fill it double the buttercream. Husband just said MMMMMM!

  12. This IS the best chocolate cake. I didn't layer it but used a 10" springform pan. Took a bit longer to bake but it was a thing of beauty. Covered with ganache then let it set. I then used a pumpkin frosting to add some panache. Serves 12-16 depending on how big your slices are. Beautiful!

  13. I'm in abit of a bind. No 8 inch springform. Can I make it in a bundt pan?

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum