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The <i>Best-Best</i> Chocolate Cake
The <i>Best-Best</i> Chocolate Cake
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The Best-Best Chocolate Cake

5 stars (349) Rate this recipe
Preparation
45 MIN
Cooking
50 MIN
Cooling
1 H
Makes
8 to 10 servings
Freezes
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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. Made this a couple times. Very good cake, super chocolatey and moist in a good way. But it’s very very sweet, even when I cut the sugar 25% the second time. I’d like to cut it more but unsure how it would affect the texture. Has anyone done this with 1 cup of sugar only with a good result?

  2. perfect, very moist, delicious and balanced. I will stick to this recipe!!

  3. Everyone loves this cake. Never a disappintment. It is just perfect! I prefer a butter frosting on it for a birthday cake.

  4. I've made this cake before and gotten numerous compliments on it. Just wondering if anyone has ever added pudding mix to this recipe. I have heard that it makes it stay moist for longer but I don't want to ruin a good cake

  5. Do we really need the buttermilk?

  6. Hi just a question. Am I able to use Dutch process cocoa powder? I have natural but I’m running out and just want to make sure I have enough, since I have an unopened pack of Dutch processed. This cake looks fabulous. I’m planning to make it for my birthday in a few days.

  7. Love this cake.. love the ganache!! So rich, a small slice and you're more than satisfied. Always perfection when following Ricardo's recipies! :-)

  8. I wish I had read all the comments because it definitely is over cooked at 45 minutes! Next time, I’ll know better!

  9. Amazingly easy, fast and delicious. The first time I followed the recipe exactly. The second time, I made it into a gluten-free, vegan recipe.

  10. 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

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

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

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

  14. 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 :)

  15. 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.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.