Chocolate Cake

Chocolate Cake

  • Preparation 1 h
  • Cooking 55 min
  • Chilling 8 h
  • Servings 1
  • Makes 8 to 10
  • Freezes Yes

This moist and luscious chocolate cake is the ultimate treat!

  • Nut-free
  • Vegetarian

Categories

Ingredients

  • Milk Chocolate Whipped Cream

    • 16 oz (450 g) milk chocolate, chopped
    • 2 ½ cups (625 ml) 35% cream
  • Cake

    • 2 cups (300 g) unbleached all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 2 eggs
    • 2 cups (420 g) sugar
    • 1 cup (250 ml) buttermilk
    • 1/2 cup (125 ml) canola oil
    • 2 tsp (10 ml) vanilla
    • 3/4 cup (75 g) cocoa powder
    • 3/4 cup (180 ml) strongly brewed coffee, warm
  • Ganache (optional)

    • 4 oz (115 g) dark chocolate, chopped
    • 1/2 cup (125 ml) 35% cream
    • 2 tsp (10 ml) clear corn syrup
  • Cocoa Crumble

    • 1/4 cup (40 g) unbleached all-purpose flour
    • 2 tbsp unsalted butter, softened
    • 2 tbsp brown sugar
    • 1 tbsp cocoa powder
    • 1 pinch fleur de sel

Preparation

  • Milk Chocolate Whipped Cream

  • Cake

  • Cocoa Crumble

  • Ganache (optional)

  • Assembly

Note from Ricardo

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

The remaining cocoa crumble is delicious as a topping for vanilla ice cream. It will keep for 10 days in an airtight container at room temperature.

Personal Note