Really Good Chocolate Cake

My Chocolate cake is really good. Not best ever like every recipe on the internet. It’s just really good. Strong chocolate flavor and it’s frosted with a rich and silky-smooth chocolate ganache frosting.

Nicks favorite thing…

I absolutely adore how easy this cake is to make. And its one of those recipes I feel confident making, telling people it’s really good and then have them confirm it with the look on their face when they take their first bite! I love that confidence!

What does it taste like?

Intense chocolate! It has some coffee in it which helps heighten the chocolate flavor. It’s really moist, and that chocolate ganache is the perfect hit of fudgy chocolate sweetness. Because this cake is not overly sweet.

What are the ingredients I need?

All-purpose flour – also known as plain flour.

Caster sugar – also known as superfine sugar.

Cocoa powder – I used unsweetened cocoa powder.

Baking powder – This helps the cake rise and lighten.

Bicarb soda – as does the bicarb soda. Also known as baking soda.

Salt – I used fine salt.

Coffee shot – If you have a coffee machine, you’ll need one coffee shot for this recipe. Alternatively, you can add 2 tbsp boiling water to 1 tbsp instant coffee powder and mix them together.

Milk – full cream milk.

Vegetable oil – sunflower will work too.

Butter – I used unsalted butter. Once you’ve melted it, let it cool slightly before using.

Eggs – I used large eggs.

Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Boiling water – You want to make sure this is freshly boiled water, as in, boiled and then added straight to the cake. It helps make the cake really moist.

Dark chocolate – I used Nestle chocolate melts.

Heavy cream – this is the type of cream you use for whipping.

Glucose syrup – you can also use corn syrup. 

Let’s go through each step.

Cake

1. Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
2. Add the flour, caster sugar cocoa powder, baking powder, bicarb soda and salt to a large mixing bowl and use a whisk to combine.

3. To a large jug or bowl, add the milk, oil, coffee, butter, and eggs and whisk to combine.
4. Add the wet ingredients to the dry ingredients

5. Mix to combine taking care to scrape down the bottom and sides of the bowl.
6. Add the boiling water

7. Stir until well combined.
8. Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight. 

Ganache

1. To a large heat proof bowl add the chocolate, hot cream, butter and glucose syrup.
2. Stir until mixture is well combined and smooth. Microwave for bursts of 20 seconds and mix if you need to.

3. Allow to set at room temperature for 1 hour. If it sets too hard, microwave for 10 seconds and mix using a spatula until smooth.

Let’s Put It Together!

1. Trim the top of the cakes off using a cake leveler or large serrated knife.
2. Add a dab of ganache onto your serving plate

3. Add the first layer of cake. Pipe a ring of ganache around the first layer of cake and fill the rest in with ganache.
4. Spread around until smooth and flat using an offset spatula.

5. Add the next layer of cake and repeat until you have the final layer of cake.
6. Spread the remaining ganache around the top and sides of the cake. You can choose to do it smooth or rustic like I did in the video.

My Top Tips!

Storage

Cake can be stored in an airtight container for up to three days.

Coffee shot

If you have a coffee machine, you’ll need one coffee shot for this recipe. Alternatively, you can add 2 tbsp boiling water to 1 tbsp instant coffee powder and mix them together.

Cake turntable

Using a cake turntable is the best and easiest way to decorate a cake. You can buy them online.

Other Recipes You Might Like!

• Salted Caramel And Chocolate Cupcakes
• Passionfruit And Chocolate Cake
• Chocolate Poke Cake
• Chocolate Pudding Pie
• One-Bowl Chocolate Sauce Recipe
• Simple and Easy Flourless Chocolate Cake
• Vegan Chocolate Cupcakes
• Chocolate Cake
• Chocolate Ganache Frosting

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Really Good Chocolate Cake

Serves 15

4.84 from 6 votes

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 2 hrs

Course: Dessert

Cuisine: American

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Ingredients

Cake

• ▢ 2 1/2 cups all-purpose flour
• ▢ 2 1/2 cups caster sugar
• ▢ 1 cup cocoa powder
• ▢ 3 tsp baking powder
• ▢ 3 tsp bicarb soda
• ▢ 1 1/2 tsp salt
• ▢ 1 coffee shot or 1 tsp instant coffee powder mixed with 2 tbsp boiling water
• ▢ 1 1/3 cups milk
• ▢ 1/2 cup vegetable oil
• ▢ 1/2 cup unsalted butter, melted
• ▢ 3 large eggs
• ▢ 2 tsp vanilla extract
• ▢ 1 cup boiling water

Ganache

• ▢ 5 1/2 cups dark chocolate
• ▢ 2 cups heavy cream
• ▢ 1/2 cup unsalted butter
• ▢ 2 tbsp glucose syrup or corn syrup

US Customary - Metric

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Instructions

Cake

• Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
• Add the flour, caster sugar cocoa powder, baking powder, bicarb soda and salt to a large mixing bowl and use a whisk to combine.
• To a large jug or bowl, add the milk, oil, coffee, butter and eggs and whisk to combine. Add the wet ingredients to the dry ingredients and mix to combine taking care to scrape down the bottom and sides of the bowl.
• Add the boiling water and stir until well combined.
• Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.

Ganache

• To a large heatproof bowl add the chocolate, hot cream, butter and glucose syrup. Stir until mixture is well combined and smooth. Microwave for bursts of 20 seconds and mix if you need to. Allow to set at room temperature for 1 hour. If it sets too hard, microwave for 10 seconds and mix using a spatula until smooth.

Let's Put It All Together!

• Trim the top of the cakes off using a cake leveler or large serrated knife.
• Add a dab of ganache onto your serving plate and add the first layer of cake. Pipe a ring of ganache around the first layer of cake and fill the rest in with ganache.Spread around until smooth and flat using an offset spatula.
• Add the next layer of cake and repeat until you have the final layer of cake. Spread the remaining ganache around the top and sides of the cake. You can choose to do it smooth or rustic like I did in the video.

Notes

Storage

Cake can be stored in an airtight container for up to three days.

Coffee shot

If you have a coffee machine, you’ll need one coffee shot for this recipe. Alternatively you can add 2 tbsp boiling water to 1 tbsp instant coffee powder and mix them together.

Cake turntable

Using a cake turntable is the best and easiest way to decorate a cake. You can buy them online.

Nutrition

Calories : 827kcal

Carbonhydrates: 57g

Protein: 11g

Fat: 54g

Saturated Fat: 32g

Polyunsaturated Fat: 2g

Monounsaturated Fat : 16g

Trans Fat : 1g

Cholesterol: 113mg

Sodium: 593mg

Potassium : 689mg

Fiber: 9g

Sugar : 22g

Vitamin A: 952IU

Vitamin C: 1mg

Calcium: 162mg

Iron: 10mg

Nutrition Disclosure