With its rich chocolate flavor and
incredibly soft, moist crumb texture, this is without a doubt the best
intense chocolate cake recipe available online. It is very simple to
make in just one dish without a mixer, and it has the most delicious chocolate
icing.
Home bakers all across the world have used this recipe in kitchens in numerous countries and have found it to be infallible.
Preparation time: 15 minutes
Cook time: 35 minutes
Servings: 10
Ingredients to Make Intense Chocolate Cake
- 250g, or 1¾ cups, of all-purpose flour
- 56g, or ⅔ cup, of cocoa powder
- One teaspoon of baking powder
- One teaspoon of baking soda
- One cup, or 200g Granulated sugar
- 110g, or ½ cup, of packed light brown sugar
- Half a teaspoon of salt
- Two large eggs
- 120ml, or ½ cup, of vegetable oil
- 180ml, or ¾ cup Full-fat sour cream
- Five milliliters (1 teaspoon) of pure vanilla extract
- 240ml (1 cup) of hot coffee
How to Make the Intense Chocolate Cake?
If you don't have a mixer, you can
make this recipe with just a bowl and a whisk. It's incredibly simple!
- Mix the dry ingredients together. In a large bowl, sift the flour, cocoa, baking soda, and baking powder.
- Add sugar and blend. Mix thoroughly, removing any brown sugar lumps, after adding the salt and both sugars.
- Mix the wet ingredients together. In a medium bowl, whisk together the eggs, oil, sour cream, and vanilla until well combined, then add to the dry ingredients. You can also put these ingredients straight into the bowl with the dry ingredients if you're in a hurry.
- Combine the dry and wet ingredients. After adding the wet ingredients to the bowl containing the dry ingredients, blend them together using a whisk or an electric hand mixer set on medium-low. It will be somewhat dry and thick.
- Add hot coffee and stir. To prevent clumps from forming, add the hot coffee gradually in two stages. Beat until the batter is smooth and evenly combined.
- Bake. Evenly distribute the batter among the prepared pans, then bake for 30 to 33 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cakes bounce back when gently pressed. After transferring the pans to a wire rack, allow them to cool for fifteen minutes before flipping them over to finish cooling.
Instructions to Make This Intense Chocolate Cake
- Turn the oven on to 350°F. Line the bottom of two 8-inch round cake pans with rounds of parchment paper, lightly dust with flour, and lightly grease them.
- Make the coffee first, then keep it hot. To make instant coffee, mix 1 cup of freshly boiled water with 1 tablespoon of instant coffee granules or 2 teaspoons of espresso powder, and set aside while you make the batter.
- In a large bowl, sift the flour, baking soda, cocoa powder, and baking powder using a fine mesh sieve. Pour in the salt and both sugars, and whisk until the mixture is well blended and no lumps of brown sugar remain.
- In a medium bowl, whisk together the eggs, oil, sour cream, and vanilla until well combined. Pour into the bowl with the dry ingredients and blend on medium-low using an electric handheld mixer. Alternatively, you can use a wire whisk to mix by hand. It will be somewhat dry and thick. To prevent clumps from forming, add the hot coffee gradually in two stages. Mix until the batter is smooth and evenly combined. It will be a very thin batter.
- After distributing the batter equally among the prepared pans, bake the cakes for 30 to 33 minutes, or until they bounce back when gently pressed and a skewer inserted in the center comes out clean. After allowing the pans to cool for fifteen minutes, flip the cakes onto the wire rack to finish cooling by running a knife or offset spatula around the sides of the pans.
- Make the chocolate fudge frosting while the cakes are cooling.
- Assemble the cake. Place one cake layer on a serving plate after the cakes have cooled. Spread about ¾ cup of frosting over the top, extending it to the edges, using a large offset spatula. Align the sides of the bottom layer with the top layer of cake. Cover the entire cake with frosting, then use the offset spatula to create swirls and swooshes on the top layer and even out the sides.
You can also try this triple
chocolate dream cake recipe if you like.
Savor layers of moist, rich chocolate cake with smooth chocolate frosting for a dessert that will never be forgotten. Every bite of this triple-layered chocolate cake has the ideal balance of textures due to its smooth chocolate filling and intensely dark, tender crumb.
Ingredients to Make This Triple Chocolate Dream Cake
For the chocolate cake layers:
- Two and a half cups of all-purpose flour
- Two cups of granulated sugar
- 3/4 cup of high-quality cocoa powder
- Two teaspoons of baking soda
- One teaspoon of baking powder
- Three large eggs at room temperature with one teaspoon of salt
- An entire cup of vegetable oil
- Two teaspoons of alcohol-free vanilla extract
- One cup of hot coffee
- One cup of room temperature buttermilk
For the chocolate filling:
- Twelve ounces of certified pure semi-sweet chocolate, chopped
- One and a half cups of dairy heavy cream and one and a half cups of unsalted butter
- Two teaspoons of pure vanilla extract without alcohol
For the
chocolate ganache frosting:
- 16 ounces of chopped semi-sweet chocolate
- Two cups of heavy cream
- One teaspoon of vanilla extract without alcohol
- 1/4 teaspoon of salt
Instructions to Make This Triple Chocolate Dream Cake
Getting
the Cake Layers Ready:
- Set the oven temperature to 175°C (350°F). Line three 9-inch cake pans with parchment paper and grease them.
- In a large bowl, sift together flour, baking powder, baking soda, cocoa powder, and salt. Whisk to mix in the sugar.
- Whisk the buttermilk, oil, eggs, and vanilla in a different bowl until smooth.
- While alternating with hot coffee, gradually blend wet ingredients into dry ingredients. Stir until just incorporated.
- Fill the prepared pans with batter, dividing it evenly. After 25 to 30 minutes of baking, a toothpick should come out clean.
- Let cool in the pans for 10 minutes, then take them out and let them cool fully on wire racks.
Making the chocolate filling:
- In a bowl that is safe to get hot, put chopped chocolate.
- Cream should just simmer when heated. After pouring over the chocolate, leave for five minutes.
- Add the butter and vanilla after stirring until smooth. Mix until glossy.
- Refrigerate for about 1 hour or until spreadable.
Creating the Ganache Frosting:
- Chocolate should be chopped and put in a big bowl.
- Pour the cream over the chocolate after it has just begun to simmer.
- Stir until smooth after 5 minutes of standing. Add salt and vanilla.
- Let cool until glossy but still spreadable.
Assembly:
- If necessary, level each cake layer.
- Spread the first layer with the filling and place it on the cake stand.
- Continue with the filling and second layer.
- Top with final layer.
- Spread ganache frosting over the entire cake.
- Use the remaining frosting to pipe a decorative border.
- Before serving, let it cool for one hour.
Nutritional Information
|
Serving size |
1 slice |
|
Calories |
685 |
|
Fat |
42 g |
|
Carbohydrates |
76 g |
|
Protein |
8 g |
|
Fiber |
4 g |
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