When the craving for chocolate cake hits, it seems like nothing else will do.
The rich, silky taste of a good chocolate cake is bar none. The very thought of a dense richness of a dark chocolate cake topped with a light, succulent ganache frosting or a tender molten lava cake that cracks perfectly under your fork to reveal the warm, oozing centre of dark sweet chocolate surrounded by a gooey interior could make anyone hungry.
So how disappointing is it when you buy or bake up a chocolate cake only to have it turn out dry and flavourless?
Don’t fear! We’ve collected 5 chocolate cake recipes that are guaranteed to be great to make at your home.
2Dark Chocolate Cake with Ganache Frosting
Another deep and delicious chocolate experience coupled with a thick, fudgy, Ganache frosting make this cake an incredible treat. The frosting is also thick enough to hold delicate swirls from paddling it, making it look like the classic chocolate cake.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Preheat oven to 350 and grease two 8-inch round cake pans; dust with cocoa, tapping out excess. Line the bottom of each pan with a round of parchment paper and set aside.
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt and set aside.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, and beating well after each addition. Beat in the chocolate and vanilla.
With the mixer on low, alternately add the flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
Divide the batter between the prepared pans and smooth the batter.
Bake until a toothpick inserted in center of a cake comes out clean, about 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
Set a rimmed baking sheet upside down on a work surface. Place one cake on a sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake.