Introduction

Gemma’s Best-Ever Chocolate Cake is a rich, moist treat layered and frosted with a luxurious whipped dark chocolate ganache. This decadent dessert combines intense chocolate flavors with a light, fluffy texture, perfect for any special occasion or chocolate craving.

Gemma's Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache Recipe - Recipe Image

Ingredients

½ cup (2 oz/57g) cocoa powder
1/3 cup (2 oz/57g) unsweetened chocolate, finely chopped
1 cup (8floz/225ml) very hot coffee
½ cup (4 floz/115ml) neutral-flavored vegetable oil
½ cup (4 oz/115g) sour cream
3 large eggs
2 teaspoons (0.3oz/8.5g) vanilla
2 cups (10oz/284g) cake flour
½ teaspoon (0.1 oz/3g) salt
1 teaspoon (0.2oz/6g) baking soda
½ cup (4oz/115g) butter, softened
2 cups (12oz/340g) brown sugar

4 cups (24 oz/680g) semi-sweet or dark chocolate (no more than 60% cocoa), chopped very fine
4 cups (30 oz/900 ml) heavy cream
¼ cup (2 oz/57g) softened butter

Instructions

Step 1: Preheat the oven to 350°F (175°C) and butter two 8 or 9 inch (20 or 23 cm) round cake pans. Line the bottoms of the pans with parchment, butter the parchment, then flour the pans.
Step 2: In a bowl, combine cocoa powder, chopped chocolate, and hot coffee. Stir well and let cool to room temperature.
Step 3: Once cool, whisk in the vegetable oil, sour cream, eggs, and vanilla until fully combined. Set aside.
Step 4: In a separate bowl, mix together the cake flour, salt, and baking soda. Set aside.
Step 5: In a stand mixer or with a handheld mixer, cream the softened butter and brown sugar for a few minutes until light and fluffy.
Step 6: Add the chocolate mixture to the creamed butter and sugar, blending until very well combined.
Step 7: Gradually add the dry ingredients in two to three increments, scraping down the sides and bottom of the bowl each time. Mix just until evenly incorporated, avoiding overmixing.
Step 8: Divide the batter evenly between the prepared pans and bake for 35–40 minutes, or until a cake tester inserted into the center comes out clean.
Step 9: Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
Step 10: While the cakes bake, prepare the ganache by placing chopped chocolate in a heatproof bowl.
Step 11: Heat the heavy cream in a pan over medium heat until the edges just begin to simmer. Pour the hot cream over the chocolate and let sit without stirring for 10 minutes.
Step 12: Using a wire whisk, gently stir the cream and chocolate together with small circular motions until combined and the ganache begins to form. Gradually widen the circles to incorporate all the chocolate.
Step 13: The ganache will be thin at first; allow it to cool until it reaches a thick custard consistency, speeding the process by refrigerating and stirring every 10 minutes if desired.
Step 14: Once cooled, whip the ganache in a stand mixer or with a handheld whisk on high, adding the softened butter. Whip for about one minute until light and fluffy. Avoid overwhipping to prevent graininess.
Step 15: When cakes are fully cool, split each layer in half to create four layers total.
Step 16: Place a spoonful of ganache on your serving plate and set the first cake layer on top. Use parchment or foil under the edges to keep the plate clean.
Step 17: Spread about ½ cup of ganache between each layer as you stack them.
Step 18: Apply a thin crumb coat of ganache over the entire cake and refrigerate to firm up.
Step 19: Once firm, frost the cake with a thicker, decorative layer of ganache as desired. Remove the parchment or foil and touch up the bottom edges if needed.

Tips & Variations

Use freshly brewed hot coffee to deepen the chocolate flavor without adding a coffee taste.
For a fudgier cake, substitute half the sour cream with Greek yogurt.
If you prefer a sweeter ganache, choose semi-sweet chocolate rather than dark.
Make ahead: The cake layers and ganache can be prepared a day in advance and assembled the next day for easier decorating.
Decorate with fresh berries or chocolate shavings to add color and texture.

Storage

This cake can be stored at room temperature in an airtight container for up to 2 days to prevent drying out. For longer storage, freeze the cake in an airtight container for up to two months. To thaw, leave it covered at room temperature for a few hours. Extra whipped ganache will keep refrigerated for up to two weeks or frozen for up to two months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular unsweetened chocolate instead of semi-sweet for the ganache?

Yes, you can use unsweetened chocolate, but be prepared for a more intense and less sweet ganache. Adjust sweetness by adding a little powdered sugar if needed.

How do I prevent the ganache from becoming grainy when whipping?

Make sure the ganache is fully cooled to a thick custard consistency before whipping, and avoid whipping it for too long. Overwhipping can cause it to become grainy and affect the texture.

Gemma’s Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache Recipe

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★★★★★

4.9 from 120 reviews

This Best-Ever Chocolate Cake recipe by Gemma features a rich, moist chocolate cake made with cocoa powder, unsweetened chocolate, and hot coffee for deep flavor. The cake is layered and frosted with a luscious whipped dark chocolate ganache made from semi-sweet chocolate, heavy cream, and butter. Perfect for chocolate lovers, this cake is elegant, indulgent, and moist with a smooth, fluffy ganache finish.

Author: Marco
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Best-Ever Chocolate Cake

½ cup (2 oz/57g) cocoa powder
1/3 cup (2 oz/57g) unsweetened chocolate, finely chopped
1 cup (8 floz/225 ml) very hot coffee
½ cup (4 floz/115 ml) neutral-flavored vegetable oil
½ cup (4 oz/115 g) sour cream
3 large eggs
2 teaspoons (0.3 oz/8.5 g) vanilla extract
2 cups (10 oz/284 g) cake flour
½ teaspoon (0.1 oz/3 g) salt
1 teaspoon (0.2 oz/6 g) baking soda
½ cup (4 oz/115 g) butter, softened
2 cups (12 oz/340 g) brown sugar

Whipped Dark Chocolate Ganache

4 cups (24 oz/680 g) semi-sweet or dark chocolate (no more than 60% cocoa), chopped very fine
4 cups (30 oz/900 ml) heavy cream
¼ cup (2 oz/57 g) softened butter

Instructions

Prepare Cake Pans: Preheat the oven to 350°F (175°C). Butter two 8 or 9-inch (20 or 23 cm) round cake pans, then line the bottoms with parchment paper. Butter the parchment and flour the pans to prevent sticking.
Make Chocolate Mixture: In a bowl, combine cocoa powder, chopped unsweetened chocolate, and hot coffee. Stir until combined and let cool to room temperature.
Add Wet Ingredients: Whisk into the cooled chocolate mixture the vegetable oil, sour cream, eggs, and vanilla extract until smooth. Set aside.
Mix Dry Ingredients: In a separate bowl, sift together the cake flour, salt, and baking soda.
Cream Butter and Sugar: Using a stand mixer or handheld mixer, cream the softened butter and brown sugar together for several minutes until light and fluffy.
Combine Mixtures: Add the chocolate mixture to the creamed butter and sugar and blend until well combined.
Add Dry Ingredients: Gradually add the dry flour mixture in two or three additions, scraping down the sides of the bowl with each addition. Mix only until just combined to avoid overmixing.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Prepare Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a pan over medium heat until it just starts to simmer around the edges. Pour the hot cream over the chocolate and let sit for 10 minutes without stirring.
Incorporate Ganache: After 10 minutes, gently stir the mixture with a whisk starting in small circles, gradually widening until all chocolate and cream are combined into a thin ganache. Cool to thick custard consistency, stirring every 10 minutes and refrigerating if needed to speed cooling.
Whip Ganache: Once thickened and cool, whip the ganache with softened butter with a stand mixer or whisk for about one minute until light and fluffy. Avoid overwhipping.
Assemble the Cake: Slice each cake layer horizontally to create 4 thin layers total. Place a spoonful of ganache on your serving plate, then layer cake and spread about ½ cup of ganache between each layer.
Crumb Coat: Apply a thin crumb coat of ganache around the entire cake and refrigerate until firm to touch.
Final Frosting: Apply the remaining thick layer of ganache decoratively on the chilled cake. Remove parchment or foil placed under the cake and tidy the edges.
Storage: Store the cake at room temperature in an airtight container for up to 2 days or freeze for up to 2 months. Ganache can be refrigerated up to 2 weeks or frozen for 2 months.

Notes

Use high-quality unsweetened chocolate and cocoa powder for the best flavor.
Ensure coffee is hot to help dissolve chocolate and enhance flavor but cool before mixing with eggs to prevent curdling.
Do not overmix batter after adding dry ingredients to keep cake tender.
Whip ganache carefully to avoid grainy texture.
Use parchment or foil under the cake during assembly to keep serving plate clean.
Cake layers can be sliced horizontally for more layers and ganache between them.
Store cake properly to maintain moisture; avoid refrigerating uncovered cake to prevent drying.

Keywords: chocolate cake, whipped chocolate ganache, best chocolate cake, moist chocolate cake, layered cake, chocolate dessert