Death by Chocolate: An Irresistibly Decadent Cake Recipe
Are you ready to indulge in a chocolate lover's dream? This Death by Chocolate cake recipe is not for the faint of heart – it's intensely rich, incredibly decadent, and guaranteed to satisfy the most serious chocolate cravings. Prepare for a chocolate overload that will leave you utterly smitten!
Ingredients:
This recipe yields a deliciously sinful 9-inch round cake.
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
For the Chocolate Ganache:
- 1 cup (2 sticks) unsalted butter, cut into cubes
- 1 cup (200g) semi-sweet chocolate chips
- 1 cup (240ml) heavy cream
Instructions:
Preparing the Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan. This prevents sticking and ensures a clean release.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the dry ingredients.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix!
- Coffee Infusion: Slowly pour in the hot coffee while mixing on low speed. The coffee adds a delightful depth of flavor.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Making the Chocolate Ganache:
- Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid boiling.
- Melt the Chocolate: Remove the cream from the heat and pour it over the chocolate chips and butter in a heatproof bowl. Let it sit for a few minutes to allow the chocolate to melt.
- Whisk: Whisk gently until smooth and creamy. If necessary, you can gently warm it over a double boiler to ensure complete melting.
- Cool: Let the ganache cool slightly before pouring it over the cooled cake.
Finishing Touches:
Once the ganache is poured, spread it evenly over the top of the cake. You can use a spatula or offset spatula for a smooth finish. You can also add chocolate shavings, fresh berries, or a dusting of cocoa powder for an extra touch of elegance.
Tips for Success:
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for optimal mixing and baking.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
- Cool Completely: Allow the cake to cool completely before frosting to prevent the ganache from melting.
This Death by Chocolate cake is a showstopper, perfect for birthdays, holidays, or any occasion where you want to impress your guests with an intensely decadent chocolate experience. Enjoy!
