Description
Enchanted chocolate cake whispers magic from French patisserie kitchens with silky ganache and deep cocoa notes. Chocolate lovers will discover pure indulgence in each rich, luxurious slice that melts seamlessly on eager taste buds.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups (240 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- ¾ cup (75 grams) unsweetened cocoa powder
- 2 teaspoons (10 grams) baking powder
- 1 ½ teaspoons (7.5 grams) baking soda
- 1 teaspoon (6 grams) salt
Liquid and Binding Ingredients:
- 1 cup (240 milliliters) milk
- ½ cup (120 milliliters) vegetable oil
- 2 large eggs
- 2 teaspoons (10 milliliters) vanilla extract
- 1 cup (240 milliliters) boiling water
- 1 tablespoon (15 grams) instant coffee (optional)
Chocolate Ganache Ingredients:
- 1 cup (240 milliliters) heavy cream
- 8 ounces (226 grams) dark chocolate, finely chopped
Instructions
- Arrange the oven rack in the middle position and warm to 350°F. Generously coat two circular cake molds with cooking spray and dust with cocoa powder.
- Combine all dry ingredients in a spacious mixing vessel, whisking thoroughly to eliminate potential lumps.
- Incorporate liquid components – milk, vegetable oil, eggs, and vanilla essence – into the dry mixture. Utilize an electric mixer, blending at medium velocity until the batter achieves a silky, uniform consistency.
- Gently fold in boiling water and instant coffee (if using), which will transform the batter into a remarkably fluid texture. This liquid integration ensures an exceptionally moist cake result.
- Evenly distribute the liquid batter between prepared cake pans, ensuring balanced coverage.
- Transfer pans to the preheated oven and bake for approximately 32-36 minutes. Verify doneness by inserting a slender wooden pick into the cake’s center – it should emerge without any clinging batter.
- Allow cakes to rest within their molds for 10 minutes, permitting initial cooling and structural stabilization.
- Carefully release cakes from pans and transfer to a wire cooling platform, permitting complete temperature reduction.
- For ganache preparation, warm heavy cream in a saucepan until delicate bubbles form around the edges. Immediately remove from heat source.
- Sprinkle finely chopped dark chocolate into the warm cream, allowing momentary resting before stirring until achieving a glossy, seamless mixture.
- Once ganache slightly cools and thickens, generously cascade over cake layers, allowing delectable drips to create an artful, elegant presentation.
Notes
- Achieve the ultimate moistness by using boiling water, which helps create an incredibly tender cake texture that melts in your mouth.
- Instant coffee is an optional flavor enhancer that deepens the chocolate’s rich, complex profile without overwhelming the dessert.
- Ensure even baking by greasing and flouring cake pans thoroughly, preventing the delicate cake from sticking or breaking during removal.
- Cool cakes completely before applying ganache to prevent melting and guarantee a smooth, glossy chocolate coating that sets perfectly.
- Let ganache rest briefly after adding chocolate to create a silky, shiny finish that cascades beautifully down the cake’s sides.
- Check cake doneness with the toothpick method – a clean insertion means your Enchanted Chocolate Cake is perfectly baked and ready to enjoy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg