The Best Chocolate Cake
A moist two-layer chocolate cake made with brewed coffee and finished with silky chocolate ganache.
🍽️ Makes 12
Ingredients
| 2 cups | 480 ml | granulated sugar |
| 1¾ cups | 420 ml | all-purpose flour |
| ¾ cup | 180 ml | cocoa powder |
| 1½ teaspoons | 7.5 ml | baking powder |
| 1½ teaspoons | 7.5 ml | baking soda |
| 1 teaspoon | 5 ml | salt |
| 1 cup | 240 ml | whole milk |
| ½ cup | 120 ml | vegetable oil |
| 2 | large eggs | |
| 1 tablespoon | 15 ml | vanilla extract |
| 1 cup | 240 ml | fresh brewed coffee, cooled |
| 2 cups | 480 ml | semi-sweet chocolate chips |
| ½ cup | 120 ml | heavy cream |
Instructions
- Preheat the oven to 350°F and grease two 9-inch round cake pans with butter and flour or cooking spray.
- In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer (or hand mixer), combine the dry ingredients with the eggs, milk, oil, vanilla, and coffee. The batter will be thinner than most cake batters.
- Carefully pour the batter into the pans and bake in the preheated oven for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool 5–10 minutes before turning out onto a cooling rack.
Chocolate Ganache
- Steep the heavy cream in a small saucepan over low heat until small bubbles form around the edge and it begins to steam; don't let it boil.
- Place the chocolate chips in a small bowl and pour the hot cream over them. Stir until smooth and creamy.
Assembly
- Place one cake on a serving surface. Pour about one-third to one-half of the ganache over the layer, letting some flow over the edges.
- Add the second layer and repeat with as much or as little ganache as you like.
- Cut and serve!
- Do Ahead: The cake can be stored in a sealed container in the fridge for up to 5 days.