Classic Chocolate Cake
This classic chocolate cake is one of absolute favorites to make (and also one of the most requested) because the recipe is so versatile it works for making cupcakes, cake layers or a sheet cake!
In this particular recipe I’ve paired a perfectly moist chocolate cake with a smooth and decadent milk chocolate ganache, making it the chocolate lover’s dream! It can also be paired with my silky Italian meringue buttercream which can be easily flavored with a couple ounces of melted chocolate, homemade caramel or even a raspberry or strawberry reduction!
This classic chocolate cake is bound to be your go-to and once your family and friends get a taste it’ll be in heavy rotation in your kitchen!
tips for a perfectly moist chocolate cake
- Beat butter, oil and sugar until very pale yellow or white and fluffy. Beating fats with sugar helps to incorporate air to make our cake light and fluffy.
- Dutch processed cocoa. Dutch processed cocoa powder has a smoother and less bitter taste than normal cocoa powder and also gives this chocolate cake a deep brown color that’s almost black. This recipe calls for a combination of both for optimal taste!
- Don’t skip out on the coffee! The slight bitterness from the coffee complements the chocolate and helps to cut a bit of the sweetness for some balance.
- Make cupcakes with this recipe! This recipe can easily be used for cupcakes – just change the baking temperature to 375°F and bake for 8-15 minutes until a few crumbs come out on a toothpick.
tips for the best milk chocolate ganache
- If you’ve made your ganache in advance, zap it in the microwave for a couple seconds to soften before trying to spread on your cake.
- When choosing to do a layer cake, add a couple teaspoons of glycerin when making your ganache – this will buy you more time to cover your cake in ganache before it “sets”.
- If making ganache in the microwave, heat in short increments, stirring mixture frequently so that heat is distributed evenly and to avoid ganache seizing or splitting
- This recipe yields a softer ganache that is easier to work with and spread, especially when whipped however if you are using it in a colder climate your ganache can “set” more quickly, making it harder to work with for longer projects like a layer cake. To help avoid this, you may add a couple teaspoons of glycerin as mentioned before or experiment with adding a little more heavy cream 2 tablespoons at a time.
- If your ganache appears oily or not smooth it may have split or seized – meaning that the fat has separated out. Often times a split ganache can still be saved – just add 2 to 4 tablespoons of heavy cream and whisk until incorporated and smooth.
Servings: 14 slices
Equipment
- 1 hand/stand mixer with mixing bowl and whip attachment
- 1 offset spatula
- 1 9-inch pan
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 ⅓ cups granulated sugar
- 1 cup canola oil
- ⅓ cup unsalted butter
- ¾ cup dutch-processed cocoa powder
- ½ cup cocoa powder, unsweetened
- 3 large eggs
- 2 cups buttermilk
- 4 oz milk chocolate
- ¾ cup hot water
- 1 ½ tsp instant coffee
- 1 tsp salt
- ¾ tsp baking powder
- 1 ½ tsp baking soda
- 2 tsp vanilla extract
Milk Chocolate Ganache
- 650 grams milk chocolate
- 300 grams heavy cream
Instructions
Chocolate cake
- Sift flour, cocoa powders, baking powder, baking soda & salt in a bowl and set aside.
- In a separate bowl combine hot water, instant coffee and milk chocolate. Stir until completely dissolved then add buttermilk and vanilla & set aside.
- In a mixing bowl, beat butter, oil & sugar on medium speed until white and fluffy
- Add eggs in, one at a time to mixing bowl until just combined.
- Add dry ingredients to mixing bowl cup-by-cup alternating with the buttermilk & coffee/chocolate mixture.
- Pour batter into a 9 inch pan and bake at 325℉ (375℉ for cupcakes) for 30-40 minutes until a toothpick comes out with a few crumbs then allow to cool in pan(s).
Milk Chocolate Ganache
- Stovetop instructions: Bring heavy cream to a gentle simmer over medium heat. Remove from heat and pour hot heavy cream over milk chocolate. Stir until smooth and allow to come to room temperature then whip on high speed with a stand or handheld mixer until light brown in color.
- Microwave instructions:To a microwave safe mixing bowl add milk chocolate and heavy cream and microwave in 15-30 second increments – stirring and checking to ensure chocolate hasn't seized frequently.Allow to come to room temperature then whip on high speed with a stand or handheld mixer until light brown in color.
- Store in an airtight container until ready for use. If not using the same day, store in refrigerator. To soften for use, allow to come to room temperature then remove about a quarter of the ganache and microwave until soft and slightly runny then reincorporate to the remaining ganache either with a spatula or whipping with a mixer.
Assembly
- Once cake is cool, spread ganache across the top in an even layer with an offset spatula and enjoy!
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