If you have a hankering for a chocolate cake that makes the hair on your arms stand up when you see it, this is the one for you. Spectacular and intense like chocolate should be—this is no shy and retiring fluffy thing –this is CHOCOLATE CAKE’S FINEST HOUR! Later this week I will post a recipe for glaze which takes this cake to the next level—right into heaven itself.(Recipe inspiration from Baking Envy)
For the Cake
- 250 g (1 cup) unsalted butter, roughly chopped
- 200 g dark chocolate block, roughly chopped
- 1 cup (240 g) caster sugar
- 1 cup (220 g) brown sugar, lightly packed
- ¼ cup Blackstrap Molasses
- 1 tsp (5 g) instant coffee granules
- 1 ½ cups (375 mL) milk
- 3 large eggs (approx. 55 g each)
- 1 tbsp (20 g) vanilla essence
- 1 ½ cups (225 g) plain flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tbsp (16 g) baking powder
- 1 tsp (5 g) salt
For the Chocolate Ganache
- ¼ cup (63 ml) cream
- ¼ cup (63 ml) milk
- 200 g dark chocolate block, finely chopped
Make the Cake
- Preheat the oven to 150°C (fan/convection) or 160°C (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm above the top of the tin.
- Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
- Add sugars, molasses and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
- Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
- Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins – 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
- Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
Do the Ganache
- Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
- Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn’t melt completely, microwave the ganache in 10 seconds bursts until smooth.
- Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
- Serve. This cake tastes even fudgier on the second day.
- Store the cake un-refrigerate in an airtight container for up to 7 days.
Substitutions & Tips
- Dark chocolate: you can substitute 200 g of chopped dark chocolate blocks with 200g of dark chocolate chips for either the cake or the ganache. Do not use milk chocolate as it will taste overly sweet.
- Ganache: this ganache isn’t overly sweet so it makes a good topping for the dense and rich chocolate cake.
- Make sure that the baking paper rises at least 6 cm above the top of the cake tin. The cake will rise quite high.
- Why did my cake sink in the middle? Make sure not to open the oven door until the cake has been baking for at least 70 minutes (1 hr 10 mins). Opening the oven door too early will release heat from the oven and may cause the cake to sink in the centre.