This moist chocolate cake has a soft, tender crumb, a deep chocolate flavour and a smooth dark chocolate ganache that makes every slice feel a little more special. The sponge is made with olive oil, buttermilk and hot coffee, so there's no butter to cream or complicated method to follow.
The ganache is just as straightforward, using 55% dark chocolate, double cream and a pinch of salt. It sets to a thick, spreadable consistency, giving the cake a rich chocolate finish without making it overwhelmingly bitter.
It's the sort of chocolate cake that works for birthdays, family gatherings or when you simply fancy a proper slice of homemade chocolate cake.
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Recipe Snapshot
- Prep time: 25 minutes
- Cook time: Approximately 30-35 minutes
- Cooling time: 1-2 hours
- Total time: Approximately 2 hours 30 minutes
- Servings: 10-12
- Difficulty: Easy
- Cuisine: Baking
Timing assumes two 20cm round cake tins. Actual baking time will depend on your oven and tins.
Why You'll Love This Chocolate Cake
- A moist, tender sponge: Olive oil helps keep the cake moist, while buttermilk contributes acidity and tenderness.
- A deeper chocolate flavour: Cocoa powder provides the chocolate base, while hot coffee helps bring out its flavour without necessarily making the cake taste of coffee.
- An easy mixing method: The wet and dry ingredients are prepared separately before being combined. There's no need to cream butter and sugar.
- A simple chocolate ganache: Just three ingredients create a smooth, glossy topping that thickens as it cools.
- Easy to prepare ahead: Bake the cake layers in advance and add the ganache once they're completely cool.
Ingredients You'll Need
For the chocolate cake
- 175ml mild olive oil: Choose one with a gentle flavour so it doesn't overpower the chocolate. Sunflower oil or another neutral oil can also be used.
- 2 large eggs: Help bind the ingredients and give the sponge structure.
- 180ml buttermilk: Adds moisture and acidity, helping produce a tender crumb.
- 240ml hot coffee: Enhances the chocolate flavour. You can use freshly brewed coffee or prepare it with instant coffee.
- 125g caster sugar: Adds sweetness and helps create a soft crumb.
- 150g light brown sugar: Adds moisture and a subtle caramel flavour.
- 80g cocoa powder: Use unsweetened cocoa powder for a deep chocolate flavour.
- 230g plain flour: Provides the structure for the sponge.
- 1 teaspoon salt: Balances the sweetness and enhances the chocolate flavour.
- 2 teaspoon bicarbonate of soda: Works with the acidity in the buttermilk to help the cake rise.
- 1 teaspoon baking powder: Provides additional lift.
For the dark chocolate ganache
- 200g dark chocolate (55% cocoa solids): Gives the ganache a rich chocolate flavour with a balanced level of bitterness. Finely chop it so it melts evenly.
- 150ml double cream: Creates a smooth, thick ganache that becomes spreadable as it cools.
- A pinch of salt: Balances the sweetness and brings out the chocolate flavour.
How to Make Chocolate Cake
1. Prepare the tins and oven
Preheat the oven to 180°C conventional or 160°C fan.
Lightly grease two 20cm round cake tins with olive oil and line the bases with baking parchment.
2. Combine the dry ingredients
Add the plain flour, cocoa powder, caster sugar, light brown sugar, salt, bicarbonate of soda and baking powder to a large mixing bowl.
Whisk thoroughly to distribute the ingredients evenly, breaking up any lumps in the cocoa powder.
3. Mix the wet ingredients
In a separate bowl, whisk together the eggs, olive oil and buttermilk until combined.
Gradually whisk in the hot coffee. The mixture will be quite liquid, which is normal for this style of chocolate cake.
4. Make the cake batter
Pour the wet ingredients into the dry ingredients.
Whisk gently until the mixture is smooth and no dry pockets of flour remain. Avoid overmixing, as this can affect the texture of the finished cake.
Divide the batter evenly between the prepared tins.
5. Bake the cakes
Bake for approximately 30-35 minutes, checking towards the end of the baking time.
A skewer inserted into the centre should come out clean or with a few moist crumbs attached, rather than wet batter.
Leave the cakes in their tins for 10-15 minutes before turning them out onto a wire rack to cool completely.
Don't add the ganache while the cakes are warm, as it will melt and slide off.
How to Make Dark Chocolate Ganache
1. Chop the chocolate
Finely chop the 200g of dark chocolate (55% cocoa solids) and place it in a heatproof bowl.
Smaller pieces melt more evenly, helping you achieve a smooth ganache without having to heat the cream excessively.
2. Heat the cream
Pour the double cream into a small saucepan and heat gently until steaming, with small bubbles beginning to appear around the edges.
Avoid bringing it to a vigorous boil.
3. Combine the chocolate and cream
Pour the hot cream over the chopped chocolate and leave it undisturbed for 2-3 minutes.
Stir gently from the centre of the bowl outwards until the chocolate has melted and the mixture is smooth and glossy.
Stir in a pinch of salt.
4. Cool until spreadable
Leave the ganache at room temperature, stirring occasionally, until it thickens to a spreadable consistency. This may take around 30-60 minutes, depending on the temperature of your kitchen.
If it becomes too firm, warm it very gently until it is easy to spread again.
The ganache should hold its shape when lifted with a spoon but remain soft enough to spread without tearing the cake.
How to Assemble the Cake
Place one completely cooled cake layer on a serving plate or cake stand.
Spread a layer of ganache over the top, then carefully place the second cake layer on top.
Use the remaining ganache to cover the top and sides, or keep the finish simple with a generous layer over the top.
For a relaxed finish, use the back of a spoon or a palette knife to create soft swirls.
Allow the ganache to settle before slicing.
Tips for the Best Chocolate Cake
- Measure accurately: The balance of flour, liquid, sugar and raising agents affects the final texture.
- Use room-temperature eggs: They generally combine more evenly with the other ingredients.
- Don't worry about a thin batter: Hot-liquid chocolate cakes often have a looser batter than traditional butter cakes.
- Avoid overbaking: Check the cakes towards the end of the suggested baking time. Overbaking can dry out the crumb.
- Cool the layers completely: Warm cake can melt the ganache and make assembly difficult.
- Give the ganache time to thicken: It firms up naturally as it cools. Avoid adding extra chocolate immediately if it initially seems too loose.
- Choose your cocoa carefully: Natural and Dutch-process cocoa differ in acidity, which can affect how the bicarbonate of soda behaves.
Variations
- Add vanilla: Whisk 1 teaspoon vanilla extract into the wet ingredients for a subtle additional flavour.
- Intensify the chocolate: Add a little espresso powder to the hot coffee.
- Add a decorative finish: Sprinkle chocolate curls or finely grated chocolate over the ganache before it sets.
- Use another oil: Sunflower oil or another neutral-tasting oil works well if you prefer not to use olive oil.
Serving Suggestions
Serve slices at room temperature so the sponge stays soft and the ganache has its best texture.
Fresh raspberries or strawberries provide a lovely contrast to the rich chocolate. You could also serve the cake with lightly whipped cream or finish it with chocolate curls for a celebration.
Storage
- Room temperature: Keep in an airtight container in a cool room for up to 1-2 days, provided the room isn't too warm.
- Refrigerator: Store in an airtight container for up to 4-5 days. Bring slices towards room temperature before serving for the best texture.
- Freezer: The unfilled cake layers can be wrapped well and frozen for up to 3 months. Defrost completely before assembling.
Because the ganache contains cream, refrigerate the cake if your kitchen is warm or if you need to store it for longer.
Frequently Asked Questions
Can I taste the coffee in the cake?
The coffee is primarily there to enhance the chocolate flavour. You may notice a subtle coffee note, but it shouldn't taste like a coffee cake.
Can I make the cake without coffee?
Yes. Replace the 240ml coffee with 240ml hot water. The cake will still work, although the chocolate flavour may be a little less pronounced.
Why is my chocolate cake batter so thin?
The olive oil and hot coffee make this batter looser than a traditional butter cake batter. This is expected. Divide it carefully between the tins and bake until the centres are cooked through.
How do I know when the ganache is ready to spread?
It should be thick enough to hold its shape briefly when lifted with a spoon but soft enough to spread smoothly. If it is too runny, leave it to cool for longer.
Can I make the ganache in advance?
Yes. Store it in a covered container in the refrigerator. Let it soften at room temperature or warm it very gently, stirring until it reaches a spreadable consistency.
Can I bake the cake in one tin?
You can, but the baking time will change depending on the tin's size and depth. Two tins allow the layers to bake more evenly. If using one deep tin, ensure it has sufficient capacity and check the centre carefully before removing it from the oven.
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📖 Recipe
Moist Chocolate Cake with Dark Chocolate Ganache
Ingredients
Dry ingredients
- 230 g plain flour
- 80 g cocoa powder
- 125 g caster sugar
- 150 g light brown sugar
- 1 teaspoon salt
- 2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
Wet ingredients
- 2 large eggs
- 175 ml mild olive oil plus extra for greasing, or use another mild oil
- 180 ml buttermilk
- 240 ml hot coffee
Dark chocolate ganache
- 200 g dark chocolate 55% cocoa solids, finely chopped
- 150 ml double cream
- Pinch salt
Instructions
Prepare the tins and oven
- Preheat the oven to 180°C conventional or 160°C fan.
- Lightly grease two 20cm round cake tins with olive oil and line the bases with baking parchment.
Combine the dry ingredients
- Add the plain flour, cocoa powder, caster sugar, light brown sugar, salt, bicarbonate of soda and baking powder to a large mixing bowl.
- Whisk thoroughly to distribute the ingredients evenly, breaking up any lumps in the cocoa powder.
Mix the wet ingredients
- In a separate bowl, whisk together the eggs, olive oil and buttermilk until combined.
- Gradually whisk in the hot coffee. The mixture will be quite liquid, which is normal for this style of chocolate cake.
Make the cake batter
- Pour the wet ingredients into the dry ingredients.
- Whisk gently until the mixture is smooth and no dry pockets of flour remain. Avoid overmixing, as this can affect the texture of the finished cake.
- Divide the batter evenly between the prepared tins.
Bake the cakes
- Bake for approximately 30-35 minutes, checking towards the end of the baking time.
- A skewer inserted into the centre should come out clean or with a few moist crumbs attached, rather than wet batter.
- Leave the cakes in their tins for 10-15 minutes before turning them out onto a wire rack to cool completely.
- Don't add the ganache while the cakes are warm, as it will melt and slide off.
How to Make Dark Chocolate Ganache
Chop the chocolate
- Finely chop the 200g of dark chocolate (55% cocoa solids) and place it in a heatproof bowl.
- Smaller pieces melt more evenly, helping you achieve a smooth ganache without having to heat the cream excessively.
Heat the cream
- Pour the double cream into a small saucepan and heat gently until steaming, with small bubbles beginning to appear around the edges.
- Avoid bringing it to a vigorous boil.
Combine the chocolate and cream
- Pour the hot cream over the chopped chocolate and leave it undisturbed for 2-3 minutes.
- Stir gently from the centre of the bowl outwards until the chocolate has melted and the mixture is smooth and glossy.
- Stir in a pinch of salt.
Cool until spreadable
- Leave the ganache at room temperature, stirring occasionally, until it thickens to a spreadable consistency. This may take around 30-60 minutes, depending on the temperature of your kitchen.
- If it becomes too firm, warm it very gently until it is easy to spread again.
- The ganache should hold its shape when lifted with a spoon but remain soft enough to spread without tearing the cake.
How to Assemble the Cake
- Place one completely cooled cake layer on a serving plate or cake stand.
- Spread a layer of ganache over the top, then carefully place the second cake layer on top.
- Use the remaining ganache to cover the top and sides, or keep the finish simple with a generous layer over the top.
- For a relaxed finish, use the back of a spoon or a palette knife to create soft swirls.
- Allow the ganache to settle before slicing.
Notes
Tips for the Best Chocolate Cake
- Measure accurately: The balance of flour, liquid, sugar and raising agents affects the final texture.
- Use room-temperature eggs: They generally combine more evenly with the other ingredients.
- Don't worry about a thin batter: Hot-liquid chocolate cakes often have a looser batter than traditional butter cakes.
- Avoid overbaking: Check the cakes towards the end of the suggested baking time. Overbaking can dry out the crumb.
- Cool the layers completely: Warm cake can melt the ganache and make assembly difficult.
- Give the ganache time to thicken: It firms up naturally as it cools. Avoid adding extra chocolate immediately if it initially seems too loose.
- Choose your cocoa carefully: Natural and Dutch-process cocoa differ in acidity, which can affect how the bicarbonate of soda behaves.
Variations
- Add vanilla: Whisk 1 teaspoon vanilla extract into the wet ingredients for a subtle additional flavour.
- Intensify the chocolate: Add a little espresso powder to the hot coffee.
- Add a decorative finish: Sprinkle chocolate curls or finely grated chocolate over the ganache before it sets.
- Use another oil: Sunflower oil or another neutral-tasting oil works well if you prefer not to use olive oil.
Serving Suggestions
Serve slices at room temperature so the sponge stays soft and the ganache has its best texture. Fresh raspberries or strawberries provide a lovely contrast to the rich chocolate. You could also serve the cake with lightly whipped cream or finish it with chocolate curls for a celebration.Storage
- Room temperature: Keep in an airtight container in a cool room for up to 1-2 days, provided the room isn't too warm.
- Refrigerator: Store in an airtight container for up to 4-5 days. Bring slices towards room temperature before serving for the best texture.
- Freezer: The unfilled cake layers can be wrapped well and frozen for up to 3 months. Defrost completely before assembling.
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