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–+ servings
Choc cake on wire rack

Moist Chocolate Cake with Dark Chocolate Ganache

Safira
Make this moist chocolate cake with olive oil, buttermilk and hot coffee, finished with a smooth, glossy 55% dark chocolate ganache.
5 from 3 votes
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Baking, Baking/Dessert
Cuisine british
Servings 10
Calories 402 kcal

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.
    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.

    Nutrition

    Calories: 402kcalCarbohydrates: 60gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 52mgSodium: 547mgPotassium: 361mgFiber: 6gSugar: 33gVitamin A: 307IUVitamin C: 0.1mgCalcium: 101mgIron: 5mg
    Keyword Chococolate Cake, Fudgy Chocolate Cake
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