Go Back
Print

Chocolate cake with ganache drippings and buttercream frosting

Ingredients

Chocolate Cake

  • 2 cups or 256 grams of all-purpose flour
  • 1 1/2 cup or 300 grams granulated sugar
  • 1/2 cup or 110 grams dark brown sugar
  • 1/2 cup or 50 grams dark cocoa powder (special dark)
  • 1/4 cup or 20 grams regular cocoa powder (100 percent cacao)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup boiling water
  • 1/2 cup brewed coffee
  • 3/4 cup canola oil
  • 1/4 cup melted salted butter
  • 2 whole eggs
  • 3 egg yolks
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 1/3 cup full cream milk

Chocolate buttercream frosting

  • 3/4 cup butter
  • 2 cups or 240 grams powdered sugar
  • 3/4 cup cocoa
  • 1 tsp vanilla

Chocolate ganache

  • 500 grams milk chocolate buttons
  • 1 cup heavy cream
  • 2 tbsp melted butter

Instructions

Directions for the chocolate cake

  • Preheat oven to 350 degrees F/160 degrees C.
  • Line two nine-inch cake pans.
  • In a stand mixer (or heat-proof bowl and hand mixer), add sugar, brown sugar, cocoa powder, baking soda and salt.
  • Carefully pour boiling water/coffee into the cocoa mixture.
  • Allow to cool for 10 minutes.
  • Add canola oil, melted butter, eggs, egg yolks, and vanilla and blend until combined.
  • Mix in flour.
  • Finish by adding sour cream and full cream milk and blend until combined.
  • Pour into cake pans.
  • Bake for 30-35 minutes. (Insert a toothpick, and when it comes out clean, it’s done.) For cupcakes, pour into cupcake pans and bake for 10-12 minutes.
  • Let the cake cool completely before frosting.

Chocolate buttercream

  • Using a stand mixer with paddle attachment (or a hand mixer), whip the butter until pale and fluffy.
  •  Add cocoa powder and powdered sugar and mix until combined.
  • Add vanilla.
  • Continue to whip until light and fluffy (about three to five minutes).
  • Refrigerate for 20 minutes before frosting the cake.

Chocolate ganache

  • Put heavy cream in a sauce pan, heat until it simmers (do not boil).
  • Put milk chocolate and butter in a heat-proof bowl.
  • Pour hot heavy cream in the bowl.
  • Let it sit for about three minutes.
  • Mix/ whisk together until the chocolate melts.
  • Let cool completely before frosting the cake.

Video

@thekitchendiarist

Decadent dark chocolate cake with Callebaut Belgian chocolate ganache full recipe on www.TheDiarist.Ph #thekitchendiarist #chocolatecake #foodtiktok

♬ Chocolate Cake (feat. Dean Grech) - Rick Parma