Step-by-step instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9-inch cake pan.
- Melt the chopped chocolate, unsalted butter, and milk together over low heat or in a double boiler until smooth. Allow it to cool slightly.
- In a separate bowl, combine the granulated sugar, vegetable oil, and vanilla extract.
- Beat in each egg one at a time, ensuring each is well incorporated before adding the next.
- Stir in the melted chocolate mixture until combined.
- In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Gradually incorporate this dry mix into the wet ingredients.
- Dissolve the granulated coffee in the hot water and stir this into your batter. The coffee enhances the chocolate taste beautifully.
- Pour your batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 30–35 minutes. When you insert a toothpick, it should come out with a few moist crumbs—this means the cake is perfectly baked!
- To prepare the chocolate ganache, heat the heavy cream until it’s just about to boil.
- Remove from heat and add the dark chocolate and butter. Let it sit for 1–2 minutes, then stir until the mixture is smooth.
- Incorporate the powdered sugar, cocoa powder, coffee, and pinch of salt into the ganache, mixing well.
- Pour the warm ganache over the cooled cake for an extra layer of richness.
- Optionally, sprinkle chocolate chips on top for a delightful finish.
- For an even moister cake, poke a few holes in the top and let the ganache soak in.
Best ways to enjoy it
To truly savor this rich double chocolate cake, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream on the side. You could also pair it with fresh berries to balance out the sweetness. For an extra touch, dust it lightly with cocoa powder before serving, creating a stunning presentation that’s sure to impress your guests.
Keeping leftovers fresh
After you’ve savored your cake, it’s essential to store any leftovers properly. Allow the cake to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container—this will keep it moist and flavorful. You can store it in the refrigerator for up to a week. Do you want to freeze some for later? Just slice it, wrap each piece tightly, and store them in the freezer, where they can stay fresh for up to three months.
Helpful cooking tips
- Ensure your eggs are at room temperature—they mix into the batter better, making the cake fluffier.
- When melting chocolate, be careful to avoid burning it. Stir frequently and use low heat.
- Use high-quality cocoa powder and chocolate for maximum flavor—this can make a significant difference in your cake’s taste.
Creative twists
Feeling adventurous? You can introduce various flavor profiles by folding in chocolate chips or nuts into the batter. Consider using a different chocolate in the ganache—like milk chocolate or white chocolate—for a fun twist. You can also spice it up by adding a pinch of cinnamon or flavored extracts, like almond or peppermint, to the batter. Each variation can bring new life to this already indulgent cake!
Common questions
How long does it take to make this cake?
The entire process takes about 1.5 hours, including preparation and baking time.
Can I use a different type of chocolate for this recipe?
Absolutely! You can substitute dark chocolate with semi-sweet chocolate or any chocolate you prefer, but keep in mind that it may affect the flavor.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. If it comes out clean, it’s likely overbaked.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of regular flour to make this cake gluten-free. Just make sure to use one that measures cup-for-cup with regular flour.
Feel free to enjoy this decadent rich double chocolate cake at any occasion, and don’t hesitate to share your delicious creations with friends and family!
