This week I am sharing my recipe for Chocolate Cake with Chocolate Ganache which is the recipe I use for the chocolate cake we serve in the tea rooms. It is based on Robyn Stone’s recipe for ‘The Best Chocolate Cake Recipe (Ever)‘ at ‘Add a Pinch‘. The main change I make is to use a chocolate ganache for the icing instead of chocolate buttercream.

Over the years I have made very many different chocolate cakes but this recipe is simple and foolproof and it really is an excellent chocolate cake.

How I have changed ‘The Best Chocolate Recipe (Ever)’

I have of course tweaked the original recipe a bit.

Here are my changes and why I have made them:

I have changed the chocolate buttercream icing to a chocolate ganache as I found the buttercream too sweet.
I always use light soft brown sugar as I think this is moister and tastier than white sugar.
I have reduced the amount of bicarbonate of soda and always use buttermilk as you need the lactic acid to react with the soda for a good rise.
I don’t use the vanilla extract as I find there is no difference in the taste if it is omitted and as vanilla extract is expensive I see no reason to include it.
Robyn Stone’s recipe is in cups so I have also included pounds and ounces as I prefer to weigh my ingredients.

Ingredients you will need to make Chocolate Cake with Chocolate Ganache

Jump to printable recipe

Chocolate Cake

10 ounces / 285 grams / 2 cups plain flour
3 ounces / 85 grams / ¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon espresso powder
1 teaspoon salt
14 ounces / 400 grams / 2 cups light brown sugar
2 large eggs
8 fluid ounces / 240 ml / 1 cup buttermilk
4 fluid ounces / 120 ml / ½ cup vegetable oil
8 fluid ounces / 240 ml / 1 cup boiling water

Chocolate Ganache

10 ounces / 300 grams / 1 ¼ cups dark chocolate
10 ounces / 300 grams / 1 ¼ cups milk chocolate
1 pint / 600 ml / 2 ½ cups double cream
1 dessert spoon of golden syrup

Directions

Chocolate Cake

Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Grease and base line two 9 inch / 23 cm cake tins.
Sieve the flour, cocoa, baking powder, bicarbonate of soda, espresso powder and salt into a large mixing bowl.
Add the sugar and whisk to combine all the dry ingredients evenly.
Add the eggs, buttermilk and oil to another bowl and whisk together.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Add the boiling water, gradually whisking it into the mixture.
Divide the cake mixture evenly between the two tins and bake for 35 minutes until well risen and firm to the touch.
Leave the cakes in the tins for at least 15 minutes before turning out onto a wire rack to cool completely.

Chocolate Ganache

Break the chocolate into small pieces and place in a mixing bowl.
Heat the cream to boiling point, either in the microwave or on the hob.
Pour the boiling cream onto the chocolate and leave to stand for 5 minutes.
Whisk the melting chocolate and hot cream together until smooth and then whisk in the golden syrup.
Allow to cool so that it will become thick enough to fill and ice the cake. This may take 2 hours or more.
Place one of the cake layers on a serving plate and spread about 3 tablespoons of the ganache over it.
Place the other cake layer on top.
Cover the cake and sides with the remaining ganache and store in a cool place until you wish to serve it.
Use a hot straight bladed knife to cut the cake.

Equipment you will need to make Chocolate Cake with Chocolate Ganache

This Chocolate Cake with Chocolate Ganache is very easy to make and needs no special equipment, just two 9 inch / 23 cm cake tins, two bowls and a hand whisk.

Origins of Chocolate Cake

The origins of chocolate cake can be traced back to ancient civilisations with the Mayans and Aztecs among the first to cultivate cacao trees and consume chocolate in various forms. They used cacao beans to create a bitter beverage, often spiced with chilli peppers or other flavourings.

The development of chocolate as we know it today can be attributed to the invention of the hydraulic press in the 19th century that effectively separated cocoa solids from cocoa butter. This innovation led to the creation of cocoa powder, which made it easier to incorporate chocolate into various recipes, including cakes.

Over time, the popularity of chocolate cakes grew and in the mid 19th century the introduction of baking powder revolutionised cake baking, leading to lighter and more delicate textures. The addition of chocolate to these cakes created a rich and indulgent dessert, inspiring the creation of the countless varieties of chocolate cake we see today.

Chocolate Ganache

Ganache is made by heating cream and pouring it over chopped chocolate, then stirring until the chocolate is completely melted and the mixture is smooth and glossy.

I find a buttercream frosting a little sweet and it can become hardened after a while when exposed to the air. A chocolate ganache on the other hand is a perfect glaze for a chocolate cake as it retains its velvety texture and glossy appearance. Another clear bonus is that it definitely intensifies the chocolate flavour!

Chocolate Cake with Chocolate Ganache

Recipe by Scones Plus More Course: CakesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

minutes

Preparation time includes 20 minutes for the cake and 30 minutes for the ganache.

Ingredients

Chocolate Cake
10 ounces / 285 grams / 2 cups plain flour
3 ounces / 85 grams / ⅓ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon espresso powder
1 teaspoon salt
14 ounces / 400 grams / 2 cups light brown sugar
2 large eggs
8 fluid ounces / 240 ml / 1 cup buttermilk
4 fluid ounces / 120 ml / ½ cup vegetable oil
8 fluid ounces / 240 ml / 1 cup boiling water
Chocolate Ganache
10 ounces / 300 grams / 1 ¼ cups dark chocolate
10 ounces / 300 grams / 1 ¼ cups milk chocolate
1 pint / 600 ml / 2 ½ cups double cream
1 dessert spoon of golden syrup

Directions

Chocolate Cake
Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4
Grease and base line two 9 inch / 23 cm cake tins.
Sieve the flour, cocoa, baking powder, bicarbonate of soda, espresso powder and salt into a large mixing bowl.
Add the sugar and whisk to combine all the dry ingredients evenly.
Add the eggs, buttermilk and oil to another bowl and whisk together.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Add the boiling water, gradually whisking it into the mixture.
Divide the cake mixture evenly between the two tins and bake for 35 minutes until well risen and firm to the touch.
Leave the cakes in the tins for at least 15 minutes before turning out onto a wire rack to cool completely.
Chocolate Ganache
Break the chocolate into small pieces and place in a mixing bowl.
Heat the cream to boiling point, either in the microwave or on the hob.
Pour the boiling cream onto the chocolate and leave to stand for 5 minutes.
Whisk the melting chocolate and hot cream together until smooth and then whisk in the golden syrup.
Allow to cool so that it will become thick enough to fill and ice the cake. This may take 2 hours or more.
Place one of the cake layers on a serving plate and spread about 3 tablespoons of the ganache over it.
Place the other cake layer on top.
Cover the cake and sides with the remaining ganache and store in a cool place until you wish to serve it.
Use a hot straight bladed knife to cut the cake.

Chocolate Cake with Chocolate Ganache – Ideal Cake for a special occasion – and some serving suggestions

This Chocolate Cake is a large cake which makes it perfect for a birthday or other special occasion.

Fresh raspberries would be a perfect accompaniment for this cake and you could also try a scoop of vanilla ice cream or a dollop of whipped cream!

I’m busy at the moment baking the tried and tested favourites at the tea rooms so please check out my Classic Carrot Cake Recipe from last week and look out for my Coffee and Walnut Cake next week!

Until next time

‘Happy Baking!’

Tanya