Everyone has their favorite...The best chocolate cake EVER!!! Well here is mine! I have been baking professionally for 14 years and I have gone through thousand of recipes, eaten at tons of restaurants and I am always curious why some chocolate cake is better than others. There are several techniques that can make a chocolate cake better than another. There are dense, moist, fluffy, and even flourless chocolate cakes that are all really good, but this is my favorite that I use almost every time we have a birthday because it is a super rich, moist and it won't fail you. There is nothing fancy to this recipe...just so good and filled with ganache and topped with a fluffy meringue icing for an elegant, not to sweet flavor is the only way to go!
Chocolate Cake
Ingredients
Chocolate Cake
- 2 Cups All Purpose Flour
- 2 Cups Granulated Sugar
- ¾ Cup Cocoa Powder
- 2 tsp Baking Powder
- 1 ½ tsp Baking Soda
- 1 Cup Buttermilk
- ½ Cup Vegetable Oil
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 Cup Boiling Water
Ganache Filling
- 1 Cup Heavy Cream
- 1 Cup Semi Sweet Chocolate
Meringue Icing
- 3 Egg Whites
- ½ Cup Granulated Sugar
Instructions
Chocolate Cake
- Preheat oven to 350 degrees F
- Prepare (3) 8" Cake Pans with spray and the bottom lined with parchment paper
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
- With a paddle attachment, mix together buttermilk, oil, eggs, and vanilla extract
- Add the dry ingredient and mix on medium speed until the batter is smooth and all ingredients are fully incorporated
- On low speed, slowly add the boiling water to the batter and mix until fully combined
- Divide batter into 3-8 inch cake pans
- Bake at 350 degrees for 25-30 minutes or until cake springs back at the touch
- Allow the cakes to cool for 10-20 minutes before removing from the pan
- Once cakes have cooled completely you can start layering and icing
- Place cake on a cake stand or plate and layer with chocolate ganache
- Once the cake is layered with ganache filling, ice the cake with meringue icing and torch the meringue to golden brown.
- Refrigerate the cake, but once you are ready to serve let the cake sit out for 20-30 minutes to get to room temperature.
Chocolate Ganache Filling
- Simmer the heavy cream in a small saucepan
- Once the cream comes to a simmer, add the semisweet chocolate to the cream and slowly whisk until fully combined and smooth
- Allow the ganache to cool and thicken before using
- (leave at room temperature)
Meringue Icing
- Add egg whites and granulated sugar to a mixing bowl
- Place the mixing bowl over a saucepan with boiling water
- Once the egg white and sugar mixture gets warm to the touch, place it on the mixer with a whisk attachment and whisk until it become stiff peaks
- Immediately ice the cake with meringue icing
- Torch the meringue until it is a golden color
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