Best Ever Deep Dark Cocoa Cake with Chocolate Ganache

I love these simple cakes, especially when you use quality ingredients like cocoa and restrain yourself on the sugar, honestly, you don’t need fancy techniques and too many instructions to create a super fluffy cake with an intensely deep chocolate flavor that just hits differently.

What makes this recipe truly special isn’t just that it’s chocolatey, it’s that pure powerfull intensity that only cocoa can give to the cake, it’s the sugar and fat of the cake that makes up the chocolate flavour of the cake! This creates a fantastic and moist cocoa cake that delivers an amazing texture, but above all else, an intense chocolate flavor that cocoa lovers dream about. You practically only need to eat one good slice to feel completely satisfied, which is saying something because you’ll definitely want more!

I think everything I share is a must-try recipe hahahaha, but if you are looking for chocolate goodness then yes this is your recipe! The key is using good quality cocoa powder and chocolate with at least 50% cocoa content, don’t skimp on this, it’s what makes the difference between a good cake and an unforgettable one. The cake stays wonderfully moist for days (if it even lasts that long), and the glossy chocolate coating adds that perfect finishing touch. So let’s get to the recipe, shall we!

Best Ever Deep Dark Cocoa Cake with Chocolate Ganache

Servings: 12
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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Yum, this is the kind of cocoa cake that you never knew you wanted until you get a bite, today we have a delicious cocoa cake covered with chocolate, and I have to admit it turned out absolutely amazing!

Ingredients

Cocoa – 100g
Sugar – 200g
Flour – 250g
Baking Powder – 1 Teaspoon
Eggs – 4
Butter – 180g
Butter – For Greasing
Cocoa – For Sprinkling
Milk – 300ml
Salt – A Pinch
Cooking Chocolate – 200g (with more than 50% cocoa)
Milk – 100ml
Butter – 20g

Directions

Prepare a castle-shaped (aka bundt pan) baking pan, grease it with butter, and sprinkle with cocoa powder. Preheat the oven to 180ºC (356ºF).
In a large bowl, combine the sugar and eggs and whisk well until you have a whitish cream.
Add the softened butter, followed by the cocoa powder and a pinch of salt, and whisk again until you have a creamy mixture.

Finally, sprinkle in the flour and baking powder and mix well. Add the milk and whisk again until you have a smooth creamy mixture.

Pour the mixture into the prepared pan and bake for about 30 to 35 minutes until the cake is well baked. Prick it with a toothpick in the center, when the toothpick comes out dry, the cake is well cooked. Remove from the oven and let cool in the pan.
Now prepare the chocolate frosting. You can melt the chocolate in the microwave carefully, putting it in for a few seconds, then removing it and stirring, and repeating until the chocolate is melted. Add the butter and milk and heat again gradually until you get a creamy mixture.

Finally, remove the cake to a serving plate, cover it with the melted chocolate, and it’s ready to eat, still warm or already cooled. The cake remained very soft for another 2 days until the last slices mysteriously disappeared, hehehe ;D

Notes & Tips: If you don’t want to risk it then melt the chocolate in a double boiler so it never burns.

This recipe lives and dies by the quality of your cocoa powder. Use Dutch-process cocoa for a deeper, more intense flavor, it’s worth the investment.

Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of that perfect fluffy texture.

Make sure your butter is properly softened (not melted!) before adding it to the batter. This ensures proper incorporation and that signature moist crumb.

Let the cake cool completely before adding the chocolate coating if you want a neat, glossy finish. If you like it slightly melty and indulgent, pour it on while the cake is still warm.

Store covered at room temperature for up to 3 days, or refrigerate for up to a week (bring to room temperature before serving for best texture).

A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream balances the intense cocoa flavor beautifully, though honestly, this cake is perfect on its own.

This recipe for Best Ever Deep Dark Cocoa Cake with Chocolate Ganache was originally created on BakeAfter.com. Esta receita de Bolo de Cacau Coberto de Chocolate foi publicada em português no Iguaria.com.