Intense and Moist Cocoa Cake with Chocolate Ganache Frosting

If you think you’ve had a chocolate cake before, think again hehehe when i call this recipe a Intense and Moist Cocoa Cake with Chocolate Ganache Frosting it’s because those things have to be part of the title, right!

Ok well im not saying it’s the best chocolate cake in the world, but for sure, unlike your average, run of the mill, mildly chocolaty sponge cake, this beauty here is packed with deep, rich cocoa flavor that actually tastes like real chocolate (because, well, it is!). The secret? Letting cocoa take center stage for a bolder, more luxurious bite. And when you top it off with a silky chocolate ganache and a sprinkle of crunchy sprinkles? Pure. Heaven.

The best part? This cake is surprisingly easy to make, so you don’t need to be a pastry pro to impress, and its a pretty versatile recipe, whether you skip the sprinkles, go wild with toppings, or just drown it in extra ganache (no judgment here!), every slice is guaranteed to be moist, fudgy, and intensely chocolatey. So, if you’re ready to upgrade from basic box-mix cakes to something truly special, grab your whisk and start prepping because this masterpiece is calling your name ;D Good intro? Pumped! 🙂 Lets go!

Intense and Moist Cocoa Cake with Chocolate Ganache Frosting

Servings: 12
Time: 1hr 10mins
Difficulty: Normal
Rating: ★★★★★
Print

This is one of my goto chocolate recipes, not only is it easy to bake, but it creates a solid fudgy moist cake with a intense chocolate flavour, it's pretty good on its on, but with a nice frosting just makes it even better.

Ingredients

Cocoa – 100gr
Sugar – 250gr
Flour – 250gr
Eggs – 4
Butter – 180gr
Milk – 300ml
Baking Powder – 1 tsp
Salt – A Pinch
Butter – To Grease
Cocoa – To Sprinkle
Sprinkles – To Sprinkle on Top to Taste
Dark Chocolate – 100gr
Double Cream – 80ml
Salt – A Pinch

Directions

Start by preheating the oven to 180ºC and line a circular pan with baking paper on the bottom, then butter the sides and bottom, finally sprinkle it all with a bit of cocoa.

In a bowl, add the sugar and eggs and whisk until smooth.

Then add the softened butter (don’t microwave just let it sit outside 30min), cocoa and a pinch of salt, whisk again until everything is well mixed.
Then add the flour and baking powder and sieve both into the mixture and whisk.
Finally, heat the milk and add it to the mixture, whisk for another 5 minutes until everything is smooth and well blended.

Finally pour the mixture into the prepared tin and bake for 40 to 45 minutes until the cake is cooked through. Like always, stick the center of the cake with a toothpick, if the toothpick comes out dry, the cake is ready, take it out and let it cool down a bit.
For the icing/frosting, heat the double cream in the microwave in a bowl (to avoid boiling, heat it 1 minute at a time until it’s very hot), then break up the chocolate and pour it over the cream followed by a pinch of salt, then stir well until the chocolate is all melted and you have a creamy mixture.

Notes: Another great thing about this chocolate cake recipe, its that because it creates a pretty firm cake, you can stack it and use filling super easy, ive done a 3 layer just by doubling this recipe, with a mascarpone cheese filling and a chocolate ganache, it’s a super versatile recipe!

Of course, you can choose any kind of sprinkles you like, from chocolate, white chocolate, colored, or caramelized almonds, m&ms, etc.

This recipe for Intense and Moist Cocoa Cake with Chocolate Ganache Frosting was originally created on BakeAfter.com. Esta receita de Bolo Fofo de Chocolate foi publicada em português no Iguaria.com.