Rich, tender, and intensely chocolatey—this cake uses cocoa, butter, and hot liquid for a plush crumb that stays soft for days. Bake it in a Bundt pan (as shown) or as two 8-inch layers, then finish with a quick chocolate ganache.
Author:tinsufCuisine: AmericanCategory: DessertKeywords: chocolate cake, Bundt cake, easy chocolate cake, ganache
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: 1 hour 15 minutes
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CAKES
chocolate cake
Cake
Chocolate
chocolate cakes
Milk
milk
Chocolate cake
COOKIES
cake
Yield: 1 Bundt cake (12–16 slices) or two 8-inch rounds
Table of Contents
Ingredients
For the Cake
Quick Chocolate Ganache (Glaze)
Instructions
Tips & Troubleshooting
Storage
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Ingredients
For the Cake
60 g (1/4 cup) unsalted butter, melted and cooled
240 g (2 cups) cake flour
55 g (heaping 1/3 cup) unsweetened cocoa powder
300 g (1 1/2 cups) granulated sugar
10 g (2 1/4 tsp) baking soda
3 g (1/3 tsp) fine salt
2 large eggs, room temperature
240 ml (1 cup) milk or buttermilk
120 ml (1/2 cup) neutral oil
2 tsp pure vanilla extract
240 ml (1 cup) hot coffee or hot water
1 tsp white vinegar (boosts lift with baking soda)
Quick Chocolate Ganache (Glaze)
170 g (1 cup) semi-sweet chocolate chips or chopped chocolate
120 ml (1/2 cup) heavy cream
1 tbsp unsalted butter (shine and softness)
Pinch of salt
Instructions
see next page
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