Classic Indulgent Chocolate Cake

Jump to Recipe

Chocolate was once a luxury enjoyed primarily by the elite. In the 19th century, it was a prized ingredient in the desserts of Austrian and French pastry chefs, reserved for special occasions and the wealthy. Its rich, complex flavors were a hallmark of fine dining and sophisticated culinary creations. However, it wasn’t until the 20th century that chocolate became more accessible to the masses, revolutionizing how it was used in baking and desserts. This shift allowed for greater creativity and experimentation, leading to the wide variety of chocolate treats we enjoy today.

Chocolate cake, in particular, has become a global favorite, cherished in many countries each with their unique take on the recipe. Its versatility and indulgence make it a universal comfort food, loved for its rich, decadent taste.

This chocolate cake recipe holds a special place in my heart. Over the years, it has been a staple in my family’s celebrations, from everyday dinners to festive gatherings. It’s a recipe that has evolved with me, reflecting both my personal journey and my growth as a baker. The cake is intensely chocolatey and satisfyingly indulgent, perfect for those who crave a deep, rich chocolate experience. The addition of hazelnuts is a personal touch, adding a delightful crunch and enhancing the chocolate flavor. The recipe is flexible, allowing you to adjust the ingredients to match your family’s preferences.

I hope this cake brings as much joy to your celebrations as it has to mine. Whether you’re baking for a special occasion or just for a sweet treat, may it add a bit of indulgence and warmth to your day. Enjoy the process, savor the results, and share it with those you care about.

Practice makes perfect!

The same cake recipe I’ve baked years ago.

Print

With ImageWithout Image

Classic Indulgent Chocolate Cake

Yield: 8-10

Author: Yasmeen's Kitchen Diary

Prep time: 1 HourCook time: 1 H & 30 MInactive time: 1 HourTotal time: 3 H & 30 M

This indulgent chocolate cake is the chocolate-y dream of every chocolate lover. A three-tier sponge with chocolate buttercream in between, hazelnuts, and chocolate ganache. This is what chocolate dreams are made of!

Ingredients

The Cake

• 350 g all-purpose flour (2 ¾ cups)
• 300 g sugar (1 ½ cups)
• 70 g cocoa powder (¾ cup)
• 5 g baking powder (1 tsp)
• 15 g baking soda (1 tbsp)
• 5 g salt (1 tsp)
• 120 ml strong coffee, hot (½ cup)
• 200 ml buttermilk (¾ cup + 2 tbsp)
• 2 large eggs

The Ganache

• 250 g semi-sweet chocolate (1 ½ cups, chopped)
• 220 ml heavy cream (1 cup)
• Optional: 300 g chopped hazelnuts (2 cups)

The Buttercream

• 750 g (6 cups) powdered sugar
• 350 g (1½ cups) unsalted butter, softened
• 75 ml (¼ cup) heavy cream
• 20 g (¼ cup) cocoa powder
• 5 ml (1 teaspoon) vanilla extract
• 5 g (1 teaspoon) espresso powder
• 2 g (½ teaspoon) salt
• 60 g (2 oz) chocolate ganache

Instructions

Cake preparation:

1. Prepare the pans: Butter and flour two 8-inch cake pans, and line the bottoms with parchment paper.
2. Sift dry ingredients: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a separate bowl to sift the dry ingredients to prevent clumping.
3. Mix wet ingredients: In a large bowl, whisk together the hot coffee, buttermilk, and eggs until smooth.
4. Combine wet and dry ingredients: Slowly incorporate the wet ingredients into the dry ingredients, mixing on low speed. Add the wet ingredients in two parts to ensure a smooth batter. Avoid overmixing to keep the cake light and fluffy.
5. Distribute the batter: Divide the batter evenly between the two pans. Bake at 350ºF (175ºC) for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cakes: Let the cakes cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely before assembly.

Ganache preparation:

1. Heat the Cream: In a small pot, heat the heavy cream until it starts to steam (don’t let it boil).
2. Melt the Chocolate: Pour the hot cream over the chopped chocolate in a bowl and let it sit for 1-2 minutes.
3. Stir: Stir gently from the center outward until the mixture is smooth and the chocolate is fully melted.
4. Cool: Set aside 60 g (¼ cup) of the ganache for the buttercream, and let the rest cool slightly to thicken.

Buttercream preparation:

1. Cream the butter: In a stand mixer with a paddle attachment, beat the softened butter on medium-high speed for 3-5 minutes until pale and fluffy.
2. Add dry ingredients: Sift the cocoa powder, salt, and espresso powder into the butter. Mix on low until fully combined.
3. Add powdered sugar: Gradually add the powdered sugar in batches, scraping down the sides of the bowl as needed. Beat until smooth.
4. Add wet ingredients: Slowly add the heavy cream and vanilla extract, and beat on medium-high for 2-3 minutes until the buttercream is light and fluffy.
5. Incorporate ganache: Mix in the reserved 60 g of ganache for an extra rich chocolate flavor.

Cake assembly!

1. Flatten the cake layers: If the cake layers are domed, use a knife to slice off the tops and even them out.
2. Spread ganache: Spread a layer of the ganache over one of the cake layers.
3. Optional hazelnuts: Sprinkle chopped hazelnuts over the ganache for added crunch.
4. Layer the cakes: Place the second cake layer on top.
5. Crumb coat: Apply a thin "crumb coat" of buttercream around the cake, and refrigerate for 15-20 minutes to set the coating.
6. Final frosting: Apply the remaining buttercream to the cake, smoothing it out with an offset spatula and bench scraper.
7. Decorate: Use a 1M Wilton piping tip to pipe decorative roses or designs on the cake. Optionally, drizzle any remaining ganache over the top for a finishing touch.

Notes

Freezing Instructions:

You may freeze the baked sponge cake for up to 2 months. Wrap the cakes well in cling film to prevent freezer burn. Thaw the cakes overnight in the refrigerator before decorating with buttercream.

Flavor Tip:

Coffee enhances the flavor of chocolate, adding depth and richness to the cake.

Cake Batter Consistency:

The cake batter will be quite runny and thin, but don’t worry—it will bake into a moist and tender sponge. The thin batter is key to achieving a super moist cake.

Cake Strips:

To ensure even baking and prevent the cake from doming excessively or drying out, use cake strips. Cake strips help insulate the sides of the pan, promoting a flat and moist cake sponge. If you don't have cake strips, you can make your own by wetting paper towels and wrapping them in aluminum foil, then securing the foil around the cake pan. This is completely optional.

Additional Tips:

• Butter and flour your cake pans, and line them with parchment paper for easy removal. Allow the cake to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
• When making ganache, let it cool to a spreadable consistency before using. If it becomes too thick, gently reheat it until it’s the right consistency.
• If your buttercream is too thick, you can add a little more heavy cream to reach the desired consistency. If it’s too thin, add more powdered sugar until you achieve the right texture.

Nutrition Facts

Calories

1626.12

Fat (grams)

90.33 g

Sat. Fat (grams)

42.91 g

Carbs (grams)

201.11 g

Fiber (grams)

11.89 g

Net carbs

189.22 g

Sugar (grams)

148.85 g

Protein (grams)

18.47 g

Sodium (milligrams)

987.99 mg

Cholesterol (grams)

187.14 mg

www.yasmeenskitchendiary.com/home/classic-indulgent-chocolate-cake

All rights reserved for Yasmeen's Kitchen Diary/Yasmeen AlSawwaf

cake, dessert, chocolate, classic

Dessert

Bon appétit!