The Best Chocolate Cake in the World
Moist, rich, and made with real cocoa, brown sugar, and coffee—this chocolate cake is the ultimate dessert. Finished with silky ganache, it’s a showstopper that lives up to its name.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus cooling and ganache set time)
- Yield: Two 9-inch cake layers (serves 10–12)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
1¾ cups (220 g) all-purpose flour
¾ cup (75 g) Dutch-process cocoa powder
2 cups (400 g) brown sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon fine sea salt
Wet Ingredients:
2 large eggs, room temperature
1 cup (240 ml) whole milk
½ cup (120 ml) neutral oil (e.g. vegetable or canola)
2 teaspoons vanilla extract
1 cup (240 ml) hot, strong coffee
Ganache:
10 oz (280 g) dark chocolate (60–70%), finely chopped
1 cup (240 ml) heavy cream
Pinch of salt
Instructions
Prepare the pans:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix dry ingredients:
In a large bowl, whisk together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
Bloom the cocoa:
Slowly pour hot coffee into the dry mix while whisking to bloom the cocoa and enhance its richness.
Add wet ingredients:
Add eggs, milk, oil, and vanilla extract. Whisk until the batter is smooth and fluid. It will be thin—this creates a tender, bakery-style crumb.
Bake:
Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs. Let cakes cool completely.
Make ganache:
Heat cream until just steaming. Pour over chopped chocolate and salt. Let sit 1 minute, then stir until smooth and glossy. Let thicken slightly.
Assemble the cake:
Place one cooled cake layer on a serving plate. Spread a generous layer of ganache over the top. Add the second layer and pour ganache over the top, letting it drip dramatically down the sides.
Notes
Cake layers can be made ahead and frozen (wrap tightly in plastic wrap).
For extra flavor, add a teaspoon of espresso powder to the dry mix.
Ganache thickens as it cools—let it sit until spreadable but pourable.
Dutch-process cocoa is key for a deep, dark chocolate flavor.
Find it online: https://allcookedup.com/the-best-chocolate-cake-in-the-world/
