A simple, decadent 8 inch (20 centimeter) chocolate cake made with melted butter and vegetable oil for the perfect combination of rich flavor and moist texture. An easy dark chocolate ganache creates both a creamy whipped ganache filling and a silky smooth ganache glaze.
20grams (¼ cup) Dutch process cocoa powder(sifted)
166mL (⅔ cup) strongly brewed coffee(hot)
2largeeggs(room temperature)
80grams (⅓ cup) sour cream(full fat)
1teaspoonvanilla extract
WHIPPED CHOCOLATE GANACHE FILLING
125mL (½ cup; 4 ounces)heavy cream
113grams (4 ounces)dark chocolate(finely chopped; I used a 65% chocolate bar)
CHOCOLATE GANACHE GLAZE
125mL (½ cup; 4 ounces)heavy cream
113grams (4 ounces)dark chocolate(finely chopped; I used a 65% chocolate bar)
Instructions
CHOCOLATE CAKE
Preheat oven to 350° F (177° C, Gas Mark 4).
Line the bottom of an 8 inch cake pan with a circle of parchment paper. Grease your pan if needed (mine don't require greasing - depends on your cake pan!)
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
160 grams (1⅓ cups) all purpose flour, ½ teaspoon baking soda, ¾ teaspoon kosher salt
In a large mixing bowl, whisk together melted butter, vegetable oil, sugar and cocoa powder. Mix well and add hot coffee (or water) and whisk to combine.
Add eggs one at a time, whisking well between additions to ensure they are fully incorporated.
2 large eggs
Add dry ingredients and whisk again. Scrape the bowl with a spatula to ensure no flour pockets remain. Add sour cream and vanilla, and whisk until completely blended and batter is smooth.
Pour batter into prepared pan. Rap pan firmly on countertop several times to remove air bubbles that may have formed in batter. Bake in center rack of oven for 30-35 minutes, until a toothpick inserted in the middle comes out clean, cake bounces back lightly when touched with a finger, and cake is beginning to pull away from the edges of the pan.
Cool cake in pan for 10-15 minutes, then invert onto a cooling rack and remove parchment circle. Cool cake completely.
Once cake is fully cooled, torte the cake (divide it into two equal horizontal layers.) Using a large serrated knife, cut a guiding mark about 1 inch deep around the whole circumference. Then slowly cut through the cake, using the cut mark on each side to keep your knife level.
Place the bottom layer of cake onto a metal cooling rack set over a baking sheet. Set top cake layer aside.
WHIPPED CHOCOLATE GANACHE FILLING
In a microwave safe container or small (1 quart) saucepan, heat cream until almost simmering. Remove from heat and add finely chopped dark chocolate. Let sit for 2-3 minutes, then whisk until all chocolate has melted and no lumps remain. Cool the ganache until set. You can quicken this process by placing the ganache in the refrigerator for 10 minute intervals, stirring after each. It should be ready in 20-30 minutes.
125 mL (½ cup; 4 ounces) heavy cream, 113 grams (4 ounces) dark chocolate
Add the ganache to the bowl of a stand mixer fitted with the whisk attachment. Whisk the ganache for 1 minute on high, scraping down the bowl several times to make sure the chocolate is evenly whipped. Whipped ganache should be much lighter in color and fluffy. Do not overmix or it might become grainy.
Using an offset spatula, spread the whipped ganache in an even layer over the bottom layer of the chocolate cake, making sure to extend the ganache fully to the edges. Place the top layer of cake on top of the whipped ganache, with the exposed crumb side facing down. Press down gently to adhere the layers together.
Use a spatula or knife to smooth the sides of the whipped ganache layer so that it's even with the sides of the chocolate cake (see process photo for reference). This will form a uniform, smooth surface for the ganache glaze to run down.
CHOCOLATE GANACHE GLAZE
In a microwave safe container or small (1 quart) saucepan, heat cream until almost simmering. Remove from heat and add finely chopped dark chocolate. Let sit for 2-3 minutes, then whisk until all chocolate has melted and no lumps remain.
125 mL (½ cup; 4 ounces) heavy cream, 113 grams (4 ounces) dark chocolate
Pour ganache glaze onto top of cake, and use a mini offset spatula or spoon to swirl ganache outward over the edges of the cake. Continue spreading until enough ganache has run down edges to cover the sides of the cake. If desired, make a spiral design on the top of the cake using a spoon or metal spatula.
While the ganache glaze is still soft, carefully transfer the cake to a serving platter. Slide a large offset spatula or the side of a chef's knife under the cake and lift it carefully onto the nearby platter. Slide the spatula out slowly, without lifting, to avoid marring the glaze. Use a small spatula or knife to retouch the sides if needed. If desired, sprinkle top edge of cake with chocolate shavings and flaky sea salt.
Allow 60 minutes for ganache to set at room temperature prior to serving.