Dark Chocolate Cake with Whipped Chocolate Ganache

My search for the perfect chocolate cake recipe is over. I’ve tried a few, but none of them gives me that rich and moist texture I was looking for. This one is simple yet it’s decadent and luscious. It’s my heaven on a plate.

dark chocolate cake

Dark Chocolate Cake with Whipped Chocolate Ganache
Yield: 1 6-inch multi-layer cake
Prep time: 10 minutes
Cook time: 30 minutes

For the cake:
3/4 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened dark cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 tsp salt
1 large egg
1/2 cup chocolate milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup hot coffee

For the ganache:
4 ounces semisweet chocolate chips
1/4 cup half and half
1 teaspoon instant espresso powder
pinch of salt

For the cake:
1. Preheat the oven to 350ºF. Grease and flour two 6-inch round pans.
2. In a large bowl, whisk the dry ingredients together: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add the egg, milk, applesauce, and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in the hot coffee (batter will be thin). Pour batter into prepared pans.
4. Bake for 30 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling.

For the ganache:
In a double boiler, cook the chocolate chips, heavy cream, and instant espresso over simmering water until smooth and warm, stirring occasionally. Cool until firm then whip with a stand mixer or beaters until soft, whipped, and slightly lightened in color.

Dark Chocolate Cake Recipe adapted from Hershey’s


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