THE BEST CHOCOLATE CAKE EVER
Seriously, this is THE chocolate cake you need in your life.
I can’t even begin to tell you how much I’ve searched for a perfect chocolate cake. I tried a bunch of recipes from different sites and books but none of those were what I was looking for. The thing is, I am very specific when talking about cake. I have a texture, flavor and look of the cake in mind.
To be honest, I don’t really order cakes when eating out. If I feel like eating chocolate I ask for a lava cake or simply a few squares of a chocolate bar. If I feel like having cake, I normally go for a tres leches or a carrot cake instead.
EVERYTHING CHANGED when I saw a photo on instagram. Yes, a photo on instagram. It what the darkest most moist looking cake I’ve ever seen. I wanted to step through the screen and have a bite.
That’s why I started trying chocolate cakes. I tried different cakes, fillings and decorations but none of them really stood out.
The other problem is, I am not a fan of buttercream. I like having it from time to time but It’s not something I like making as much. Plus, where I live the heat melts it it a few minutes and the cakes and cupcakes end up wonky and ugly. So no buttercream in this cake.
Back on social media, a Brigadeiro Cake came on my feed as advertisement. My mind went off and I had to start baking right there!
After trying many many chocolate recipes I found that Ina Garten’s recipe was the one I liked the most. Her recipe is pretty simple and easy to make. With only a few steps and ingredients you get and incredibly dark, moist cake filled with flavor.
As for the fillings, I wanted the cake o be a chocolate bomb! I don’t really know how else to describe it. I tried a brigadeiro my mother in law taught me how to make, cooking it less to make it a bit creamier. It turned out fine, but still a bit chewy. I made a few changes in the recipe and that;s when I got the perfect chocolate filling, light but still creamy and stead enough to hold the cake.
So, cake is done, filling as well. Decorating the cake is next. Again, I did not want buttercream. I took a french pastry class once. There, I learned that you can make any type of ganache, chill it, and whip it up to make an airy, light creamy texture. Perfect volume and structure. I made my ganache, placed it in the fridge and a few minutes later after a few seconds in the stand mixer I had the dos beautiful whipped ganache ever.
EQUIPMENT:
Round cake pans: You’ll need two 8 in cake pans. Dividing the batter in half helps you have even layers when stacking the cake.
Mixer: A stand mixer or any kind really works just as fine! You’ll be using it for the cake batter and the ganache.
Bowls: Two bowls for the cake, dry and wet ingredients. Also, an extra bowl for the ganache.
Cup: The cake calls for a cup of coffee. Having it hot and slowly adding the coffee is way easier from a cup!
Cooking pot: For the fillings, you add everything to the pot, mix it well and cook it on low heat.
Knife: If you have the cake slicer, even better. If not, I use a bread knife to cut even layers in my cakes.
Plastic wrap: Once the fillings are done, cover them in plastic wrap, actually touching the filling to avoid creating a film on top.
Cup Measures: Cups and tablespoons to make sure you have everything perfectly.
TIPS:
You can start the day before: I recommend starting the day before. Make the fillings and cake the day before and do the assembling on the day you want to eat it. Just remember to cover everything perfectly so it stays fresh.
Assemble, chill, then decorate: Give your cake a few minutes to really stay put in the fridge before adding the ganache. This helps maintain structure and fixing a cake is always easier when done before decorating it.
Filling options: I was looking for a completely chocolatey dreamy cake so I made two chocolate fillings. If you want to change it up it’s completely up to you! For example, dulce de leche on nutella! Adding these to any layer only adds to the flavor of the cake.
Cacao: Make sure to use dark unsweetened cacao! It gives the cake another color and flavor.
Print the recipe: This recipe has quite a few steps, printing the recipe and having it right beside you helps. That way you don’t make your computer a mess as well.
And ready! Let’s get baking.
THE BEST CHOCOLATE CAKE EVER
Ingredients
CAKE
- 1 3/4 Cup all purpose flour
- 2 Cups of sugar
- 3/4 Cup cacao
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup Buttermilk
- 1/2 Cup vegetable oil
- 2 Large eggs
- 1 tsp vanilla extract
- 1 Cup hot coffee
FILLING 1
- 1 can sweetened condensed milk
- 3/4 cup cacao
- 1 yolk
- 100 ml milk
FILLING 2
- 1 Can sweetened condensed milk
- 3/4 cup cocoa powder (lighter in color and flavor)
- 1 yolk
- 100 ml milk
GANACHE
- 200 gr semisweet chocolate
- 200 gr heavy whipping cream
Syrup (fro the cake)
- 1/4 cup sugar
- 1/4 cup water
Instructions
FILLINGS (1&2)
- Add all the ingredients to (filling 1 first) to a pot, mix well and place it on low heat.
- Stir constantly.
- The filling is ready when passing the spoon through the middle it doesnt close up immediately. It stays for a few seconds separated.
- Remove from heat and cover before placing in the fridge.
- Repeat for filling 2
CAKE
- Preheat the oven at 350 F. Prepare your cake pans with butter to prevent sticking.
- Add dry ingredients to a bowl.
- Add wet ingredients, except hot coffee to another bowl.
- Slowly add the we ingredients to the dry ingredients. Mixing carefully.
- When the batter is completely mixed, slowly add in the hot coffee while mixing.
- The batter runs thin. Pour onto cake pans and bake for around 35 minutes or until a toothpick comes out clean.
- Remove from oven and cool completely.
SYRUP
- Add both ingredients to a pot.
- over low heat, melt the sugar competely. When it starts bubbling up, it's done.
GANACHE
- Cut chocolate bar in small pieces.
- Add heavy whipping cream to a pot and place it on medium heat. Once it's starts bubbling up on the sides turn the heat off.
- Add chocolate and stir until completely melted.
- Place it in the freezer until completely cold.
- Once you are ready to use it, transfer the cold ganache to you stand mixer's bowl and whip it until lighter in color and fluffier.
PUTTING THE CAKE TOGETHER
- Cut the cake layers. You need 3 good layers.
- Place the first layer and ad a bit of syrup.
- Add filling 1, carefully spreading it. Spread the filling from the center, out. The weight of the cake finishes the job so you don't need to spread it all the way to the sides.
- Add the next layer of cake and syrup.
- Add filling 2 in the same way as filling 1
- Add the last layer of cake and syrup.
- Lightly press and cover before letting it rest in the fridge for a few minutes.
- Whip up the ganache and cover the cake completely! And you're done!
BONUS
Okay, If you are still reading me after all that I have an extra for you!
WHAT DO I DO WITH EVERYTHING THAT’S LEFT?
You finished your beautiful cake, it’s gorgeous, it’s already on instagram, everybody is excited to try it! What can you make with all the cake and fillings left?
weeeeeeeeell
CAKE TRUFFLES!
What are cake truffles? Basically, you break the cake that’s left, add a bit of vanilla milk and make small balls covered in chocolate.
Step 1: Break the cake layers you have left completely.
Step 2: Mix around 1/4 cup milk with a splash of vanilla extract.
Step 3: Add a bit of milk and mix. Slowly add the milk, not all at once, to make a cookie dough kind of texture. You don’t want the cake to be soggy.
Step 4: Separate the dough in small balls. You can fill these with the filling you made for the cake (just like the photo above) If you want!
Step 5: Melt some chocolate and cover the balls completely. Decorate them with chocolate chips, M&Ms or whatever you want!
Step 6: Enjoy the completely new dessert you’ve made from what was left!
And that’s it! Enjoy this amazing dessert I am completely in love with! Tell me what you think of these in the comments!
