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Updated on July 16, 2015
Prep time: 45 min
Cook time: 50 min
Ready in: 1 hour 35 min


  • 500 ml (2 cups) all-purpose flour, unbleached
  • 5 ml (1 tsp.) baking soda
  • 5 ml (1 tsp.) baking powder
  • 2.5 ml (½ tsp.) salt
  • 2 eggs
  • 500 ml (2 cups) sugar
  • 250 ml (1 cup) buttermilk
  • 125 ml (½ cup) canola oil
  • 10 ml (2 tsp.) vanilla extract
  • 180 ml (¾ cup) cocoa
  • 180 ml (¾ cup) strong coffee, warm
  • 430 ml (1 ¾ cup) 35% cream
  • 30 ml (2 tbsp.) corn syrup
  • 450 g (16 oz) dark chocolate, chopped
  1. Preparation: 1. Place rack in center of oven. Preheat oven to 180 °C (350 °F). Butter and line two springform pans of 20 cm (8 inches) with parchment paper. 2. In a bowl, combine flour, baking soda, baking powder and salt. 3. In another bowl, combine eggs, sugar, butter milk, oil and vanilla to whip. 4. In a small bowl, combine the cocoa and coffee. Add to the egg mixture. Add dry ingredients and mix until the dough is smooth. Divide the dough into the molds. Bake 45 to 50 minutes or until a toothpick inserted in center of cake to come out clean. Cool completely before removing from pan.
  2. Ganache: 5. In a saucepan, boil the cream and corn syrup. 6. In a bowl, pour the hot cream mixture over the chocolate. Melt 2 minutes. Whisk until the ganache is smooth. Refrigerate about 1 hour or until it has thickened and is manipulated by stirring it four or five times.
  3. Mounting: On a work surface, cut and remove the cap of each cake. Cut the cake in half horizontally to get four slices. Spread the ganache over cake slices, well spread over the entire surface with a spatula. Overlap the four slices and place on a serving plate. The cake keeps well three days at room temperature under a bell.
Nutrition Facts
Calories 820
Calories from Fat414
% Daily Value *
Fat 46 g71%
Saturated fat 21 g105%
Fiber 7 g28%
Protein 10 g20%
Sodium 349 mg15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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