- I cup / 250 grams buttermilk
- 1 cup / 250 grams freshly brewed coffee
- 2 cups / 420 grams granulated sugar
- 1/2 cup / 96 grams vegetable oil
- 1 cup / 108 grams cocoa powder
- 1-1/2 cups / 225 grams all-purpose flour
- 3 large eggs
- 1/2 teaspoon / 2 grams salt
- 2 teaspoons / 10 grams baking soda
- 1 teaspoon / 5 grams baking powder
BUTTERMILK is EASY to make
You need milk and vinegar mix:
1 cup of milk with 1 tablespoon ( 15 grams) of vinegar.
Let’s get started for our first step. I’m going to get all of my granulated sugar into a large bowl, too, that I’m going to add in my oil and then I’m going to grab my hand mixer. And I just want to start incorporating these two first ingredients. And then we’ll start adding in our eggs. You can see right away with the addition of that first day, how it starts screaming, get them all in. And it’s at this point where you want to really get all this really well combined and increase my Mixu, get my Mixu on high now. Make sure everything’s mixed. Well. Hey, that looks good, all nicely combined, and then I’m going to add in our buttermilk. And our coffee. Grab our mixer again, speed No. One. We don’t want everything flying out of our bowl and just slowly start mixing all of this together. Now, if you don’t want to use the coffee, you still want to use the same amount of liquid, so you’re going to use one cup of water, you could exchange that for a cup of milk if you wish as well.
And that will mix in our dry ingredients. I’m going to start off with our cocoa powder and then our flour. Or a little bit of salt or baking soda and or baking powder and the baking soda is going to activate with the buttermilk that’s in this recipe. We get all of this in here. And then I’m going to grab the back of a spoon and I just want to push all of this through, and this is a really good example of why you want to sift your ingredients because you don’t want larger particles like that getting into your batter. So it’s always good to sift. Perfect, let me grab my mixer one last time. Speed number one, and I do not want to overwork me. I just want to slowly get all of this incorporated. And that looks good. And now we are ready to fill our pan. And by the way, I do have my oven preheated already to three hundred and fifty degrees Fahrenheit. What I have here are two baking pans. Each of them is nine inches in diameter by two inches high. They are lined with parchment paper just so that we can get our cake out much easier after we beat them because we’re going to start filling this up and I’m going to divide the batter evenly between the two.
And make sure that you do use a spatula, you want to make sure that you get all of your cake batters right out of your bowl, you don’t want to waste any of this. And this smells amazing. I wish you could be here. Smells really, really good. And there we go. So at this point, I’m going to pop these into my oven. Three hundred and fifty degrees Fahrenheit. I’m going to bake them for about twenty-five minutes. So here’s our first one look at my other one, and these have been out for about three minutes or so, but they’re still extremely hot. So before I forget, I did leave these in an extra five minutes, so total, big time 30 minutes in my three hundred and fifty degrees Fahrenheit oven. And just to go over the pan dimensions again, these are nine inches in diameter by two inches high. And these are exactly the same pans and they are made by Wiltern. So this is about 15 minutes later. I almost forgot to do this on camera, that I’m just going to grab a tiny spatula and just go around and just want to break these from the tin. And I want to get these out before they completely cool down because I don’t want a lot of condensation building up on the cakes.
So we do want to get them out before they cool down. So that’s good. Just going to grab a little cooling rack and then just want to flip it upside down, a little shake, and look at that. Perfect. Same thing for this one. Just give it flip and we have it. I can just get my hand right on it, flip it up and then just gently remove it. And there we have our cakes. And these are really, really nice. So now that my cakes have cooled, I want to do a little decorating and you can see the parchment paper here. I’m just going to just gently peel it right off. Perfect. And then a cake on here that looks good. So what I’m going to frost the inside of my cake with is right here. Let me just move this. This here is a whipped chocolate ganache. There is one cup of dark chocolate, a quarter cup of granulated sugar, and there’s also one cup of whipping cream. Thirty-five percent cream.
I’m going to get some of this on here and then I’m just going to start getting this all spread out nicely. And that looks good, men remove my paper, and then I want to get that right on their center at. Nicely, and that looks good. Let’s give a little push. And then I just want to go around and clean up all of these edges. And I think that looks pretty good for my last step, I’m going to cover my cake with a really nice chocolate ganache. If you want to see how that recipe is made, And I do have parchment paper underneath just to catch all of the drippings. I’ll just grab a spatula and hopefully, the camera’s picking up. How nice this is. It all smells amazing. It was it right over and it doesn’t matter if it completely covers all the sides. Push. Look at that wall. This is going to be a nice, thick layer, a little bit more. But I’m not worried about how much I put on because I can just. Pick it up from the paper after we finished and then you can just put it back in your container and reuse it. Now, this would pour a lot easier if it was warmer. My Nash right now is at room temperature, so it’s thicker.
But you can heat it up a little bit, and that will just make it drip a lot faster, but it’s also going to make a much thinner coating on the top of your cake and around the sides as well. Just going to tap it a little bit. There we go, perfect. So let me just give this a little spin, and I think I’ve done a good job, and that looks really nice, just the topping just evens it out, makes it a little bit more smooth. And that right now is ready just to let that set. You can pop that into your fridge and let it chill down. That’s what I’m going to do because this is going to take a long time if I don’t. And I do want to show you a slice of this cake. This is an amazing cake. This is going to be a cake that you’re really going to want to try very, very rich and moist. Just amazing. That’s all I can say about it. So at this point, I’m going to pop this into my fridge, let it chill down, and then later on I’m going to come back and we’re going to take a slice. So this is a few hours later. I did put my cake in the fridge for about half an hour just so that the chocolate ganache on the top set up.
But now we’re ready to cut into our really nice cake. I’m just going to clean off my knife. Then our second slice. And let’s see how we did. Oh, look at that. Look at that right on our plate. This over a little bit of that smells really amazing. Let me zoom in. Now that we’re zoomed in, you can see how nice this cake is. Hopefully, the camera’s picking up that really nice tender crumb of that dark chocolate cake. We have our whipped chocolate ganache in the middle and then another layer of our moist, ultra-dark chocolate cake. And then on top, we have that dark chocolate ganache. And you just turn this a little bit just to show you this little better. This is a super, super moist cake, and of course, the last thing to do is to try a little piece on mine. That was really, really good. I cannot tell you how good this cake is if you’re looking for an ultra-dark chocolate cake recipe. I really hope that you try this recipe out. It’s amazing. I just can’t describe how good it is. I hope you enjoyed it. That cake is so good, you don’t even need frosting.