Soft chocolate chiffon cake filled and frosted with a rich chocolate ganache, this is a simply delicious chocolate cake you can make for any occasion!
We do need a good, killer chocolate cake in our repertoire, agree? A simple delicious chocolate cake is a no-brainer when it comes to choosing a birthday cake, or a special dessert for a gathering or special occasion.
So today, let me share with you a simple, straight-up chocolate cake that is ultimately flavorful, moist, and indulgent. And worry not, it is not sickeningly sweet. You like that, don’t you?
The Elements of this Simply Delicious Chocolate Cake
The Soft Chocolate Chiffon.
Cocoa-flavored cake serves as the base for this delicious chocolate cake. Light and airy, the flavor gets deeper as the cake sits. It is actually better the day after and the next!
The Chocolate Ganache
The reason why the cake is not overwhelmingly sweet is that the frosting is not a sugar-laden buttercream.
This chocolate ganache is made of chocolate melted in a hot mixture of cream, butter, brewed coffee and a little bit of sugar. The result is a rich, indulgent chocolate cream that complements the chiffon cake nicely.
Let’s Make It
Chocolate Ganache. I recommend starting with the chocolate ganache because you need to allow the ganache to cool down and thicken before icing the cake.
To make it, place the chocolate chips/ chopped chocolate in a heatproof glass bowl.
In a medium saucepan, combine cream, sugar and butter. Over medium heat, stir the mixture regularly until it comes to a boil.
Turn off the heat and pour the mixture over the chocolate in the bowl. Pour in the hot coffee. Let this mixture stand for 5 minutes.
Gently stir the mixture until it is smooth and the color is uniform. Allow this to cool completely for about an hour, until is thick and pourable.
In a mixing bowl, whisk together flour, 1 cup of sugar, cocoa powder, salt, baking powder, and baking soda.
In a mixing bowl, whisk together yolks, water, oil and vanilla until combined. Add the flour mixture gradually into the yolk mixture and stir until the batter is smooth. This is a thick batter.
In the bowl of a stand mixer, whisk the egg whites on medium-high speed until soft peaks form. With the mixer still running, gradually add ½ cup of sugar. Continue to beat until stiff peaks form.
Using a rubber spatula, fold about 1/3 of the beaten egg whites into the yolk batter just to thin it down. Then, gradually fold the remaining egg whites into the mixture until the color is uniform.
Pour and scrape the chocolate batter equally between the two prepared pans. Bake at 350 F for 15-18 minutes, or until a toothpick inserted at the center of the cakes comes out clean.
Let the cake cool slightly in the pan, then turn them out on a wire rack, peel off the parchment and let them cool completely.
Fill and Ice the Chocolate Cake. By the time the cake has cooled completely, your ganache should be ready to use.
Note that the ganache is best used when it is pourable but thick. This way, it spreads nicely on the cake. If it’s too thin, it will run down the cake sides too fast, and if it is too thick, it may be more difficult to spread.
Set one of the cakes on a cake plate. Spoon about 1 cup of icing in the center and spread it out using an angled spatula.
Lay the second cake on top and repeat, letting the ganache drip down the sides. Cover and smoothen the sides and top of the cake.
Storing the Cake
I love using my cake dome to store the cake. It looks pretty on the kitchen counter and it makes it stay fresh too!
You can also use any cake container with a tight lid and store the cake at room temperature for up to 3 days. For longer storage, refrigerate. This cake gets better and better as it sits!
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