The Best Ever Chocolate Cake With Whipped Dark Chocolate Ganache

Hi Bold Bakers! Everyone needs a go-to favorite cake recipe that never fails to blow away friends and family. That doesn’t mean you need to spend hours and hours perfecting some five-tiered art piece that would be on a baking competition show. For me, it means my master recipes: Best-Ever Vanilla Cake, Best-Ever Carrot Cake, and the Best-Ever Chocolate Cake — with Whipped Chocolate Ganache. Already have an account? This recipe is a NEW and IMPROVED Best-Ever Chocolate Cake, which deserved the title. If you’re looking for my lovely older version, you’ll now want my Incredible Classic Chocolate Cake Recipe with Fudge Frosting. What I love about this chocolate cake recipe is that it does not need a mixer and is very fast to whip up all in one bowl. This chocolate cake is also known as Devil’s Food Cake, Black Magic Cake, and Death by Chocolate. Once you make it, you’ll see why it’s earned its namesake.

What Kind Of Chocolate

When you’re making something that I feel fully confident in calling the “best-ever” chocolate cake, you will need a good quality unsweetened cocoa powder to let it live up to its full potential! But that’s not all. We’re talking about a deep chocolate flavor here. You only need a small slice to satisfy your chocolate craving. That’s because I use 100% chocolate in the cake — which is really rare. No one does that. It’s intense and so soft. If you’re looking for a super fudgy cake, then go with dutch-processed cocoa powder. Dutch-processed cocoa powder is less acidic than other powders which will give you a more “chocolatey” flavor and a beautiful deep rich color.

Using Coffee In Chocolate Cake

Don’t worry! This cake will not taste like coffee, despite the cup of freshly brewed hot coffee that the recipe calls for. Do you know how certain flavors bring out others? Like when you pair sweet caramel with sea salt — the salt somehow makes the caramel taste even more… caramel. Bitter coffee actually makes a person’s taste buds more sensitive to sweetness! If you don’t have fresh coffee on hand, you can always use instant coffee or espresso powder. You can even use decaffeinated coffee!

What You Need To Make The Best-Ever Chocolate Cake

You’ll only need a few tools from your kitchen cabinets on your journey to an incredible chocolate cake.

Two 9-inch x 2-inch round cake pans, or three 8-inch x 2-inch round cake pans Mixing bowls Measuring cups and spoons Sifter Knife or offset spatula Optional: A hand mixer for the frosting

How To Make The BEST Chocolate Cake

If you want to know how simple it is to make a chocolate cake, then look no further. Here are the basic steps on how to make your own (and don’t forget to get the full recipe with measurements, on the page down below):

Whipped Dark Chocolate Ganache:

Assembling the Cake:

Gemma’s Pro Tips To Making Chocolate Cake

DON’T overbeat your batter! Overbeating your batter will result in a tough cake. Make sure you check on your cakes after 25 minutes of baking to avoid overcooking. Make sure the cake cools completely before frosting, otherwise you’ll have a melty frosting mess. Top your cake off with my easy Homemade Sprinkles! If you do not want to use eggs in this cake you’re in luck! The eggs can be replaced with a flax egg. The cake might not be quite as rich but will still be lovely and have great texture. Make your own Brown Sugar if you’re out! And make my Homemade Sour Cream if you don’t have sour cream, or you can use yogurt, too!

How To Store Chocolate Cake

This cake will stay fresh for 3-4 days at room temperature if it is covered tightly with cling wrap. If you are making the cake ahead of time, an unfrosted cake can be frozen for up to 3 weeks. To thaw, sit the cake at room temperature until it is defrosted and soft, then frost and decorate! The fudge frosting can be used immediately or stored in a refrigerator for 3 days. The frosting can also be frozen for up to 3 months. Allow the frosting to come to room temperature before using it.