The Best Chocolate Cake

Chocolate Cake.
It’s one of the most requested cakes I get and for good reason.
This is my “go to” Chocolate Cake and it has never failed me no matter what I want to use it for…. cake pops, cupcakes, cake, science projects…. skies the limit.
It is a rich chocolate cake with a very pure chocolate flavor.
 I have tried lots of chocolate cakes and many of them were fine but had to be paired with a good frosting to really be anything worth eating. The chocolate flavors weren’t pure and it just tasted a bit “muddy” if you know what I mean. When I want a chocolate cake…. I want to taste chocolate.
With this cake, you won’t even want to wait to frost it….but you should….. because this chocolate ganache is equally as good if not even better than the cake. That’s right. It’s a big ticket.

Disclaimer: The only complaint I have about this recipe is that is takes a bit longer than other chocolate cake recipes to make so I don’t always end up using this one if I don’t have the time or am making a ton of cake, say for a wedding.

As Guy would say, “That’s Bananas!… and bananas is good.”
That’s really all I have to say about this cake.
The proof is in the pudding…er….the cake. 



The Chocolate Cake
Yields: 2 x 8-inch cakes
For the cake:
 2 ounces semisweet bakers chocolate, chopped
 2 ounces unsweetened
bakers chocolate, chopped
 6 tablespoons water
 8 ounces (2 sticks)
unsalted butter, softened
 1 ¼ cup + ¼ cup sugar
 4 large eggs,
separated (Place whites in large metal or glass bowl)
 2 cups all-purpose
 1 teaspoon baking
 1 teaspoon baking
 ½ teaspoon salt
 1 cup buttermilk,
room temperature
 1 1/2 teaspoon vanilla
For chocolate ganache icing:
 8 ounces semisweet
chocolate, chopped
 2 tablespoons light
corn syrup
 1 ½ ounces unsalted
 1 cup heavy cream
Prepare two 8-inch cake pans with non-stick spray and
line the bottoms with rounds of parchment paper. Preheat the oven to 350°.
Melt both chocolates together with the 6 tablespoons of
water. Use either a double-boiler or a microwave for about 20-25 seconds. {I use the microwave} Stir
until smooth, then set aside and let cool until about room temperature.
In the bowl of an electric stand mixer, cream the butter and 1 ¼
cups of sugar until light and fluffy, about 3 minutes. Beat in the melted
and cooled chocolate, then add  the egg yolks one at a time.
Mix together the flour, baking powder, baking soda, and
Mix half of the dry ingredients into the creamed butter
mixture, then the buttermilk and the vanilla extract, then the rest of the dry
In a separate metal or glass bowl, beat the egg whites
until they hold soft peaks. Sprinkle in the ¼ cup of sugar and beat until stiff
peaks form (peak of mixture stands straight up without bending/curling).
Fold a third of the egg whites into the cake
batter to lighten it, then fold in the remaining egg whites until there’s
no trace of egg white visible then stop.
Divide the batter into the prepared cake pans and bake for about 40-45 minutes, until a toothpick inserted into the
center comes out clean.
Allow the cake layers to cool completely and make the ganache.
To make the ganache:
Place the 8 ounces of chopped chocolate in a bowl with
the corn syrup and 1 ½ ounces of butter.
Heat the cream until it just begins to boil using the
microwave or stove. Remove from heat and pour over the chocolate. Let stand one
minute then stir until smooth. I recommend putting it in the fridge to help it
thicken quicker, however, don’t leave it in so long that it turns almost solid.
Keep an eye on it and take it out of the fridge once it is at spreadable
consistency. It will take a very long time and may not even thicken enough at
room temperature…. Don’t know. I didn’t wait long enough to see if it would
To assemble the cake:
Remove the cake layers from the pans and cut both cake
layers in half horizontally. I use a cake level and it makes for easy work and even layers. Having even layers is great
for making sure your stack of cake doesn’t start leaning or become lopsided.
Place a small blob of ganache on the cardboard round or plate you will be using for the cake. Set the first cake
layer on the board. The blob of ganache keeps the cake from sliding on the board. Spread enough ganache over the top to cover it with a thin layer and allow the excess ganache to fall over the sides. Set another cake layer
on top.Repeat for all cake layers, including the top.
Using a large spatula, ice the sides with the chocolate ganache. When I was ready to ice the cake, my ganache was at the perfect
consistency having put it in the fridge.
The chocolate ganache is absolutely delicious on this cake
and I recommend using a bunch!
If you do happen to have any leftover ganache, save it for drizzling over ice cream….mmmm….
{Original Recipe from David Lebovitz}

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