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Super rich and simple chocolate cake recipe that makes extremely moist cake topped with ganache frosting. This is the best chocolate cake ever!
Chocolate Cake Recipe
This homemade chocolate cake from scratch is sinfully decadent.
It’s so moist, with a rich chocolate flavor, topped with chocolate ganache and fresh strawberries!
To make this simple chocolate cake recipe, you must use a good quality chocolate.
For the best results, use Valrhona Equatoriale 55%.
I will guarantee you that the end result is heavenly!
Chocolate Cake Ingredients
This easy simple recipe calls for the following ingredients:
- Butter
- Eggs
- Dark chocolate
- Cake flour
- Baking powder
- Baking soda
- Milk
The above ingredients are used for the cake batter. I recommend a ganache topping with dark chocolate, whipping cream and butter.
See the recipe card for full information on ingredients.
Frequently Asked Questions
Use cake flour for extra soft and moist cake.
Other than that, use a real and good quality butter, for example: Challenge brand unsalted butter.
Also, fresh full milk makes the cake extra moist.
Red velvet is actually made with vinegar and buttermilk, which makes it have a different taste than chocolate cake.
This recipe is only 577 calories per serving.
What To Serve With Chocolate Cake
For a cute tea party, I recommend the following recipes.
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Chocolate Cake
Ingredients
- 200 g (7 oz) dark chocolate
- 250 g (9 oz) unsalted butter
- 180 g (6⅓) castor sugar, fine sugar
- 4 large eggs
- 2 tablespoons chocolate powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 220 g (7⅗ oz) cake flour, sifted
- 250 ml fresh full milk
Ganache Topping:
- 200 g dark chocolate
- 1/2 cup heavy whipping cream
- 50 g unsalted butter
Other Optional Toppings:
- strawberries
- powdered sugar
Instructions
- Melt the dark chocolate in a double boiler and set it aside to cool.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate, cocoa powder, baking powder, and baking soda.
- Fold in the cake flour in three batches, alternating with the fresh milk.
- Pour the batter into an 8-inch (20 cm) rectangular or round cake pan. Bake in a preheated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester to ensure it comes out clean. Remove the chocolate cake from the oven and let it cool.
Ganache Topping:
- Add the dark chocolate, whipping cream, and butter to a heatproof bowl set over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let it cool slightly.
- Spread the ganache evenly over the top of the cake with a spatula, reserving some for drizzling.
- Cut the chocolate cake into slices, topping each with strawberries and dusting with powdered sugar, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
