The Best Dark Chocolate Cake

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 177°C (350°F) and line two 20 cm cake pans with parchment.
2. In a large bowl, beat the buttermilk, oil, sugar, eggs and vanilla together.
3. Dissolve the instant coffee in the hot water, add it to the bowl and beat for a few minutes until the eggs are well beaten.
4. Melt the dark chocolate in the microwave until smooth, let it cool slightly, then pour it into the batter and mix for about a minute.
5. Sift the flour, cocoa powder, baking soda, baking powder and salt into the batter, then beat on low-medium speed for about 2 minutes until smooth.
6. Divide the batter evenly between the pans and smooth the tops.
7. Bake for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
8. Leave the layers in the pans for about 5 minutes, then turn them out and cool completely on a wire rack.
9. Make the ganache: heat the chocolate chips and cream in 30-second bursts, stirring between each, until smooth. Let it cool at room temperature, stirring occasionally, until thick.
10. Make the cream cheese frosting as described, using softened butter and cream cheese, the cooled coffee, vanilla, cream, cocoa, cooled melted chocolate and sugar.
11. Level each cooled layer and split it in half to make 4 layers. Spread a few tablespoons of ganache on each layer, then spread frosting over it and level before adding the next.
12. Spread ganache on the cut side of the top layer and place it cut side down on the cake. Coat the whole cake with a thin crumb coat of frosting and chill for about 20 minutes.
13. Spread a final, thicker layer of frosting over the cake and smooth it.
14. Press chocolate sprinkles onto the sides, pour the remaining cooled ganache over the sides then the top, and chill for about 15 minutes.
15. Pipe dollops of the remaining frosting on top with a star tip and add chocolate squares if you like.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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