This chocolate cake takes the best parts of chocolate cake and the best part of tres leches and combines them to make a standout dessert that will be making an appearance at many family events to come.
Notes:
I used a 9×13″ pan and let the cake soak in the chocolate liquid for 1 hour before topping with chocolate ganache. This cake can definitely be eaten when warm, but I think it is best after a couple hours of chilling, or the next day.
Rich Chocolate Cake with Chocolate Ganache & Whipped Cream
This is a chocolate cake that is soaked with a chocolate sauce while still warm. This creates a super moist cake that is hard to stop eating.
Ingredients
Chocolate Cake
- 1 3/4 cups 210g all-purpose flour
- 1 3/4 cups 350g granulated sugar
- 3/4 cup 72g unsweetened dutch-process cocoa powder
- 2 tsp 12g baking soda
- 1 tsp 4g baking powder
- 1 tsp 6g salt
- 1 cup 240ml buttermilk, at room temperature [substitution: 1 tbsp (15ml) apple cider vinegar or lemon juice mixed with 1 cup (240ml) milk of choice)
- 1/2 cup 120ml avocado oil (or neutral oil of choice)
- 2 eggs at room temperature
- 2 tsp 8g vanilla bean paste or extract
- 1 cup 240ml hot, fresh brewed coffee or espresso (substitution: hot water)
Chocolate Soak:
- 2 cups 480ml milk of choice, preferably whole milk
- 1 cup 200g granulated sugar
- 1 cup 96g unsweetened dutch-process cocoa powder
- 2 tbsp 28g salted butter
- 1 tsp 4g vanilla bean paste or extract
- Large pinch of salt
Chocolate Ganache Topping:
- 4 oz 113g semi-sweet chocolate chips
- 4 oz 113g dark chocolate chips
- 1 cup 240ml heavy cream
Instructions
Instructions
- Preheat the oven and prepare the pan:
- Preheat the oven to 350F. Grease a 9×13″ or 8×8” baking pan or dish with butter. Set aside. (I used a 9×13″ pan for my recipe)
Make the chocolate cake:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined.
- Add the dry ingredients to the wet, and whisk until combined. At this point the batter should be very thick, similar to brownie batter.
- Pour in the hot coffee, and stir quickly until well combined. Pour the batter into the prepared baking pan.
- Place the cake onto the middle rack of your oven, and bake at 350F for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. (Time varies slightly depending on the pan used)
Prepare the chocolate soak:
- While the cake is baking, prepare the hot chocolate soak. In a medium saucepan over medium heat, add the milk, sugar, cocoa powder, butter, vanilla and salt. Stir to combine. Continue whisking until the mixture just starts to simmer, is slightly thickened, and is fully heated through/smooth. Remove from the heat and set aside until ready to use.
Soak the cake:
- Once the cake if finished baking, remove it from the oven and allow to rest for 5 minutes. Then use a skewer, fork, or the end of a wooden spoon to poke holes all over the surface of the cake.
- Pour the hot chocolate mixture evenly all over the warm cake. Set aside, allowing it to soak in fully and cool slightly.
- Prepare the chocolate ganache topping (if using):
- While the cake is soaking, prepare the chocolate ganache. Place the chocolate chips into a small bowl. Heat the heavy cream in the microwave until hot (~45 seconds – 1 minute). Alternatively, use a double boiler and heat the milk. Pour the hot heavy cream over the chocolate and let sit for 3 minutes. Then, whisk until smooth and glossy.
Top the cake and serve:
- Once the cake is slightly cooled and has absorbed the chocolate soak, pour the chocolate ganache evenly all over the surface of the cake. Use an offset spatula to smooth it into an even layer.
- Place the cake in the fridge and let it chill till the ganache sets. Around 1-2 hours.
- Once ready, serve with a scoop of homemade vanilla whipped cream, vanilla ice cream and a sprinkle of flaky sea salt, if desired.
- Enjoy!
Notes
This cake has quickly become a family favorite and will make an appearance at many celebrations from now on.