Classic Moist Chocolate Cake with Ganache Frosting
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This classic moist and rich chocolate cake recipe is the only one you’ll need for a basic chocolate cake in your recipe book. This cake is decadent but still feels light and not overly sweet. The simplicity of it is what makes it extra! Each bite will awaken your senses to a delightful trip of pure bliss! It’s unfussy but still looks beautiful. You can approach it with easiness and no stress at all, which is the key for a perfect chocolate cake!
To this day, chocolate has to be one of the foods we are more passionate about. Just thinking about it makes you feel lush and opulent and yet is a comforting taste that you crave when feeling blue. It’s everything all at once. Like what we are at the essence of our soul. And that essence should be celebrated with nothing less than chocolate. That’s why for me feels really special celebrating any birthday with a classic chocolate cake. And that’s why I made this easy classic chocolate cake to celebrate mine… 4 months ago, haha!
The beauty about this cake is that it doesn’t need much to be a stunner. You can leave it completely plain and it will still impress everyone around. I happen to love the combo of raspberries with chocolate and it’s probably one of the most classic combinations. That’s why I added a sweet and tangy raspberry compote in the middle and fresh raspberries on top. You can use any other small fruit or just leave them completely.
This classic chocolate cake is so easy and you will be so surprised with the amazing results coming from such a simple and easy recipe. It has everything to be super moist, fluffy and tender. Follow these tips and notes below to make sure you end up with a chocolate cake out of this world!
What makes a cake moist and fluffy
Fatty and moist ingredients: using this kind of ingredients is one of the key reason this chocolate cake is super moist and fluffy. I used a combination of butter, oil, water and sour cream to achieve that.
Mix at the right speed: another key is to not over-mix the batter. That’s why I mixed this cake by hand, not even with a hand mixer. You just need to gently combine everything and make sure there are no large lumps. Sifting the dry ingredients, if possible, helps in making the crumb even lighter.
Bake it to the minimum: lastly, never over bake. This is especially true for chocolate cakes. Cocoa powder is very dry by nature and the extra heat will make it even drier. As soon as that toothpick comes out clean, take cakes out of the oven. Remember they will still cook a bit more while loosing the steam.
Steps for making this classic chocolate cake
I like to start by making the raspberry compote. It needs to be cooled down completely because otherwise it will melt the ganache. You can make it a few days in advance, just let it become spreadable again out of the fridge while working on the cake.
Next, make the chocolate ganache. Even if ganache it’s done in a few minutes it will need about an hour to cool down and get thick enough to be spreadable, so the time it takes to make and bake the cakes. Make sure to place the chocolate chips in the largest possible bowl to make sure they will end well covered under the gently heated cream. Mix gently as well, if you mix too fast or vigorous your are on your way to a broken ganache. Also, make sure there are no water or steam around. A tiny drop of water will make the chocolate seize, and there’s no turning back form that. You will need to start over. No pressure, haha! : )
Ganache should be done the same day. If done the day before, cover it with plastic paper, one layer directly touching the ganache and a second layer sealing the bowl AFTER IT HAS COOLED DOWN COMPLETELY (yes, in caps because, remember the issue with water from before?). When using, remove plastic papers and let it come down to room temperature on its own (do not heat) until its spreadable but a bit runny, not creamy, which can take a bit more than an hour. It won’t be as shiny but nothing to worry about.
When ready to make the cake, start by melting the chocolate bar, butter, water and coffee in a bowl on a skillet with simmering water, Bain Marie style. Why coffee? you may be thinking. Don't worry, this won’t taste as coffee at all, it just helps bring out the nutty notes of chocolate.
Next mix the dry ingredients; the flour, which you know I always recommend to use unbleached, the Dutch processed cocoa powder, baking powder and salt. I also added a pinch of cardamom because it adds so much aroma and fragrant earthy notes to chocolate, but this is totally optional.
Finally mix by hand with a hand whisk the eggs, sour cream, oil, vanilla and sugars. Incorporate first the melted chocolate mixture and then the flour mixture. Chocolate cake batter it’s done!
Try to not over bake the cakes to prevent them from being dry. Mine were done in 27 minutes. If using half of the oven check for doneness 5 minutes before and adjust from there.
Making a soaking syrup is up to you, but it adds plenty of moisture to the cake, making it nice and soft for days. If you are planning to serve it with the same day you bake it and you think all of it will be gone, then you may not need it. But it’s always a nice-to-do when it comes down to cakes.
As you can see, you don't need fancy decorations to make this cake. Some swirly ganache covering it is all you need. You can use a spoon or small spatula, whatever you have on hand. Let the ganache speak for itself!
This cake can be left in a cool dry area for 1 day. After that, store it in the fridge covered as much as possible. It will be good for about a week.
Shop the post:
This is the Dutch processed cocoa powder I always use and love.
3 recipes I think you’ll love if you’re loving this one:
Extra Dark Chocolate Loaf Cake
Lavender Flourless Chocolate Cake
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I’m sure this classic chocolate cake will be coming out from your oven in repeat. You will love the texture, the aroma, the taste but mostly how easy it is to make!
Bake and tell, please! Share and tag me in Instagram (@devamadeo), Facebook (@DevAmadeo) when you make it. Love to see your creations!
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Classic Moist Chocolate Cake with Ganache Frosting
Ingredients
Raspberry Compote
◯ Cold water - ¼ cup, 62g
◯ Cornstarch - ½ TBSP, 5g
◯ Lemon juice - 1 TBSP
◯ Raspberries - 1 cup, 168g
◯ Natural granulated sugar (cane sugar) - 2 TBSP, 28g
Chocolate Ganache
◯ Butter (preferably organic European), barely softened at room temperature - 2 TBSP, 25g
◯ Semi-sweet chocolate chips - 2 cups, 320g
◯ Heavy cream - 2 cups, 450g
◯ Few drops of vanilla (optional)
Chocolate Cake
◯ Butter - 10 TBSP, 150g
◯ Chocolate bar of 90g, between 70% and 85% cacao, roughly chopped - 1
◯ Hot water - ¾ cup, 175g
◯ Instant coffee granules (regular or instant) - 1 TBSP, 5g
◯ All-purpose flour (preferably unbleached) - 1 ½ cup (spoon and leveled), 250g
◯ Cocoa powder (I used Dutch processed and highly recommended) - ⅓ cup, 34g
◯ Fine sea salt - ½ Tsp, 3g
◯ Baking powder - 1 ½ Tsp, 7g
◯ Cardamom (optional) - ¼ Tsp
◯ Large eggs (preferably organic) - 3
◯ Sour cream - ½ cup, 125g
◯ Vegetable oil - ¼ cup, 50g
◯ Vanilla extract - 1 Tsp, 4g
◯ Natural granulated sugar (cane sugar) - ¾ cup, 150g
◯Light brown sugar - ¾ cup, 150g
Soaking syrup (optional):
◯ Water - ¼ cup, 50g
◯ Natural granulated sugar - ¼ cup, 50g
◯ Few drops of vanilla extract
Details
Yield:
An 8” 2 layers chocolate cake
Total time:
3 hours
Active time:
5 minutes to make the raspberry ganache, 5 minutes for making the ganache, 15 minutes for making the cake
Baking time:
27 minutes
Equipment:
2 - 8” cake pans, glass and ceramic bowls in different sizes
Steps:
Raspberry compote:
Mix the ¼ cup/62g of cold water and the ½ tablespoon/5g of cornstarch until dissolved. If using frozen raspberries, combine the 1 tablespoon/14g of lemon juice with these.
Add the previous mixture to a small pot. Place in the 1 cup/168g of raspberries, the lemon juice (if you haven't added in the step before) and the 2 tablespoons/28g of sugar. Gently mix and let it boil, then cook for 3 to 4 extra minutes, until you see the liquid is thickening. Retire from heat and let it cool.
Chocolate ganache:
Place the 2 cups/320g of semi-sweet chocolate chips with the 2 tablespoons/25g of butter in a large glass or ceramic bowl.
In a small sauce pan heat the 2 cups/450g of cream until gently simmering. Let it heat for 2 to 3 minutes until very hot, making sure it never boils rapidly. Pour over chocolate chips and butter, moving the stream around to making sure the cream is well distributed. Let it sit for 3 minutes.
With a silicon spatula stir until chips are fully melted and mixture looks glossy. Scrap the bottom of the bowl to make sure all chips are being incorporated. Let it cool down and thicken before using over cake, about 1 hour.
Classic chocolate cake:
Preheat oven to 350°. Grease with plenty of butter or line with parchment paper 2 - 8” cake pans.
Fill a large skillet with water halfway through and bring it to a gentle simmer. Place the chopped chocolate bar, the 10 TBSP/150g of butter, the ¾ cup/175g of hot water and the tablespoon/5g of coffee granules in a large glass bowl and place it on the water. Stir until fully melted and incorporated. Let it cool down slightly.
In a medium bowl combine the 1 ½ cup/250g of flour, the ⅓ cup/34g of cocoa powder, the ½ Tsp, 3 g of fine sea salt the 1 ½ teaspoon/7g of baking powder and the ¼ teaspoon of cardamom (if using) with a hand whisk.
In a large mixing bowl mix the 3 eggs, the ½ cup/125g of sour cream, the ¼ cup/50g of oil and the 1 teaspoon/4g of vanilla thoroughly. Add the ¾ cup/150g of granulated sugar and the ¾ cup/150g of light brown sugar and mix. Add the melted chocolate mixture and mix again. Add the flour mixture and if possible do it by sifting it through a large sieve.
Pour cake batter evenly on the 2 cake pans. Bake for 25 to 27 minutes. Prevent over-baking.
Retire from oven. Using a pastry brush, brush the cakes with the sirup after they have loose the steam but are still hot, 2 to 4 minutes after removed from oven. Let them cool about 10 minutes before removing from cake pans to a cooling rack. Let the cakes cool completely before assembling. You can place them in the fridge for 20 minutes to speed up this process. This will actually help the ganache set faster when spreaded through the cake.
Soaking simple syrup (optional):
During the last 5 minutes of baking, combine the ¼ cup/50g of water with the ¼ cup/50g of sugar and some vanilla drops. Heat gently until sugar has completely dissolve and it’s barely boiling. Swirl the pan once or twice to make sure sugar is well distributed. Remove from heat and let it stand by for when you take the cakes out of the oven. If for some reason it cool downs too much, gently heat it for 1 minute before soaking.
Assembling the cake:
Turn one cake upside down so you have that flat side up. Spread some chocolate ganache on top until you have a semi-thick layer of about ¼”. Spoon on different points the raspberry compote, about 3 tablespoons total. Leave about 1” of the border clear. Fill with more ganache the gaps in between the compote.
Place on top the second cake, upside down as well. Cover with a semi-thick layer of ganache. Cover sides of the cake with a thin ganache layer, then start working towards a thicker layer with an offset spatula or a tablespoon until sides and top are well covered. Making swirls with a spoon for decoration.
If desired, arrange plenty of raspberries on top.
Cake will be good out of the fridge at cool room temperature for 1 day. After that, store in the fridge well covered as much as you can. Press a dampened paper towel on any open cake area.
