Indulgent Chocolate Cake

Few desserts can rival the sheer indulgence of a well-crafted Indulgent Chocolate Cake. This particular recipe, boasting two layers of rich sponge, a luscious chocolate filling, and a smooth ganache topping. It is a testament to the luxurious allure of chocolate in its finest form. Each bite promises an explosion of flavour, a perfect balance of sweetness and depth that satisfies even the most discerning chocolate lover.

The Sponge: A Foundation of Flavour

The journey to creating this masterpiece begins with the sponge. The cake layers are made from the finest quality cocoa, ensuring a robust chocolate flavour forms this desserts heart. The sponge is moist yet airy, achieved by carefully creaming together butter and sugar until light and fluffy. Only then do we incorporate the eggs, flour, and cocoa powder. The addition of a touch of coffee enhances the chocolate notes, creating a complexity that elevates the overall taste profile. Baked to perfection, these sponges are the embodiment of what a chocolate cake should be—rich, tender, and fragrant.

The Filling: A Luscious Interlude

Between the layers of sponge lies a chocolate filling that is as indulgent as it is essential. This filling is crafted from a blend of dark chocolate, double cream and a hint of vanilla. The result is a velvety mixture that adds a creamy contrast to the spongy layers. The dark chocolate ensures that the filling is not overly sweet, balancing the richness with a slightly bitter undertone. This filling not only provides additional moisture to the cake but also infuses every bite with an extra layer of chocolatey decadence.

The Ganache: A Silken Finish

The crowning glory of this cake is its chocolate ganache topping. Made from a simple yet luxurious combination of chocolate and double cream, the ganache is poured over the assembled cake. This lovely creation envelopes it in a glossy, smooth finish. As it sets, it forms a slightly firm exterior that yields to a creamy interior, offering a delightful textural contrast. The ganache not only enhances the cake’s aesthetic appeal but also seals in the moisture. This ensures that each slice remains as fresh and delectable as the first.

The Presentation: A Feast for the Eyes

The final presentation of this indulgent chocolate cake is as important as its taste. Once the ganache has set, the cake can be decorated with an array of toppings to add visual interest and additional flavour. Shavings of dark and white chocolate, a dusting of cocoa powder, or even a handful of fresh berries can transform the cake from a simple dessert into a show-stopping centrepiece. For those wishing to indulge further, a dollop of whipped cream or a scoop of vanilla ice cream can be served alongside each slice.

A Beautiful Symphony of Chocolate

This indulgent chocolate cake is more than just a dessert; it is a celebration of chocolate in all its glory. From the moist, flavourful sponge to the creamy filling and the decadent ganache topping, every element works in harmony to create a symphony of taste and texture. Perfect for special occasions or simply as a treat for oneself, this cake is a testament to the timeless appeal of chocolate and the joy it brings to our taste buds. So, gather your ingredients, don your apron, and prepare to embark on a culinary journey that promises to delight and indulge with every bite.

Indulgent Chocolate Cake

This indulgent chocolate cake boasts two layers of rich sponge with a luscious chocolate filling and a smooth ganache topping, offering a decadent treat that delights with every bite. Perfect for any occasion, this cake promises to satisfy all chocolate cravings.

4.85 from 70 votes

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Course: Cake, Dessert, Snack

Cuisine: French

Keyword: Cake, Chocolate, Chocolate Cake, Coffee, Dairy

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Cooling/Setting Time: 2 hours hours

Total Time: 3 hours hours 5 minutes minutes

Servings: 12 Slices

Calories: 480kcal

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Ingredients

 

MetricImperial

For the Sponge:

• 200 g plain flour
• 200 g caster sugar
• 75 g cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 1 tsp salt
• 2 large eggs free range
• 240 ml whole milk
• 120 ml vegetable oil
• 2 tsp vanilla extract
• 240 ml boiling water
• 1 tsp coffee granules instant

For the Filling:

• 200 g dark chocolate at least 70% cocoa solids, chopped
• 200 ml double cream
• 1 tsp vanilla extract

For the Ganache Topping:

• 200 g dark chocolate chopped
• 200 ml double cream

For Decoration

• dark chocolate and/or white shavings
• berries
• cocoa powder

Instructions

• Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease and line two 20cm round cake tins with baking parchment.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.
  200 g plain flour, 200 g caster sugar, 75 g cocoa powder, 1½ tsp baking powder, 1½ tsp bicarbonate of soda, 1 tsp salt
• Add the eggs, milk, oil, and vanilla extract. Beat on medium speed until smooth.
  2 large eggs, 240 ml whole milk, 120 ml vegetable oil, 2 tsp vanilla extract
• Dissolve the coffee granules in the boiling water and then slowly add to the batter, mixing until well combined. The batter will be quite thin.
  240 ml boiling water, 1 tsp coffee granules
• Divide the batter evenly between the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
• Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
• Place the chopped dark chocolate in a heatproof bowl.
  200 g dark chocolate
• Heat the double cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the Chocolate and let sit for 5 minutes.
  200 ml double cream
• Add the vanilla extract and stir until smooth and glossy. Let the filling cool to a spreadable consistency.
  1 tsp vanilla extract
• Place one sponge layer on a serving plate and spread the chocolate filling evenly over the top. Place the second sponge layer on top, pressing down gently to adhere.
• Repeat the process used for the filling: place the chopped chocolate in a bowl and pour over the hot cream. Let sit for 5 minutes, then stir until smooth.
  200 g dark chocolate, 200 ml double cream
• Pour the ganache over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the top and sides if needed.
• While the ganache is still slightly wet, decorate with chocolate shavings, fresh berries, or a dusting of cocoa powder as desired.
  dark chocolate, berries, cocoa powder
• Allow the ganache to set completely at room temperature or in the fridge before slicing and serving.

Nutrition

Calories: 480kcal | Carbohydrates: 51g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 421mg | Potassium: 430mg | Fiber: 6g | Sugar: 27g | Vitamin A: 584IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 6mg