Amazingly Rich Chocolate Cake
Submitted by hankg
Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
1⅓ hrsA single layer that splits into two for a proper chocolate cake. The buttermilk in the batter activates the baking soda for lift and adds tangy depth, while the cocoa powder gets dissolved in some of the buttermilk first to bloom the chocolate flavor.
Blooming cocoa is the technique most home recipes skip and it makes a real difference. Stirring cocoa with sugar, buttermilk, and vanilla before adding it to the butter mixture wakes up the cocoa solids and concentrates the chocolate flavor. The result is a cake that tastes more chocolatey than the modest ¼ cup of cocoa would suggest.
Cake flour (not all-purpose) is what makes this cake tender. The lower protein content means less gluten development, giving you that delicate crumb that melts on the tongue. Don’t substitute all-purpose flour or you’ll end up with something denser and chewier.
The bittersweet glaze is a simple ganache. Melt chocolate, cream, and vanilla together, let it cool to warm-but-pourable, then pour over the cooled cake so it cascades down the sides. Slice and serve with espresso for the full Italian dessert experience.
Pro Tips
- Bring all ingredients to room temperature before mixing for the smoothest batter.
- Cool the cake completely before glazing. Warm cake melts the glaze and makes it run.
- Use the best bittersweet chocolate you can find for the glaze. It’s only three ingredients, so quality shows.
- Sift cocoa with the dry ingredients to break up clumps.
Variations
- Split and fill with raspberry preserves, salted caramel, or chocolate buttercream.
- Add 1 teaspoon espresso powder to the dry ingredients for deeper chocolate notes.
- Garnish with fresh raspberries or shaved chocolate on top of the glaze.
Ingredients
Directions
Filling between the layers. Preparations: Divide sugar and buttermilk as below. Beat egg. Soften butter.
Preheat oven to 375℉ (190℃). Butter and flour and 2-inch deep, 8-inch round cake pan and set aside.
Beat ½ cup sugar, cocoa, ¼ cup buttermilk, and vanilla. In another bowl, combine butter and ½ cup sugar; beat until light and creamy.
Add beaten egg a little at a time, beating until smooth between each addition. Beat in the cocoa mixture.
Combine cake flour, baking soda, and salt. Resift together and beat into the butter/cocoa mixture in two parts alternating with ¼ cup buttermilk.
Pour batter into prepared pan and bate at 375℉ (190℃) for 30 to 35 minutes.
Let cake rest a few minutes before turning out onto a cake rack to cool.
For a glaze:
In a double boiler, melt chocolate, cream, and vanilla. Stir until smooth and let cool to warm. Pour over cake.
If desired, before glazing, split the cake in half and spread your choice of filling between the layers.
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