🍫 Rich Chocolate Cake with Glossy Chocolate Frosting
A moist, dark chocolate cake made with cocoa and coffee, covered in a smooth, shiny ganache-like frosting that sets beautifully but stays soft and fudgy.
🔸 Ingredients
For the Cake:
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder (Dutch-processed or natural)
• 2 cups (400g) granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot brewed coffee or hot water (coffee intensifies the chocolate)
For the Glossy Chocolate Frosting:
• 1 cup (240ml) heavy cream
• 8 oz (225g) semi-sweet or dark chocolate, finely chopped
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Optional: 1 tbsp corn syrup (for extra shine)
🔸 Instructions
1. Bake the Cake:
1 Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2 In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
3 Add eggs, milk, oil, and vanilla. Beat until smooth and combined.
4 Stir in hot coffee — the batter will be thin (this is good).
5 Pour evenly into prepared pans and bake 30–35 minutes, or until a toothpick comes out clean.
6 Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Glossy Chocolate Frosting:
1 Heat heavy cream in a saucepan until just simmering.
2 Remove from heat, add chopped chocolate and butter. Let sit for 1–2 minutes.
3 Stir slowly until smooth and glossy. Stir in vanilla and optional corn syrup.
4 Let cool at room temperature 30–45 minutes until thickened but still pourable/spreadable. (Or chill briefly with gentle stirring every 5–10 minutes.)
3. Assemble:
1 Place one cake layer on a serving plate.
2 Spread a generous layer of frosting over the top.
3 Add second cake layer and pour/spread remaining frosting over top and sides.
4 Smooth with a spatula or let it drip slightly for a more rustic, glossy finish.
🔸 Serving & Storage
• Let the cake sit at room temp for 30 minutes before serving if refrigerated.
• Store covered at room temp for 1 day or refrigerated up to 5 days.
• This cake pairs beautifully with berries, whipped cream, or espresso.
🔸 Optional Variations
• Espresso Twist: Add 1 tsp instant espresso powder to the cake batter or frosting.
• Filled Version: Spread raspberry preserves or salted caramel between the layers before frosting.
• Single Pan Option: Bake in a 9x13-inch pan for 35–40 minutes and frost directly in the pan.