Dark Chocolate Cake

Introduction

This cake is the ultimate celebration of deep chocolate flavor. You’ll achieve a remarkably tender, moist crumb by using coffee to intensify the cocoa and sour cream for richness. The bittersweet chocolate glaze provides a professional-quality finish that’s both glossy and decadent.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour 10 minutes

Servings: 12

Ingredients

• 1 ounce semisweet chocolate (finely chopped)
• 1/2 cup hot brewed coffee
• 1 cup granulated sugar
• 3/4 cup plus 1 tablespoon unbleached all purpose flour
• 1/2 cup unsweetened cocoa powder (sifted)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup canola oil
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 ounces bittersweet chocolate (chopped)
• 1/4 cup heavy whipping cream
• 1 tablespoon unsalted butter (room temperature)

Instructions

1. Preheat your oven to 300°F (150°C). Generously butter an 8-inch round cake pan and line the bottom with a parchment paper circle.
2. In a small bowl, combine the 1 ounce of finely chopped semisweet chocolate and the hot brewed coffee. Stir until the chocolate is fully melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, whisk together the granulated sugar, flour, sifted cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
4. In a separate medium bowl, whisk together the egg, canola oil, sour cream, and vanilla extract until smooth.
5. Pour the cooled coffee-chocolate mixture into the wet ingredients and whisk to combine.
6. Add the wet ingredients to the dry ingredients. Whisk gently until the batter is smooth and no lumps of flour remain. Be careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully run a knife around the edge and invert the cake onto the rack to cool completely.
9. To make the glaze, place the 2 ounces of chopped bittersweet chocolate in a heatproof bowl. Heat the heavy whipping cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate, let it sit for 1 minute, then stir until completely smooth. Stir in the room temperature butter until the glaze is glossy.
10. Place the cooled cake on a serving plate. Pour the warm glaze over the top, using an offset spatula to gently guide it over the edges for a dripped effect. Let the glaze set for at least 30 minutes before slicing.

Variations

• Dusting: Skip the glaze and simply dust the cooled cake with powdered sugar or cocoa powder for an elegant, simpler presentation.
• Two-Layer Cake: Double the cake recipe and bake in two 8-inch pans for 25-30 minutes to create a layer cake. Fill and frost with your favorite chocolate buttercream.
• Cupcakes: Divide the batter among 12 standard muffin cups lined with paper liners. Bake for 18-22 minutes. Top with the glaze or a swirl of frosting.
• Flavor Infusion: Add a splash of your favorite liqueur, such as orange or raspberry, to the warm chocolate glaze before adding the butter.

Tips for Success

• Sifting the cocoa powder is crucial to avoid lumps in your batter and ensure a silky texture.
• For clean slices, dip your knife in hot water and wipe it dry between each cut.
• The low baking temperature yields an even, flat-topped cake perfect for glazing.

Storage & Reheating

Store the glazed cake, covered at room temperature, for up to 2 days. For longer storage, wrap the unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight and glaze before serving. Reheating is not recommended.

FAQ

Can I omit the coffee?

Yes, you can replace the hot coffee with an equal amount of hot water. However, the coffee deepens the chocolate flavor without adding a coffee taste.

What can I use instead of sour cream?

Full-fat plain yogurt is the best 1:1 substitute for sour cream in this recipe.

Why is the oven temperature so low?

Baking at 300°F allows the cake to cook slowly and evenly, preventing a domed top and ensuring an ultra-moist interior.

My glaze is too thick/thin. How do I fix it?

If too thick, add a teaspoon of warm cream and stir. If too thin, let it sit at room temperature for a few minutes to thicken, or add a bit more chopped chocolate.

Can I use a different pan size?

This recipe is calibrated for an 8-inch round pan. Using a 9-inch pan will result in a thinner cake; reduce baking time by 5-10 minutes and check for doneness earlier.

Is this cake suitable for layering?

Absolutely. Its structure is sturdy yet moist, making it an excellent choice for layer cakes. Ensure it is completely cool before stacking and frosting.