Classic Chocolate Cake
This classic chocolate cake is perfect to highlight any and all special occasions. It’s filled with a chocolate ganache and soaked in a chocolate syrup that adds moisture to the cake and enhances the chocolate flavour.
Ingredients
- 1 cup (250 ml) milk
- 1 tbsp (15 ml) lemon juice
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (50 g) cocoa powder, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs, at room temperature
- 1 cup (210 g) sugar
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) hot coffee or boiling water
- 13 oz (370 g) dark chocolate (between 55% and 65%), chopped
- 1 cup (250 ml) 35% cream
- 2 tbsp (30 ml) honey (see note)
- 1/4 cup (55 g) unsalted butter
- 1/2 cup (125 ml) water
- 3 tbsp sugar
- 1 tbsp cocoa powder
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper (see note).
- In a measuring cup, combine the milk and lemon juice. Let sit for 5 minutes.
- In a bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
- In another bowl, whisk the eggs and sugar with an electric mixer until frothy. Gradually whisk in the oil. With the machine running on low speed, stir in the dry ingredients alternating with the milk mixture. Stir in the coffee. Spread the batter out in the prepared pan.
- Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and let cool completely on a wire rack, about 3 hours.
This classic chocolate cake is perfect to highlight any and all special occasions. It’s filled with a chocolate ganache and soaked in a chocolate syrup that adds moisture to the cake and enhances the chocolate flavour.