FranceChocolate Cake
A melt-in-your-mouth cake with rich chocolate flavour, delicate cocoa aroma and velvety texture — a true work of art that will win the hearts of even the most sophisticated gourmets.
What you'll need
Ingredients
- 200 gSee recipes with all-purpose flour
all-purpose flour
i - 300 g
- 75 gSee recipes with unsweetened cocoa powder
unsweetened cocoa powder
i - 2 teaspoonsSee recipes with baking soda
baking soda
i - 1 teaspoon
- 2See recipes with large eggs
large eggs
i - 240 mlSee recipes with buttermilk
buttermilk (or plain yogurt)
i - 120 mlSee recipes with vegetable oil
vegetable oil
i - 1 teaspoonSee recipes with vanilla extract
vanilla extract
i - 240 mlSee recipes with hot coffee or water
hot coffee or water
i - 350 gSee recipes with semi-sweet or dark chocolate
semi-sweet or dark chocolate, chopped (for frosting)
i - 300 mlSee recipes with heavy cream
heavy cream (for frosting)
i - 60 gSee recipes with unsalted butter
unsalted butter, room temperature (for frosting)
i
How to make it
Instructions
- 1
Preheat the oven to 175°C. Grease and flour two 20-cm round baking pans.
- 2
Whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl whisk eggs, buttermilk, oil, and vanilla. Combine wet and dry, then pour in hot coffee and whisk until smooth.
- 3
Divide batter between the two pans. Bake for 30-35 minutes until a skewer comes out clean. Cool in pans for 10 minutes, then turn out onto a rack.
- 4
For the frosting: heat the cream until simmering and pour over chopped chocolate. Let sit 5 minutes, then whisk from the centre until smooth. Add butter and whisk until glossy. Cool at room temperature for about 1 hour.
- 5
Place one cake layer on a platter and spread a third of the frosting over the top. Add the second layer and cover the top and sides with remaining frosting.
- 6
Refrigerate for at least 30 minutes before slicing to allow the frosting to set.
Frequently Asked Questions
Why is my chocolate cake dense?
Too little leavening, overmixing after adding flour, or an oven that wasn't fully preheated. Stop mixing as soon as the flour disappears — overmixing develops gluten and makes the cake tough.
How do I make a moist chocolate cake?
Add hot water or hot coffee to the batter — it blooms the cocoa and adds moisture without making the cake heavy. Don't overbake: check with a toothpick and remove when a few moist crumbs remain.
Why isn't my ganache shiny?
Apply ganache at the right temperature: around 35–38°C. Too hot and it runs off; too cold and it won't spread smoothly. Let it cool at room temperature, stirring occasionally, until it coats a spoon.
Can I bake the layers ahead of time?
Yes — cooled layers keep wrapped in plastic at room temperature for 2 days or in the refrigerator for 5 days. A fully assembled and frosted cake keeps refrigerated for up to 3 days.
What can I substitute for buttermilk?
Add 1 tbsp of white vinegar or lemon juice to 240 ml of regular milk and let it sit for 5 minutes until slightly curdled. The acid activates the baking soda and tenderizes the crumb, just like real buttermilk.
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