World’s Best Chocolate Cake
- Total Time
- 1½ hours, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 1cup plus 1½ tablespoons/250 grams unsalted butter (2 sticks plus 1½ tablespoons), at room temperature and cut into ¾-inch/2-centimeter cubes, plus extra for greasing the pan
- 7ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into ¾-inch/2-centimeter pieces
- 1½teaspoons instant coffee granules, dissolved in 1½ cups/350 milliliters boiling water
- 1¼cups/250 grams granulated sugar
- 2large eggs, lightly beaten
- 2teaspoons vanilla extract
- 1¾cups plus 2 tablespoons/240 grams self-rising flour (see note)
- ⅓cup/30 grams Dutch-processed cocoa powder, plus 1½ teaspoons, for dusting
- ¼teaspoon salt
- 7ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into ¾-inch/2-centimeter pieces
- ¾cup/180 milliliters heavy cream
- 1tablespoon light corn syrup
- 1tablespoon unsalted butter, at room temperature
- 1½cups plus 1 tablespoon/375 milliliters heavy cream
- ¾cup/190 grams mascarpone
- Scraped seeds of ½ vanilla pod
- 2½teaspoons finely ground espresso
- ¾teaspoon ground cinnamon
- 2½tablespoons confectioners’ sugar
For the Cake
For the Chocolate Ganache (optional)
For the Espresso Cinnamon Mascarpone Cream (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
917 calories; 66 grams fat; 40 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 35 grams sugars; 11 grams protein; 548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Step 2
Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.
- Step 3
Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Step 4
Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Step 5
Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Step 6
Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Step 7
Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Tip
- If you can’t find self-rising flour, whisk together 1¾ cups plus 2 tablespoons/240 grams all-purpose flour and 2¾ teaspoons baking powder and use this mixture instead.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Zeus G
Great cake, but why so much fuss about the ganache? Just dissolve semi-sweet chocolate with heavy cream over a bowl of hot water and out comes a delicious, fudgy ganache icing that I use for everything.
Steve
"finely ground espresso" - is that finely ground espresso beans or finely ground instant espresso or something else?
Cyndie
World's Best Chocolate Cake
As calculated by MyFitnessPal
250 gram, Butter - Unsalted
1 tsp, Instant Coffee Granules
350 ml, Water
250 g, Sugars, granulated
2 large, Egg
2 tsp, Vanilla extract
0.25 teaspoon, Salt
200 gram, 70% Dark Chocolate
1.88 cup(s), Self Rising Flour
30 g, Dutch Process Cocoa Powder
12 Servings
Amount Per Serving
calories 416
Fat 26 g 40 %
Total Carbohydrate 44 g 15 %
Protein 5 g 10 %
Ann
There's nothing optional about chocolate ganache, ever!!!
Lynda H.
One final note: A number of people commented that the cake was dry and/or crumbly. As mentioned in other post, the cake should bake at 325F (160C) for about 1 hour (per the corrected edition of "Sweet"). I use an instant-read thermometer and baked the cake to 200F. At that temperature, the probe had a few moist crumbs (not the dry crumbs noted in the recipe). The cake was scrumptious: moist (but not gooey) with a fine crumb.
MJS
Best chocolate cake is on the container of Hershey's Cocoa. "Perfectly Chocolate" Chocolate Cake Rich, moist, easy. My kids want it for every birthday - 30+ years. I've tried other recipes and I always go back to this one. www.hersheys.com/kitchens/en_us/recipes/hersheys-perfectly-chocolate-chocolate-cake.html
Joanne
As a professional pastry chef for 25 years corn syrup, not high fructose corn syrup, is used to keep the ganache shiny and keep it from cracking if the cake is stored at all. You can leave if it bothers you.
Jean Pippin
Can 1.5 cups of hot coffee be used in place of the water and instant coffee?
Kiss Marianne
Thank you very much this fantastic recipe! I have an old Chocolate Cake recipe about 80 years old and it's too very fine. I write it for you: 6 eggs 6 tblsp sugar 5 tblsp flour 5 tblsp water 3 tblsp cocoa First stir the egg yolks with sugar, flour and water. Add the cocoa and finally add the beat up eggs white. Bake it in a round baking dish and when it baked and no longer too hot, cut it three layer and spread it with a fine chocolate cream. with love Marianne
Judi
If the butter is melted, why does it have to be room temperature first?
LMK
If the ganache and the mascarpone cream are optional, is it possible to give the nutritional information for the cake "with" and "without"? I'm assuming that the 880 calories per serving includes the two optional toppings. I'd be curious about the calorie count per serving without ganache and mascarpone cream.
mjan
I went with espresso powder. It is, indeed, the world's best chocolate cake.
JaneEYB
One reason for the difference in the bake is that the Celsius temperature (which is what Yotam/Helen would use) has been wrongly converted to Fahrenheit. 170C is 338F, not 350 so that would be a reason why the bake time is off. I baked the cake at 170C and it needed 65 minutes before a skewer came out without wet batter. The cake was moist and well flavored. I agree the ganache and cream make it special - without those it is not anything very different.
JaneEYB
I found the comments here fascinating for the wide variety - loved it/meh/hated it; dry/crumbly/moist; bitter/perfect level of sweetness; overbaked it at 50 minutes/ perfect at one hour and 20 minutes. Just goes to show we all have different ideas of the best chocolate cake.
dimmerswitch
Hi JH, Corn syrup is an invert sugar used in things like this ganache to provide body and enhance shine. I think you can probably more easily find Golden Syrup in Scotland...it's harder to find in the States...and that should work for substitute. Also honey could work, or brown rice syrup or cane syrup (sugar cane derived) or even an agave syrup I think would work too. But I think Golden Syrup would be the best substitute here. I'll bring the tea if you're baking! ;-)
Jas
Added jam and ganache in middle, but probs not enough of it. Wasent dry, but otherwise a bit boring.
kathryn Bottinelli
Had to add extra 1/4 C half/half as it was dry.
YM
I've made this cake several times with no alterations and it has come out deliciously. My question is: I'd like to make this as a tiered (not layered) cake. If I were to make a smaller, say, 8" or 7" cake to put on top of the 9", how should I adjust the ingredients and baking time?
Parker
Meh this was ok, but I certainly wouldn't call it the greatest. Both the cake and ganache were rather mediocre. I would have preferred it to be more moist and sweeter.
Alec
I was not overwhelmed with this recipe. The cake was moist, but very heavy. I agree with some other commenters that the ganache was more complicated than when a simpler basic recipe would be better. The butter in this recipe ruins the ganache. Just dark chocolate (I use Ghirardelli 72% cacao dark chocolate baking chips) and heavy cream. Melt the chocolate in the heavy cream in a double boiler to the moment that the visible cream is completely incorporated with the chocolate.
Max
We still love the yummy Decadent Chocolate Cake found in the NY Times over 20 years ago...... https://www.nytimes.com/2001/11/04/magazine/fashion-houses-haute-cuisine.html
H Williamson
Best chocolate cake ever is Julia Child's Reine de Saba in volume I of Mastering the Art of French Cooking!
Kama
Nice, but tastes like brownie rather than a cake.
Connie
Eliminate 1/4 t. baking powder, 2 T. sugar per cup
Nino
Disappointing.
Daniel
Can I substitute sugar for agave syrup? If so, any special considerations?
Pretzel
The recipe doesn't call for agave syrup. Do you mean substitute agave syrup for sugar?
connie
Very good. Dense. Bake at 325.
Jenkins
It is a spectacular chocolate cake - rich, moist, intensely chocolatey, but I made a few tweaks. I halved the recipe, baked it in two 6 inch regular cake pans, substituted about 1/4 of the butter with vegetable oil (for moistness), and baked at 320 until internal temp 200. Very important not to overbake any chocolate cake, so started checking early (after about 25 mins) and watched it closely (every 2-3 mins) for the final 10 mins
Ajax
I added conf sugar to ganache and whipped cream, I don't understand how this would work without that. I would reduce the chocolate to 4 oz, add 1/c sugar and some flour to the batter to make it less dense
mdyvr
I was eager to make this as Yatom knows good food. We are big chocolate lovers although do not eat dessert often but wanted to try. Reduced sugar to 1 cup. Easy to make and delicious, dense and rich. Made ganache too. I followed the suggestions of reviewers who baked at 325 for one hour and it was quite moist in the middle (maybe not done?) and perfect on the edge. Would love to have the 4-person size recipe served in their shop but will freeze leftovers. Best for a larger crowd.
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