Description

This scientifically-developed chocolate cake features a rich, moist crumb achieved through a professional blooming technique. Topped with a silky, two-ingredient ganache, it represents the perfect intersection of culinary precision and deep cocoa flavor.

Ingredients

120g All-purpose flour
Granulated sugar
44g Dark cocoa powder (Dutch-processed)
Baking soda
Baking powder
Salt
120g Buttermilk (room temperature)
118g Hot liquid (coffee or water)
55g Vegetable oil
Large eggs (room temperature)
Vanilla extract
115.5g Heavy cream (min 36% milkfat)
5 oz Dark chocolate chips (at least 60% cacao)

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Instructions

Preheat oven to 325°F (163°C) and prepare an 8-inch round cake pan with non-stick spray and parchment paper.
Mix flour, sugar, cocoa, baking soda, baking powder, and salt in an electric mixer with a paddle attachment on low for 60 seconds.
Whisk together the room temperature buttermilk, hot liquid, vegetable oil, eggs, and vanilla extract in a separate bowl.
Slowly pour the liquid mixture into the dry ingredients while mixing on low speed, scraping the bowl once, until just combined.
Pour the batter into the pan and bake for 25 to 30 minutes until a toothpick has moist crumbs or internal temperature is 205°F.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before applying ganache.
Heat heavy cream until simmering, pour over chocolate chips, let sit for 2 minutes, then stir until glossy and let thicken slightly before pouring.

Notes

For the most successful results, prioritize weighing your dry ingredients in grams to ensure structural stability. If your ganache appears to separate, whisk in a teaspoon of cold heavy cream to restore the emulsion. Always use an oven thermometer to confirm your oven temperature, as even small fluctuations can impact the cake’s final rise and texture.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American