This Ricardo chocolate cake recipe presents a deep cocoa dessert inspired by classic bakery cakes. The taste is rich, moist, and balanced, allowing dark chocolate to shine while brewed coffee gently deepens flavor.
Creating this Ricardo chocolate cake recipe and discovering new things is my real job, leading to careful choices of cocoa, sugar, eggs, oil, and buttermilk for structure and softness.
The specialty lies in warm coffee and a glossy dark chocolate ganache, adding depth, shine, and smooth texture.
I will now show up and show step by step about this Ricardo chocolate cake recipe today.
About This Ricardo Chocolate Cake Recipe
This Ricardo chocolate cake recipe delivers a rich, moist cake with a deep chocolate flavor developed from cocoa powder and warm brewed coffee.
The texture stays soft and tender thanks to buttermilk and oil, while eggs provide structure and balance. A smooth dark chocolate ganache finishes the cake with a glossy, creamy layer that melts on the tongue.
This Ricardo chocolate cake recipe highlights careful ingredient pairing and simple baking methods to achieve a bakery-style dessert that feels homemade, comforting, and indulgent without being heavy or overly sweet.
How To Prepare Ricardo Chocolate Cake Recipe?
To make this Ricardo chocolate cake recipe perfectly, follow each step carefully. I’ve explained the process clearly and included tips for best results.
A list of helpful kitchen tools is provided, though not all are required. Use what you have, and you’ll still enjoy a rich, moist, and indulgent chocolate cake.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: About 1 hour 5 minutes (plus cooling)
Course: Dessert
Cuisine: North American
Yield: 12 servings
Kitchen Utensils Needed
- Two 9-inch round cake pans
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric mixer (optional but helpful)
- Saucepan
- Cooling rack
Ingredients
Chocolate Cake
- 2 cups unbleached all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ¾ cup strong brewed coffee, warm
- ½ cup canola oil
- 2 teaspoons vanilla extract
Dark Chocolate Ganache
- 1½ cups 35% heavy cream
- 14 ounces dark chocolate (about 64% cocoa), finely chopped
- ½ cup unsalted butter, softened
- ½ cup corn syrup
Instructions
1. Prepare the oven and pans
Preheat the oven to 350°F (180°C). Butter and line two 9-inch round cake pans with parchment paper, then lightly flour them.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
3. Combine the wet ingredients
In another bowl, beat the eggs lightly. Add the buttermilk, warm coffee, oil, and vanilla. Mix until smooth.
4. Make the cake batter
Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and fluid. Do not over mix.
5. Bake the cake
Divide the batter evenly between the prepared pans. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cakes
Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
7. Prepare the ganache
In a saucepan, heat the cream and corn syrup until just beginning to simmer. Pour over the chopped chocolate and butter. Let sit for 2 minutes, then stir gently until smooth and glossy.
8. Assemble and frost
Spread a layer of ganache over one cake layer. Place the second layer on top and cover the entire cake with the remaining ganache. Let it set slightly before slicing.
Notes: The coffee intensifies the chocolate flavor without making the cake taste like coffee. Make sure the cake layers are fully cooled before applying the ganache to avoid melting. This cake tastes even better the next day as the flavors deepen.
Nutrition Facts Of Ricardo Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Fat | 32 g |
| Carbohydrates | 58 g |
| Sugar | 42 g |
| Protein | 6 g |
| Fiber | 4 g |
Why My Recipe Works
This Ricardo chocolate cake recipe works because every ingredient has a clear role in building flavor and texture. Cocoa powder and dark chocolate create a deep chocolate taste, while warm brewed coffee strengthens the cocoa without adding bitterness.
Buttermilk reacts with baking soda to produce a soft, moist crumb. Oil keeps the cake tender even after refrigeration. Sugar balances the cocoa and helps retain moisture.
The ganache succeeds because hot cream melts the chocolate evenly, butter adds richness, and corn syrup gives a smooth shine and stable finish.
Why You’ll Love This Recipe
You’ll love this Ricardo chocolate cake recipe for its rich chocolate depth and dependable results. The cake bakes up moist with a soft crumb that stays fresh for days.
The ganache spreads smoothly and sets with a glossy finish that looks bakery made. Simple pantry ingredients come together without complicated techniques, making the process enjoyable and rewarding.
The flavor feels bold yet balanced, turning a homemade dessert into something special that feels thoughtfully crafted and worth repeating.
Serving Suggestions
Serve Ricardo chocolate cake recipe as a rich dessert on its own, or add a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast.
Fresh berries, such as raspberries or strawberries, bring a bright, slightly tart flavor and a pop of color. Sprinkle chopped nuts over slices for added texture.
Drizzling warm ganache enhances the chocolate intensity. Pair with a cup of coffee, tea, or cold milk to balance the richness. The cake can also be plated elegantly with a light dusting of cocoa or powdered sugar for a refined presentation.
Health Benefits
This Ricardo chocolate cake recipe provides some nutritional benefits despite being an indulgent dessert. Cocoa and dark chocolate contain antioxidants called flavonoids, which may support heart health and improve circulation.
Eggs provide protein and essential vitamins, while buttermilk contributes calcium and robotics for digestive health. Using canola oil adds healthy unsaturated fats instead of saturated fats.
While the cake is high in sugar and should be enjoyed in moderation, small portions can satisfy chocolate cravings while still offering some nutrients from its natural ingredients.
My Tips For Success!
1. Measure all ingredients carefully before starting. Accurate measurements keep the cake balanced and prevent it from becoming dry or dense.
2. Use warm coffee, not hot. Warm liquid blends smoothly into the batter and helps the cocoa dissolve for a deeper chocolate flavor.
3. Bring eggs and buttermilk to room temperature. This allows the batter to mix evenly and results in a softer cake texture.
4. Do not overmix the batter. Stir just until everything comes together to keep the crumb light and tender.
5. Let the cake layers cool completely before adding ganache. Warm cake will cause the ganache to melt and slide.
6. Chop the chocolate finely for the ganache. Smaller pieces melt faster and create a smooth, glossy finish without lumps.
Additions For Make More Delicious
➤ Espresso Powder – Adding a teaspoon of finely ground espresso or instant coffee to the batter deepens the chocolate flavor, creating a richer and more intense taste. The coffee flavor remains subtle, enhancing the cocoa without overpowering the cake.
➤ Chocolate Chips or Chunks – Folding in dark, milk, or semi-sweet chocolate pieces adds pockets of molten chocolate in every bite. This makes the cake more indulgent, giving a contrast of textures between the soft crumb and the melted chocolate.
➤ Toasted Nuts – Chopped almonds, pecans, or walnuts add crunch and a nutty aroma. Toasting them first brings out their natural oils and flavor, which complements the chocolate and adds depth to each slice.
➤ Orange Zest – Freshly grated orange zest adds a bright, aromatic citrus note that balances the richness of the chocolate. This subtle flavor enhances the overall complexity of the cake and gives a fresh twist to the classic recipe.
➤ Sea Salt Sprinkle – Lightly sprinkling coarse sea salt over the ganache or batter enhances the chocolate’s natural flavors and balances the sweetness. The salt creates a sophisticated flavor contrast that elevates the dessert and makes every bite more satisfying.
Storage Instructions
Store the Ricardo chocolate cake recipe covered at room temperature for up to two days to maintain moisture. For longer storage, refrigerate in an airtight container for up to five days.
The ganache may firm in the fridge, so allow the cake to come to room temperature before serving for a soft, smooth texture. The cake can also be frozen for up to two months.
Wrap individual layers tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight, then bring to room temperature before assembling and serving.
FAQs About Ricardo Chocolate Cake Recipe
How do I know when the cake is done?
Insert a toothpick into the center near the end of baking time. If it comes out with moist crumbs and no wet batter, the cake is ready. This helps avoid over baking or dryness.
Why did my cake turn out dense or rubbery?
Over mixing the batter activates too much gluten in the flour, making the texture heavy. Mix just until ingredients are combined.
Can I use instant coffee instead of brewed coffee?
Yes. Adding a small amount of instant espresso or coffee powder enhances the chocolate flavor without making a coffee taste.
Why should ingredients be at room temperature?
Cold ingredients can cause the batter to separate or clump, leading to uneven rise and texture. Let eggs and buttermilk sit until not chilled.
What happens if I skip sifting dry ingredients?
Flour and cocoa often form lumps. Sifting ensures a smooth, even batter and a consistent crumb.
Conclusion
This delicious and amazing Ricardo chocolate cake recipe is a recipe everyone will love and enjoy. The rich chocolate flavor, moist texture, and smooth ganache make it a standout dessert that brings joy every time.
I make this Ricardo chocolate cake recipe for special occasions and server time, and every attempt has been a delightful experience. Sharing my easy method allows others to recreate this treat without stress.
I hope this inspires you to try making Ricardo chocolate cake recipe yourself, savor the process, and enjoy the satisfying results just as much as I do.
More Chocolate Cake Recipes You’ll Love
Mexican Chocolate Cake Recipe [Betty Crocker Mix]
Bakery-Style Milk Chocolate Mud Cake Recipe At Home
Moist Chocolate Yogurt Cake Recipe
McCain Chocolate Cake Recipe – McCain Deep’n
Easy Skor Bar Chocolate Cake Recipe
Ricardo Chocolate Cake Recipe
Equipment
- Two 9-inch round cake pans
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric mixer
- Saucepan
- Cooling rack
Ingredients
Chocolate Cake
- 2 cups unbleached all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ¾ cup strong brewed coffee warm
- ½ cup canola oil
- 2 teaspoons vanilla extract
Dark Chocolate Ganache
- 1½ cups 35% heavy cream
- 14 ounces dark chocolate about 64% cocoa, finely chopped
- ½ cup unsalted butter softened
- ½ cup corn syrup
Instructions
Prepare the oven and pans
- Preheat the oven to 350°F (180°C). Butter and line two 9-inch round cake pans with parchment paper, then lightly flour them.
Mix the dry ingredients
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
Combine the wet ingredients
- In another bowl, beat the eggs lightly. Add the buttermilk, warm coffee, oil, and vanilla. Mix until smooth.
Make the cake batter
- Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and fluid. Do not over mix.
Bake the cake
- Divide the batter evenly between the prepared pans. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes
- Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Prepare the ganache
- In a saucepan, heat the cream and corn syrup until just beginning to simmer. Pour over the chopped chocolate and butter. Let sit for 2 minutes, then stir gently until smooth and glossy.
Assemble and frost
- Spread a layer of ganache over one cake layer. Place the second layer on top and cover the entire cake with the remaining ganache. Let it set slightly before slicing.
Notes
Nutrition Facts Of Ricardo Chocolate Cake Recipe
Calories: 520 | Fat: 32 g | Carbohydrates: 58 g | Sugar: 42 g | Protein: 6 g | Fiber: 4 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.