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.
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
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
Calories: 520 | Fat: 32 g | Carbohydrates: 58 g | Sugar: 42 g | Protein: 6 g | Fiber: 4 g