MY OTHER RECIPES
A moist chocolate cake topped with a mocha-flavored ganache that has been whipped to soft peaks.
Ingredients:
For the Cake:
- 1¾cupsall-purpose flour
- 1teaspoonbaking soda
- 1teaspoonkosher salt
- ¾cupunsalted butter(at room temperature)
- 2cupsgranulated sugar
- 1tablespoonvanilla extract
- 3eggs(at room temperature)
- ⅔cuphottest tap water
- ⅔cupunsweetened cocoa powder
- 1teaspooninstant espresso powder
- ⅔cuphalf-and-half
For the Frosting:
- 12ouncesdark chocolate(finely chopped)
- 3tablespoonsunsalted butter(cut into small pieces, at room temperature)
- 2teaspoonsinstant espresso powder
- 1¼cupsheavy cream
- 1tablespoonKahlua
- 1teaspoonvanilla extract
Directions:
- Make the Cake: Preheat oven to 350 degrees F. Grease a 9x13-inch pan; set aside.
- In a medium bowl, sift together the flour and baking soda, then stir in the salt.
- Using an electric mixer, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy. Scrape down the bowl, then add the vanilla and beat in the eggs, one at a time, until incorporated and the batter is smooth.
- In a medium bowl or large liquid measuring cup, whisk together the hot water, cocoa powder and espresso powder until smooth. Add the half-and-half and whisk until smooth.
- With the mixer on low, add the flour and chocolate mixtures alternately in thirds, beginning and ending with the flour. With a rubber spatula, scrape down the bowl and ensure that the batter is well-mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 20 to 30 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan on a wire rack before frosting.
- Make the Frosting: Place the chocolate, butter and espresso powder in a large bowl. Pour the cream into a small saucepan and place over medium heat until it simmers. Remove from the heat and pour it evenly over the chocolate mixture. Let stand for 1 minute, then gently stir with a rubber spatula until everything is melted and smooth. Stir in the Kahlua and vanilla extract until thoroughly combined. Refrigerate for 30 minutes.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for ONLY 15 to 20 seconds, until the mixture forms soft peaks (if you overbeat it, it will curdle). Immediately spread on the cake and serve. The cake can be stored, covered, at room temperature for up to 4 days.
Recipe Notes:
Note: Half and half is a common ingredient sold in the U.S. - it is a 50/50 blend of whole milk and heavy cream. Nutritional values are based on one serving
Nutrition:
Calories: 630kcal
Fat: 39g
Saturated fat: 23g
Cholesterol: 118mg
Sodium: 325mg
Potassium: 358mg
Carbohydrates: 65g
Fiber: 5g
Sugar: 41g
Protein: 7g
Vitamin A: 18.5%
Vitamin C: 0.3%
Calcium: 7%
Iron: 28.3%
okay, I am making the cake now. Or rather, I’ve made the cake and am making the frosting (the cake took about 45 minutes to bake!) I feel like I’m missing something in the frosting recipe… are you supposed to cool the ganache before you whip it??? I don’t see anything like that in the directions, and I’ve baked quite a bit but never made whipped ganache frosting before, and I just don’t see how it will whip up if it’s still warm???
Ugh, the code in the recipe cut out a sentence. Yes, the ganache should be refrigerated for 30 minutes before whipping. I’m so sorry about that, and have fixed the problem in the recipe!
Cake is fine I baked it in glass pyrex dish and it needed more time, it was delicious Hubby’s birthday cake thanks!
I’m still baking this cake past the recommended time and it still jiggles in the middle and isn’t done. Are you sure that the time stated is right?
I’m finding the same! I’m approaching the 50 minute mark and it STILL isn’t cooked properly. Maybe we both have strange cookers?
I love cake but I’m a bit of a traditionalist when it comes to flavours. Chocolate is definitely my favourite!
Michelle,
Whipped ganache is what dreams are made of. Love this cake.
Annamaria
Hi Michelle,
Congratulations on completing your Whole30. I’m on day #13 and know I”ll complete the task, but looking forward to reading about your experience. I find the cravings are gone but I also don’t have anything in the house that I should not eat. Don’t know how you did that, especially making good things for Sunday Suppers. Feeling better, sleeping much better. Hoping to keep grains, sugar and dairy out of my diet for a good long time. Oh, is it possible for Daddy to hold Joseph until he falls asleep and then you cut?
What kind of chocolate do you suggest for the frosting? The cake looks wonderful.
I used bittersweet, but I think I would have preferred semi-sweet. It’s a matter of your taste. There is no added sugar so pick the chocolate with the sweetness you want. Semi-sweet and bittersweet are both considered to be “dark” chocolates.
Hi Peggy, I used Ghirardelli 60% cacao chocolate. I thought it worked out well and wasn’t too bitter. You could also use semisweet chocolate.
This makes a perfect recipe. My kids would love it. Thanks a lot for sharing this recipe :)
This cake looks so delicious! I could take a slice right now :)
I’m just wondering…why kosher salt? Also do you know the fat content of heavy cream? We have a variety here -10%, 18%, 35% and 48% (oh yeah, thick enough to stand a spoon up in). This looks divine! I love coffee and chocolate together. I’ll be making this for work.
Hi Wendy, Ina Garten tends to use kosher salt in most of her recipes; you could always substitute table salt, but be sure to check a substitution chart for the salt you usually buy. I do not know the fat content of the heavy whipping cream that I used – it was not marked anywhere on the carton.
Typically heavy cream has about a 36% fat content or more, so I would recommend either using the 35% you have or combining some 35% cream with some 48% cream to create a new mixture with a fat content between those two. Hope this helps!
This cake looks like a dream! The smooth creamy frosting on top of a moist chocolate cake, ahhh I’m sold.
Looks fantastic! Do you think this would work as a layer cake? Any adjustments that should be made? Thanks so much for yet another wonderful recipe!!
I have not tried it, but the amounts would work. The baking time may need to be decreased a bit?
You would need to add 1/2 extra cake batter to do a layered cake in two round spring form pans. I wanted to do this, but instead made a higher cake in one spring form pan because there wasn’t enough batter in the recipe as written. Just butter and flour the pan first to keep cake from sticking. Takes about 45 minutes to bake, although if you make more batter and split between two pans, you can cut down the baking time.
That cake looks so delish! Would go great with some fresh coffee!
your pictures tho! gosh i want to eat my screen. YUMMERS.
This looks so good I can almost smell it! Hahaha. Sorry to ask another substitute question, I know their probably annoying, but I want to use the frosting/ganache for a filling for my 7 yr olds bday cake. If I leave out the kalua & espresso will I need to add something else for proper consistency? Thanks so much!
Hi Sara, Nope, you don’t need to add anything if you omit the Kahlua and espresso. Enjoy!
I’m also a huge Ina Garten fan. Coincidentally, right after I read this post I read this: “I love Ina Garten. She’s one of the few people on Food Network who can actually cook,” he says. “When Ina Garden roasts a chicken, she roasts it correct. When Ina Garten makes mashed potatoes, those are some solid mashed potatoes. In many ways I want Ina’s life.” Anthony Bourdain
This is my kind of cake to make. I like to eat “fancier” cakes, but I hate making them. Even layer cakes.
Just printed the recipe. Definitely making this cake. The frosting is right up my alley and I cannot wait to taste it. One question. How do you keep your glass 9×13 dish so clean?????
Haha I don’t know, I just wash it every time I use it! I don’t do anything special.
Hello
I just have a question I would love to make this cake, but instead I would prefer an all-purpose flour that would be gluten free. Do I need to make any adjustments on ingredients listed for the batter?
Hi Carmen, I have not done any baking with gluten-free flour substitutes, so I can’t say for sure how this recipe might be affected.
This looks divine! My daughter’s 16th birthday is on Monday and she LOVES chocolate… this looks like the perfect cake for her! Although I’m not opposed to using Kahlua for her cake, we don’t have any in the house… do you think the frosting would still be okay if I omitted it? Or what if I substituted Bailey’s instead.. we DO have a plethora of that in the house! ;-)
Hi Makala, Yes, you can omit the Kahlua, no need to make any other adjustments. You could use the Baileys :)
This looks delicious. I want to make it right now! So, it’s okay to not keep this in the fridge even with the heavy cream in the frosting?
Hi Marla, Correct, you do not need to store this in the refrigerator.
Thank you! You always do such a great job responding in a speedy manner. I just want U to know I really appreciate that.
Aww, thank you for the kind note! I try my best, sometimes I get a little backed up on responses, but try to catch up quickly!