Chocolate Cake

From joyofbaking.com. Tender, moist and lightly chocolatey, this is a winner every time and is very easy to make. I don’t use the coffee extract.

Ingredients

Chocolate Cake

  • 1½ cups (195 grams) all purpose flour
  • 1 cup (200 grams) granulated white sugar
  • ¼ cup (25 grams) unsweetened cocoa powder (natural or Dutch processed) sifted
  • 1 teaspoon (4 grams) baking powder
  • ½ teaspoon (2 grams) baking soda
  • ¼ teaspoon (1 gram) salt
  • ⅓ cup (75 grams) unsalted butter melted
  • 1 cup (240 grams) warm water
  • 1 tablespoon (12 grams) lemon juice (or vinegar)
  • 1 teaspoon (4 grams) pure vanilla extract
  • ½ teaspoon (2 grams) pure coffee extract optional

Chocolate Ganache

  • 4 ounces semi-sweet chocolate finely chopped
  • ½ cup (120 ml/grams) heavy whipping cream
  • 2 teaspoons (8⅔ grams) butter diced

Instructions

  1. Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter or spray an 8-inch (20 cm) square baking pan with a nonstick cooking spray. Line the bottom of the pan with parchment paper.
  2. In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the melted butter, water, lemon juice, vanilla extract, and coffee extract (if using). Mix all the ingredients together until well blended.
  4. Pour the batter into your pan and bake in preheated oven for about 28 - 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean.
  5. Remove from oven and place on a wire rack to cool for about 10 - 15 minutes before removing the cake from the pan.
  6. For the ganache, Place the chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
  7. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil.
  8. Immediately pour the cream over the chocolate and allow to stand for a few minutes. Stir until smooth, then let stand at room temperature until the Ganache has completely cooled and set to spreading consistency.
  9. Spread the Ganache on the top and sides of the cake.

Notes

8 July 2024: Used 72g light olive oil instead of butter, apple cider vinegar, no coffee extract. Used burgundy cocoa. Did not line pan. Baked on rack 2 for 25 minutes. Did not rotate pan while baking. Frosted with maraschino cherry cream cheese frosting.

18 August 2024: Used 72g light olive oil instead of butter, apple cider vinegar, Gold Medal AP flour, no coffee extract. Used 10g King Arthur double dark cocoa and 15g burgundy cocoa. Did not line pan. Baked on rack 2 for just under 25 minutes. Did not rotate pan while baking. Frosted with maraschino cherry cream cheese frosting.