This is the Ultimate Chocolate Cake! Layers of rich chocolate cake flavoured with real chocolate, cocoa powder and coffee, covered in a Chocolate Ganache Frosting and decorated with chocolate chips. Recipe adapted from Samia’s Epic Chocolate Cake.
For the cake
For the chocolate ganache frosting
For the cake
For the chocolate ganache frosting
To assemble
Please note that the above instructions are for cakes which are 26 cm in diameter. If you are making smaller cakes, you will not need all of the frosting.
STORAGE TIPS
The cake keeps well at room-temperature, covered with either clingfilm or a glass lid on a cake stand. I made the cake the night before frosting it and found that it kept well overnight, uncovered on the kitchen bench, and remained very moist during this time. Even a few days after making and frosting the cake, the remaining slices of the cake are remarkably moist and the frosting has set very nicely. This is definitely a cake which improves with time.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/ultimate-chocolate-cake/