The Pioneer Woman Tasty Kitchen
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Perfectly Dark Chocolate Cake

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Prep:

Cook:

Level: Easy

System:

8

Description

Adapted from Hershey’s Perfectly Chocolate Cake recipe, this is the best dark chocolate cake I’ve ever had.

Ingredients

  • 2 cups Granulated Sugar
  • 1-¾ cup Cake Flour
  • ¾ cups Hershey's Especially Dark Cocoa (plus Extra For Dusting The Pans)
  • 1-½ teaspoon Baking Powder
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 1 cup Buttermilk
  • ½ cups Vegetable Oil
  • 1 Tablespoon Vanilla Extract
  • 1 cup Hot Black Coffee
  • 2 cups Chopped Dark Chocolate Or Semi Sweet Chocolate Chips
  • ½ pints Heavy Cream
  • 2 Tablespoons Butter

Preparation

Preheat oven to 350 F. Grease two 9-inch round baking pans, line the bottoms with a circle of parchment paper and then dust the pans with the extra cocoa.

Sift together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed with your mixer for 2 minutes. Stir in the hot coffee until well mixed. At this point, the batter will be thin.

Pour batter into pans and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Then remove the pans from the oven. Let cakes cool for about 10 minutes before removing them from pans.

While the cake is baking place the chopped dark chocolate in a heat proof bowl. Heat the cream and butter in a saucepan over medium low heat until simmering. Remove milk from heat and then pour over the chocolate and let it sit for 5 or 6 minutes to soften the chocolate. Then stir mixture briskly until you have a smooth and glossy ganache.

Place the bottom layer of the cake on a platter or plate and pour about 1/4 of the ganache onto it. Smooth the ganache over the top and sides of that layer and then add the top cake layer and repeat with the remaining ganache.

2 Comments

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The Suzzzz on 2.25.2013

Also if you are at high altitude and have a problem with the cakes overflowing, try baking them at a higher temperature. I sometimes use 375 or 400 degrees.

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The Suzzzz on 2.25.2013

This recipe makes a LOT of batter, Only fill the cake pans to between half to 2/3 full or it will overflow. Consider baking it in three 8″ pans and place a cookie sheet under the pans if you have trouble with the cakes overflowing the pan. Also for high altitude you will want to add 2 to 3 TBSP of flour to the batter.

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