Description
This ultra-moist, decadent chocolate cake features three types of chocolate—dark cocoa powder, semi-sweet chocolate chips, and a rich chocolate ganache—for a fudgy, melt-in-your-mouth dessert that’s easy to make and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder (preferably Dutch-process)
- 1 3/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup full-fat sour cream, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 3/4 cup hot brewed coffee
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chunks
- For the Ganache:
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate, chopped
- 1 tablespoon butter, room temperature
Instructions
- Grease a 9-inch round cake pan (or line with parchment). Preheat oven to 350°F (175°C). Set out eggs and sour cream to come to room temperature.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Break up any lumps in the cocoa.
- In another bowl, whisk together eggs, sour cream, vegetable oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
- Slowly pour in hot brewed coffee. Stir until the batter is smooth and glossy (it will be thin).
- Gently fold in semi-sweet chocolate chips and mini chocolate chunks.
- Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn out onto a wire rack. Cool completely.
- For the ganache: Heat heavy cream in a saucepan until just simmering. Pour over chopped bittersweet chocolate and let sit for 2 minutes. Add butter, then stir until smooth and glossy. Let cool until thick but pourable, about 10 minutes.
- Place cooled cake on a serving plate. Pour ganache over the top, letting it drip down the sides. Use a spatula to spread if needed.
- Let ganache set for at least 15 minutes before slicing. Serve and enjoy!
Notes
For best results, use Dutch-process cocoa and good-quality chocolate. Room temperature eggs and sour cream help the batter blend smoothly. Don’t overmix the batter to keep the cake tender. If making gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut yogurt, plant-based butter, and dairy-free chocolate. Let the cake cool completely before glazing with ganache. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of cake
- Calories: 420
- Sugar: 36
- Fat: 22
- Carbohydrates: 54
- Fiber: 4
- Protein: 6
Keywords: chocolate cake, fudge cake, triple chocolate, moist cake, easy dessert, birthday cake, ganache, American dessert, chocolate dessert, celebration cake