Chocolate Cake with Ganache

Dessert

Main Ingredient: Cocoa Powder
Prep Time: 15-20 Mins
Cook Time: 45-50 Mins
Serves: 12-16
Recipe by: Lodge Cast Iron

Ingredients

Baker's Joy or butter (to grease the pan)
½ cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 cup warm coffee
2 cups sugar
1 ¾ cups flour
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Ganache
¾ Cup milk chocolate chips
½ cup heavy cream

PRINT RECIPE

Main Ingredient: Cocoa Powder
Prep Time: 15-20 Mins
Cook Time: 45-50 Mins
Serves: 12-16
Recipe by: Lodge Cast Iron

Rate Recipe

A chocolate cake that ticks all the boxes: incredibly moist, light and fudgy, intensely chocolate-y, just the right amount of sweet. It looks incredibly impressive, yet it couldn’t be easier to make and decorate. If you don’t have time to make the ganache, it’s also delicious dusted with powdered sugar.

Baked in the Lodge Fluted Cake Pan

INSTRUCTIONS:

Cake

Preheat oven to 350 degrees Fahrenheit. Grease fluted cake pan with 1 tablespoon butter or Baker’s Joy spray.
With an electric mixer on medium speed, beat oil, eggs, buttermilk, vanilla, and coffee until well mixed, about 2 minutes. In a separate bowl mix sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Beating mixer on a low speed, slowly add dry ingredients into wet. Continue to mix until no dry lumps remain.
Bake for 45-50 minutes, or until the cake looks shiny and the edges slightly pull away from the pan. Let rest 10 minutes before turning out. Let cool completely, then drizzle with ganache or dust with powdered sugar.

Ganache