Why This Recipe Works:
Nirvana Pure Choco Cake is designed to satisfy the deepest chocolate cravings. With a moist and tender crumb, intense chocolate flavor, and a luscious chocolate ganache topping, this cake is pure indulgence. The use of high-quality cocoa powder and chocolate ensures a rich and luxurious taste.
Ingredients:
Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Ganache:
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
Garnish:
- Chocolate shavings
- Cocoa powder
Directions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients:
- In another large bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined.
Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Stir in the boiling water until the batter is thin and well mixed.
Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Ganache:
- Place the chopped chocolate in a large bowl.
- Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Stir in the butter until fully incorporated.
- Let the ganache cool to room temperature, then refrigerate until thickened but still spreadable.
Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous amount of chocolate ganache on top.
- Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
Garnish:
- Garnish with chocolate shavings and a dusting of cocoa powder for an extra touch of elegance.
Notes:
- Use high-quality cocoa powder and chocolate for the best flavor.
- Make sure all ingredients are at room temperature for best results.
Nirvana Pure Choco Cake
12
servings20
minutes35
minutesIngredients
Cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Ganache:
8 ounces semi-sweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter, room temperature
Garnish:
Chocolate shavings
Cocoa powder
Directions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Stir in the boiling water until the batter is thin and well mixed.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Ganache:
- Place the chopped chocolate in a large bowl.
- Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Stir in the butter until fully incorporated.
- Let the ganache cool to room temperature, then refrigerate until thickened but still spreadable.
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous amount of chocolate ganache on top.
- Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
- Garnish with chocolate shavings and a dusting of cocoa powder for an extra touch of elegance.
Notes
- The ganache should be thick but still spreadable; if it becomes too firm, let it sit at room temperature for a few minutes before using.
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