The Most Amazing Chocolate Cake Recipe

The Most Amazing Chocolate Cake Recipe

The Most Amazing Chocolate Cake Recipe

In one of the restaurants we stopped off, we pondered a little about dessert. Our waiter enthusiastically recommended their chocolate cake so we could not refuse. A large piece of fabulous American chocolate cake will come to us! Chocolate cake is soft, moist, dark, and truly amazing. Rich in chocolate buttercream, tastes very good.

The Most Amazing Chocolate Cake Recipe


For chocolate cake

  • 125 ml. vegetable oil
  • 10 grams of baking soda
  • 420 grams of all-purpose flour
  • 375 ml. warm water
  • 4 large eggs
  • 300 grams of sugar
  • ½ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 400 ml. sour cream
  • 140 grams of cocoa powder

For Chocolate Ganache

  • 375 ml. whipping cream
  • 400 grams of dark chocolate


For chocolate cake

  1. Preheat the oven to 170c degrees and lubricate the pan well.
  2. In a mixer bowl with whip attachments, whip eggs, sugar, salt and vanilla into a roomy, light and slightly foamy mixture.
  3. Add sour cream and oil and stir gently at medium speed until they are absorbed in the mixture.
  4. Sift flour, cocoa powder and baking soda and slowly mix until almost uniform.
  5. Add water and stir gently at medium speed until you get a really uniform mixture.
  6. Pour the mixture into the pan.
  7. Bake the cake for 50-60 minutes or until it is very swollen, stable to the touch and skewers that are inserted in the center come out with moist crumbs.
  8. Refrigerate completely at room temperature.
  9. Using a long, serrated bread knife, straighten the top of the cake if necessary and cut the cake into two equal layers.

Chocolate Ganache

  1. Cut the chocolate and place it in a bowl.
  2. Add the cream and melt together in the microwave or more than a double-boiler until everything melts and you get a uniform and shiny chocolate ganache.
  3. Cool the ganache for 4-5 hours at room temperature until it reaches the thick paste texture. You can speed it up by cooling it in the refrigerator and stirring it every few minutes.

Assemble the Cake

  1. Place the first layer of cake on a serving plate and pour about 1/3 of the ganache on top. The surface is in a uniform layer using a ceiling knife.
  2. Place the top layer of cake above the ganache and cover the cake with almost all of the remaining ganache – side and top – in a uniform layer.
  3. Transfer the remaining ganache to a pipe bag with a 1 cm ridged pipe end and decorate the top of the cake with chocolate ganache.
  4. Serve the cake at room temperature, so that the texture is the best.

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