Ricardo Chocolate Cake is a rich, moist chocolate cake that stands out for its deep chocolate flavor and tender crumb. With years of baking experience, I decided to recreate this Ricardo Chocolate Cake after seeing how beautifully it was made on a cooking show.
The balance of cocoa powder and hot coffee enhances the chocolate taste in a way that few cakes achieve. What makes this Ricardo Chocolate Cake special is the combination of milk chocolate whipped cream and dark chocolate ganache, adding layers of flavor and texture.
I will guide through the detailed, step-by-step process to make this classic Ricardo Chocolate Cake from start to finish.
Ricardo Chocolate Cake
This Ricardo Chocolate Cake recipe delivers a rich and moist dessert that truly satisfies chocolate lovers. The cake uses a blend of cocoa powder and boiling coffee to intensify its deep chocolate flavor while keeping the texture tender.
Paired with a smooth milk chocolate whipped cream and finished with a glossy dark chocolate ganache, this cake offers a perfect balance of sweetness and bitterness.
The Ricardo Chocolate Cake involves simple ingredients but careful steps to ensure the best result, making it rewarding for home bakers who want a professional-quality chocolate cake.
Ricardo Chocolate Cake a timeless recipe that brings joy to any gathering.
How To Prepare Ricardo Chocolate Cake?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: Approx. 500 per slice (depending on serving size)
Yield: 12 servings
Kitchen Utensils Needed
- Two 8-inch (20 cm) round cake pans
- Mixing bowls
- Whisk and electric mixer (or stand mixer)
- Measuring cups and spoons
- Spatula
- Saucepan for melting chocolate
- Cooling rack
Ingredients
For the Cake:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) boiling water or hot coffee (to deepen chocolate flavor)
For the Milk Chocolate Whipped Cream:
- 1 cup (240ml) heavy cream
- 4 oz (115g) milk chocolate, melted and cooled
- 2 tablespoons powdered sugar
For the Dark Chocolate Ganache:
- 6 oz (170g) dark chocolate (70% cocoa), chopped
- ½ cup (120ml) heavy cream
Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth. Slowly add the dry ingredients to the wet ingredients and mix until combined.
2. Add the Hot Liquid:
Carefully stir in the boiling water or hot coffee into the batter. The batter will be thin, but this is expected and helps create a moist cake.
3. Bake:
Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
4. Make the Milk Chocolate Whipped Cream:
While the cakes cool, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the cooled melted milk chocolate until fully combined. Refrigerate until ready to use.
5. Prepare the Dark Chocolate Ganache:
Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy. Let the ganache cool until it thickens slightly but is still pourable.
6. Assemble the Cake:
Place one cake layer on a serving plate. Spread half of the milk chocolate whipped cream evenly on top. Place the second cake layer on top and spread the remaining whipped cream over it. Chill the cake briefly to firm up the whipped cream.
7. Finish with Ganache:
Pour the dark chocolate ganache over the top of the cake, letting it drip down the sides. Allow the ganache to set before slicing and serving.
Special Note
❖ Make Ahead: This cake can be baked a day in advance and stored at room temperature, making it perfect for prepping ahead of time for parties or special events.
❖ Frosting Options: If you prefer a lighter frosting, consider using whipped cream or cream cheese frosting instead of the ganache for a different texture and flavor profile.
❖ Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure all other ingredients are gluten-free.
Serving Ideas
Ricardo Chocolate Cake pairs wonderfully with a drizzle of caramel or raspberry sauce to add a fruity sweetness. Serving it alongside a cup of strong coffee or espresso complements the deep chocolate flavors perfectly.
A sprinkle of chopped toasted almonds or hazelnuts adds a pleasant crunch. For a festive touch, top the cake with edible flowers or fresh mint leaves.
Serving slightly warmed enhances the softness of the whipped cream and brings out the richness of the ganache, making each bite indulgent and comforting.
Why My Recipe Works
My Ricardo Chocolate Cake works because it carefully balances rich ingredients and precise techniques to create a moist, flavorful chocolate cake every time.
Using boiling water or hot coffee helps to fully develop the cocoa’s deep flavor while keeping the batter smooth and tender.
The combination of milk chocolate whipped cream and dark chocolate ganache adds layers of texture and richness, enhancing the overall experience.
Attention to ingredient quality and proper mixing ensures the cake rises evenly and stays moist, making this recipe reliable and delicious for home bakers of all skill levels.
How To Decorate
To decorate the Ricardo Chocolate Cake, start by pouring the smooth chocolate ganache over the cooled cake, allowing it to drip down the sides for a luxurious, glossy finish.
For added texture and visual appeal, top the cake with a few chocolate shavings, fresh berries like raspberries or strawberries, or a dusting of powdered sugar.
You can also pipe decorative swirls of whipped cream around the edges or add edible gold leaf for a more elegant touch. The key is to keep it simple yet elegant, highlighting the rich chocolate flavor.
How To Make More Delicious
➣ Add a Layer of Filling: Spread a layer of fruit preserves, such as raspberry or strawberry jam, between the cake layers for a sweet and tangy contrast to the rich chocolate.
➣ Incorporate Flavored Coffee: Use brewed coffee instead of hot water in the cake batter to intensify the chocolate flavor and add a hint of coffee richness.
➣ Use Brown Butter: Replace the vegetable oil with browned butter for a nutty flavor that enhances the cake’s richness.
➣ Mix in Chocolate Chips: Fold in some semi-sweet or milk chocolate chips into the batter for added texture and bursts of chocolate in every bite.
➣ Top with Caramel Drizzle: Drizzle a homemade or store-bought caramel sauce over the ganache for a sweet, buttery finish that complements the chocolate beautifully.
Variations For The Ricardo Chocolate Cake
✔ Mocha Chocolate Cake: Replace the hot water with strong brewed coffee and add a teaspoon of instant espresso powder to the batter for a deep, mocha flavor that pairs perfectly with the chocolate.
✔ Peanut Butter Chocolate Cake: Swirl creamy peanut butter into the cake batter before baking, and top with a peanut butter ganache or peanut butter frosting for a rich, nutty contrast.
✔ Mint Chocolate Cake: Add a few drops of mint extract to the batter for a refreshing twist, and garnish with crushed mint chocolate or fresh mint leaves.
✔ Orange Chocolate Cake: Infuse the cake with orange zest and a splash of orange juice, then top with a chocolate ganache and candied orange peel for a citrusy, chocolatey treat.
✔ Chocolate Raspberry Cake: Layer the cake with raspberry jam or fresh raspberries between the cake layers, and drizzle with raspberry coulis along with the chocolate ganache for a fruity, decadent combination.
How To Store Leftovers
To store leftover Ricardo Chocolate Cake, cover it tightly with plastic wrap or place it in an airtight container. Keep the cake at room temperature for up to 3 days for optimal freshness.
If you want it to last longer, refrigerate it for up to 5 days. For longer storage, you can freeze the cake by wrapping it in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to 3 months.
Conclusion
This amazing Ricardo Chocolate Cake has been a hit with everyone who has tried it. The rich, moist texture combined with the creamy milk chocolate whipped cream and smooth dark ganache creates a truly unforgettable dessert experience.
It’s a recipe that brings joy and satisfaction to both the baker and those who enjoy each slice. I hope you will give this recipe a try soon and experience the delicious results for yourself.
I’m confident it will become a favorite in your kitchen as well.
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Ricardo Chocolate Cake
Equipment
- Two 8-inch (20 cm) round cake pans
- Mixing bowls
- Whisk and electric mixer (or stand mixer)
- Measuring cups and spoons
- Spatula
- Saucepan (for melting chocolate)
- Cooling rack
Ingredients
For the Cake:
- 1¾ cups 220g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder (preferably Dutch-processed)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups 400g granulated sugar
- 2 large eggs
- 1 cup 240ml whole milk
- ½ cup 120ml vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup 240ml boiling water or hot coffee (to deepen chocolate flavor)
For the Milk Chocolate Whipped Cream:
- 1 cup 240ml heavy cream
- 4 oz 115g milk chocolate, melted and cooled
- 2 tablespoons powdered sugar
For the Dark Chocolate Ganache:
- 6 oz 170g dark chocolate (70% cocoa), chopped
- ½ cup 120ml heavy cream
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth. Slowly add the dry ingredients to the wet ingredients and mix until combined.
Add the Hot Liquid:
- Carefully stir in the boiling water or hot coffee into the batter. The batter will be thin, but this is expected and helps create a moist cake.
Bake:
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Make the Milk Chocolate Whipped Cream:
- While the cakes cool, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the cooled melted milk chocolate until fully combined. Refrigerate until ready to use.
Prepare the Dark Chocolate Ganache:
- Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy. Let the ganache cool until it thickens slightly but is still pourable.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the milk chocolate whipped cream evenly on top. Place the second cake layer on top and spread the remaining whipped cream over it. Chill the cake briefly to firm up the whipped cream.
Finish with Ganache:
- Pour the dark chocolate ganache over the top of the cake, letting it drip down the sides. Allow the ganache to set before slicing and serving.