Ricardo Chocolate Cake
Ricardo Chocolate Cake is a rich, moist dessert featuring deep chocolate flavor enhanced by hot coffee. It combines a tender cake with creamy milk chocolate whipped cream and smooth dark chocolate ganache. This classic recipe balances textures and tastes perfectly, making it a favorite for special occasions or anytime a decadent chocolate treat is desired. Simple yet impressive to bake.
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.
Notes
❖ 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.