Ricardo Chocolate Cake
Ricardo Chocolate Cake is a rich, decadent dessert featuring a moist, fluffy chocolate sponge. It’s often paired with creamy chocolate frosting, creating a perfect balance of sweetness and depth. This cake is a favorite for chocolate lovers, ideal for celebrations or any occasion requiring a satisfying, indulgent treat.
Equipment
- Large mixing bowls
- Hand whisk or electric mixer
- Sifter
- 9-inch round cake pans (2)
- Saucepan (for ganache)
- Spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Cake:
- 3 cups 750 ml unbleached all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 4 oz 115 g dark chocolate (64% cocoa), chopped
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup buttermilk or substitute with 1 cup whole milk + 1 tablespoon vinegar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water or coffee for enhanced flavor
- ½ teaspoon salt
- ½ cup 125 ml cocoa powder, sifted
- 1 cup 250 ml sour cream
For the Chocolate Ganache:
- ½ cup heavy cream
- 6 oz semisweet chocolate chopped
- 1 tablespoon unsalted butter
- 2 tablespoons 30 ml corn syrup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt.
- Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl and melt it using a microwave or over a double boiler. Stir to combine once melted, and let it cool slightly.
- Mix the Wet Ingredients: In another bowl, beat together the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the melted chocolate.
- Add Sour Cream and Hot Liquid: Mix in the sour cream, then gradually add the hot water (or coffee) while stirring. The batter will be thin—this is normal.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Ganache: In a small saucepan, heat the heavy cream until hot but not boiling. Remove from heat and add the chopped semisweet chocolate, butter, and corn syrup. Stir until the ganache is smooth and glossy.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of ganache on top of one cake layer. Place the second layer on top, and pour the remaining ganache over the entire cake, letting it drip down the sides.
- Serve: Allow the ganache to set for a few minutes before slicing and serving. Enjoy!
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.