Ingredients
Chocolate Cake
- 160 grams (1⅓ cups) all purpose flour
- ½ teaspoon baking soda, sifted
- ¾ teaspoon kosher salt
- 113 grams (½ cup; 4 ounces) unsalted butter, melted
- 30 mL (2 Tablespoons) vegetable oil, neutral flavor
- 200 grams (1 cup) granulated sugar
- 20 grams (¼ cup) cocoa powder, Dutch process (alkalized), sifted
- 166 mL (⅔ cup) coffee, strongly brewed, hot
- 2 large eggs, room temperature
- 80 grams (⅓ cup) sour cream, full fat
- 1 teaspoon vanilla extract
Whipped Chocolate Ganache Filling
- 125 mL (½ cup; 4 ounces) heavy cream
- 113 grams (4 ounces) dark chocolate, finely chopped; 65% cacao
Chocolate Ganache Glaze
- 125 mL (½ cup; 4 ounces) heavy cream
- 113 grams (4 ounces) dark chocolate, finely chopped; 65% cacao
Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C). Line the bottom of an 8-inch cake pan with parchment paper and grease the pan thoroughly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk melted butter, vegetable oil, sugar, and cocoa powder until well mixed. Add hot coffee and whisk to integrate fully.
- Add Eggs: Incorporate eggs one at a time, whisking well after each addition to ensure full incorporation.
- Add Dry Ingredients: Whisk in the dry flour mixture. Scrape the bowl with a spatula to eliminate any flour pockets.
- Add Sour Cream and Vanilla: Whisk in sour cream and vanilla extract until batter is smooth and uniform.
- Bake Cake: Pour the batter into the prepared pan, tapping it on the counter to remove air bubbles. Bake on the center rack for 30-35 minutes until a toothpick comes out clean and the cake slightly pulls away from the edges.
- Cool and Torte Cake: Cool cake in pan for 10-15 minutes, then invert onto a cooling rack and remove parchment. Cool completely before splitting horizontally into two equal layers using a serrated knife.
- Prepare Whipped Chocolate Ganache Filling: Heat heavy cream until almost simmering in a microwave-safe container or small saucepan. Remove from heat, add chopped dark chocolate, let sit 2-3 minutes, then whisk until smooth. Chill, stirring every 10 minutes, until set (20-30 minutes total). Whisk ganache on high speed for 1 minute to whip it until lighter and fluffy, taking care not to overmix.
- Assemble Cake with Filling: Place bottom cake layer on a cooling rack over a baking sheet. Spread whipped ganache evenly on top, extending fully to edges. Place the top cake layer crumb side down onto the ganache and press gently to set. Smooth the sides of the whipped ganache layer for an even surface.
- Prepare Ganache Glaze: Heat heavy cream until nearly simmering. Remove from heat and add chopped dark chocolate. Let sit for 2-3 minutes, then whisk until completely melted and smooth.
- Glaze the Cake: Pour ganache glaze over the cake, using a small offset spatula or spoon to swirl it outward and let it cascade down the sides for full coverage. Optionally create a spiral design on top.
- Finish and Serve: Carefully transfer cake to a serving platter to avoid disturbing the glaze. Touch up edges if needed. Optionally garnish with chocolate shavings and flaky sea salt. Allow ganache to set for 60 minutes at room temperature before serving.
Notes
- Use freshly brewed strong coffee for the best chocolate flavor; water can be substituted but coffee enhances richness.
- Make sure cake layers are completely cooled before torting to prevent cracking.
- Do not overwhip the ganache filling to avoid grainy texture.
- Ganache glaze can be reheated gently if it becomes too thick before glazing.
- For easier slicing, chill the cake briefly after ganache glaze sets.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
