Do I have to use dark chocolate for ganache?

No, but dark chocolate gives a richer flavor. Milk chocolate makes it sweeter.

Can I use hot water instead of coffee in the cake?

Yes, hot water works fine. Coffee just enhances the chocolate taste.

Insert a toothpick if it comes out clean or with moist crumbs, it’s ready.

Yes. Freeze the cake (without ganache) for up to 3 months.

Scale

3 oz dark chocolate (60% cacao), chopped

1/3 cup dark cocoa powder (Dutch process)

3/4 cup freshly brewed hot coffee (or hot water)

3/4 cup all-purpose flour

3/4 cup sugar

1/2 tsp baking soda

1/4 tsp salt

6 tbsp vegetable oil

2 large eggs

2 tsp white vinegar

1 tsp vanilla extract

1 tsp chocolate extract (or more vanilla)

5 oz dark chocolate (for ganache)

1/2 cup heavy cream

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F. Grease an 8″ round cake pan.

2. In a bowl, whisk chocolate and cocoa. Pour hot coffee over and stir until smooth.

3. Refrigerate mixture 10 minutes until warm, not hot.

4. Mix flour, sugar, baking soda, and salt in another bowl.

5. Add oil, eggs, vinegar, vanilla, and chocolate extract to the chocolate mixture. Whisk well.

6. Pour chocolate mixture into the dry ingredients. Stir until smooth.

7. Pour into pan and bake 34–36 minutes or until a toothpick comes out clean.

8. Cool 10 minutes in the pan, then transfer to a wire rack.

9. For ganache: heat chocolate and cream in microwave, stirring every 15 seconds, until smooth.

10. Let ganache cool slightly. Pour over cake and spread gently.

11. Top with berries, mint, or chocolate shavings if desired.

You can use hot water instead of coffee.

Chocolate extract adds depth but can be replaced with vanilla.

Store at room temp for 2 days or refrigerate for 5.

Freeze cake (without ganache) up to 3 months.