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The Chocolate Cake I Still Dream About from Eleven Madison Park

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Prep Time 20 minutes
Cook Time 2 hours
30 minutes
Total Time 2 hours 50 minutes
Course: Cake, Dessert, Pastry
Cuisine: American, Kosher, Vegetarian
Ingredients Method

Ingredients
  

For the Dark Chocolate Cake
  • 2 c cake flour
  • 1 c cocoa powder
  • 1 c espresso
  • 2 c sugar
  • 1 tbsp salt
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 2 tsp vanilla
  • 3/4 c oil
  • 2 eggs
  • 1 c milk
For the Dark Chocolate Ganache
  • 1 c dark chocolate (chopped)
  • 1 c heavy cream

Method
 

For the Dark Chocolate Cake
  1. Preheat your oven to 350 degrees, and prepare your cake pans with a bit of baking spray.
  2. In a bowl of a stand mixer with the paddle attachment, add flour, sugar, baking powder, baking soda and salt. Mix until combined.
  3. In a separate bowl, whisk together the cocoa powder and hot espresso. Then, whisk your eggs, milk, vanilla and oil in another bowl.
  4. Begin to pour the wet ingredients into your dry ingredients, alternating between the two and mixing until the batter is thin.
  5. Pour the cake batter evenly into each of your prepared cake pans and place in the oven to bake for about 35 minutes. Make sure to rotate the pans at a halfway point. You can also check on the status by inserting a toothpick into the center of the cake pan to see if it comes out clean.
  6. Once fully baked, remove the pans from the oven and let cool for about 20 minutes before removing from the pans.
For the Dark Chocolate Ganache
  1. Chop up your dark chocolate finely and place in a heatproof mixing bowl.
  2. On the stovetop, heat up your heavy cream until warm but not boiling. Pour it atop the chopped chocolate and let sit for 8-10 minutes.
  3. Mix together with a silicone spatula or spoon and cool in the fridge for at least 30 minutes to overnight before assembling your cake. You can simply cover the bowl with saran wrap to do so.