Dark Chocolate Dream Cake Recipe

Growing up, there was a special treat I always looked forward to at the Corvallis Co-op: their legendary chocolate cake. Dense, moist, and utterly delicious, this cake had a way of making any occasion feel extra special. Over the years, I've fondly remembered its rich cocoa flavor and velvety texture, and I've made it my mission to recreate this nostalgic delight in my own kitchen.

Perfecting this recipe has been a labor of love, combining memories of childhood indulgence with a passion for baking. The challenge lay in capturing the exact balance of ingredients that made the Co-op's cake so irresistible— from the deep notes of cocoa to the perfect crumb that melts in your mouth.

Now, after many trials and adjustments, I'm thrilled to share this recipe with you. It's not just a cake; it's a journey back to cherished moments and flavors that linger in memory.

Pairing Wines with Chocolate Cake

When it comes to pairing wines with this decadent chocolate cake, you'll want a wine that complements its richness without overpowering its flavors. Here are a few wine options to consider:

1. Port Wine: A classic choice with chocolate desserts, port wine's sweetness and rich flavors of dark fruits and nuts enhance the chocolate's depth.

2. Cabernet Sauvignon: This full-bodied red wine with its dark fruit flavors and firm tannins stands up well to the intense chocolatey richness of the cake.

3. Moscato d'Asti: For those who prefer a lighter wine, the gentle effervescence and fruity sweetness of Moscato d'Asti provide a delightful contrast to the cake's dense texture.

4. Banyuls: A fortified French wine from the Roussillon region, Banyuls offers complex flavors of dried fruits, nuts, and a hint of chocolate, making it an excellent match for chocolate desserts.

Whichever wine you choose, the pairing should enhance your enjoyment of this nostalgic chocolate cake, making every bite a moment to savor.

 

Chocolate Cake Recipe:

Ingredients:

• 1.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 1.5 cups brewed coffee, cooled
• 1.5 cups cocoa powder
• 1 cup buttermilk
• 3/4 cup vegetable oil
• 3 large eggs
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• 2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk coffee, buttermilk, oil, eggs, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.

5. Divide the batter evenly among the prepared cake pans.

6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Buttercream Frosting:

Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/4 cup heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened butter until creamy.

2. Gradually add the sifted powdered sugar, beating well after each addition.

3. Add the cream (or milk), vanilla extract, and salt. Beat on high speed for 3-5 minutes until fluffy.

Chocolate Drizzle:

Ingredients:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Place the chocolate chips in a heat-proof bowl.

2. In a small saucepan, heat the heavy cream until it just begins to boil.

3. Pour the hot cream over the chocolate chips. Let it sit for 1-2 minutes.

4. Stir the mixture until smooth and glossy.

Assembly:

1. If necessary, level the tops of the cake layers using a serrated knife.

2. Place one cake layer on a serving plate. Spread a generous layer of buttercream frosting over the top.

3. Repeat with the second cake layer and another layer of frosting.

4. Place the final cake layer on top. Frost the top and sides of the cake with the remaining frosting.

5. Drizzle the chocolate ganache over the top of the cake.

6. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting and ganache to set.

ENJOY!!!