Dark Cacao Celebration Cake recipe

Ingredients

• 220 g All-purpose flour (cake)
• 300 g Sugar (cake)
• 65 g Cocoa Powder (cake)
• 1½ tsp Baking powder
• 1½ tsp Baking soda
• 1 tsp Salt
• 2 Eggs
• 240 ml Milk
• 120 ml Vegetable oil
• 2 tsp Vanilla
• 240 ml Hot coffee or water
• 300 g Couverture Dark 70% (ganache)
• 300 ml Whipping cream (ganache)
• 30 g (opt.) Unsalted butter (ganache)

Method

1. Preheat oven to 175°C. Grease and line two 20 cm round pans.
2. Mix dry: whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.
3. Add wet: eggs, milk, oil and vanilla; mix until smooth.
4. Stir in hot coffee or water; batter will be thin — this is correct.
5. Divide evenly between the two pans and bake 30–35 minutes. Cool completely.
6. Make ganache: heat cream until steaming, pour over couverture, rest 2 minutes, then stir until smooth. Add butter for extra gloss.
7. Assemble: fill, stack and frost the cooled cakes with ganache.

Recipe note

The hot liquid is the secret to a moist, tender crumb. Do not skip it.

Ingredients for your kitchen

Natural Thai cocoa powder: 22–24% cocoa butter
Thai 70% dark couverture

Product specifications and packing are available on the linked product pages. Prices, samples and supply terms are confirmed by quotation.

Try the recipe in your business

Keep ingredient quantities and serving conditions consistent during a comparison. Check current ingredient and allergen declarations for all products you use.