A soft, moist chocolate sponge infused with hot coffee and finished with a warm, silky ganache. Rich, comforting, and irresistibly indulgent, this Hot Chocolate Cake is perfect for cosy evenings and chocolate lovers alike.
Why you will love this recipe?
This Hot Chocolate Cake delivers everything you want from a chocolate dessert and more. The cake itself is delicate and moist, with hot coffee quietly amplifying the cocoa richness. Once the warm ganache is poured over, the texture shifts into something almost spoon able, creating a dessert that’s deeply comforting and indulgent. It’s the kind of cake that feels made for slow evenings and serious chocolate moods.
Expert Tips for Best Results!
- Use very hot coffee – Hot coffee intensifies the chocolate flavour and keeps the sponge moist. Make sure it’s steaming when you add it.
- Check doneness carefully – Remove the cake when a toothpick comes out with moist crumbs, not completely clean, to maintain a soft, tender texture.
- Cool slightly before ganache – Pouring ganache over a warm cake allows it to soak in perfectly without melting completely.
- Serve warm or room temperature – The ganache stays soft and creamy either way, giving a rich, indulgent texture in every bite.
- Tap the batter in the pan – Gently tapping removes air bubbles and ensures an even bake.
How to make Hot Chocolate Cake?
Step 1: Prepare the Oven and Pan
First, preheat your oven to 165°C. Line or grease a 27 × 20 cm baking pan to prevent the cake from sticking. This ensures an even bake and easy removal later.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the eggs, white sugar, and brown sugar until smooth and slightly pale. Then, add the yogurt, vanilla extract, and oil, and whisk again until fully combined and silky.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Sifting ensures there are no lumps and helps create a lighter sponge.
Step 4: Incorporate Dry into Wet
Gradually fold the dry ingredients into the wet mixture. Use gentle folding motions to keep the batter airy and avoid overmixing, which could make the sponge dense.
Step 5: Add Hot Coffee
Slowly pour the very hot coffee into the batter, whisking lightly until smooth. The hot coffee enhances the chocolate flavour and helps create a moist, velvety texture.
Step 6: Bake the Cake
Pour the batter into the prepared pan and gently tap it to release any trapped air bubbles. Bake for 28–35 minutes, depending on your oven. Test with a toothpick; it should come out with moist crumbs, not completely clean.
Step 7: Cool and Prepare for Ganache
Allow the cake to cool for about 10 minutes. Then, poke small holes in the surface with a fork so the ganache can seep in evenly. This step ensures every bite is moist and indulgent.
Step 8: Make Soft Ganache
Chop the dark and milk chocolate and place in a heatproof bowl. Heat the cream until steaming, then pour it over the chocolate. Let it sit for 2 minutes, then whisk slowly until glossy and smooth. Add butter and mix until fully incorporated.
Step 9: Pour Ganache Over Cake
Allow the ganache to cool slightly until warm but still pourable. Pour it evenly over the warm cake and let it set for 30 minutes. You can also enjoy it immediately for a soft, pudding-like texture.
Step 10: Serve and Enjoy
Slice the cake and enjoy the rich, chocolatey, moist sponge with the silky ganache topping. Every bite is indulgent and melts in your mouth.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the sponge in advance. Once cooled, cover it and store at room temperature for a day or in the fridge for up to three days. Pour the ganache just before serving for the best texture.
Can I skip the coffee?
Yes, but coffee enhances the chocolate flavour and adds depth. You can substitute hot water if needed, though the flavour will be slightly milder.
Why is my cake dense?
This usually happens if the dry ingredients are overmixed or if the coffee is not hot enough. Fold gently and ensure the coffee is steaming when added.
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Recipe Card
Hot Chocolate Cake
This Hot Chocolate Cake is rich, soft, and unbelivably comforting. The warm, moist chocolate sponge pairs perfectly with the silky hot chocolate ganache that sokas into every bite. Enjoy it warm on its own or make it extra special with a scoop of vanilla ice cream for the ultimate cosy dessert.
Ingredients
- 2 large eggs
- 3/4 cup white sugar (150g)
- 3/4 cup brown sugar (150g)
- 3/4 cup room temperature yogurt (180ml)
- 2 tsp vanilla
- 2/3 cup minus 1 tbsp oil (150ml)
- 1 cup + 2 tbsp very hot coffee (270ml)
- 2 cups all-purpose flour (250g)
- 2 tbsp corn starch (16g)
- 1/2 cup cocoa powder (50g)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Hot Chocolate Soft Ganache
- 150g dark chocolate (70%)
- 150g milk chocolate
- 350ml heavy cream
- 1 tbsp butter (for extra shine + softness)
Instructions
- Preheat your oven to 165°C and line or grease a 27 × 20 cm baking dish.
- In a large bowl, whisk together the eggs, white sugar, and brown sugar until fully combined.
- Next, add the yogurt, vanilla, and oil, whisking until the mixture becomes smooth and creamy.
- Now sift in the flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Slowly pour in the hot coffee and whisk until a smooth, thin batter forms.
- Pour the batter into the prepared pan and lightly tap the pan to release any trapped air bubbles.
- Bake for 28–35 minutes, depending on your oven. Remove the cake when a toothpick inserted comes out with moist crumbs.
- Allow the cake to cool for 10 minutes, then poke holes all over the top using a fork.
- Meanwhile, chop the dark and milk chocolate and place them in a heat-safe bowl.
- Heat the heavy cream until it is steaming (not boiling), then pour it over the chocolate.
- Let the mixture sit for 2 minutes, then whisk slowly until the chocolate melts and becomes smooth and glossy.
- Add the butter and whisk it in until fully incorporated and silky.
- Let the ganache cool slightly until warm and pourable.
- Pour the warm ganache over the warm cake, spreading it evenly. Allow it to set for about 30 minutes or enjoy warm for a gooey hot-chocolate experience.
Notes
- Cover the cake and store at room temperature for up to a day. For longer storage, refrigerate in an airtight container for 2–3 days. Ganache may firm slightly in the fridge but can be softened at room temperature before serving.
What a recipe 😍😍😍
Followed the recipe in grams and as instructed and I cannot be happier with the result and it is yuuuuummmm so hard to stop 😭😭😭
Such a satisfactory cake for females hormones 🤣🤤
Thankyou so much! ☺️