Pastel De Chocolate Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper, then lightly grease the parchment and dust with flour or cocoa powder.

Whisk dry ingredients: In a large bowl, sift or whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil and vanilla extract until smooth.

Mix batter: Add the wet ingredients to the dry ingredients and stir until just combined. Slowly pour in the hot coffee while stirring; the batter will be thin — this is normal and gives a moist crumb.

Bake: Divide batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the centers comes out with moist crumbs but not raw batter.

Cool: Cool pans on a wire rack for 10 minutes, then run a knife around the edges, invert the cakes onto racks, peel off parchment and cool completely before assembling (about 1 hour).

Chop chocolate: Place the finely chopped chocolate in a medium heatproof bowl. If using chocolate chips, place them in the bowl whole.

Heat cream: In a small saucepan, heat the heavy cream and corn syrup (if using) over medium heat until it just begins to simmer and small bubbles form around the edge — do not boil.

Make ganache: Pour the hot cream over the chopped chocolate and let sit 1–2 minutes to melt. Gently whisk from the center outward until glossy and smooth. Add the cubed butter and whisk until incorporated and shiny. If the ganache is too thick for pouring, warm gently in a double boiler or microwave in 10-second bursts, stirring between, until pourable.

Cool for filling: Let the ganache sit at room temperature until it thickens to a spreadable consistency (about 20–30 minutes). Stir occasionally to release heat and check texture.

Assemble: If necessary, level cake tops with a serrated knife. Place one cake layer on a serving plate or cake board. Spread about two-thirds of the thickened ganache over the first layer to form the filling, smoothing evenly. Top with the second cake layer and press gently.

Glaze cake: Pour the remaining warm-but-pourable ganache over the top of the assembled cake, coaxing it to run slightly over the sides. Use an offset spatula to smooth the top and sides as desired. If you want a perfectly smooth finish, chill briefly (10–15 minutes) and then apply a second thin layer of ganache.

Chill to set: Chill the assembled cake in the refrigerator for at least 30 minutes to set the ganache before slicing. Remove from fridge 15 minutes before serving to slightly soften.

Plate: Slice the cake with a hot, dry knife (wipe between cuts) and place slices on serving plates.

Serve: Add one scoop of vanilla bean ice cream alongside each slice (1 scoop per person if making 4 servings; adjust to taste). Top the ice cream with a few fresh berries or a mint leaf if desired and sprinkle a tiny pinch of coarse sea salt over the ganache for contrast, if using.

Storage: Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days. Bring to near room temperature before serving for best texture. Ganache can be warmed slightly to restore gloss if needed.