Pastel De Chocolate Recipe

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with 1 tablespoon butter or nonstick spray, then dust with 1 teaspoon cocoa powder, tapping out the excess. Line the bottom with parchment for easier removal.

Dry ingredients

In a large bowl, sift together 1.5 cups all-purpose flour, 0.75 cups unsweetened cocoa powder, 1.5 cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 0.5 teaspoon fine salt. Whisk to combine and set aside.

Wet ingredients

In a separate medium bowl, whisk 2 large eggs lightly, then add 0.75 cup buttermilk, 0.5 cup whole milk, 0.5 cup neutral oil, 0.5 cup hot brewed coffee, and 2 teaspoons vanilla extract. Mix until homogeneous.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula or wooden spoon until just combined and no large streaks of flour remain. The batter will be thin because of the coffee—this is normal.

Pour the batter into the prepared 9-inch pan and smooth the top. Bake in the preheated 350°F (175°C) oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, invert onto the rack, remove the parchment, then invert again so the top of the cake faces up. Allow to cool completely (about 1 hour) before glazing with ganache.

Place 12 oz chopped bittersweet chocolate in a heatproof bowl.

In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges (do not boil).

Pour the hot cream over the chopped chocolate and let sit undisturbed for 2 minutes to soften the chocolate.

Using a whisk or spatula, gently stir from the center outward until the chocolate is fully melted and the mixture is smooth and glossy. If needed, microwave in 10-second bursts and stir to finish melting, but avoid overheating.

Stir in 2 tablespoons unsalted butter, 1 teaspoon light corn syrup (optional), and 1/4 teaspoon sea salt until the butter is melted and fully incorporated. This yields a pourable ganache for glazing. Let cool 8–12 minutes to thicken slightly so it will coat the cake rather than run off completely.

Place the cooled cake on a wire rack set over a rimmed baking sheet to catch excess ganache. Pour the slightly cooled ganache over the center of the cake and use an offset spatula to gently coax it toward the edges, allowing it to drip down the sides for an even coating. Work quickly before the ganache firms.

If necessary, spoon any remaining ganache onto the top and smooth. Let the ganache set at room temperature for 30–45 minutes or refrigerate 15–20 minutes for a quicker set. If refrigerated, bring to room temperature for 10 minutes before slicing.

Dust lightly with 1 teaspoon powdered sugar (optional) and scatter 1/2 cup fresh berries around the cake for color, if using.

Slice the cake into 8 equal pieces. Serve each slice warm or at room temperature with 1 scoop of vanilla bean ice cream (total 4 scoops for 4 servings or 8 scoops for 8 servings — see Servings below).