Pastel De Chocolate Recipe

Preheat and prepare pans

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

Combine dry ingredients

In a large bowl, sift together the all-purpose flour and unsweetened cocoa powder. Whisk in the granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.

Mix wet ingredients

In a separate bowl, whisk the large eggs, whole milk, vegetable oil, and vanilla extract until combined.

Combine wet and dry

Add the wet mixture to the dry ingredients and mix on low speed (or stir) until just combined and no large lumps remain.

Add hot liquids

Slowly stir in the boiling water and optional hot espresso/coffee. The batter will be thin — this is normal and yields a moist cake. Mix until smooth.

Bake

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely before ganache application (at least 1 hour).

Chop chocolate

Place the chopped bittersweet or semisweet chocolate in a medium heatproof bowl so it will melt quickly and evenly.

Heat cream

In a small saucepan, heat the heavy cream just to a simmer (bubbles forming at the edges), do not boil.

Combine cream and chocolate

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2–3 minutes to soften the chocolate, then gently stir from the center outward until smooth and glossy.

Finish ganache

Stir in the unsalted butter, light corn syrup (if using), and 1/4 tsp fine salt until fully incorporated. Allow ganache to cool and thicken at room temperature for 15–30 minutes until pourable but not runny.

Level and stack

If necessary, level the cooled cake layers with a serrated knife so the tops are flat. Place one layer on a serving plate or cake stand.

Apply ganache between layers (optional)

If you want ganache between layers, pour 1/3 of the cooled ganache onto the first layer and spread evenly with an offset spatula. Place the second layer on top.

Glaze the cake

Pour the remaining ganache over the top of the stacked cake, allowing it to drip down the sides. Use an offset spatula to smooth the top and encourage even drips. If ganache becomes too thick, warm gently over a double boiler or microwave in 5–10 second bursts and stir until pourable.

Set

Let the ganache set at room temperature for 30–60 minutes, or chill briefly (10–20 minutes) to speed setting. For a shiny finish, avoid over-chilling; for a firmer coating, chill until set.

Serve

Slice the cake and serve each slice with a scoop of vanilla bean ice cream. Garnish with fresh berries or mint leaves and a light dusting of confectioners' sugar if desired.

Storage

Store leftover cake loosely covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture. Leftover ice cream should be kept in the freezer.