Key's House Cake Recipe
Chocolate Cake with Almond Buttercream Frosting and a rich drizzle of ganache
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Ingredients
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Chocolate Cake
Almond Buttercream Frosting
Chocolate Ganache Drizzle
Method
Chocolate Cake
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans or line with parchment. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until evenly combined.
- 2
Combine wet ingredients
In a separate medium bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
- 3
Make batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Slowly add the hot brewed coffee while stirring until batter is smooth and slightly thin — the coffee enhances chocolate flavor and yields a moist cake.
- 4
Bake
Divide batter evenly between the prepared pans (use a scale or estimate). Smooth the tops and bake 28–34 minutes, rotating pans halfway through, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep cake moist.
- 5
Cool
Let cakes cool in pans on a wire rack for 10–15 minutes. Run a knife around edges, invert onto racks, remove parchment, and cool completely (about 1 hour) before frosting to prevent melting the buttercream.
Almond Buttercream Frosting
- 6
Beat butter and almond butter
In a large bowl using a stand mixer fitted with a paddle or a hand mixer, beat room-temperature butter on medium speed until creamy, about 1–2 minutes. Add almond butter and beat until fully combined and smooth, 1–2 minutes more.
- 7
Add sugar and cream
With mixer on low, gradually add the confectioners' sugar, one cup at a time, to avoid a powdered-sugar cloud. After adding about half the sugar, add the heavy cream. Once all sugar is incorporated, increase speed to medium-high and beat until light and fluffy, 2–3 minutes. Add almond extract and salt; taste and adjust salt or extract if needed. If frosting is too stiff, add additional 1 tsp heavy cream at a time; if too soft, add a little more powdered sugar.
- 8
Frost the cake
Level cake layers if domed. Place first layer on a cake plate or turntable, spread a generous layer (about 1–1.25 cups) of almond buttercream evenly to the edge. Place second layer on top and apply a thin crumb coat of frosting over top and sides. Chill the crumb-coated cake 20–30 minutes to set. Finish with a final thicker coat of frosting, smoothing with an offset spatula. Reserve about 3/4 cup of frosting for piping or decoration, if desired.
Chocolate Ganache Drizzle
- 9
Warm the cream
Place chopped chocolate in a heatproof bowl. In a small saucepan, warm the heavy cream over medium heat until it begins to simmer and small bubbles form at the edges (do not boil). Remove from heat.
- 10
Make ganache
Pour the hot cream over the chocolate and let sit undisturbed for 1–2 minutes to soften. Whisk gently from the center outward until smooth and glossy. Add the tablespoon of butter and whisk until incorporated. If ganache is too thick to drizzle, microwave in 10-second bursts, stirring in between, until pourable but not hot.
- 11
Apply drizzle and finish
Spoon or pour the warm ganache over the top of the frosted cake, allowing it to run naturally down the sides for drips. Use an offset spatula to encourage even coverage if desired. Sprinkle sea salt lightly over the top of the ganache if using. Chill briefly (10–20 minutes) to set the ganache and buttercream before serving.
