Chocolate Thunder Cake Recipe

Desserts

1. 1

   Prep and preheat

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment for easy release.

2. 2

   Whisk dry ingredients

   In a large bowl, sift or whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.

3. 3

   Whisk wet ingredients

   In a separate bowl, beat the eggs. Whisk in buttermilk, vegetable oil, and vanilla extract until smooth.

4. 4

   Combine and bloom

   Pour the wet ingredients into the dry ingredients. Stir until just combined. Carefully add hot water or strong coffee and mix until the batter is smooth and thin.

5. 5

   Bake layers

   Divide batter evenly between the prepared pans. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.

6. 6

   Make ganache

   Place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream until it just begins to simmer. Pour hot cream over the chocolate, let sit 5 minutes, then whisk until smooth. Stir in the butter until glossy.

7. 7

   Assemble

   If the cakes are domed, level them with a serrated knife. Place one layer on a serving plate, spread a generous layer of ganache over the top, then place the second layer on top. Apply the remaining ganache to the top and sides, smoothing with a spatula.

8. 8

   Chill and serve

   Refrigerate briefly to set the ganache if desired. Slice and serve chilled or at room temperature. Garnish with chocolate shavings or a light dusting of cocoa powder if desired.