Alton Brown Chocolate Cake Recipe

Hello, I’m Ava Moore and I absolutely love cooking. One of my favorite desserts to make is chocolate cake, and I’ve tried many recipes over the years. However, one recipe that stands out from the rest is Alton Brown’s chocolate cake recipe.

What Makes Alton Brown’s Chocolate Cake Recipe Stand Out?

• The recipe uses oil instead of butter, resulting in a moist and tender crumb.
• It includes coffee, which enhances the chocolate flavor without being overpowering.
• The frosting is made with ganache, a simple yet delicious combination of chocolate and heavy cream.

Now, let me guide you through the step-by-step process of making this amazing cake.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee
• 1 batch of ganache (recipe below)

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
4. Stir in the hot coffee. The batter will be thin, but don’t worry, it’s supposed to be that way.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Make the ganache according to the recipe below.
9. Once the cakes are cooled, spread a layer of ganache on top of one of the cakes. Place the other cake on top, then spread the remaining ganache on top and around the sides of the cake.
10. Enjoy!

Ganache Recipe

• 8 ounces semisweet chocolate, chopped
• 1 cup heavy cream

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan until it comes to a simmer.
3. Pour the hot cream over the chocolate and let it sit for 5 minutes.
4. Stir until the chocolate is completely melted and the mixture is smooth.
5. Let the ganache cool to room temperature before using it to frost the cake.

My Experience Making Alton Brown’s Chocolate Cake Recipe

I’ve made this cake several times, and it never fails to impress my guests. I love how easy it is to make, and the result is always a moist and flavorful cake. The addition of coffee in the batter is a game-changer, as it really enhances the chocolate flavor. And the ganache frosting is so rich and decadent, it’s hard not to eat it by the spoonful!

Expert Opinion

Alton Brown’s chocolate cake recipe is a classic for a reason. The use of oil instead of butter results in a cake that’s moist and tender, and the addition of coffee elevates the chocolate flavor to new heights. The ganache frosting is the perfect complement to the cake, as it’s rich and decadent without being overly sweet. – Chef John, Food Wishes

FAQs

Here are some frequently asked questions about Alton Brown’s chocolate cake recipe:

Can I use a different type of oil?

Yes, you can use any type of neutral-tasting oil, such as canola or vegetable oil.

Can I use a different type of flour?

You can use cake flour instead of all-purpose flour, but the texture of the cake will be lighter and more delicate. You can also use gluten-free flour, but the texture and flavor of the cake may be different.

Can I make this cake in advance?

Yes, you can bake the cakes and make the ganache ahead of time. Store the cakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Store the ganache in the fridge for up to a week. When you’re ready to assemble the cake, let the ganache come to room temperature and give it a good stir before using it to frost the cake.

Can I make cupcakes instead of a cake?

Yes, you can use this recipe to make cupcakes. Fill each cupcake liner about 2/3 full with batter and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting them with ganache.