This simple chocolate cake with a classic chocolate ganache is an easy party dessert I like to pull out for kids and adult parties. It reminds me of a dessert by Little Debbie called Cosmic Brownies, but I like to call it Magical Chocolate Cake. It’s rich and chocolatey and bite sized – perfect to pair with a scoop of vanilla or a cold brew coffee.

THE MAGICAL CHOCOLATE CAKE

Thanks to Sugar & Spice for the recipe (and the cookbook author’s Great Aunt Leeda for the original recipe!) Author Samantha says, “I used coconut oil instead of butter because it’s a good bet that she [Great Aunt Leeda] did, too, living on a coconut-laden island. Plus, it adds moisture and a heavenly tropical essence to the downy cake.”  One son loves coconut and the other one gives me a serious frown.  What to do???  Well, I replaced the coconut oil once with canola oil, and it was equally as lovely.  Don’t be afraid to throw in your own touch!

Prepare the ingredients by following the recipe, and  methodically mixing the wet and dry ingredients. Bake at 350 degrees for 25-30 minutes. Check with the toothpick.

THE GANACHE

To prepare the frosting, place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil. Immediately pour it over the chocolate and let stand 1 minute, then whisk until smooth. Let the mixture cool at room temperature to a spreadable consistency, and then pour over cake. Add rainbow chip crunch candies to give it a little color.

If there is any proof you need of this moist chocolate cake being a hit, take it from Liam…. this chocolate smile says it all.

OUR FAVES 

• Ghirardelli, Baking Chocolate
• Wilton, Rainbow Chip Crunch Candies
• Sugar & Spice, Cookbook

Photos by: Maria Hedrick Photography

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Magical Chocolate Cake

By TheSweetNerd  Cakes

August 15, 2018

Reprinted with permission from Sugar & Spice by Samantha Seneviratne (Ten Speed Press).

• Yields: 16 Servings

Ingredients

Cake

2⁄3 cup melted coconut oil, plus more for greasing the pan

1 1⁄2 cups all-purpose flour

2⁄3 cup natural cocoa powder

1 tablespoon freshly grated nutmeg

1 teaspoon ground cinnamon

3⁄4 teaspoon baking powder

3⁄4 teaspoon baking soda

3⁄4 teaspoon kosher salt

1 cup sugar

2 large eggs, lightly beaten, at room temperature

2 teaspoons pure vanilla extract

1 cup whole milk, at room temperature

Frosting

8 ounces bittersweet chocolate (60 to 70 percent cacao), chopped (about 2 cups)

1 cup heavy cream

1⁄2 teaspoon kosher salt

Directions

1Preheat the oven to 350°F. Oil a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Lightly oil the parchment.

2To prepare the cake, in a medium bowl, whisk together the flour, cocoa powder, nutmeg, cinnamon, baking powder, baking soda, and salt. If your cocoa powder has a few lumps you can sift this mixture, but it isn’t necessary otherwise.

3In a large bowl, whisk together the coconut oil, sugar, eggs, and vanilla. Whisk in about half of the flour mixture. Then whisk in half of the milk. Repeat this process, stirring until the batter is smooth. Pour the batter into the prepared pan and smooth the top. Tap the pan against the counter a few times to knock out the air bubbles.

4Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Let cool completely on a rack.

5To prepare the frosting, place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil. Immediately pour it over the chocolate and let stand 1 minute, then whisk until smooth. Let the mixture cool at room temperature to a spreadable consistency, stirring occasionally.

6Lift the cake out of the pan and set it on a serving plate. Remove the parchment. Spread the frosting evenly over the top of the cake.

7This cake is best the day it’s made but you can keep leftovers, well wrapped, at room temperature for 1 day.

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