Name: James Martin Chocolate Cake Recipe: Rich and Moist
Prep time: 30 min
Cook time: 34 min
Total time: 2 h 34 min
Yield: 10
Ingredients: For the cake:; 4 oz (115 g) dark chocolate, roughly chopped; 2 cups (250 g) all-purpose flour; ¾ cup (75 g) unsweetened cocoa powder; 1¾ cups (350 g) granulated sugar; 1½ tsp (6 g) baking powder; 1½ tsp (7 g) baking soda; 1 tsp (6 g) fine salt; 2 large eggs (about 100 g without shells), at room temperature; 1 cup (240 ml) buttermilk, at room temperature; ½ cup (120 ml) neutral oil, such as canola or sunflower oil; 2 tsp (10 ml) vanilla extract; 1 cup (240 ml) hot, freshly brewed coffee; For the ganache:; 10 oz (285 g) dark chocolate, about 55–65% cocoa, finely chopped; 1¼ cups (300 ml) heavy cream; 2 tbsp (28 g) unsalted butter, cut into small pieces

James Martin Chocolate Cake Recipe: Rich and Moist

This James Martin chocolate cake recipe makes a rich, moist two-layer cake with cocoa, melted dark chocolate and a glossy chocolate ganache. It is a British-style celebration cake that is straightforward to mix at home, with coffee deepening the chocolate flavour without making the finished cake taste like coffee.

Ingredients

For the cake:
4 oz (115 g) dark chocolate, roughly chopped
2 cups (250 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1¾ cups (350 g) granulated sugar
1½ tsp (6 g) baking powder
1½ tsp (7 g) baking soda
1 tsp (6 g) fine salt
2 large eggs (about 100 g without shells), at room temperature
1 cup (240 ml) buttermilk, at room temperature
½ cup (120 ml) neutral oil, such as canola or sunflower oil
2 tsp (10 ml) vanilla extract
1 cup (240 ml) hot, freshly brewed coffee
For the ganache:
10 oz (285 g) dark chocolate, about 55–65% cocoa, finely chopped
1¼ cups (300 ml) heavy cream
2 tbsp (28 g) unsalted butter, cut into small pieces

Instructions

Heat the oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans, line their bases with parchment paper, and lightly grease the paper. If the pans are shallow, make sure they have enough room for the batter to rise; the mixture will be quite fluid, so use pans with sides at least 2 inches (5 cm) high.
Melt the 4 oz (115 g) chocolate gently in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir until smooth, then set it aside to cool until warm rather than hot. Alternatively, microwave it in short 15-second bursts, stirring between each burst so it does not scorch.
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt. Break up any cocoa lumps with the whisk. This even distribution matters: a pocket of baking soda or cocoa can leave a bitter spot, while lumps of flour may remain visible in the baked layers.
In a second bowl, whisk the eggs, buttermilk, oil and vanilla until combined. Whisk in the cooled melted chocolate. The mixture may look slightly streaky at first; continue whisking just until it is uniform. If the chocolate is still very hot, it can make the eggs begin to set, so give it more time to cool before adding it.
Pour the wet ingredients into the dry ingredients and stir gently with a whisk or spatula until only a few traces of flour remain. Slowly pour in the hot coffee while stirring. The batter will become thin and glossy; that is expected and helps make a tender cake. Stop mixing as soon as there are no dry pockets rather than beating it vigorously.
Divide the batter evenly between the prepared pans. For more even layers, weigh the filled pans if you have a kitchen scale. Bake on the middle oven rack for about 34 minutes, rotating the pans once if your oven browns unevenly. Begin checking at 30 minutes: the tops should spring back when lightly touched, and a skewer inserted near the centre should come out with a few moist crumbs but no wet batter. Because this batter contains eggs, check the centre with a food thermometer as well; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Cake is usually hotter when fully baked.
Leave the cakes in their pans for 15 minutes, then run a thin knife around the edges and turn them out onto wire racks. Peel away the parchment and let the layers cool completely, about 60–75 minutes. Do not spread ganache on warm cake: it will melt, slide off and may make the layers break when stacked.
While the cakes cool, make the ganache. Put the chopped 10 oz (285 g) chocolate in a heatproof bowl. Heat the cream in a small saucepan until steaming and just beginning to form bubbles around the edge; do not let it boil hard. Pour it over the chocolate and leave it undisturbed for 3 minutes, then stir slowly from the centre outward until smooth. Stir in the butter until melted and glossy. If a few pieces remain, set the bowl over warm water briefly and stir again.
Let the ganache stand for about 20 minutes, stirring occasionally, until it thickens to a spreadable consistency. It should fall from a spoon in a broad ribbon rather than run like warm cream. If it is still very loose, wait another 5–10 minutes; if it becomes too firm, warm it in short bursts or over barely warm water. The ganache can cool while the cake layers finish cooling, so this wait does not add to the stated total time.
Set one completely cool cake layer on a serving plate. Spread roughly one-third of the ganache over it, taking it almost to the edge, then place the second layer on top with its flat side facing upward. Spread the remaining ganache over the top and sides. For a neat finish, apply a thin first coat, chill the cake for 10 minutes if the kitchen is warm, then add the remaining coating. The cake can be sliced as soon as the ganache holds its shape.

Tips

Measure flour carefully. Spoon flour into the cup and level it rather than scooping straight from the bag, which can pack in too much. A scale is the most reliable option for keeping the layers tender and avoiding a dry, dense crumb.
Keep the chocolate warm, not hot. Let melted chocolate cool before combining it with the eggs, and use room-temperature buttermilk and eggs if possible. Cold ingredients can make the chocolate seize into tiny flecks; the cake will still bake, but the batter may not be as smooth.
Use a mild coffee if preferred. Regular brewed coffee gives depth, but decaffeinated coffee works just as well. If you do not want coffee, use the same amount of hot water; the cake will remain chocolatey, though its flavour will be a little less rounded.
Do not rush the cooling. A warm layer can crumble under the weight of the second one, and warm ganache will run. If you need to speed things up, let the pans cool briefly, then move the layers to wire racks in a cool room; do not stack them while they are warm.

Serving Suggestions

For clean slices, use a long sharp knife warmed under hot water and wiped dry between cuts. The ganache firms as it cools, so a room-temperature slice has a soft, creamy coating, while a chilled slice is firmer and easier to transport. If the cake has been refrigerated, let it stand at room temperature for about 30 minutes before serving so the crumb and ganache soften slightly.

Serve each piece on its own for a satisfying chocolate dessert, or add a spoonful of lightly whipped cream, crème fraîche or vanilla ice cream to balance the richness. Fresh raspberries, strawberries or sliced pears bring a bright, tart contrast. For a simple afternoon-tea plate, serve smaller slices with unsweetened tea or coffee rather than adding another rich topping.

Variations

Make it without coffee: Replace the hot coffee with an equal quantity of hot water. The cake will have a slightly less intense chocolate flavour, but the texture remains moist.
Add a fruit layer: Spread 3 tbsp (60 g) raspberry or cherry jam over the first layer before adding the ganache. Keep the jam in a thin layer so the top cake does not slide, and choose a smooth preserve if you want tidy slices.
Use a different chocolate: For a sweeter, milder ganache, use chocolate around 45–50% cocoa. It will be less bittersweet and may set a little more softly. Avoid very high-cocoa chocolate unless you prefer a more intense, firmer finish.
Bake as a single-layer cake: Divide the batter between two 9-inch (23 cm) pans only if you are prepared for thinner layers and a shorter bake; start checking several minutes early. For one deep pan, use a pan at least 3 inches (7.5 cm) deep and expect a longer bake, checking the centre carefully rather than relying only on the clock.

Storage and Reheating

Because the ganache contains cream, do not leave the finished cake at room temperature for more than 2 hours. Cover it and refrigerate it within that time; it keeps well for 3–4 days in the refrigerator. Store it in a cake carrier or under a loose cover so it does not absorb refrigerator odours, and avoid pressing plastic wrap directly onto the ganache.

For the best texture, bring a portion to room temperature for about 30 minutes before serving. This cake does not need reheating; warming it can soften the ganache unevenly and make it slide. To freeze, wrap individual unadorned cake layers tightly once fully cool and freeze for up to 2 months. Thaw them overnight in the refrigerator, then bring them to room temperature and add freshly made ganache. A fully assembled cake can also be frozen, but the coating may lose some of its gloss after thawing.

Frequently Asked Questions

Can I make this chocolate cake a day ahead?

Yes. Bake and cool the layers, wrap them well, and refrigerate them overnight, or make the finished cake and keep it covered in the refrigerator. For the easiest decorating, make the ganache when you are ready to assemble. Take the finished cake out about 30 minutes before serving so the ganache is not overly firm.

Why did my cake sink in the middle?

A sunken centre usually means the cake was underbaked, the oven door was opened too early, or the raising agents were old. Check that the centre has no wet batter on a skewer and reaches the egg-dish safe minimum stated in the method. Also measure the baking soda and baking powder accurately and avoid moving the pans during the first 25 minutes of baking.

Can I use milk instead of buttermilk?

For a close substitute, stir 1 tbsp (15 ml) lemon juice or white vinegar into enough milk to make 1 cup (240 ml), then leave it for 5–10 minutes before using. It may look slightly curdled. This gives some of the acidity that helps the baking soda work, though the cake may be a little less tangy than when made with buttermilk.

Can I make the cake without a mixer?

Yes. A hand whisk and sturdy spatula are enough because the batter is mixed gently rather than creamed. Whisk the dry ingredients thoroughly, combine the wet ingredients in another bowl, then stir them together and add the coffee slowly. Avoid beating for a long time after the flour is added, which can make the crumb tougher.

How do I fix ganache that is too runny or grainy?

If it is runny, let it stand longer in a cool room and stir every few minutes until it thickens. If it is grainy, warm it gently over barely simmering water and stir slowly from the centre; overheating can make it separate. If it looks oily, take it off the heat and whisk in 1 tsp (5 ml) warm cream at a time until it comes together. Let it cool again before frosting.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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