Signature Chocolate Cake from Godiva Cafe features rich, velvety layers of dark chocolate cake infused with cocoa and espresso, topped with smooth chocolate ganache and delicate chocolate shavings, delivering a decadent and luxurious dessert experience.
Equipments
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Sifter
- Rubber spatula
- Baking pans (round)
- Parchment paper
- Oven
- Saucepan
- Heatproof bowl (for ganache)
- Offset spatula
- Cooling rack
- Cake turntable (optional)
- Serrated knife (for leveling)
- Vegetable peeler or grater (for chocolate shavings)
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot brewed espresso
- 8 oz (225g) bittersweet or dark chocolate (for ganache and shavings)
- 1 cup (240ml) heavy cream (for ganache)
Use high-quality unsweetened cocoa powder and bittersweet chocolate to achieve the rich flavor distinctive to the Signature Chocolate Cake from Godiva Cafe. Freshly brewed espresso enhances the depth of the chocolate, so it's best to prepare it hot and strong before mixing. Measure all ingredients accurately, especially the baking powder, baking soda, and salt, to ensure proper cake rising and texture. Whole milk and vegetable oil contribute to moistness, so substituting these may alter the final crumb and richness. Your homemade version of the Signature Chocolate Cake from Godiva Cafe will capture the luxurious, velvety layers and smooth ganache that define this decadent dessert experience.
Instructions
- Preheat oven to 350°F (175°C). Line baking pans with parchment paper and lightly grease.
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl.
- Add sugar and whisk to combine dry ingredients.
- In a separate bowl, beat eggs, milk, oil, and vanilla extract until well combined.
- Gradually add wet ingredients to dry ingredients, mixing with mixer on medium speed.
- Slowly pour in hot espresso and mix until batter is smooth.
- Divide batter evenly between prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to cooling rack to cool completely.
- For ganache, place chopped chocolate in a heatproof bowl.
- Heat heavy cream in saucepan until just beginning to simmer.
- Pour hot cream over chocolate, let sit 2–3 minutes, then stir until smooth and glossy.
- Cool ganache to room temperature until slightly thickened for spreading.
- Level cake layers with serrated knife if needed.
- Place first layer on cake turntable or plate; spread ganache over top.
- Add second layer and cover top and sides with remaining ganache using offset spatula.
- Use vegetable peeler or grater to make chocolate shavings from chocolate bar.
- Sprinkle shavings over top of cake as decoration.
- Chill cake briefly to set ganache, if desired.
- Slice and serve.
Substitution
Signature Chocolate Cake from Godiva Cafe copycat menu combines rich dark chocolate and espresso to create moist, velvety layers topped with smooth ganache and delicate chocolate shavings. If you can't find bittersweet chocolate, semi-sweet or dark chocolate with at least 60% cocoa content will work well for the ganache and shavings without sacrificing flavor. When brewing the espresso, you can substitute strong brewed coffee if you don't have an espresso machine; just ensure it's hot to enhance the cake's cocoa notes. Using parchment paper in your baking pans will prevent sticking, making it easier to remove the cake layers without damage. Your ganache should be made with heavy cream at room temperature to ensure smooth and glossy coverage.
Tips
Use room temperature eggs and milk to ensure a smooth and well-incorporated batter. When mixing, avoid overmixing to prevent a dense texture; mix just until ingredients are combined. Let the hot espresso cool slightly before adding to avoid cooking the eggs in the batter. Allow ganache to cool and thicken properly for easy spreading and a glossy finish on your cake.
Nutritions
Your Signature Chocolate Cake from Godiva Cafe contains substantial amounts of carbohydrates primarily from all-purpose flour and granulated sugar, which provide quick energy. The cocoa powder and dark chocolate contribute antioxidants like flavonoids that support heart health and reduce inflammation. Eggs and whole milk add protein and essential nutrients such as vitamin D and calcium, while vegetable oil increases caloric density with healthy fats. The espresso enhances flavor without adding calories, making this cake a rich yet indulgent dessert choice.
Storage
Store your Signature Chocolate Cake from Godiva Cafe in an airtight container at room temperature for up to 2 days to maintain freshness and prevent drying. For longer storage, refrigerate the cake wrapped tightly in plastic wrap or aluminum foil for up to 5 days, ensuring the ganache remains firm and the cake moist. Before serving, allow refrigerated cake to come to room temperature for optimal flavor and texture.
Variation or Alternatives
You can substitute brewed espresso with strong black coffee or instant coffee dissolved in hot water to maintain the depth of flavor if espresso is unavailable. For a dairy-free option, replace whole milk and heavy cream with almond or coconut milk and a plant-based cream alternative, adjusting ganache by using vegan dark chocolate. To enhance texture, consider folding in chopped nuts or chocolate chips into the batter before baking. Your cake's richness can be intensified by adding a tablespoon of instant espresso powder directly to the dry ingredients for a more pronounced mocha flavor.
Allergies
The Signature Chocolate Cake contains common allergens such as eggs, milk (whole milk and heavy cream), and wheat (all-purpose flour). The chocolate ganache includes bittersweet or dark chocolate, which may contain traces of nuts or soy lecithin, a common allergen. You should carefully review ingredient labels and consult with the cafe if you have allergies to ensure your safety.
Why this recipe?
The Signature Chocolate Cake from Godiva Cafe restaurant captivates dessert lovers with its rich, velvety texture and intense cocoa flavor derived from premium Belgian chocolate. You'll appreciate the perfect balance of sweetness and smoothness that melts effortlessly on the palate, creating a luxurious indulgence. Its layered composition combines moist cake and luscious ganache, making it a standout treat worth replicating at home. Crafting a copycat version allows you to enjoy this exquisite dessert anytime, capturing the authentic Godiva experience in your own kitchen.