Chocolate Grid Cake

Description:

The Chocolate Grid Cake is a rich, moist chocolate cake finished with a glossy ganache or glaze and topped with a delicate grid or lattice pattern made from chocolate or icing. This dessert is a stunning centerpiece that combines deep chocolate flavor with artistic flair — ideal for formal dinners, special events, or elegant tea service.

Origin:

The Chocolate Grid Cake draws inspiration from European patisserie techniques, particularly French and Austrian chocolate desserts, where precise decorative patterns and glossy finishes are hallmarks of quality. The grid pattern adds a modern, minimalist visual appeal.

Ingredients Quantity:

Chocolate Cake:

All-purpose flour – 1½ cups (180g)
Granulated sugar – 1½ cups (300g)
Unsweetened cocoa powder – ½ cup (50g)
Baking powder – 1 tsp
Baking soda – 1 tsp
Salt – ½ tsp
Eggs – 2 large
Buttermilk – ¾ cup (180ml)
Vegetable oil – ½ cup (120ml)
Vanilla extract – 2 tsp
Hot water or coffee – ½ cup (120ml)

Chocolate Ganache Glaze:

Dark chocolate (60–70%) – 200g (7 oz), chopped
Heavy cream – ¾ cup (180ml)
Unsalted butter – 2 tbsp (optional, for shine)

Grid Decoration:

White chocolate – 50g (1.7 oz), melted
OR
Royal icing (if preferred)

Optional Ingredients:

Espresso powder – 1 tsp (enhances chocolate flavor)
Orange zest – 1 tsp (for a chocolate-orange twist)
Liqueur (e.g., Kahlua or Grand Marnier) – 1 tbsp (in glaze)

Instructions:

1. Prepare the Cake:

Preheat oven to 350°F (175°C). Grease and line an 8×8-inch or 9-inch square cake pan.
In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
In a large bowl, beat sugar, eggs, buttermilk, oil, and vanilla until smooth.
Add dry ingredients and mix until just combined.
Stir in hot water or coffee — batter will be thin.
Pour into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
Cool completely in the pan on a wire rack.

2. Make the Ganache Glaze:

Heat cream in a saucepan until just simmering.
Pour over chopped chocolate and let sit 2 minutes. Stir until smooth.
Add butter for extra shine, if desired.
Let cool slightly until thick but pourable.

3. Glaze the Cake:

Remove cake from pan and place on a wire rack over parchment paper.
Pour ganache over the top, letting it drip down sides smoothly.
Use a spatula for even coverage. Let set slightly.

4. Create the Grid:

Transfer melted white chocolate or icing to a piping bag with a fine tip.
Pipe straight horizontal and vertical lines across the top of the cake to form a neat grid pattern.
Allow to set completely before serving or storing.