Description
A moist and rich chocolate cake perfect for any celebration, layered with chocolate frosting and ganache.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped)
- 2 tbsp unsalted butter
- 1 cup unsalted butter (softened)
- 3 and 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, eggs, and vanilla extract. Beat the mixture on medium speed for 2 minutes.
- Carefully stir in the boiling water; the batter will be thin.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Add the butter and stir until smooth and glossy. Let it cool until it thickens slightly before using.
- For the chocolate frosting, beat the softened butter in a large bowl until smooth. Add the powdered sugar, cocoa powder, heavy cream, and vanilla extract, and beat on medium speed until light and fluffy.
- To assemble, place one cake layer on a serving plate. Spread a layer of chocolate frosting on top. Add the second cake layer and cover the top and sides of the cake with frosting.
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Chill the cake for 30 minutes to set the ganache.
- Serve slightly chilled, plain or with a scoop of vanilla ice cream.
Notes
Store covered in plastic wrap or an airtight container. Lasts at room temperature for 1 day, up to a week in the refrigerator, or up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: chocolate cake, dessert, indulgent cake, birthday cake