Description
A decadent chocolate cake adorned with stunning gold accents, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 1/2 cups heavy cream
- 2 cups dark chocolate, chopped
- 2 tbsp unsalted butter
- Gold-colored piping gel or edible gold paint
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three round cake pans of different sizes (e.g., 8-inch, 6-inch, and 4-inch).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Gradually add the boiling water to the batter, mixing continuously until the batter is smooth.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, make the chocolate ganache. In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove the cream from the heat and add the chopped chocolate and butter. Stir until the chocolate is completely melted and the mixture is smooth.
- Allow the ganache to cool slightly until it thickens to a spreadable consistency.
- Once the cakes are completely cool, assemble the tiers. Place the largest cake on a serving platter or cake board. Spread a layer of ganache on top, then place the middle-sized cake on top. Repeat with another layer of ganache and the smallest cake on top.
- Use the remaining ganache to frost the entire cake, smoothing it out with a spatula.
- For the decorations, use the gold-colored piping gel or edible gold paint to create swirling patterns on the bottom tier and topper. For the middle tier, press gold beads into the ganache to form a diamond-tufted pattern using a small brush or spoon.
- Allow the cake to set for at least 30 minutes before serving.
Notes
Make sure all your ingredients are at room temperature for better mixing. Don’t skip the boiling water; it makes the cake extra moist. Be creative with your decorations!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 85mg
Keywords: chocolate cake, dessert, celebration cake, ganache, special occasions