Description
The Ultimate Chocolate Indulgence Cake is a rich, moist, and decadent chocolate layer cake featuring a tender crumb infused with cocoa powder, layered with creamy chocolate frosting, and finished with a glossy chocolate ganache. Perfect for chocolate lovers craving an elegant dessert that’s both visually stunning and irresistibly delicious.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Frosting
- 1 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Chocolate Ganache
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tbsp unsalted butter
Decoration
- Chocolate shavings
- Chocolate chips
- Cocoa powder for dusting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution and a smooth batter.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the mixture is well combined and smooth.
- Incorporate Boiling Water: Carefully add the boiling water to the batter slowly while mixing gently until the batter is smooth and well incorporated, creating a thin batter.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Make the Chocolate Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add the cocoa powder, powdered sugar, milk, and vanilla extract while beating on medium speed until the frosting is smooth and fluffy.
- Prepare the Chocolate Ganache: Place the chopped semi-sweet chocolate into a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt.
- Finish Ganache: Add the tablespoon of unsalted butter to the chocolate and cream mixture and stir until smooth, glossy, and fully combined. Allow the ganache to cool until it’s pourable but not too runny.
- Slice Cake Layers: Once the cakes are cooled, slice each cake horizontally in half to create four even layers in total.
- Layer with Frosting: Place the first cake layer on a serving plate and spread a generous amount of chocolate frosting over it. Repeat the process for the next layers, stacking the cake carefully.
- Pour Ganache: Pour the chocolate ganache evenly over the top of the assembled cake, letting it drip naturally down the sides to create a luxurious finish.
- Decorate: Garnish the cake with chocolate shavings, chocolate chips, and dust a light layer of cocoa powder over the top for an elegant look.
- Serve: Slice the cake with a sharp knife and serve to indulge in the ultimate chocolate dessert experience.
Notes
- Use room temperature ingredients for better mixing and texture.
- The boiling water helps bloom the cocoa powder for more intense chocolate flavor.
- Be careful not to overbake to keep the cake moist.
- Ganache should be cooled to thick but pourable consistency to avoid running off too much.
- Store leftovers well covered at room temperature or refrigerated for up to 3 days.
