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Ultimate Chocolate Indulgence Cake Recipe

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4.1 from 26 reviews

  • Author: Emma
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This Ultimate Chocolate Indulgence Cake is a rich, moist, and deeply chocolatey layered cake perfect for any chocolate lover. Featuring a tender cocoa-flavored sponge, creamy chocolate frosting, and a glossy chocolate ganache drizzle, it combines multiple textures and flavors to create an irresistible dessert that serves 12. Decorated with chocolate shavings, chips, and a light dusting of cocoa powder, this cake is a showstopper for celebrations or any special occasion.

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

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent sticking.
  2. 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 remove lumps.
  3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined.
  4. Add Boiling Water: Carefully pour the boiling water into the batter gradually while mixing slowly until fully incorporated, resulting in a thinner batter that yields moist cake layers.
  5. Bake the Cake: Divide the batter evenly between the two prepared 9-inch pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Let the cakes cool in their pans for 10 minutes. Then transfer them to a wire rack to cool completely to room temperature before frosting.
  7. Make the Chocolate Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add the unsweetened cocoa powder, powdered sugar, milk, and vanilla extract, beating on medium speed until the frosting is smooth and fluffy.
  8. Prepare the Chocolate Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt.
  9. Finish Ganache: Add the tablespoon of butter and stir gently until the ganache is smooth and glossy. Allow it to cool to a pourable but thick consistency for drizzling.
  10. Assemble the Cake: Slice each cooled cake layer in half horizontally to create four even layers. Place the first layer on a serving plate and spread a generous amount of chocolate frosting evenly over it. Repeat this process for the next two layers.
  11. Add the Top Layer: Place the final cake layer on top. Pour the prepared chocolate ganache over the entire cake, allowing it to drip artistically down the sides for an indulgent appearance.
  12. Decorate: Finish by topping the ganache with chocolate shavings, chocolate chips, and a light dusting of cocoa powder to enhance both texture and presentation.
  13. Serve: Slice the cake into 12 generous pieces and enjoy the ultimate chocolate indulgence with friends or family.

Notes

  • For best results, use room temperature eggs and milk to ensure even mixing.
  • Ensure boiling water is poured slowly to avoid splashing and to maintain batter consistency.
  • If you don’t have a wire rack, let the cake cool in the pans until warm before inverting onto a plate to prevent breaking.
  • The frosting can be adjusted in thickness by adding more or less milk.
  • Ganache should not be too hot when poured, or it may melt the frosting underneath.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cake to room temperature before serving for best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://therecipeshome.com/ultimate-chocolate-indulgence-cake-recipe-3/