Choco Holic Cake
Indulge your chocolate cravings with the ultimate *Choco Holic Cake*—a rich, decadent dessert that’s a chocolate lover’s dream. This moist and fluffy cake is made with cocoa-infused batter and layered with a silky smooth chocolate ganache that’s as luxurious as it sounds. With everyday ingredients like cocoa powder, semi-sweet chocolate chips, and a touch of vanilla, this recipe delivers deep, chocolatey flavor in every bite. Perfectly balanced with just the right amount of sweetness and a tender crumb, it’s easy enough for beginners yet impressive enough to wow at any celebration. Ready in under an hour and serving up to 12, this show-stopping chocolate cake is sure to be your go-to dessert for birthdays, parties, or whenever the chocolate cravings strike!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1.5 cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and fully combined.
Carefully stir in the boiling water. The batter will become thin, which is normal.
Divide the batter evenly between the prepared pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn the cakes out onto a wire rack to cool completely.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous amount of ganache over the top.
Place the second cake layer on top and cover the entire cake with the remaining ganache, smoothing it with a spatula.
Let the cake set at room temperature for about 30 minutes before serving. For cleaner slices, use a warm knife.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 46.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
