Chocolate-Covered Cake
Indulge in the rich decadence of our Chocolate-Covered Cake—a dessert that’s as stunning as it is delicious. Perfectly moist and tender, this chocolate lover's dream features a cocoa-infused cake base made with pantry staples like all-purpose flour, unsweetened cocoa powder, and a hint of vanilla extract for added depth. The pièce de résistance? A velvety chocolate ganache crafted from semi-sweet chocolate chips, heavy cream, and butter, poured generously over the cake to create a glossy, luxurious finish. Easy to prepare in under an hour, this show-stopping dessert is ideal for celebrations, family gatherings, or a self-indulgent treat. Serve it as is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate chocolate experience.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup 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 vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well with an electric mixer on medium speed for about 2 minutes.
Stir in the boiling water until the batter is thin and well combined.
Pour the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove the pan from heat and add the chocolate chips and butter to the cream. Let sit for 5 minutes to melt, then stir until smooth and glossy.
Place the cooled cake on a serving platter. Pour the chocolate ganache over the cake, spreading it so that it drips down the sides evenly.
Allow the ganache to set at room temperature for at least 30 minutes before serving.
Slice the cake into squares and serve.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 420 mg | 18% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 34.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 231 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.
