Chocolate Cake W Vanilla Sauce
Indulge in the rich decadence of this Chocolate Cake with Vanilla Sauce, a dessert that pairs moist, chocolatey layers with a silky, homemade vanilla sauce for the ultimate comfort treat. This recipe features a perfectly balanced blend of all-purpose flour, unsweetened cocoa powder, and vanilla extract, with a splash of boiling water to ensure an irresistibly tender crumb. The accompanying vanilla sauce, made from heavy cream, egg yolks, and real vanilla bean, adds a luxurious, velvety touch that elevates every bite. Ready in just an hour, this delightful cake serves 8 and is perfect for special occasions, family gatherings, or simply satisfying your sweet cravings. Whether enjoyed warm or cooled, this chocolate cake with a drizzle of creamy vanilla sauce is pure dessert bliss!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 50 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 eggs
- 240 milliliters whole milk
- 120 milliliters vegetable oil
- 2 teaspoons vanilla extract
- 240 milliliters boiling water
- 240 milliliters heavy cream
- 50 grams granulated sugar
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean or vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease and flour two 8-inch round cake pans. Set aside.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the bowl. Mix on medium speed until the batter is smooth and well combined.
Gradually mix in the boiling water, a little at a time, until the batter becomes thin. This creates the moist texture of the cake.
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
To make the vanilla sauce, combine heavy cream and sugar in a medium-sized saucepan over medium heat. Stir gently until the sugar dissolves.
In a separate bowl, whisk together the egg yolks. Slowly add a small amount of the warm cream mixture to the yolks while whisking constantly to temper them.
Once tempered, pour the egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat and whisk in the butter and vanilla extract (or scraped seeds from a vanilla bean). Let the sauce cool slightly before serving.
To assemble, slice and serve the chocolate cake with a generous drizzle of warm vanilla sauce on top. Enjoy!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 33.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 164 mg | 3% | |
*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.
