Chocolate Cake with 2 Icings
Dive into pure indulgence with this decadent Chocolate Cake with 2 Icings, a dessert that layers rich chocolate buttercream and luxurious chocolate ganache for an unforgettable treat. This moist and fluffy cake is made with simple pantry staples like cocoa powder, flour, and sugar, and is enhanced with the depth of flavor from boiling water for a perfectly balanced chocolatey base. Topped with a velvety buttercream frosting and finished with a glossy ganache drizzle, this show-stopping cake delivers double the delight in every bite. Perfect for celebrations or any special occasion, this crowd-pleaser serves 12 and comes together in just over an hour. Elegant, delicious, and surprisingly easy to make, this two-icing chocolate cake is guaranteed to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 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 Unsalted butter (softened)
- 3.5 cups Powdered sugar
- 0.25 cup Heavy cream
- 6 ounces Semi-sweet chocolate (chopped)
- 1 tablespoon Light corn syrup
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them 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, whole milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined using a hand or stand mixer on medium speed.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the chocolate buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream. Beat until smooth and fluffy.
Once the cakes are completely cool, layer them with the chocolate buttercream, spreading evenly between the layers.
To prepare the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Remove from heat and pour the hot cream over the chopped semi-sweet chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.
Stir in the light corn syrup to give the ganache a shiny finish.
Allow the ganache to cool for a few minutes until slightly thickened, then pour it over the frosted cake, letting it drip down the sides.
Let the cake set for at least 30 minutes before serving. Enjoy your Chocolate Cake with 2 Icings!
Nutrition Facts
Calories |
7674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.5 g | 530% | |
| Saturated Fat | 200.8 g | 1004% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 5476 mg | 238% | |
| Total Carbohydrate | 1064.7 g | 387% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 926.8 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 687 mg | 53% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 3993 mg | 85% | |
*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.
