Chocolate Cavity Maker Cake
Indulge your sweet tooth with the ultimate chocolate dessert experience: the Chocolate Cavity Maker Cake. This irresistibly rich cake combines moist, tender layers of chocolate perfection with a luscious semi-sweet chocolate ganache that drips decadence in every bite. Made with pantry staples like all-purpose flour, cocoa powder, and buttermilk, this recipe is elevated with the addition of boiling water for an ultra-smooth batter and the perfect crumb. Topped and filled with a velvety ganache that comes together effortlessly with just heavy cream and chocolate chips, this cake is a show-stopping centerpiece for birthdays, celebrations, or any time you're craving an unapologetically chocolatey treat. With a prep time of just 20 minutes and a bake time of 35 minutes, this chocolate lover's dream serves 12 and is guaranteed to leave everyone asking for seconds! Perfect keywords: moist chocolate cake, chocolate ganache, easy chocolate dessert.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup boiling water
- 1.5 cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of each pan with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Beat on medium speed using a hand or stand mixer until the batter is smooth and well incorporated.
Reduce the mixer speed to low and carefully add the boiling water to the batter. The batter will be thin, but don’t worry—that’s how it should be!
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
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 semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes to allow the chocolate to melt, then stir until smooth and glossy.
Once the cakes have cooled, place one layer on a serving plate. Spread a thick layer of ganache over the top.
Place the second cake layer on top and pour the remaining ganache over the entire cake, allowing it to drip down the sides.
Let the ganache set for about 30 minutes at room temperature or chill it briefly in the refrigerator before slicing and serving.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 46.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 233 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.
