Chocolate Harvest Cake
Celebrate the flavors of the season with this indulgent Chocolate Harvest Cake, a rich and perfectly spiced dessert that’s sure to impress. Featuring a moist, tender crumb infused with hints of cinnamon and nutmeg, this chocolate cake beautifully balances warm autumnal spices with deep cocoa notes. Topped with a luscious homemade chocolate ganache made from semi-sweet chocolate chips, heavy cream, and a touch of butter, every bite is decadently smooth and satisfying. Ideal for gatherings or holiday feasts, this easy-to-follow recipe includes simple ingredients like buttermilk and boiling water to keep the texture irresistibly moist. In just under an hour, you’ll have a show-stopping, two-layer cake that’s perfect for any festive table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.75 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
Slowly pour in the boiling water while stirring. The batter will be thin, but this helps create a moist cake. Mix until evenly incorporated.
Divide the batter evenly between the two prepared cake pans. Tap the pans lightly on the countertop to remove 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.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer them to a wire rack to cool completely.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes to melt, then add the butter and whisk until glossy and smooth.
Once the cakes are completely cooled, spread a thin layer of ganache over the top of one cake layer. Place the second layer on top and pour the remaining ganache over the cake, allowing it to drip down the sides.
Let the ganache set for about 30 minutes before slicing and serving. Enjoy your Chocolate Harvest Cake!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 42.4 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 237 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.
