Died and Gone to Heaven Chocolate Cake
Prepare to indulge in pure chocolate decadence with this unforgettable *Died and Gone to Heaven Chocolate Cake*. This rich, two-layer masterpiece features moist, cocoa-infused cake tiers drenched in a luscious homemade chocolate ganache made from silky heavy cream, semi-sweet chocolate chips, and a touch of butter for a glossy finish. With its perfectly tender crumb, hint of vanilla, and show-stopping ganache glaze that elegantly cascades down the sides, this dessert is as visually stunning as it is delicious. Ideal for special celebrations or satisfying your strongest chocolate cravings, this heavenly treat comes together easily with just 20 minutes of prep time. Whether you’re baking for 12 guests or treating yourself, every slice promises velvety, melt-in-your-mouth perfection.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Cocoa powder (unsweetened)
- 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
- 0.75 cups Heavy cream
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and tap them gently on the counter 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.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
Remove the saucepan from the heat and stir in the chocolate chips and butter. Continue stirring until the mixture is smooth and glossy.
Let the ganache cool for 10-15 minutes, stirring occasionally, until it thickens slightly but is still pourable.
Place one cake layer on a serving platter. Spread a layer of ganache on top, then place the second cake layer on top.
Pour the remaining ganache over the top of the cake, letting it drip down the sides for a glossy finish.
Let the cake sit for 1 hour to allow the ganache to set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 42.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 281 mg | 6% | |
*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.
