Double Chocolate Cake
Indulge in the ultimate chocolate lover's dream with this decadent Double Chocolate Cake! Featuring an ultra-moist and tender crumb, this rich dessert is made with unsweetened cocoa powder and a touch of boiling water for an intense chocolate flavor, then layered and coated with a luscious homemade chocolate ganache. The velvety ganache, crafted from semi-sweet chocolate chips and warm heavy cream, adds a luxurious finish that melts in your mouth. Perfect for celebrations or satisfying sweet cravings, this easy-to-follow recipe requires just 25 minutes of prep time and bakes to perfection in 35 minutes. Whether served as-is or paired with a dollop of whipped cream or fresh berries, this crowd-pleasing cake guarantees every bite is a celebration of double chocolate bliss.
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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
- 1.5 cups semi-sweet chocolate chips
- 1 cup heavy cream
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, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until the batter is smooth and fully incorporated, about 2 minutes.
Carefully stir in the boiling water. The batter will become thin, but this is normal.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake pans from the oven and let them cool for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
While the cakes cool, make the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Stir the mixture until the chocolate is fully melted and smooth. Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of ganache evenly across the top.
Place the second cake layer on top, and then spread the remaining ganache over the top and sides of the cake.
Let the cake sit at room temperature for about 1 hour to allow the ganache to set, or refrigerate for 30 minutes if you prefer a firmer texture.
Slice and serve your decadent double chocolate cake. Enjoy!
Nutrition Facts
Calories |
6038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.2 g | 381% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 5465 mg | 238% | |
| Total Carbohydrate | 881.2 g | 320% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 553.2 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 604 mg | 46% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 3494 mg | 74% | |
*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.
