Double Rich Chocolate Cake
Indulge in the ultimate chocolate experience with this Double Rich Chocolate Cake, a decadent masterpiece that's as visually stunning as it is delicious. This recipe pairs moist, tender layers of cocoa-infused cake with a luscious semi-sweet chocolate ganache that melts in your mouth. The addition of boiling water ensures an incredibly moist crumb, while the silky ganache, made from heavy cream and chocolate chips, takes this dessert to the next level. Perfect for birthdays, celebrations, or simply satisfying your chocolate cravings, this cake bakes up beautifully in just 35 minutes and serves 12. Whether you’re a seasoned baker or trying your hand at dessert mastery, this showstopping chocolate cake is guaranteed to impress.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 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, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes.
Carefully stir in the boiling water. The batter will be thin, but this is normal for a moist chocolate cake.
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl.
Let the chocolate and cream sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before using.
Place one cake layer on a serving plate or cake stand. Spread a generous layer of the chocolate ganache on top.
Add the second cake layer on top, then spread the remaining ganache over the top and sides of the cake for an even coat.
Refrigerate the cake for 20-30 minutes to allow the ganache to set. Bring to room temperature before serving. Slice and enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 42.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 230 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.
