Knightens Creamy Cocoa Cake
Dive into the rich, indulgent world of *Knightens Creamy Cocoa Cake*, a show-stopping dessert that's as elegant as it is delicious. This decadent chocolate cake features a moist, tender crumb achieved with the perfect balance of cocoa powder, boiling water, and a touch of vegetable oil, creating a batter that bakes up beautifully every time. What truly sets this cake apart is the luscious chocolate ganache made with semi-sweet chocolate chips and velvety heavy cream, cascading over the two soft layers for a luxurious finish. Perfect for celebrations or as an indulgent treat for chocolate lovers, this easy-to-follow recipe comes together in under an hour and serves up to 12 guests. Whether you're entertaining or simply craving a slice of heaven, *Knightens Creamy Cocoa Cake* is sure to become your go-to for timeless chocolate perfection!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Heavy cream
- 1.5 cups Semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until smooth, about 2-3 minutes.
Gradually add the boiling water to the batter, mixing slowly until fully combined. The batter will be thin, which is normal.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it 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 5 minutes, then whisk until smooth and glossy.
Once the cakes have cooled, place one cake layer on a serving platter. Spread a layer of chocolate ganache on top.
Place the second cake layer on top of the ganache. Pour the remaining ganache over the top of the cake, letting it drip down the sides for a beautiful finish.
Allow the ganache to set for at least 30 minutes before slicing and serving. Enjoy your Knightens Creamy Cocoa Cake!
Nutrition Facts
Calories |
5414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.0 g | 377% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 734.8 g | 267% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 453.3 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 601 mg | 46% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 3444 mg | 73% | |
*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.
