Most Chocolatey Chocolate Cake
Indulge in pure chocolate bliss with the "Most Chocolatey Chocolate Cake"—a rich and moist dessert that’s every chocoholic’s dream! This ultimate chocolate cake combines layers of velvety cocoa-infused batter, a luscious chocolate ganache, and a silky dark chocolate buttercream frosting, creating a triple threat of deep, intense flavor. Made extra tender with the addition of boiling water and perfectly balanced sweetness, this cake is surprisingly easy to prepare yet impressively decadent. Topped with optional chocolate shavings or ganache drizzle, it’s an irresistible centerpiece for birthdays, celebrations, or any day that calls for indulgence. With just 30 minutes of prep and serving up to 12, this is the go-to chocolate cake recipe for every occasion!
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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
- 2 eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 0.75 cup heavy cream
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 4 ounces dark chocolate (melted and cooled)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using a hand or stand mixer until smooth and well combined.
Reduce the mixer speed to low and carefully add the boiling water. Mix until the batter is smooth and thin.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, make the chocolate ganache. In a small saucepan, heat the heavy cream until it begins to simmer (do not boil). Remove it from heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Let the ganache cool and thicken slightly.
To prepare the frosting, beat the softened butter using a stand or hand mixer until light and fluffy. Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition. Beat in the melted and cooled dark chocolate until smooth and creamy.
Assemble the cake by placing one layer on a serving plate and spreading an even layer of ganache on top. Place the second cake layer on top and spread a thin crumb coat of frosting over the entire cake.
Refrigerate the cake for 15 minutes to set the crumb coat. Then, apply the remaining frosting evenly over the cake, smoothing the sides and top.
Optional: Decorate with chocolate shavings, sprinkles, or extra ganache drizzles. Slice and serve!
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 76.8 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 296 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.
