Richest Chocolate Cake Ever
Indulge in pure decadence with the "Richest Chocolate Cake Ever"—a dessert that lives up to its name. This ultra-moist, double-layered chocolate cake boasts an irresistibly tender crumb and is crowned with a silky, chocolate ganache that oozes luxury. Made with pantry staples like rich cocoa powder, whole milk, and a touch of vanilla, its secret lies in the addition of boiling water, which creates an incredibly light yet fudgy texture. The luscious ganache, crafted with velvety semi-sweet chocolate and heavy cream, elevates every bite to gourmet levels. Perfect for birthdays, holidays, or any special occasion, this show-stopping cake is as easy to make as it is impressive. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate chocolate lover's dream.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoons salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 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, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until evenly mixed.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed until well combined, about 2 minutes.
Carefully stir in the boiling water. The batter will be thin—this 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.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the ganache, heat the heavy whipping cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Pour the hot cream over the chocolate chips in a heatproof bowl, and let sit for 5 minutes. Add the butter, then whisk until smooth.
Allow the ganache to cool and thicken slightly, about 20-30 minutes, stirring occasionally.
Once the cakes are completely cool, place one layer on a cake plate. Spread a generous amount of ganache on top.
Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
Let the cake sit at room temperature for 1-2 hours (or refrigerate for 30 minutes) until the ganache sets.
Slice and serve the richest chocolate cake ever! Enjoy!
Nutrition Facts
Calories |
5640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.6 g | 411% | |
| Saturated Fat | 141.7 g | 708% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 734.3 g | 267% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 453.1 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 602 mg | 46% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 3435 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.
