The Best Chocolate Cake Really
Indulge in pure decadence with *The Best Chocolate Cake Really*—a luxurious, moist masterpiece that's as easy to make as it is irresistible. This ultimate chocolate cake recipe is crafted with pantry staples, including unsweetened cocoa powder for rich depth, and finished with a silky, glossy chocolate ganache made with heavy cream and semi-sweet chocolate chips. The secret to its incredible texture? A splash of boiling water in the batter, ensuring every bite is tender and melt-in-your-mouth. Perfect for celebrations or those moments when only chocolate will do, this two-layer delight pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Ready in less than an hour and yielding 12 generous servings, this cake is sure to be the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.75 cups Heavy cream
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to blend the ingredients on medium speed until fully combined.
Reduce the mixer speed to low and slowly pour in the boiling water. The batter will be thin, but this is what makes the cake moist.
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 of the cakes comes out clean.
Allow the cakes to cool in their pans for 15 minutes before gently transferring them to a wire rack to cool completely.
While the cakes cool, make the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer, but do not let it boil.
Pour the hot cream over the chocolate chips and butter in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread about 1/3 of the ganache over the top.
Place the second cake layer on top, flat side up, and spread the remaining ganache evenly over the top and sides of the cake.
Let the cake sit at room temperature for about 30 minutes to allow the ganache to set. Slice and serve!
Nutrition Facts
Calories |
5534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.2 g | 357% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 5224 mg | 227% | |
| Total Carbohydrate | 800.6 g | 291% | |
| Dietary Fiber | 81.3 g | 290% | |
| Total Sugars | 507.8 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 606 mg | 47% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 3467 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.
