The Cake of All Cakes
Experience pure indulgence with "The Cake of All Cakes," a show-stopping dessert that combines the decadence of rich cocoa, velvety buttercream, and luscious chocolate ganache. This triple-layered chocolate masterpiece boasts an irresistibly moist crumb, thanks to the addition of boiling water in the batter—a secret trick for exceptional texture. Each layer is generously slathered with creamy, whipped buttercream frosting, creating the perfect balance of sweetness and flavor. Finished with an elegant pour of glossy dark chocolate ganache that cascades beautifully over the sides, this cake is as visually stunning as it is delicious. Perfect for celebrations or as a grand finale to any meal, this 12-serving dessert is a must-try for chocolate lovers. Whether you're baking for a party or treating yourself, this recipe elevates chocolate cake to an unforgettable experience.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 8 ounces dark chocolate (chopped)
- 1 cup heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the buttercream frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing on high speed until light and fluffy.
For the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth and glossy. Allow to cool slightly until thickened but still pourable.
Once the cakes are fully cooled, level the tops if necessary. Place the first layer on a cake stand and spread an even layer of buttercream frosting. Repeat with the second and third layers, frosting the top and sides of the cake.
Pour the ganache over the top of the cake, gently spreading it to the edges so it drips down the sides. Let the ganache set for about 15 minutes.
Decorate the cake with additional frosting, chocolate shavings, or fresh berries if desired. Slice and serve!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 80.1 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 442 mg | 9% | |
*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.
