The Mother of All Chocolate Cakes
Indulge in pure decadence with "The Mother of All Chocolate Cakes," a show-stopping dessert that delivers the ultimate chocolate experience. This moist, rich, and deeply flavorful cake is made with a perfectly balanced blend of cocoa powder, whole milk, and pure vanilla extract, creating a tender crumb that practically melts in your mouth. The addition of boiling water ensures an unbelievably light and moist texture. Topped with a luscious homemade chocolate ganache made from silky semi-sweet chocolate chips and heavy cream, this cake is a masterpiece for chocoholics. Perfect for birthdays, special occasions, or any time your sweet tooth calls, this chocolate cake recipe is easy to make and guaranteed to impress. With its simple ingredients and approachable steps, it's sure to become your go-to dessert for celebrations.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 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, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until smooth and creamy.
Reduce the speed to low and slowly add the boiling water to the batter, mixing until the batter is thin but well combined.
Divide the batter evenly between the prepared pans. Bake 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 carefully remove them from the pans and transfer to a wire rack to cool completely.
To prepare the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove the cream from heat and pour it over the chocolate chips and butter in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of ganache over the top. Place the second layer on top and spread the remaining ganache over the top and sides of the cake.
Allow the ganache to set for at least 30 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
5967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.2 g | 390% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 5328 mg | 232% | |
| Total Carbohydrate | 861.7 g | 313% | |
| Dietary Fiber | 85.9 g | 307% | |
| Total Sugars | 536.9 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 553 mg | 43% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 3348 mg | 71% | |
*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.
