Decadent Chocolate Layer Cake
Decadent Chocolate Layer Cake
Ingredients
For the Cake Layers
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup boiling water
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans or an 8-inch round cake pan, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the milk, vegetable oil, large egg, and vanilla extract.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Do not overmix.
⏱️ 2 min
- 5
Carefully stir in the boiling water until the batter is smooth and uniform. The batter will be thin.
⏱️ 1 min
- 6
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Remove cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial before frosting.
⏱️ 15 min
- 8
While the cakes cool, prepare the chocolate ganache. Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
⏱️ 5 min
- 9
Pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined.
⏱️ 5 min
- 10
Allow the ganache to cool slightly at room temperature, stirring occasionally, until it reaches a spreadable consistency (it should be thick enough to hold its shape but still pourable). If it gets too thick, gently warm it for a few seconds.
⏱️ 10 min
- 11
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on your serving plate or cake stand. Spread about 1/3 of the ganache evenly over the top. Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake, creating a smooth, decadent finish.
⏱️ 10 min
- 12
Chill the cake for at least 30 minutes to allow the ganache to set before slicing and serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Chocolate Layer Cake
Ingredients
For the Cake Layers
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup boiling water
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans or an 8-inch round cake pan, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the milk, vegetable oil, large egg, and vanilla extract.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Do not overmix.
⏱️ 2 min - 5
Carefully stir in the boiling water until the batter is smooth and uniform. The batter will be thin.
⏱️ 1 min - 6
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Remove cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial before frosting.
⏱️ 15 min - 8
While the cakes cool, prepare the chocolate ganache. Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
⏱️ 5 min - 9
Pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined.
⏱️ 5 min - 10
Allow the ganache to cool slightly at room temperature, stirring occasionally, until it reaches a spreadable consistency (it should be thick enough to hold its shape but still pourable). If it gets too thick, gently warm it for a few seconds.
⏱️ 10 min - 11
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on your serving plate or cake stand. Spread about 1/3 of the ganache evenly over the top. Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake, creating a smooth, decadent finish.
⏱️ 10 min - 12
Chill the cake for at least 30 minutes to allow the ganache to set before slicing and serving.
⏱️ 30 min