Description
A rich, double-layer chocolate cake topped with silky chocolate ganache, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed for 2 minutes.
- Carefully stir in boiling water (batter will be thin).
- Pour batter evenly into prepared pans and bake for 30-35 minutes.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- Heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped chocolate in a bowl and let sit for 5 minutes before stirring until smooth.
- Once the cake layers are completely cool, frost with ganache. Serve and enjoy!
Notes
Be sure to let the cake cool completely before frosting to avoid the ganache sliding off.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg