No products in the cart.
Decadent Chocolate Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Equipment:
9-inch round cake pans
mixing bowls
electric mixer
measuring cups
measuring spoons
spatula
cooling rack
Cuisine Type: American
This Decadent Chocolate Cake is a rich and indulgent treat that will satisfy any chocolate lover’s cravings. With its moist layers of chocolate sponge cake and luscious chocolate frosting, this dessert is perfect for birthdays, celebrations, or simply a sweet treat at the end of the day.
The combination of cocoa powder and melted chocolate gives the cake an intense flavor, while the addition of buttermilk guarantees a tender crumb that melts in your mouth. The cake is surprisingly easy to make, requiring just a few simple ingredients that you likely already have in your pantry.
Once baked and cooled, it’s generously frosted with a creamy chocolate ganache, making it not just delicious but also visually stunning. This Decadent Chocolate Cake is sure to impress your family and friends, making it a go-to recipe for any occasion.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract for ganache
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking, then set aside. This step is essential for making sure the cake can be easily removed from the pans after baking.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined. This dry mixture forms the base of your chocolate cake, providing a rich flavor and structure.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth. The buttermilk adds moisture and helps create a tender crumb in the cake.
- Carefully stir in the boiling water until well combined. The batter will be thin, but this is normal and will result in a moist cake. Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- For the ganache, place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth. Mix in the vanilla extract and let it cool slightly before frosting the cake.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of ganache over the top, then place the second layer on top and frost the sides and top of the cake with the remaining ganache.
Extra Tips:
To elevate the flavor of your chocolate cake, consider adding a tablespoon of instant coffee granules to the boiling water; it enhances the richness of the chocolate.
For added decoration, you can top the cake with chocolate shavings, berries, or even a sprinkle of sea salt for a sophisticated touch. If you’re looking to make this cake in advance, it can be stored in an airtight container at room temperature for up to three days, or it can be refrigerated for longer freshness.
Enjoy your decadent creation!