Chocolate Cake Delight (Print Version)
# Ingredients:
→ Cake Layers
01 -
1 cup boiling water or brewed coffee (hot)
02 -
1 3/4 cups plain flour
03 -
1/2 cup vegetable oil
04 -
1 1/2 teaspoons baking soda
05 -
3/4 cup cocoa powder (unsweetened)
06 -
1 teaspoon table salt
07 -
1 1/2 teaspoons baking powder
08 -
1 1/2 cups white sugar
09 -
2 large eggs
10 -
1 cup whole milk
11 -
2 teaspoons of vanilla
→ Chocolate Frosting
12 -
1/4 cup heavy cream (add more if necessary)
13 -
3 cups powdered sugar
14 -
1 teaspoon vanilla extract
15 -
1/2 cup unsweetened cocoa powder
16 -
1 cup butter, softened
→ Ganache Topping
17 -
1 cup heavy cream
18 -
8 ounces dark or semisweet chocolate (chopped)
# Instructions:
01 -
Set the oven to 350°F (175°C) and prep three 8-inch round cake pans by greasing and adding a light flour coat, or just line them with parchment paper. In another bowl, sift together the cocoa powder, sugar, salt, flour, baking soda, and baking powder. Next, stir in the eggs, oil, milk, and vanilla extract and beat until smooth. Slowly mix in the coffee or hot water until fully blended. Divide the batter into the pans evenly, then bake for 30 to 35 minutes. A toothpick in the center should come out clean. Leave the cakes in the pans for 10 minutes before moving them to a rack to cool fully.
02 -
Using an electric mixer, beat the softened butter until fluffy. Gradually add the cocoa powder and powdered sugar, alternating with small amounts of heavy cream, until it's creamy and easy to spread. Stir in the vanilla. If it's still too thick, mix in extra cream until the texture is just right.
03 -
Place one cake round on a plate or stand. Spread frosting over the top. Add another cake layer on top, frost again, then repeat with the last layer. Cover the entire outside of the cake with the leftover frosting, smoothing it out as you go.
04 -
Pour the heavy cream into a small pot and heat until it's just simmering. Take it off the burner and pour it over the chopped chocolate in a heat-safe bowl. Let it sit for a few minutes, then mix until it's smooth and glossy. Let it cool a bit so it thickens but can still be poured.
05 -
Pour the thickened ganache on top of the frosted cake. Let it drip down the sides for a cool, dramatic effect. Smooth out the top using a spatula if you'd like.
06 -
Let the cake sit in the fridge for at least half an hour to firm up the ganache. Slice it up and enjoy.