I can’t even begin to tell you how much I adore this Chocolate Cake recipe! This isn’t just any cake; it’s a slice of pure bliss. Whenever I whip up this cake, it transports me back to my childhood, baking with my mom on rainy afternoons—a ritual filled with flour fights, laughter, and the rich perfume of chocolate wafting through our little kitchen. I can still see her pouring the boiling water into the batter, and the look of delight on my face as the magic transformed into a luscious cake!
This cake is one of those crowd-pleasing desserts that never fails to impress, whether it’s for a birthday celebration, a holiday feast, or just a simple craving for chocolate. It’s incredibly moist, decadently rich, and topped with a velvety ganache that makes it feel just a little bit fancy, even if you’re enjoying it in your PJs! Let’s dive into what makes it so special—and how you can make it yourself.
What’s in Chocolate Cake?
All-Purpose Flour: The foundation of our cake! I use unbleached all-purpose flour, which gives the cake a lovely texture.
Unsweetened Cocoa Powder: This is where all the chocolatey goodness comes from. I prefer a brand like Hershey’s or Ghirardelli for their rich flavor.
Granulated Sugar: Sweetens the cake to perfection. And yes, you can substitute with cane sugar if you’re feeling a little fancy!
Baking Powder & Baking Soda: These leavening agents ensure our cake rises beautifully and stays fluffy. They work in harmony to give you that perfect crumb.
Salt: Just a pinch enhances all the flavors beautifully—trust me, don’t skip it!
Eggs: Two large eggs add moisture and help bind everything together.
Whole Milk: I like using whole milk for added creaminess, but 2% will work just fine too.
Vegetable Oil: This keeps our cake moist and tender. You could also use melted coconut oil for a slight flavor twist.
Vanilla Extract: Because vanilla makes everything better!
Boiling Water: This might sound strange, but adding boiling water makes the cocoa dissolve better and helps create that incredible, moist texture.
Unsalted Butter: Softened to cream with the cocoa for our delicious frosting. I love the richness unsalted butter brings.
Powdered Sugar: We use this to sweeten and thicken our frosting; it creates that dreamy consistency.
Heavy Cream: Essential for our ganache—it makes it luxurious and silky.
Semi-Sweet Chocolate Chips: A must-have for the ganache. I always keep a bag in the pantry; you never know when a chocolate emergency will strike!
Is Chocolate Cake Good for You?
Now, let’s get real—this cake isn’t exactly a health food, but it does contain some elements you might appreciate!
Cocoa Powder: It’s packed with antioxidants and can even boost your mood (hello, happiness!). Dark chocolate varieties have some health benefits, so we’ll call it a “feel good” treat.
Eggs and Milk: Provide protein and some vitamins, though the sugar and carbs might counterbalance that healthy aspect. Moderation is key, friends!
Eating cake on special occasions can definitely bring joy and a sense of celebration, which is vital for our overall well-being. Just remember: Life is too short, so treat yourself wisely!
Ingredients
– 1 ¾ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 ½ cups granulated sugar
– 1 ½ tsp baking powder
– 1 ½ tsp baking soda
– 1 tsp salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 tsp vanilla extract
– 1 cup boiling water
– **For the Chocolate Frosting:**
– ½ cup unsalted butter, softened
– ⅔ cup unsweetened cocoa powder
– 3 cups powdered sugar
– ⅓ cup whole milk
– 1 tsp vanilla extract
– **For the Ganache:**
– 1 cup heavy cream
– 1 cup semi-sweet chocolate chips
– **For Garnish:**
– Additional chocolate frosting for decoration
**Yields:** 12 servings
How to Make Chocolate Cake?
1. **Prepare the Cake:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this helps the cakes come out perfectly!
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Give it a good mix to ensure everything is blended well.
3. Add in the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes—get those muscles working! Don’t worry if the batter looks a little thin after you stir in the boiling water; that’s exactly how we want it.
4. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks. Patience, my friend!
5. **Make the Frosting:** In a medium bowl, beat the softened butter until creamy. Gradually mix in the cocoa powder, then the powdered sugar and milk, alternating between additions. Whip it until smooth and fluffy, then stir in the vanilla extract.
6. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of chocolate frosting on top. Place the second layer on top, and then frost the entire cake.
7. **Prepare the Ganache:** Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove it from heat, and stir in the chocolate chips until they melt into a smooth goodness.
8. Pour the ganache over the cake, letting it drip down the sides like a delicious chocolate waterfall. For that “wow” factor, pipe additional chocolate frosting on top or around the base.
9. Allow the ganache to set for about 30 minutes before slicing and serving. Trust me, the wait will be worth it!
Indulgent Variations & Serving Suggestions!
Want to elevate this cake even more? Try serving it with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side! You can also throw in some chocolate shavings, sprinkles, or fresh berries on top for a burst of color and flavor.
And if you’re feeling extra ambitious, consider trying out different flavoring extracts in the frosting—like mint or almond—for a unique twist!
I hope you give this Chocolate Cake recipe a try. It’s truly a celebration in every bite! Don’t forget to share your baking adventure with me—I’d love to hear how it turned out! Happy baking!
