Chocolate cake is a timeless classic beloved by so many that just about everyone has their own variation or version of this decadent dessert. Well, this is ours. Moist and tender chocolate cake layered and frosted with a thick and rich ganache. Yes, Please!
There nothing quite as decadent as a slice of chocolate cake, you’re lured in with just a glance, then the aroma hits you, and that’s it, the struggle was over before you even took a bite. So you indulge, unapologetically and quite happy too. Who says you can’t have your cake and eat it too?
“Piece Of Cake”
Making this chocolate cake is just too easy! From start to finish, all the ingredients were combined in an electric mixing bowl which means minimal mess. It takes just 20 minutes to prep and bakes in half an hour! This one-bowl dessert is quick, easy, and a piece of cake, chocolate cake that is.
Dessert On A Budget?
Our chocolate cake recipe is not only easy to make and quick to bake but it’s budget-friendly too! This recipe consists of common and inexpensive baking ingredients, most of which I’m sure you already have in your pantry.
How Should You Serve Chocolate Cake?
Chocolate cake is a classic dessert that is beloved by many, this cake can be eaten anytime and on any occasion! Have it with some toasted nut and fresh fruit for a yummy birthday cake or decorate with some swirls for a delightful post-dinner dessert.
This cake has a serving yield of 24 slices of cake. This serving size is perfect for a small get-together like a dinner party or a small baby shower. Offer this as a refreshment to your guests and they’ll love it!
Mixing bowls– Use a medium mixing bowl to make the topping
Electric Mixer– A stand mixer or hand mixer will work.
Baking Pan– Use two 9-inch pan to bake the chocolate cakes.
Wooden Spoon– use a regular wooden spoon.
Main Ingredients Of This Chocolate Cake
Hersey’s– I used this brand of cocoa powder in the recipe and it gave the chocolate cakes a very rich flavor.
Bob’s Red Mill– For this recipe, I used 1 3/4 cups of the Bob’s Red Mill AP flour (which is my fav) and it yielded good results as usual.
Melted Butter– Don’t have any oil? Use melted butter instead, Sub an equal amount of melted butter for oil in this recipe.
Evaporated Milk– If you have run out of milk and want a quick replacement evaporated milk is a perfect choice. Mix 1/2 cup evaporated milk and 1/2 cup water to replace the milk in our recipe.
All The Ingredients
- White Sugar– Combined with all the other dry ingredients.
- Flour– Gives structure to the cake.
- Cocoa Powder– Used for color and as the main flavoring for the cake.
- Baking soda– Gives the cake volume and rise.
- Baking Powder– beat on low speed into the flour mixture.
- Salt– Enhance the flavor of the cake.
- Eggs– Added to the batter with the oil.
- Milk– Gives moisture and richness to the cake.
- Vegetable oil– Beaten into the dry ingredients with the eggs.
- Vanilla– Gives flavor to the chocolate cake.
- Hot Water– Mixed into the cake batter before baking.
- Chocolate Chunks– Melted and mixed with heavy cream to make the topping.
- Heavy Cream– Gives a thick and creamy texture to the chocolate topping.
How Did We Make It?
- Preheat the oven to 350 degrees, prepare two 9inch baking pans, and set aside
- Combine all the dry ingredients at low speed in an electric mixer, then mix in milk and vanilla until evenly distributed.
- Pour in the vegetable oil and mix well to combine, then beat in the eggs one at a time.
- Mix the hot into the cake batter until combine. Divide the batter evenly between the cake pans, tap pans lightly on the counter to release any air bubbles.
- Bake for about half an hour or until a toothpick to the center comes out clean. While the cakes are baking, make the chocolate ganache.
- Melt the heavy cream and chocolate over medium heat using the double boiler method. Stir constantly until smooth. (We made 2 different ganache toppings, one for layering the cake made from chocolate chunks, and the other, we made using the chocolate button. We used it to cover the cake )
- Once the cakes are cool, cut off thin slices from the tops to level each cake.
- To assemble the cake, pour some of the chocolate toppings on top of one cake and place the second cake on the first. Completely cover with the chocolate topping and enjoy.
Adding The Hot Water
Once all the ingredients have been mixed into the cake batter, the final step before baking dividing the batter, and baking the cake is to add a cup of hot water and combine. The hot water helps the chocolate in the batter to bloom, breaking up any lumps and intensifies the chocolate flavor.
Making The Ganache
While the cakes were in the oven, I took that time to make the chocolate ganache. To make the topping, I melted the ingredients over a double boiler stirring until smooth.
An alternate way to complete this step is to cut the chocolate into small pieces and place it in a heat-proof bowl, then heat the heavy cream over medium heat until it reaches a gentle simmer (Do not allow it to boil). Pour the cream onto the chocolate pieces, let it sit for about 3 minutes to soften the chocolate, then stir until smooth and combined.
Storing Chocolate Cake
This cake can be stored at covered and room temperature for 2-3 days in a cool environment, if you want to store it for longer refrigerate. Cover this cake and it will keep in the fridge for up to 7 days or up to a month when frozen.
Our double chocolate cake is a simple yet delicious dessert, perfect for any occasion, whether it’s celebratory events like birthdays or showers, or casual gatherings like barbeques or book clubs. Enjoy this decadent indulgence whenever you see fit.
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups chocolate chunks or buttons
- 1/2 cup heavy cream
- preheat the oven to 350°F or 180°C.
- Grease two 9-inch baking pans and set them aside for later.
- Using an electric mixer, combine the dry ingredients at low speed until well blended, mix in the milk and vanilla.
- Incorporate the oil and eggs into the batter and mix well. lastly, mix in the hot water and combine properly.
- Bake for about 30 minutes and make the ganache in the meantime.
- Combine the chocolate and heavy cream over medium heat, using the double boiler method, stir constantly until melted, smooth and blended. (We made 2 different ganache toppings. the ganache used for layering was made with chocolate chunks, this had a very thinner consistency than the second batch. The ganache we used to cover the cake was made from chocolate buttons, this gave a thicker, richer, and darker texture and look)
- Once the cake has baked and cooled, level the cake by trimming it flat.
- On the first cake, pour out some ganache on top and place the second cake on top of the first. Cover the two cake layers completely with the ganache topping.