The most chocolatey and moist cake I’ve ever made! This is a “do-not-miss” recipe for my fellow chocoholics!
I haven’t been able to post anything since Easter, so I hope everyone had a wonderful holiday! I’ve been non-stop busy with school, work, and trying to enjoy the beautiful weather that has finally come! It’s actually 70 degrees F right now, the last 70 degree day was WAY back in October.
It’s about time.
So my boyfriend, Niki, and I had our one-year anniversary this past Thursday. For someone my age (21), I think that’s something to be proud of and celebrate! We “traveled” out to Buffalo, which is about an hour away from our college, so we could experience something new and fresh. We had a lovely dinner at a place called The Chocolate Bar. I thought a place like this only existed in my fantasy. Did I tell you that I’m obsessed with chocolate yet??
Having dinner there definitely inspired me to bake up this cake. It’s truly something that only chocoholics have dreams about.
Between the two velvety and moist dark chocolate cake layers, the chocolate ganache soaked into each cake layer, and the smooth and creamy chocolate frosting spread in-between and all around the cake… I think you’ll be satisfied
- 1-3/4 cups cake flour
- 1 cup dark chocolate cocoa powder (I used Hershey's)
- 1-2/3 cups sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 3/4 cup canola oil
- 1 teaspoon vanilla
- 1 cup boiling water
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped (I used Ghirardelli)
- 3-1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 3/4 cup whole milk
- Preheat the oven to 350 degrees F. Grease and flour two 9" cake pans and set aside.
- In the large bowl, stir together the cake flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined. Mix in the eggs, whole milk, canola oil, and vanilla until throughly combined. Be sure to scrape down the sides and bottom of the bowl using a spatula. Carefully mix in the boiling water until the consistency is even. The batter will be thin, this is what you want!
- Pour the batter evenly into the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Let the cake cool in the pan for 10-15 minutes, then turn over onto a wire rack to finish cooling completely.
- Once the cakes are almost finished cooling, make the ganache. In a microwavable-safe bowl, heat the whole milk and unsalted butter in the microwave until the butter is melted (about 1 1/2 minutes.) Put in the chopped-up chocolate, and let sit for 1 minute. Stir mixture until smooth and creamy.
- Once the cakes are completely cooled, poke the tops of both cakes all around with toothpicks. Using a pastry brush, glaze on a thin layer of the ganache, then let soak for 10 minutes. Apply another thin layer and let sit again for another 10 minutes. In the mean time, make the frosting.
- In a medium bowl stir together the powdered sugar and cocoa powder until well combined. Set aside.
- Using an electric mixer, whip together the softened butter on medium speed until creamy (about 2 minutes.) Turn the mixer down to the lowest speed and one at a time, scoop in the powdered sugar/cocoa powder mixture until the consistency resembles course sand. Slowly pour in the whole milk, then turn the speed up to medium-high and whip for about 2 minutes, or until frosting is light and fluffy.
- Place one cake layer (bottom side up) onto a cake plate. Spread on a layer of the frosting, then place the second layer (top side up) on top. Spread the remaining frosting on the top and sides of the cake.
- Decorated the top edge with chocolate chips all around, if desired. Store leftovers in an airtight containers in the refrigerator. Let come to room temperature again before serving. Enjoy!
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