Step-by-step instructions
Here’s how to create this divine chocolate cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt using a whisk to incorporate air.
Add the eggs, milk, vegetable oil, and vanilla extract. Beat these ingredients on medium speed for about 2 minutes. This will help create a light and fluffy cake.
Next, stir in the boiling water carefully until everything is well combined (the batter will be quite thin, which is okay).
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the filling, whip the heavy cream until soft peaks form, then gently mix in the cream cheese and powdered sugar until smooth.
Spread this luscious filling between the cooled cake layers.
For the ganache, heat the heavy cream to a gentle simmer. Pour it over the chocolate chips and let it sit for 5 minutes before stirring until smooth.
Pour the ganache over the top of the cake, allowing it to cascade down the sides.
Let the ganache set before slicing into this chocolaty masterpiece!
Best ways to enjoy it
To truly savor the decadence of this chocolate cake, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries like raspberries or strawberries can cut through the richness and add a pop of color. For a fun twist, try pairing it with a strong coffee or a dessert wine to complement its deep chocolate flavors.
How to store
If you have any leftover cake (though I doubt it), here’s how to keep it fresh:
At Room Temperature: Store uneaten cake in an airtight container for up to two days. If it has ganache, you might want to refrigerate it to prevent it from softening too much.
In the Fridge: Wrap slices in plastic wrap and store them in an airtight container. They should last about a week.
Freezing: You can also freeze the cake. Wrap it tightly in plastic wrap followed by aluminum foil. It’s best consumed within three months. Just thaw it in the fridge overnight when you’re ready to enjoy!
Pro chef tips
Ingredient Temperature: Ensure that your eggs and cream cheese are at room temperature for the best mixing results, which leads to a fluffier filling.
Measure Flour Accurately: Instead of scooping flour directly from the bag, spoon it into your measuring cup and level it off for an accurate measurement. This prevents a dense cake.
Use Quality Chocolate: For the ganache, high-quality chocolate chips will give you a richer flavor and smoother texture.
Creative twists
If you’re feeling adventurous, consider these variations for your cake:
Add Espresso: A tablespoon of instant espresso powder in the batter enhances the chocolate flavor.
Using Different Fillings: Try using a raspberry or strawberry preserves for the filling for a fruity contrast.
Nutty Addition: Fold in some chopped walnuts or pecans into the batter for added crunch.
FAQs
What’s the prep time for this cake?
The total prep time is approximately 30 minutes, and baking takes about 30-35 minutes.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend can work, but make sure it has xanthan gum for the best texture.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.
This Decadent Chocolate Cake is not just a treat; it’s an experience. Enjoy making it for yourself or loved ones and watch their faces light up with every delightful bite!
