My dad is the biggest fan of chocolate. Particularly dark chocolate. I made this cake for his birthday this month and it was a huge hit! The cake is soft and spongy, and the chocolate ganache is silky and rich. I made two 9-inch round layers, but you could do three 8-inch layers as well.
Dark Chocolate Cake
Recipe found on The Kitchn.
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans, or three 8-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Mix in boiling water - the batter will be quite thin. Pour batter into prepared pans.
Tip: Be careful that you do not over mix the batter! Over mixing causes the cake to fall in the center ... as I learned from trial and error.
Tip: Be careful that you do not over mix the batter! Over mixing causes the cake to fall in the center ... as I learned from trial and error.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack, then tap the cakes out of the pans. Cool completely before frosting.
- 12 ounces chocolate, chopped into small pieces
- 1 cup heavy cream
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. The longer you allow the ganache to cool, the thicker it will set. I put mine in the fridge for an hour or so before whipping.
