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Decadent Chocolate Layer Cake

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A rich, moist chocolate cake layered with whipped cream and topped with velvety ganache, perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 cup chocolate ganache (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Combine the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients, and mix until smooth.
  4. Carefully stir in the boiling water to the batter; it will be quite thin.
  5. Pour the batter evenly into the prepared pans and place them in the oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
  7. Whip the heavy cream with the powdered sugar until stiff peaks form.
  8. Once the cakes are completely cool, place one layer on a serving plate. Spread the whipped cream filling on top, then carefully place the second layer on top.
  9. Pour the chocolate ganache over the top of the cake, allowing it to drizzle down the sides.
  10. Slice the cake into generous portions and serve to your eager guests, savoring each delicious bite together!

Notes

This cake pairs beautifully with fresh berries, vanilla ice cream, or a dollop of whipped cream. For storage, cover leftover cake at room temperature for up to 2 days or refrigerate for up to a week. Freeze individual layers wrapped tightly for up to three months.

Nutrition

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