Decadent Chocolate Delight

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 3/4 cup (90g) unsweetened cocoa powder 3/4 cup (90g) unsweetened cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 1 batch of chocolate pudding (see recipe below) 1 batch of chocolate pudding (see recipe below)
• 1 batch of chocolate ganache (see recipe below) 1 batch of chocolate ganache (see recipe below)
• For the chocolate pudding: For the chocolate pudding:
• 2/3 cup (130g) granulated sugar 2/3 cup (130g) granulated sugar
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 3 tablespoons cornstarch 3 tablespoons cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 3/4 cups (660ml) whole milk 2 3/4 cups (660ml) whole milk
• 4 ounces (113g) dark chocolate, chopped 4 ounces (113g) dark chocolate, chopped
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 8 ounces (226g) dark chocolate, chopped 8 ounces (226g) dark chocolate, chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 68g, 48g
• Protein: 7g
• Fiber: 4g
• Salt: 0.9g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the boiling water while stirring the batter. The batter will be thin, but that's normal.
5. 5.
   Divide the batter equally between the prepared cake pans.
6. 6.
   Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. 7.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. 8.
   While the cakes are cooling, prepare the chocolate pudding. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
9. 9.
   Gradually whisk in the milk until the mixture is smooth. Place the saucepan over medium heat and cook, stirring constantly, until the pudding thickens and comes to a boil.
10. 10.
    Remove the saucepan from the heat and add the chopped dark chocolate, butter, and vanilla extract. Stir until the chocolate and butter are melted and the mixture is smooth. Let the pudding cool completely.
11. 11.
    Once the cakes and pudding are completely cooled, spread a layer of chocolate pudding on top of one cake layer. Place the second cake layer on top and press gently to secure.
12. 12.
    Prepare the chocolate ganache by placing the chopped dark chocolate, heavy cream, and butter in a heatproof bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
13. 13.
    Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides. Use an offset spatula to smooth the ganache on the top and sides of the cake.
14. 14.
    Refrigerate the cake for at least 1 hour to allow the ganache to set.
15. 15.
    Serve and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Cocoa powder — Choose unsweetened cocoa powder to achieve a rich chocolate taste.
• Whole milk — Whole milk adds richness to the cake and pudding. Avoid using low-fat milk for optimal results.
• Boiling water — The hot water helps to bloom the cocoa powder and create a moist cake. Be cautious while handling boiling water.

Tips & Tricks

• For an extra indulgent touch, sprinkle some chocolate shavings or cocoa powder on top of the cake before serving.
• If you prefer a sweeter cake, you can add a layer of chocolate buttercream frosting between the cake layers along with the chocolate pudding.
• To make the cake even more moist, brush each cake layer with a simple syrup made from equal parts sugar and water before assembling.
• If you don't have two 9-inch cake pans, you can use three 8-inch pans instead. Adjust the baking time accordingly.
• Allow the cake to come to room temperature before serving to enhance the flavors.

Serving advice

Serve each slice of the Decadent Chocolate Delight with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. This cake pairs perfectly with a hot cup of coffee or a glass of cold milk.

Presentation advice

To enhance the presentation of the Decadent Chocolate Delight, dust the top of the cake with a light sprinkling of cocoa powder or decorate it with chocolate curls. Place the cake on a cake stand or a decorative platter for an elegant touch.