Decadent Chocolate Delight

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 ¾ cups (350g) granulated sugar 1 ¾ cups (350g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder ¾ cup (65g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda 1 ½ 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
• ½ cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the ganache: For the ganache:
• 1 ½ cups (360ml) heavy cream 1 ½ cups (360ml) heavy cream
• 12 ounces (340g) semisweet chocolate, finely chopped 12 ounces (340g) semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter, at room temperature 2 tablespoons unsalted butter, at room temperature

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 57g, 40g
• Protein: 6g
• Fiber: 3g
• 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. Whisk together until well combined.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth, about 2 minutes.
4. 4.
   Reduce the speed to low and carefully pour in the boiling water. Mix until well combined, but do not overmix.
5. 5.
   Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. 6.
   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.
7. 7.
   Meanwhile, prepare the ganache. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Add the butter and stir until melted and fully incorporated.
8. 8.
   Once the cakes are completely cooled, spread a generous amount of ganache on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining ganache. Decorate as desired.

Treat your ingredients with care...

• Cocoa powder — Use high-quality unsweetened cocoa powder for the best flavor.
• Boiling water — The hot water helps to bloom the cocoa powder and intensify the chocolate flavor.

Tips & Tricks

• For an extra chocolatey twist, add a teaspoon of instant espresso powder to the batter.
• Make sure the cakes are completely cooled before frosting to prevent the ganache from melting.
• To achieve a smooth and glossy ganache, chop the chocolate into small, even pieces.
• Decorate the cake with chocolate shavings, fresh berries, or edible flowers for an elegant touch.
• Serve the cake at room temperature for the best texture and flavor.

Serving advice

Slice the Decadent Chocolate Delight into generous portions and serve on dessert plates. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Place the cake on a beautiful cake stand or serving platter. Dust the top with a light sprinkling of cocoa powder or powdered sugar for an elegant finishing touch. Garnish with fresh berries or chocolate curls for a visually stunning presentation.