Chocolate Cake

This is probably one of the most delicious chocolate cakes I’ve ever had. This cake has become my “go to” dessert. I made this cake last night, baked, frosted it and let it sit. The secret is to bake and frost this cake one day ahead of time. It’s good the first day, but unbelievable the second day. It is true the batter is very thin, but baked up perfectly.chocolate cake Testing cakes for doneness: make sure you use the toothpick test and also touch the top to make sure it springs back. However, when you take the cakes from the oven, don`t remove them from the pan after 10 minutes. If you take it out too soon, you’ll have a wet mess. One trick I picked up years ago was dusting the pans with cocoa powder instead of flour when making a chocolate cake. It is really yummy.chocolate cakeI filled my chocolate cake with filling and covered with ganache and it was absolutely AWESOME! So moist and dense, with a rich chocolate flavor that wasn’t overly sweet.
I used freshly brewed hot coffee instead of using boiling water . Try it – you don’t taste coffee at all in the baked cake. I stirred it into the batter by hand, otherwise my mixer would have spattered it all over the place . And what about ganache, the better the quality of choclate, the better the ganache. Don’t go cheap on the choclate if you want a killer ganache!!

Chocolate Cake
Prep time
Cook time
Total time
Serves: 10-12
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • ½ teaspoon salt
  • ½ cup oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water or coffee
  • Filling
  • 1 cup heavy cream
  • ½ condensed milk
  • ½ teaspoon vanilla extract
  • Choclate ganache
  • 8 ounces bittersweet chocolate, chopped
  • ¾ cup heavy cream
  • 1 tablespoon dark rum (optional)
  1. Preheat oven to 340 degrees F (170 degrees C). Grease and dust the pans with cocoa powder two 9-inch cake pans.
  2. In a large bowl, stir together the sugar, flour,vanilla, baking powder, cocoa, baking soda and salt. Add the eggs, milk, oil and mix for 2-3 minutes with an electric mixer.Then stir in the boiling water or coffee. Pour evenly into the two prepared pans.
  3. Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Then cool for 10 minutes and remove the cakes from the pans.
  4. To Make Filling:In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the condensed milk and continue to whip until stiff but not too grainy.
  5. To make choclate: Heat the cream in a small sauce pan over medium heat. When the cream has come to a boil, pour over the chocolate, and whisk until smooth. Stir in the rum if desired.


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