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Ingredients:
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the chocolate ganache:
1 1/2 cups heavy cream
12 ounces semisweet chocolate, finely chopped
For the chocolate buttercream frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but that’s normal.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the chocolate ganache. In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
Stir the ganache until smooth and shiny. Set aside to cool and thicken slightly.
To make the chocolate buttercream frosting, beat the softened butter in a mixing bowl until creamy and smooth.
Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
Add the heavy cream and vanilla extract to the butter mixture and beat until the frosting is light and fluffy.
Once the cakes are completely cooled, spread a layer of chocolate ganache on top of one cake layer.
Place the second cake layer on top and frost the entire cake with the chocolate buttercream frosting.
Decorate the cake as desired, such as adding chocolate curls, sprinkles, or fresh berries.
Chill the cake in the refrigerator for at least 1 hour to set the frosting and ganache.
Serve the ultimate chocolate cake at room temperature and enjoy!
This ultimate chocolate cake is rich, moist, and decadent. The combination of the moist chocolate cake layers, creamy chocolate ganache, and fluffy chocolate buttercream frosting makes it an irresistible treat for chocolate lovers.
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