Decadent Chocolate Layer Cake Recipe

Decadent Chocolate Layer Cake Recipe

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This indulgent chocolate layer cake is the ultimate treat for dessert lovers. Rich, moist, and deeply satisfying, it features two layers of velvety chocolate sponge filled with a luscious chocolate cream and topped with a glossy ganache that drips elegantly down the sides. Garnished with fresh mint leaves and vibrant red berries, it’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply craving something luxurious, this cake delivers a perfect balance of texture and flavor—bittersweet, creamy, and utterly irresistible.

INGREDIENTS:

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Chocolate Filling:

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • ¼ cup unsalted butter

For the Ganache:

  • 1 cup heavy cream
  • 8 oz bittersweet chocolate, chopped

Garnish:

  • Fresh mint leaves
  • Small red berries (e.g., currants or raspberries)

INSTRUCTIONS:

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed until the batter is smooth. Slowly incorporate the boiling water—this will thin the batter and intensify the chocolate flavor.
  2. Bake the Cake: Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  3. Make the Chocolate Filling: In a saucepan, heat the cream until it begins to simmer. Remove from heat and stir in the chopped semi-sweet chocolate and butter. Mix until smooth and glossy. Let it cool to room temperature—it should thicken slightly but remain spreadable.
  4. Assemble the Cake: Place one cake layer on a serving plate. Spread the chocolate filling generously over the top. Carefully place the second layer on top, pressing gently to secure.
  5. Prepare the Ganache: Heat the cream in a saucepan until it simmers. Remove from heat and add the chopped bittersweet chocolate. Stir until silky and smooth. Let it cool for 5–10 minutes to thicken slightly.
  6. Glaze the Cake: Pour the ganache over the top of the cake, allowing it to drip naturally down the sides. Use a spatula to smooth the top and sides if desired.
  7. Garnish and Chill: Decorate with fresh mint leaves and red berries for a pop of color and freshness. Refrigerate the cake for at least 1 hour to set the ganache.

Serving Suggestions: Slice generously and serve with a dollop of whipped cream or a scoop of vanilla ice cream. This cake pairs beautifully with strong coffee or a glass of red wine.

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