If you're a chocolate lover, this Decadent Dark Chocolate Cake will feel like a dream come true. With its rich, intense flavors and velvety texture, it's the perfect indulgence for any special occasion or just because you deserve a treat.
All-purpose flour provides the structure and body for the cake, ensuring a soft but firm bite. Unsweetened cocoa powder is the star here, giving that intense chocolatey depth. Granulated sugar balances the bitterness of the cocoa with its sweetness. Baking powder and baking soda work together to make the cake rise beautifully, while salt enhances the overall flavor.
Eggs bind everything together and add richness. Buttermilk not only tenderizes the cake but also adds a subtle tang that complements the chocolate. Vegetable oil keeps the cake moist for days. Vanilla extract brings a warm, aromatic hint that rounds out the flavor profile. Boiling water helps bloom the cocoa, intensifying its flavor.
For the ganache, dark chocolate is chosen for its luxurious, intense flavor, and heavy cream creates a smooth, glossy finish that envelops the cake.
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a sophisticated touch, serve with a few fresh raspberries or a sprinkle of sea salt flakes on top.
Preheat your oven to 350°F (175°C) and get your two 9-inch round cake pans ready by greasing them well. This helps the cakes release easily after baking.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure everything is well combined to avoid pockets of dry ingredients in your batter.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until everything is well combined and smooth. You’ll notice the batter is quite thick at this point.
Carefully stir in the boiling water a little at a time. The batter will thin out significantly, which is exactly what you want. This step ensures the cake stays moist and tender.
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once done, let them cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
While the cakes are cooling, heat the heavy cream in a saucepan until it just starts to simmer. Remove it from the heat and pour it over the chopped dark chocolate. Let it sit for a few minutes, then stir until you have a smooth ganache.
Once the cakes are completely cool, spread the ganache over the top of one cake layer. Place the second layer on top, then spread ganache over the top and sides, making sure everything is covered in that luscious chocolate coating.
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