Decadent Chocolate Layers (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1½ teaspoons baking soda
02 -
1¾ cups all-purpose flour
03 -
2 large eggs
04 -
1 cup hot coffee or boiling water
05 -
¾ cup cocoa powder (unsweetened)
06 -
1 teaspoon salt
07 -
1½ teaspoons baking powder
08 -
½ cup vegetable oil
09 -
1½ cups white sugar
10 -
1 cup milk (whole)
11 -
2 teaspoons vanilla
→ Frosting Ingredients
12 -
1 teaspoon vanilla
13 -
½ cup cocoa powder (unsweetened)
14 -
3 cups powdered sugar
15 -
1 cup butter, softened
16 -
¼ cup heavy cream, plus extra if needed
→ Ganache Ingredients
17 -
1 cup heavy cream
18 -
8 oz dark or semisweet chocolate, chopped
# Instructions:
01 -
Set your oven to 350°F (175°C). Get three 8-inch round cake pans ready by greasing and flouring them, or line them with parchment. In a big mixing bowl, combine cocoa powder, sugar, flour, salt, baking powder, and baking soda. Add vanilla, milk, eggs, and oil, and stir until smooth. Slowly pour in the hot coffee or water while mixing, and stop once fully combined. Evenly divide the batter between the pans. Bake for 30-35 minutes, checking with a toothpick—it should come out clean. Let the cakes cool in the pans for 10 minutes before moving them to a wire rack to cool fully.
02 -
Using an electric mixer, beat the soft butter until fluffy. Blend in the powdered sugar and cocoa powder, switching back and forth with the cream, until it’s creamy enough to spread. Stir in the vanilla, and if it feels too stiff, add a tiny bit more cream until it’s just right.
03 -
Take your first cake layer and set it on a stand or serving plate. Spread frosting generously over the top. Place the second layer on top and frost again. Repeat for the third layer, making sure to cover the sides and top of the whole cake with the remaining frosting.
04 -
Warm up the heavy cream in a saucepan until you see small bubbles forming. Take it off the heat and pour it over the chopped chocolate in a heat-safe bowl. Let it sit for about 5 minutes, then stir until everything’s melted and glossy. Let the ganache cool a little so it becomes thicker but still pourable.
05 -
Pour the ganache over the frosted cake, letting it flow down the edges for an elegant look. If needed, smooth the top with an offset spatula.
06 -
Pop the cake in the fridge for at least half an hour to let the ganache firm up. Once it’s ready, cut into slices and enjoy.