Description
A rich, moist chocolate cake layered with fluffy vanilla cream and finished with a silky chocolate ganache topping—perfectly indulgent for birthdays, celebrations, or when only a decadent dessert will do.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until well combined.
- Stir in boiling water (batter will be thin).
- Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
- To make the filling, beat cream, mascarpone, powdered sugar, and vanilla until fluffy and thick.
- For ganache, heat cream just to a simmer, pour over chopped chocolate, and stir until smooth. Let cool slightly.
- Layer cake with vanilla cream between each layer.
- Spread ganache over the top and let set before slicing.
Notes
- Ensure cakes are completely cool before assembling to prevent melting the filling.
- Chill the mixing bowl for cream filling to help it whip better.
- Cake layers can be baked a day in advance and stored wrapped at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
