Why You’ll Love This Recipe
- Decadent and rich – Every bite is loaded with deep chocolate flavor.
- Perfectly moist texture – Thanks to the boiling water, the cake stays incredibly soft.
- Three layers of chocolate goodness – Cake, frosting, and ganache create the ultimate treat.
- Versatile for any occasion – Perfect for birthdays, holidays, or whenever you crave chocolate.
- Easy to make – Simple steps make this an approachable recipe for all skill levels.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Boiling water
For the Chocolate Frosting:
- Unsalted butter, softened
- Unsweetened cocoa powder
- Powdered sugar
- Milk
- Vanilla extract
For the Chocolate Ganache:
- Semi-sweet chocolate, chopped
- Heavy cream
- Unsalted butter
For Topping:
- Chocolate shavings
- Chocolate chips
- Cocoa powder
Directions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat until smooth and fully combined.
- Slowly mix in the boiling water, stirring until the batter is well combined. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting.
Make the Frosting:
- In a bowl, beat the softened butter until light and creamy.
- Gradually mix in the cocoa powder, powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
Make the Ganache:
- Heat the heavy cream in a saucepan until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth.
- Add the butter and stir until melted and fully incorporated.
- Let the ganache cool to a pourable consistency.
Assemble the Cake:
- Once the cakes are completely cooled, slice each cake into two layers to create four total layers.
- Spread an even layer of chocolate frosting between each cake layer.
- Pour the ganache over the top, letting it drip down the sides.
Decorate:
- Garnish with chocolate shavings, chocolate chips, and a dusting of cocoa powder.
- For best results, chill the cake for 30 minutes before serving to allow the ganache to set.
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Cooling & Assembly Time: 1 hour
Variations
- Dark Chocolate Lover’s Cake – Use dark cocoa powder and bittersweet chocolate for a deeper, less sweet flavor.
- Coffee-Infused Cake – Replace half the boiling water with brewed coffee for a mocha twist.
- Nutty Delight – Add chopped hazelnuts or almonds between layers for a crunchy contrast.
- Salted Caramel Drizzle – Drizzle salted caramel sauce over the ganache for an extra layer of indulgence.
- Gluten-Free Option – Use a high-quality gluten-free flour blend for a gluten-free version.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: If refrigerated, let the cake sit at room temperature for 20-30 minutes before eating for the best texture.
FAQs
1. Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them wrapped at room temperature. Assemble and frost before serving.
2. Can I use a different type of chocolate for the ganache?
Absolutely! You can use milk chocolate for a sweeter taste or dark chocolate for a more intense flavor.
3. How do I prevent my cake from being dry?
Make sure not to overbake the cake. Check with a toothpick—if it comes out with a few moist crumbs, it’s done.
4. Can I use a different frosting?
Yes! A cream cheese frosting or a peanut butter frosting would pair well with this cake.
5. Why is my cake batter so thin?
That’s normal! The boiling water helps create a moist and fluffy cake.
6. Can I skip the ganache?
Yes, but it adds a luscious texture and extra chocolate flavor. You can also replace it with a chocolate glaze.
7. What if I don’t have two cake pans?
You can bake the batter in a single pan and slice it in half after cooling, but adjust the baking time accordingly.
8. Can I add fruit to this cake?
Yes! Fresh raspberries or cherries make a great addition between layers or on top.
9. What’s the best way to cut clean cake slices?
Use a sharp, serrated knife and wipe it clean between cuts for neat slices.
10. Can I make cupcakes with this batter?
Yes! Fill cupcake liners ⅔ full and bake at 350°F (175°C) for 18-22 minutes.
Conclusion
This Ultimate Chocolate Indulgence Cake is every chocolate lover’s dream. With its moist cake layers, creamy frosting, and rich ganache, it’s perfect for celebrations or just satisfying a chocolate craving. Try it out and enjoy a truly decadent dessert!
Ultimate Chocolate Indulgence Cake
Indulge in the Ultimate Chocolate Indulgence Cake, a rich and moist chocolate cake layered with creamy chocolate frosting and silky ganache. Topped with chocolate shavings for an extra touch of decadence, this triple-layer chocolate dessert is perfect for birthdays, holidays, or any chocolate craving.
- Prep Time: 30 minutes
- Cooling & Assembly Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 3½ cups powdered sugar
- ½ cup milk
- 2 tsp vanilla extract
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
For Topping:
- Chocolate shavings
- Chocolate chips
- Cocoa powder
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Slowly add boiling water, stirring until well combined (batter will be thin).
- Divide batter between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
Make the Frosting:
- Beat softened butter until creamy.
- Gradually add cocoa powder, powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
Make the Ganache:
- Heat heavy cream in a saucepan until it begins to simmer.
- Pour hot cream over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Add butter and stir until fully incorporated. Cool until pourable.
Assemble the Cake:
- Slice each cake in half to create four layers.
- Spread frosting between each layer.
- Pour ganache over the top, letting it drip down the sides.
Decorate:
- Garnish with chocolate shavings, chocolate chips, and a dusting of cocoa powder.
- Chill for 30 minutes before serving to set the ganache.
Notes
- For deeper flavor, use dark cocoa powder or bittersweet chocolate.
- Replace half the boiling water with coffee for a mocha twist.
- Add chopped nuts for extra crunch.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze individual slices for up to 3 months.
