Description
A comforting and simple tray of chocolate cake topped with whipped cream and glossy ganache, perfect for family gatherings and fall celebrations.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup neutral oil (canola or vegetable)
- 2 tsp pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 8 oz (225g) good-quality dark chocolate, chopped
- 3/4 cup hot cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment for easy removal.
- Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Beat eggs, milk, oil, and vanilla in a separate bowl until combined.
- Pour the wet ingredients into dry and stir until mostly smooth. Slowly add the boiling water and mix just until incorporated.
- Pour batter into the prepared pan and bake 25–30 minutes, or until a toothpick in the center comes out with a few moist crumbs. Allow cake to cool completely in the pan.
- Chill a metal bowl and beaters for best results. Beat cream on medium-high speed until soft peaks form. Add powdered sugar and vanilla, then whip to medium peaks.
- Place chopped chocolate in a bowl. Heat cream until steaming and pour over chocolate. Let sit 1–2 minutes, then stir until glossy.
- Spread an even layer of whipped cream across cooled cake. Pour ganache over the whipped cream and gently spread; the ganache will set with a shiny finish. Chill 20–30 minutes to firm before slicing.
Notes
Use room-temperature eggs for a smoother batter and better rise. Measure flour by spooning into the cup and leveling off to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American