Are you ready to dive into chocolate heaven? The Ultimate Chocolate Indulgence Cake is a dessert that hits all the right notes. With rich layers of chocolate cake, creamy mousse, and glossy ganache, this is the perfect treat for any chocolate lover!
Why Make This Recipe
This cake is not just a dessert; it’s an experience! Whether you’re celebrating a birthday, having a family gathering, or just wanting a special treat on the weekend, this cake will impress everyone. Plus, making it can be a lovely way to spend time with family, especially when you see their faces light up with each bite!
How to Make Ultimate Chocolate Indulgence Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 1/2 cups heavy cream
- 8 oz dark chocolate (70% cocoa), chopped
- 1/4 cup powdered sugar
- 8 oz heavy cream
- 8 oz semi-sweet chocolate, chopped
- 4 oz semi-sweet chocolate
- 1/4 cup heavy cream
- 2 tbsp butter
- Chocolate shavings or curls for decoration
- Fresh berries (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until mixed well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Carefully stir in the boiling water. The batter will be thin, but that’s okay!
- Divide the batter evenly between the two pans and bake for 30-35 minutes. Check by inserting 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 completely.
- In a small saucepan, heat 1 1/2 cups of heavy cream until it simmers. Remove from heat.
- Add the chopped dark chocolate to the cream and stir until it melts. Let it cool a bit.
- Once cooled, add the powdered sugar and vanilla. In another bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate. Chill this mixture in the fridge until you’re ready to assemble.
- For the ganache, heat another 8 oz of heavy cream until it simmers, then pour it over the chopped semi-sweet chocolate. Let it sit for 5 minutes before stirring until smooth. Let it cool to room temperature.
- Melt the remaining 4 oz of semi-sweet chocolate, 1/4 cup heavy cream, and butter in a microwave-safe bowl for 20-second intervals. Stir between each until smooth. Allow it to cool until it thickens slightly.
- Once the cake layers are cool, place one layer on a cake stand or plate. Spread a good amount of chocolate mousse on top.
- Place the second cake layer on top. Pour the chocolate ganache over the cake, letting it drip down the sides.
- Lastly, pour the chocolate glaze over the ganache for a beautiful finish.
- Decorate with chocolate shavings or fresh berries if you want extra flair.
- Chill the cake for 30 minutes before slicing. Serve and enjoy!
How to Serve Ultimate Chocolate Indulgence Cake
Slice the cake and serve it on nice plates. It’s perfect on its own or with a scoop of ice cream for an extra special touch!
How to Store Ultimate Chocolate Indulgence Cake
Cover the cake with plastic wrap or store it in an airtight container. It keeps well in the fridge for up to 3 days.
Tips to Make Ultimate Chocolate Indulgence Cake
- Use high-quality chocolate for richer flavor.
- Let the cakes cool completely before assembling to avoid melting the mousse.
- If you’re short on time, you can make the cake layers a day ahead and keep them in the fridge.
Variation
Try adding a layer of fresh berries or a fruit puree between the cake layers for a fruity twist!
FAQs
1. Can I use a different type of chocolate?
Yes! You can use milk chocolate if you prefer a sweeter flavor.
2. Is there a gluten-free option for this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary.
3. Can I freeze the cake?
Absolutely! Just wrap it tightly in plastic wrap and then in foil. It can last in the freezer for about 2-3 months.