Description
A delicious chocolate cake filled with cream and topped with chocolate ganache.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 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 cream
- 1/4 cup powdered sugar
- 1 cup chocolate chips
- 1/2 cup butter
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.
- Stir in boiling water until combined.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip heavy cream and powdered sugar until soft peaks form.
- Place one cake layer on a serving plate and spread the whipped cream on top.
- Top with the second cake layer and set aside.
- Melt butter and chocolate chips to make ganache, then pour over the cake.
- Let the ganache set before serving.
Notes
- Store leftovers in the fridge.
- Can be made a day ahead.
- Use high-quality cocoa for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: ding dong cake, chocolate cake, dessert