Homemade Indulgent Dark Double Chocolate Cake

November 18, 2013

CALLING ALL CHOCOLATE LOVERS! Holy cake deliciousness overload!! I made this cake for my mom’s birthday and it’s seriously incredible. I still crave it and it’s been 8 months since I made it last! We even have a ganache/icing recipe for ya  Here’s what you’ll need:

Cake Batter:
3 cups of white flour
1 cup of dark cocoa (I use Hershey’s)
3 table spoons of baking soda
1 teaspoon salt
2.5 cups of sugar (I use white)
2 cups of milk
4 eggs
2 teaspoons of vanilla extract
2.5 sticks of butter at room temperature

Filling:
1 cup of sugar
1 cup of water

Dark Chocolate Ganache
1 cup of heavy cream
1 cup of dark chocolate chips
1-2 tablespoons of dark rum

First preheat your oven to 350 degrees.

Now, grease/spray non-stick spray on 2 round cake tins equal in size and set aside.

Begin making the cake batter, combine the flour, cocoa, sugar, baking soda, and salt.

In a separate bowl, mix the eggs, vanilla, milk, and melted butter.

Add the two mixtures together and mix well, until there is no lumps and it is entirely smooth.

Pour both cakes equally into the 2 pans. Bake for about an hour or until you can stick a toothpick in the middle and it comes out clean.

When there is about 5 minutes left to bake, put the sugar and water you set aside for the filling into a pan. Mix it and place it on medium heat until it simmers.

When you pull the 2 cake pans out of the oven, pour the water/sugar mixture on top slowly.

Let the two cakes sit until they are TOTALLY cool, this may take up to an hour or 2.

When the cakes are cool, you are ready to make the ganache.

In a pan, combine the heavy cream, chocolate, and rum. Put it on medium heat stirring continuously. When this is almost done, you need to put the first cake tier on whatever you are plating it on.

Use a spoon to put the ganache on top (so what will be the middle of the cake), then place the second tier on the cake on.

Use a spoon/knife to ice/ganache the rest of the cake. There will be enough left over to cover the entire cake.

Once done, place in the fridge for about an hour.

This cake is decadent! Your family will honestly be asking you where you bought the cake…and you can say I MADE it! It was a great feat for me  I hope you try to make this for you next gathering. It’s not nearly as involved as most homemade chocolate cakes and it’s so worth the effort.

Enjoy!

-Ena