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Chocolate Heaven Cake


Chocolate Heaven Cake


For the Cake:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Chocolate Frosting:

  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1 cup unsweetened cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter

Optional Garnishes:

  • Chocolate shavings
  • Fresh berries
  • Mint leaves


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottom of the pans with parchment paper for easier removal.
  2. Make the Cake Batter:
    • Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
    • Wet Ingredients: In another bowl, beat the eggs with an electric mixer until light and frothy. Add the milk, vegetable oil, and vanilla extract, and mix until combined.
    • Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Slowly add the boiling water to the batter, mixing on low speed. The batter will be thin, but that’s okay.
  3. Bake the Cake:
    • Divide the Batter: Pour the batter evenly into the prepared cake pans.
    • Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    • Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  4. Make the Frosting:
    • Cream the Butter: In a large mixing bowl, beat the butter with an electric mixer until smooth and creamy.
    • Add Cocoa: Gradually add the cocoa powder, beating until fully combined.
    • Add Sugar and Milk: Alternately add the powdered sugar and milk, beating on low speed until combined. Increase the speed to high and beat for about 1 minute until the frosting is light and fluffy. Add the vanilla extract and salt, and mix until well combined.
  5. Assemble the Cake:
    • First Layer: Place one of the cake layers on a serving plate or cake stand. Spread a generous amount of frosting over the top.
    • Second Layer: Place the second cake layer on top of the first. Spread a thin layer of frosting (crumb coat) over the entire cake to seal in the crumbs. Refrigerate the cake for about 30 minutes to set the crumb coat.
    • Final Frosting: Apply the remaining frosting evenly over the top and sides of the cake.
  6. Make the Ganache:
    • Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    • Add Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
    • Stir: Add the butter and stir the mixture until smooth and glossy. Allow the ganache to cool slightly until it thickens but is still pourable.
  7. Decorate the Cake:
    • Pour Ganache: Pour the ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to gently spread it to the edges.
    • Optional Garnishes: Decorate the cake with chocolate shavings, fresh berries, or mint leaves if desired.
  8. Serve:
    • Chill: Refrigerate the cake for about 30 minutes to set the ganache.
    • Slice and Enjoy: Slice the cake with a sharp knife and enjoy your decadent Chocolate Heaven Cake!


  • Room Temperature Ingredients: Ensure that the eggs, milk, and butter are at room temperature for the best texture.
  • Ganache Consistency: If the ganache is too thick to pour, you can warm it slightly in the microwave in 10-second intervals. If it’s too thin, let it cool a bit longer.
  • Storing the Cake: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for about 15-20 minutes before serving.

Enjoy your rich and indulgent Chocolate Heaven Cake!


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