If you love chocolate and you can’t resist eating a piece of cake, then you are in the right place :). This is so far the Richest Chocolate Cake I’ve ever tasted. A chocolate cake recipe is one that everyone should have in their recipe collection, and I’m bringing you mine. This cake is moist and rich in chocolate flavor. Everything is made from scratch. I share a step-by-step process on how to make The Richest Chocolate Cake Ever!
The Richest Chocolate Cake Ever
I was asked by my grandkids Stefan and Greyson, to make “The Best Chocolate Cake Ever,” and by their reaction, after eating this cake I think I accomplished that. And as always, I wanted to share with all of you every time I make a recipe that brings happiness to my loved ones. It would be selfish on my part if I didn’t share this recipe with you. I’m an amateur when it comes to decorating cakes; it is not my forte. However, the flavor is amazing.
I decided to make two cakes. One I kept simple but never the less delicious. I decided to make the other one with raspberry sauce in the center requested by my grandkid and cover it with a chocolate frosting and chocolate ganache. I really went all the way for this one. They were good at describing exactly how they wanted the cake to look, so I accepted the challenge, and this is the result. Let me know what you think. I shared the two versions here to give you choices. I personally love the simple Chocolate Cake with the ganache on top and a cup of tea, but both of the cakes are good.
Let me know in the comments section which one you think is your favorite. For this being my first time decorating a cake I did good, what do you think? My respect for those out there that dedicate themselves to make the most delicious cakes and amazing decorations, which in my option, is the hardest part. I have to say I did have fun making it and the most important thing is that my kids were happy, that’s all that matters!
How to make chocolate cake two ways:
I’m going to start by making the chocolate cake. The first step is to preheat the oven to 350°F (176°C ). Then, spread the cake pans, and add some flour (1 tbs). Make sure to remove any excess flour. This will help the cakes release easily. Set aside.
Next, In a large mixing bowl, add 1 ⅓ cups (228g) all-purpose flour, cocoa, 2 cups of sugar,2 ¼ tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt, whisk until all is well combined. In another mixing bowl, add 1 cup of milk, 1/2 cup oil, 1 ½ tsp vanilla extract, and 2 large eggs, whisk until well combined.
Combine the wet ingredients into the dry ingredients and whisk until well combined.
Little by little, add 1 cup of hot water and mix. Using a spatula, scrape down the sides of the bowl, making sure it is well combined.
Next, divide the batter evenly between the two baking pans. Place them in the oven and bake for 25-30 minutes or until a toothpick comes out clean.
Then remove the cakes from the oven, place them in a cooling rack. While the cakes are cooling, let’s prepare the chocolate frosting and chocolate ganache.
How to make the Chocolate Frosting
In a small saucepan, place 12oz semi-sweet chocolate chips and melt.
Using a stand mixer, or you can use a hand mixer as well, add 1 ½ cups (336g) unsalted butter and beat until smooth. Remember, the butter should be at room temperature. Then, add the melted chocolate and beat until well combined. Add 5 tbsp unsweetened cocoa powder and continue mixing.
Next, add 2 cups of powdered sugar, 1/2 tsp salt, and 5 tbsps heavy whipping cream and mix to combine. Add the remaining heavy cream ( 5 tbsps) mix until a smooth consistency. Add the rest of the heavy cream (2 tbsps) as needed until you get the frosting consistency.
How to make Raspberry Sauce:
In a small container, combine the sugar, cornstarch, and water. Place the raspberries in a small saucepan add the mixture. Place it on the stove over medium heat and stir to combine. Using a spatula, mash the raspberries and continue cooking until the raspberries start to soften and release their natural juices. Remove from the heat when these juices start to thicken about 5 to 6 minutes. Pour the mixture into a heat-resistant bowl, let it cool for a few minutes and refrigerate until completely cool.
How to make Chocolate Ganache:
In a medium-sized bowl, add 10oz semi-sweet chocolate chips set aside. Then, on the stove, heat 3/4 cup of heavy cream until just simmering. Avoid the cream from boiling as it can burn the chocolate. Just remove from the stove as soon as you see little bubbles around the edges. Pour the hot cream over the chocolate chips and whisk until smooth. Set aside.
How to layer and decorate the chocolate cake:
I decided to keep one of the chocolate cakes in one piece and pour some ganache on top in this recipe.
As for the other cake, as requested by my grandkids, decoration and filling take place. I did it using a serrated knife, gently cut into half one of the chocolate cake. Make sure the cake is completely cool before cutting into it.
Then spread some of the raspberry sauce in the center of the cake and very gentle place the other one on top. There was no need to spread the raspberry sauce onto the cake. Gently, place your hand on top and slightly press so that the sauce distributes evenly. Then using a spatula, spread the chocolate frosting and cover the whole cake. I’m not a baker, so I didn’t have special tools to do this process; I did try my best, as I said before, my respects for those professional bakers out there!
Then, pour chocolate ganache on top, and using a dessert decorator, I pipe some of the delicious chocolate frostings on top and decorate the cake with some fresh raspberry. Mission accomplished, my grandkids were around the tables like little ants are when they see a pile of sugar and that my friends made my day!
Below you will find a convenient printable recipe card. Please, feel free to leave any comments and/or suggestions.
The Richest Chocolate Cake Ever
Ingredients
Ingredients to make chocolate cake:
- 1 ⅓ cups (228g) all-purpose flour
- ¾ cup unsweetened cocoa
- 2 cups sugar
- 2 ¼ tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil
- 1 ½ tsp vanilla extract
- 2 large eggs room temperature
- 1 cup hot water
Ingredients to make chocolate frosting:
- 12 oz semi-sweet chocolate chips melted
- 1 ½ cups (336g) unsalted butter (room temperature)
- 5 tbsp unsweetened cocoa powder
- 2 cups powdered sugar
- 1/2 tsp salt
- 12 tbsps heavy whipping cream divided
Ingredients to make raspberry sauce:
- 2 cups raspberries (1 extra cup to decor) Optional
- 1/4 cup of sugar
- 1 tablespoon cornstarch
- 2 tablespoons of water
Ingredients to make chocolate ganache:
- 10 oz semi-sweet chocolate chips
- ¾ cups heavy cream
Instructions
How to make chocolate cake two ways:
- The first step is to preheat the oven to 350°F (176°C ) Then, prepare ( 2) 6inch cake pans by spreading some butter and adding some flour making sure to remove any excess flour or you can use baking spray. This will help the cakes release easily. Set aside.
- Next, In a large mixing bowl add 1 ⅓ cups (228g) all-purpose flour,¾ cup unsweetened cocoa, 2 cups of sugar,2 ¼ tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt, whisk until all is well combined. In another mixing bowl, add 1 cup of milk, 1/2 cup oil, 1 ½ tsp vanilla extract, and 2 large eggs, whisk until well combined.
- Combine the wet ingredients into the dry ingredients and whisk until well combined.
- Little by little add 1 cup of hot water and mix. Using a spatula scrape down the sides of the bowl making sure is well combined.
- Next, divide the batter evenly between the two baking pans. Place them in the oven and bake for 25-30 minutes or until a toothpick comes out clean.
- Then remove the cakes from the oven, place them in a cooling rack. While the cakes are cooling, let's prepare the chocolate frosting and chocolate ganache.
How to make Raspberry Sauce:
- In a small container combine1/4 a cup of sugar,1 tablespoon cornstarch, and 2 tablespoons of water.
- Place 2 cups of raspberries in a small saucepan and add the cornstarch mixture. Place it on the stove over medium heat and stir to combine. Using a spatula mash the raspberries and continue cooking until the raspberries start to soften and release their natural juices.
- Remove from the heat when these juices start to thicken about 5 to 6 minutes. Pour the mixture into a heat-resistant bowl, let it cool for a few minutes and refrigerate until completely cool.
How to make the Chocolate Frosting
- In a small saucepan place 12oz semi-sweet chocolate chips and melt.
- Using a stand mixer or you can use a hand mixer as well add 1 ½ cups (336g) unsalted butter and beat until smooth. Remember the butter should be room temperature. Then, add the melted chocolate and beat until well combined. Add 5 tbsp. unsweetened cocoa powder and continue mixing.
- Next, add 2 cups of powdered sugar, 1/2 tsp salt, and 5 tbsps heavy whipping cream and mix to combine. Add the remaining heavy cream ( 5 tbsps) mix until a smooth consistency. Add the rest of the heavy cream (2 tbsps) as needed until you get the consistency of frosting.
How to make Chocolate Ganache:
- In a medium-sized bowl add 10oz semi-sweet chocolate chips set aside. Then, on the stove heat 3/4 cup of heavy cream until just simmering. Avoid the cream from boiling as it can burn the chocolate. Just remove from the stove as soon as you see little bubbles around the edges. Pour the hot cream over the chocolate chips and whisk until smooth. Set aside.
How to layer and decorate the chocolate cake:
- In this recipe, I decided to keep one of the chocolate cake in one piece and pour some ganache on top. Using a serrated knife gently cut into half one of the chocolate cakes. Make sure the cake is completely cool before cutting into it.
- Spread some of the raspberry sauce in the center of the cake and very gentle place the other one on top. There was no need to spread the raspberry sauce onto the cake. Gently, place your hand on top and slightly press so that the sauce distributes evenly.
- Using a spatula spread the chocolate frosting and cover the whole cake. I’m, not a baker so I didn’t have special tools to do this process, I did try my best. As I said before my respects for those professional bakers out there!
- Then, pour chocolate ganache on top, and using a dessert decorator I pipe some of the delicious chocolate frostings on top and decorated the cake with some fresh raspberry. Mission accomplished!
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Let me know how it turns out for you! Leave a comment, rate it, and not forget to tag your pictures to follow me on Instagram.
Until the next one…
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