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Valentine’s Day Chocolate Cake

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and moist chocolate cake is perfect for Valentine’s Day. Topped with a smooth chocolate ganache and fresh raspberries, it’s a treat that speaks of love.

Ingredients

Units Scale

For the Cake:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 3/4 cups (350g) granulated sugar
  • 3/4 cup (75g) 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 (240ml) whole milk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water

For the Chocolate Ganache:

  • 8 ounces (225g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream

For Garnish:

  • Fresh raspberries
  • Powdered sugar (optional)

Instructions

  1. Prepare the Oven and Pans:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add Wet Ingredients:
    • Add the eggs, milk, oil, and vanilla extract to the dry ingredients.
    • Beat on medium speed for about 2 minutes until smooth.
  4. Incorporate Boiling Water:
    • Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
  5. Bake the Cakes:
    • Divide the batter evenly between the prepared pans.
    • Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cakes:
    • Allow the cakes to cool in the pans for 10 minutes.
    • Then, remove them from the pans and let them cool completely on a wire rack.
  7. Prepare the Ganache:
    • Place the chopped chocolate in a heatproof bowl.
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    • Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
    • Stir until the mixture is smooth and glossy.
    • Allow the ganache to cool slightly until it thickens to a spreadable consistency.
  8. Assemble the Cake:
    • Place one cake layer on a serving plate.
    • Spread a layer of ganache over the top.
    • Place the second cake layer on top and spread ganache over the top and sides of the cake.
  9. Garnish:
    • Decorate the top of the cake with fresh raspberries.
    • If desired, dust with powdered sugar for an elegant touch.

Notes

  • For enhanced flavor, you can substitute the boiling water with hot coffee.
  • Ensure all ingredients are at room temperature for best results.
  • This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Find it online: https://newsvks.com/valentines-day-chocolate-cake/