In my opinion Valentines Day and chocolate are synonymous. This chocolate layer cake is simple to make, moist and delicious. A 3 layer chocolate cake with whipped chocolate ganache frosting, (ganache is simply chocolate melted in some hot heavy cream) served with some berries and whipped cream complete this decadent dessert. Here’s how to make it:
Chocolate cake
makes either 2 nine inch or three 8 inch layers or a 9×13 sheet cake
1 3/4 c all purpose flour
3/4 c unsweetened natural cocoa powder (not dutch process) ( e.g. Hersheys)
2 c sugar
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 c vegetable oil
1 c whole milk at room temperature
2 large eggs at room temperature
2 tsp vanilla extract
1 c boiling water
Pre heat oven to 350 degrees. Prepare baking pans grease with butter or shortening, place a parchment round in pan grease and dust with flour or cocoa powder.
In large mixing bowl add the dry ingredients and whisk to combine. Add the eggs, milk, oil and vanilla. Beat with electric mixer for 2 minutes. Now add the boiling water and mix until combined.
Divide between the prepared baking pans and bake 30-35 minutes (a toothpick when inserted in the middle should come out clean). Let cakes cool in pan for 10 minutes then insert onto cooling rack while you make the frosting.
Whipped chocolate ganache
4 oz dark chocolate (broken into small pieces)
4 oz milk chocolate (broken into small pieces)
1 c heavy cream
1-2 tsp vanilla extract or a liquor like kailua or cointreau
Place chocolate pieces in mixing bowl. Heat cream to scalding (not boiling just very hot). Pour hot cream over the chocolate and let sit for 5 minutes. Stir gently until chocolate is completely melted. Place in refrigerator for approximately 10 minutes to cool (it will start to thicken).
Remove from refrigerator, add the vanilla or liquor. Beat with electric mixer until fluffy and spreadable.
Frost cake as desired. Serve with berries and whipped cream.
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