Chocolate Chocolate Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or two 8-inch pans) and line the bottom with parchment paper.

Combine dry ingredients

In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate medium bowl, beat the eggs lightly, then whisk in the whole milk, vegetable oil, and vanilla extract until blended.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick.

Add hot water

Stir in the hot water (3 tablespoons) gradually — this thins the batter slightly and helps bloom the cocoa for a more chocolatey flavor. Mix until smooth and uniform. Scrape the bowl sides to ensure even mixing.

Bake

Pour batter into the prepared pan(s) and smooth the top. Bake in the preheated oven for 25–30 minutes (for one 9-inch) or 20–25 minutes (for two 8-inch pans), or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

Cool

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and invert onto a wire rack. Remove parchment and let the cake cool completely before frosting (at least 1 hour).

Heat cream

Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer over medium heat — do not boil. Remove from heat as soon as steam rises and small bubbles form at the edge.

Combine chocolate and cream

Pour the hot cream over the chocolate chips and let sit undisturbed for 2 minutes to soften the chocolate.

Whisk until smooth

Gently whisk the cream and chocolate from the center outward until a smooth, glossy ganache forms. Add the unsalted butter, corn syrup (if using), and a pinch of salt, whisking until fully incorporated and glossy. If the ganache is too thick for spreading, warm it briefly over a double boiler or microwave in 10-second bursts, stirring between bursts, until spreadable but not hot.

Cool to spreading consistency

Let the ganache cool at room temperature for 10–20 minutes, stirring occasionally, until it thickens to a spreadable consistency.

Frost cake

Place the cooled cake on a serving plate. If you baked layers, level them if needed, stack with a thin layer of ganache between layers, then spread the remaining ganache over the top and sides with an offset spatula for a smooth finish. For a single-layer cake, simply spread ganache over the top and allow some to drip down the sides for a rustic look.

Dust the top lightly with cocoa powder and sprinkle chocolate shavings around the top edge or in the center. Refrigerate the finished cake for 15–20 minutes to set the ganache before slicing. Bring to room temperature before serving for best texture and flavor.