Chocolate Cake For Breakfast Recipe

Preheat and prepare pans

Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans, then lightly dust with 1 tablespoon flour, tapping out the excess.

Combine dry ingredients

In a large bowl, whisk together 2 cups flour, 3 tablespoons cocoa powder, 1.5 cups granulated sugar, 1.5 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir with a spatula or whisk until just combined. Gradually add 3/4 cup hot water (hot, not boiling) and stir until batter is smooth and slightly thin; this yields a moist crumb. Scrape down the bowl so there are no dry pockets.

Bake

Divide batter evenly between the two prepared 8-inch pans (use a scale or estimate). Smooth the tops and bake in the center of the preheated oven for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Allow the cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert cakes onto the rack, remove parchment (if used), and let cool completely to room temperature before assembling (about 1 hour).

Heat cream

Place 3/4 cup heavy cream in a small saucepan and warm over medium heat until it just begins to simmer and small bubbles form at the edge (do not boil), or microwave in 30-second bursts until steaming.

Make ganache

Place 8 oz semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then gently whisk from the center outward until smooth and glossy. If using, whisk in 1 tablespoon unsalted butter for extra shine. Let ganache cool and thicken at room temperature for 15–20 minutes, stirring occasionally, until it reaches a pourable but coating consistency.

Chill equipment

For best results, chill a mixing bowl and beaters in the refrigerator for 10–15 minutes while cakes cool.

Whip cream

Pour 1.5 cups heavy whipping cream into the chilled bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla. Using a hand or stand mixer on medium-high speed, whip until soft peaks form (about 2–3 minutes). Do not overbeat — you want light, spreadable cream.

Level and layer

If the cake domes are uneven, level the tops with a serrated knife. Place the first cake layer on a serving plate or cake stand with the cut-side up to make an even surface. Spread a thin layer (about 1/3 cup) of whipped cream evenly over the first layer.

Add second layer and crumb coat

Place the second cake layer on top. Use a small amount of whipped cream to put a thin crumb coat around the sides (a light layer to trap crumbs). Chill the cake in the fridge for 10 minutes to set the crumb coat.

Pour ganache

Remove cake from fridge. Pour the cooled ganache over the center of the cake and use an offset spatula to gently spread it toward the edges, letting some drip down the sides for a natural dripped look. If ganache is too thick to pour, microwave briefly in 5–10 second bursts, stirring between, until pourable.

Pipe or dollop whipped cream

Spoon or pipe the remaining whipped cream into 6–8 dollops around the top edge (about 2 tablespoons each) to create pockets for fruit.

Add fruit and mint

Arrange halved strawberries and raspberries on top of the whipped cream dollops and in the center as desired. Garnish with mint leaves. Optionally dust with a light sprinkle of powdered sugar.

Serve

Slice and serve immediately or refrigerate up to 2 hours before serving. For longer storage, keep cake covered and refrigerate up to 24 hours; bring to room temperature 20–30 minutes before serving for best texture.

Wash bowls, utensils, and pans with warm soapy water. Leftover ganache can be refrigerated in an airtight container for up to 1 week — gently rewarm to pourable before using. Store extra whipped cream in the fridge and rewhip briefly if it loses volume.