Chocolate Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; grease parchment and lightly flour pans.

In a large bowl, whisk together the all-purpose flour, granulated sugar, Peruvian cacao powder, baking powder, baking soda, and fine salt until evenly distributed.

In a separate bowl or large measuring cup, whisk the eggs, whole milk, vegetable oil, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined and no large flour streaks remain. The batter will be thick.

Slowly pour the hot water into the batter while stirring gently. The batter will thin and become glossy—this helps produce a moist crumb.

Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release large air bubbles.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even color.

Allow cakes to cool in the pans on a wire rack for 15 minutes, then run a knife around the edges, turn out, remove parchment, and cool completely on the rack before assembly (about 1 hour).

If using store-bought dulce de leche, stir it in a small bowl to loosen and make it spreadable. If homemade (from canned milk or stovetop), ensure it has cooled to room temperature before using.

If the dulce de leche is very thick, you can thin it with 1–2 teaspoons of warm milk to make spreading easier; do not make it runny.

Place the chopped bittersweet chocolate in a heatproof bowl.

In a small saucepan, bring the heavy cream to a simmer over medium heat until it just begins to steam and small bubbles form at the edge; do not boil.

Pour the hot cream over the chopped chocolate and let sit for 1 minute to soften the chocolate.

Gently stir the chocolate and cream together until smooth and glossy. Add the unsalted butter, light corn syrup (if using), and fine salt; stir until fully incorporated and smooth. Let the ganache cool until thickened but still spreadable (20–30 minutes at room temperature, or accelerate in refrigerator, stirring every 5–10 minutes).

To make a simple chocolate buttercream: using a stand mixer or hand mixer, beat the softened butter until smooth. Sift in the confectioners' sugar and Peruvian cacao powder, then add vanilla extract and 1 tablespoon heavy cream or milk. Beat on low until combined, then increase speed and add remaining tablespoon cream as needed until you reach a smooth, spreadable consistency. Taste and add sea salt flakes if desired. If you prefer a lighter finish, skip this and just use the ganache for filling and coating.

If the cake layers have domed tops, level them with a serrated knife so they stack evenly.

Place one cake layer on a serving plate or cake board. Spoon half of the dulce de leche onto the layer and spread it in an even layer about 1/4–1/3 inch thick, leaving a small border to prevent squeezing out when stacked.

Spoon half of the cooled, spreadable fudge/ganache over the dulce de leche and spread evenly with an offset spatula. The combination of dulce de leche and fudge creates a rich middle layer.

Place the second cake layer on top, pressing gently to adhere. If using buttercream, apply a thin crumb coat of buttercream over the whole cake and chill 15 minutes to set. Otherwise, proceed to top coating.

Spread the remaining ganache over the top of the cake and allow it to drip down the sides, or use the buttercream to frost the sides and top smoothly. Reserve a little ganache to pipe or decorate if desired.

Garnish with chocolate shavings or chopped toasted nuts; finish with a light sprinkle of sea salt flakes to contrast the dulce de leche if you like.

Chill the assembled cake for at least 30 minutes to let layers set before slicing, or let it sit at room temperature for 20 minutes for softer ganache. Store cake covered in the refrigerator for up to 4 days; bring to room temperature 30–60 minutes before serving for best texture.