Isaac’s Bomb Chocolate Cake Recipe

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed until well combined.

Add Boiling Water

Carefully stir in boiling water until the batter is smooth.

Bake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.

Prepare the Cream

In a saucepan, heat the heavy cream and vanilla bean (if using) over medium heat until just simmering.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together egg yolks and sugar until pale and thick.

Combine and Cook

Slowly pour the hot cream into the egg mixture while whisking constantly, then return the mixture to the saucepan. Cook over medium heat, stirring continuously, until it thickens slightly and coats the back of a spoon.

Strain

Strain the mixture through a fine sieve into a bowl. Allow it to cool, then refrigerate until serving.

Whip the Cream

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Prepare the Sauce

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly.

Cool

Remove from heat and allow to cool before serving.