Mohamed Shili This delicious Paula Deen chocolate cake is a quick and simple dessert that’s perfect for any occasion. With its moist, rich layers and creamy chocolate ganache, it’s a treat everyone will love. Made with everyday ingredients like cocoa and flour, this versatile recipe is easy to whip up and always impresses!
Recipe Ingredients:
For the cake
- 225g/8oz plain flour
- 350g/12½oz caster sugar
- 85g/3oz cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 free-range eggs
- 250ml/9fl oz milk
- 125ml/4½fl oz vegetable oil
- 2 tsp vanilla extract
- 250ml/9fl oz boiling water
For the chocolate ganache
- 200g/7oz plain chocolate
- 200ml/7fl oz double cream
How To Make Chocolate Cake?
- Preheat the oven and prepare the tins: Preheat the oven to 180°C (160°C Fan) / 350°F. Grease and line two 20cm / 8-inch sandwich tins.
- Mix the cake batter: In a large bowl, combine 225g / 8 oz plain flour, 350g / 12½ oz caster sugar, 85g / 3 oz cocoa powder, 1½ tsp baking powder, 1½ tsp bicarbonate of soda, 2 eggs, 250ml / 9 fl oz milk, 125ml / 4½ fl oz vegetable oil, and 2 tsp vanilla extract. Beat until smooth using a wooden spoon or electric whisk.
- Add the boiling water: Slowly pour in 250ml / 9 fl oz boiling water, stirring until the batter is smooth. (It will be thin—don’t worry!)
- Bake the cakes: Divide the batter evenly between the prepared tins. Bake for 25–35 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cakes: Remove the tins from the oven and let the cakes cool completely in the tins before icing.
- Prepare the ganache: In a small saucepan, heat 200g / 7 oz plain chocolate and 200ml / 7 fl oz double cream over low heat until the chocolate melts. Remove from heat and whisk until smooth, glossy, and thickened. Allow it to cool for 1–2 hours until it reaches a spreadable consistency.
- Assemble the cake: Run a knife around the edges of the tins and carefully remove the cakes. Place one cake on a serving plate and spread a layer of ganache over the top. Place the second cake on top.
- Ice the cake: Use a palette knife to spread the remaining ganache evenly over the top and sides of the cake.
Recipe Tips
- Measure ingredients accurately: Use a kitchen scale or proper measuring cups to ensure precise measurements. Even small differences can affect the cake’s texture.
- Don’t skip the boiling water: Adding boiling water is key to making the batter smooth and giving the cake its moist texture. Add it slowly to avoid lumps.
- Cool cakes completely before icing: Warm cakes will melt the ganache, making it runny. Be patient and let the cakes cool fully in their tins.
- Use high-quality chocolate: For the ganache, pick a good-quality dark chocolate with at least 60% cocoa for the richest flavor.
- Chill the ganache slightly: If the ganache feels too soft to spread, chill it in the fridge for 10–15 minutes until it firms up just enough to be spreadable.
How To Store Leftovers?
- Refrigerate: First, let the leftover chocolate cake cool completely to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container and store it in the refrigerator for up to 4–5 days.
- Freeze: Allow the chocolate cake to cool fully, then wrap each layer separately in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, transfer the cake to the refrigerator overnight and bring it to room temperature before serving.
Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 480 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 31mg
- Sodium: 190mg
- Potassium: 150mg
- Total Carbohydrate: 66g
- Dietary Fiber: 2g
- Sugars: 50g
- Protein: 5g
Check out More Recipes:
Paula Deen Chocolate Cake
Description
This delicious Paula Deen chocolate cake is a quick and simple dessert that’s perfect for any occasion. With its moist, rich layers and creamy chocolate ganache, it’s a treat everyone will love. Made with everyday ingredients like cocoa and flour, this versatile recipe is easy to whip up and always impresses!
Ingredients
For the cake
For the chocolate ganache
Instructions
- Preheat the oven and prepare the tins: Preheat the oven to 180°C (160°C Fan) / 350°F. Grease and line two 20cm / 8-inch sandwich tins.
- Mix the cake batter: In a large bowl, combine 225g / 8 oz plain flour, 350g / 12½ oz caster sugar, 85g / 3 oz cocoa powder, 1½ tsp baking powder, 1½ tsp bicarbonate of soda, 2 eggs, 250ml / 9 fl oz milk, 125ml / 4½ fl oz vegetable oil, and 2 tsp vanilla extract. Beat until smooth using a wooden spoon or electric whisk.
- Add the boiling water: Slowly pour in 250ml / 9 fl oz boiling water, stirring until the batter is smooth. (It will be thin—don’t worry!)
- Bake the cakes: Divide the batter evenly between the prepared tins. Bake for 25–35 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cakes: Remove the tins from the oven and let the cakes cool completely in the tins before icing.
- Prepare the ganache: In a small saucepan, heat 200g / 7 oz plain chocolate and 200ml / 7 fl oz double cream over low heat until the chocolate melts. Remove from heat and whisk until smooth, glossy, and thickened. Allow it to cool for 1–2 hours until it reaches a spreadable consistency.
- Assemble the cake: Run a knife around the edges of the tins and carefully remove the cakes. Place one cake on a serving plate and spread a layer of ganache over the top. Place the second cake on top.
- Ice the cake: Use a palette knife to spread the remaining ganache evenly over the top and sides of the cake.
Notes
- Measure ingredients accurately: Use a kitchen scale or proper measuring cups to ensure precise measurements. Even small differences can affect the cake’s texture.
- Don’t skip the boiling water: Adding boiling water is key to making the batter smooth and giving the cake its moist texture. Add it slowly to avoid lumps.
- Cool cakes completely before icing: Warm cakes will melt the ganache, making it runny. Be patient and let the cakes cool fully in their tins.
- Use high-quality chocolate: For the ganache, pick a good-quality dark chocolate with at least 60% cocoa for the richest flavor.
- Chill the ganache slightly: If the ganache feels too soft to spread, chill it in the fridge for 10–15 minutes until it firms up just enough to be spreadable.
Paula Deen Chocolate Cake
