Dark Chocolate Lovers Dream | Mount Doom Cake Recipe
Introduction
This Dark Chocolate Lovers Dream, also known as Mount Doom Cake, is a rich and decadent treat for chocolate enthusiasts. With moist layers and a luscious dark chocolate ganache, it’s perfect for special occasions or whenever you crave an indulgent dessert.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups chopped dark chocolate
- 1 cup heavy cream
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until smooth and well incorporated.
- Step 4: Slowly pour the boiling water into the batter while mixing on low speed. The batter will be thin; this is normal.
- Step 5: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Step 7: To make the ganache, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes. Stir gently until smooth and glossy, then chill slightly until thickened.
- Step 8: Assemble the cake by stacking the layers with ganache spread between each. Use the remaining ganache to frost the top and sides generously.
Tips & Variations
- For a deeper chocolate flavor, use a high-quality Dutch-process cocoa powder and bittersweet chocolate for the ganache.
- If you prefer a lighter texture, substitute half of the oil with unsweetened applesauce.
- Add a pinch of espresso powder to the batter to enhance the chocolate taste without adding coffee flavor.
- Chill the cake for an hour before serving to allow the ganache to set fully.
Storage
Store the assembled cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator before assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, you can substitute regular cocoa powder, but the flavor and color may be slightly different. Dutch-process cocoa is less acidic and gives a richer, smoother taste.
Is it necessary to use boiling water in the batter?
Boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor and making the cake moist. It’s an important step for this recipe.
PrintDark Chocolate Lovers Dream | Mount Doom Cake Recipe
Indulge in the ultimate chocolate experience with this Dark Chocolate Lovers Dream, also known as the Mount Doom Cake. This rich, moist chocolate cake features layers of deep cocoa flavor enhanced by a smooth, velvety dark chocolate ganache. Perfect for special occasions or any time you crave a decadent dessert, this cake combines a tender crumb with luscious frosting for a truly unforgettable treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Ingredients
- 1 ½ cups chopped dark chocolate
- 1 cup heavy cream
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until it becomes smooth and homogeneous.
- Incorporate Boiling Water: Slowly pour the boiling water into the batter while mixing at low speed. The batter will become thin—that’s expected and key to a moist cake.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, ensuring they set perfectly without breaking.
- Prepare the Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes to melt the chocolate. Stir gently until the ganache becomes smooth and glossy. Chill slightly until it thickens enough to spread.
- Assemble the Cake: Stack the cooled cake layers, spreading the ganache generously between each layer. Then frost the top and sides of the cake with the remaining ganache, creating a luscious, rich finish.
Notes
- Use Dutch-process cocoa powder for a richer chocolate flavor and deeper color.
- Ensure cakes are completely cool before applying ganache to prevent melting.
- The boiling water thins the batter but results in a moist, tender crumb.
- For best results, chop the dark chocolate finely to ensure smooth ganache.
- Store the cake refrigerated due to the ganache, and bring to room temperature before serving for optimal flavor.
Keywords: dark chocolate cake, chocolate cake recipe, chocolate ganache, Moist chocolate cake, fudge cake, rich chocolate dessert
