- 8 ounces semi-sweet or dark chocolate (chopped into small pieces)
- ¾ cup heavy cream
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Velvet Fudge Chocolate Cake
Step 1: Preheat the Oven and Prepare the Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or you can line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps to ensure that there are no lumps in the cocoa powder, creating a smooth batter.
Step 3: Combine the Wet Ingredients
In a separate large mixing bowl, beat together the sugar, brown sugar, and eggs until light and fluffy. Add the milk, vegetable oil, and vanilla extract, and mix until well combined.
Step 4: Add the Dry Ingredients to the Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Be careful not to overmix, as this can lead to a dense cake. The batter will be thick at this point.
Step 5: Add the Boiling Water
Here’s the secret to that ultra-moist texture: slowly pour in the boiling water while stirring the batter. The batter will become thin, but that’s exactly how it’s supposed to be. This thin batter will create the moist, velvety texture you’re looking for.
Step 6: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Be sure to check the cake at the 30-minute mark to avoid overbaking. Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Ganache
