Prepare to embark on a mouthwatering journey with the most decadent, rich, and irresistible chocolate cake you'll ever taste! The Union Hotel Chocolate Cake isn't just a dessert—it's a legendary culinary experience that has been tantalizing taste buds for generations. With its incredibly moist texture, deep chocolate flavor, and foolproof recipe, this cake will transform you from a home baker into a dessert superstar in just one hour. Whether you're looking to impress guests or simply indulge in a slice of pure chocolate bliss, this recipe is about to become your new go-to dessert sensation!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring the entire surface is well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are thoroughly combined and free of lumps.
- In a separate medium bowl, crack the eggs and beat them lightly. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are well blended and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Use an electric mixer or whisk to blend the batter until it is smooth and no dry streaks remain. Be careful not to overmix.
- Carefully add the boiling water to the batter, stirring gently until the water is fully incorporated. The batter will be very thin, which is normal for this recipe.
- Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter to release any air bubbles.
- Place the cake pans in the preheated oven and bake for 35 minutes. To test for doneness, insert a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn the cakes out onto wire cooling racks and allow them to cool completely before frosting.
- Once cooled, frost the cake with your preferred chocolate frosting, layering between the two cake rounds and covering the top and sides completely.
- For best flavor and texture, let the cake sit for about an hour after frosting to allow the flavors to meld together before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for a smoother, more consistent batter.
- Don't Skip the Sifting: Sifting dry ingredients prevents lumps and ensures a more even cake texture.
- Boiling Water Secret: The boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating an incredibly moist cake.
- Mixing Technique: Mix just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Grease and flour your pans thoroughly to prevent sticking, or use parchment paper for easy cake removal.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and sliding.
- Make Ahead Tip: This cake actually tastes even better the next day, as the flavors continue to develop.
- Frosting Recommendation: A rich chocolate buttercream or ganache complements this cake perfectly.
- Storage: Store the cake in an airtight container at room temperature for up to 4 days.
- Serving Suggestion: Serve slightly warm with a scoop of vanilla ice cream for an extra indulgent experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 40mg
