Chocolate Castelle Cake Extravaganza


• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup hot water
• 1 cup chocolate chips
• 1/2 cup heavy cream
• 1/4 cup unsalted butter


. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
. In a large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well.
. Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until well combined.
. Stir in the hot water until the batter is smooth. The batter will be thin, but don’t worry; it’s supposed to be that way!
. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
. For the ganache, heat the heavy cream and butter in a saucepan over medium heat. When it starts to simmer, remove it from the heat and add the chocolate chips. Stir until the mixture is smooth.
. Allow the ganache to cool slightly and thicken, then spread it over the cooled cakes.
Time to enjoy your scrumptious Chocolate Castelle Cake!

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