★★★★★ 2 Reviews
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By Ellen Bales
from Indianapolis, IN

From Great American Recipes, this cake is sinful to say the least! You will probably overdose on chocolate, but what a way to go! Photo: Yummly.com

serves 8
prep time 35 Min
cook time 25 Min
method Bake


  • 6 oz
    white chocolate for garnish
  • 1 c
    (2 sticks) unsalted butter
  • 1 c
    plus 3 tbsp. granulated sugar
  • 1 1/2 c
    all purpose flour
  • 1/2 c
    plus 3 tbsp. unsweetened cocoa powder
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 4 lg
  • 3/4 c
    very hot water
  • 1/2 pt
    (8 oz.) heavy cream
  • 10 1/2 oz
    semisweet chocolate

How To Make

  • 1
    Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed.
  • 2
    Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Add the hot water and beat to incorporate, about 1 minute longer. Divide batter between pans.
  • 3
    Bake cakes in a preheated 350-degree oven until a toothpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 10 minutes. Then turn onto a wire rack. Peel off lining paper; let cool.
  • 4
    Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
  • 5
    Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.