Cooking Time

30 minutes

Prep Time

10 minutes

Serving Size

8 Servings

Aunt Clara knows that the secret ingredient to a delicious day is always chocolate (and more chocolate!). This purely decadent cake is crafted with the smooth intensity of chocolate, rich cocoa and hints of vanilla to balance every scrumptious bite. Drizzle the warm, creamy and luxurious ganache over, and it’s a chocolate-lovers dream — thanks to Wesson’s super-moist-making powers.

CONTAINS:

Gluten

Ingredients

Chocolate Cake

Wesson Canola Oil 1/2 cup.

Bittersweet Chocolate, finely chopped 6 oz.

Cocoa Powder, unsweetened 1/2 cup.

Cocoa Powder, unsweetened 2 1/2 tbsp.

Water, hot 1 1/2 cup.

AP Flour 1 1/2 cup.

Sugar, white 1 1/2 cup.

Salt 1 tsp.

Baking Soda 1 tsp.

Eggs, Large 4 ct.

White Vinegar 4 tsp.

Vanilla Extract 1 tbsp.

Chocolate Ganache

Semi-sweet chocolate, chopped 1 lb.

35% cream 1 1/2 cup.

Wesson Canola Oil 1/4 cup.

Fresh raspberries 1 pint.

Method

Chocolate Cake

Preheat oven to 350 degrees. Place chocolate in a bowl and add hot water. Let sit for 1 minute and whisk until smooth. Set aside to cool.

In a large bowl, sift flour, sugar, cocoa powder, salt, and baking soda.

In a separate large bowl, whisk together chocolate mixture, Wesson Canola Oil, eggs, vinegar, and vanilla until well combined. Add flour mixture and whisk until smooth.

1 batch of cake recipe makes 2 9” round cake layers. Cake bakes for 30 to 35 minutes at same temperature as cupcake recipe in a greased and floured pan or until toothpick inserted into the middle of the cake comes out clean.

Chocolate Ganache

Place chopped chocolate in a heat proof bowl. In a saucepan, heat cream over medium low heat to a simmer. Pour cream and oil over chocolate and let sit for two to three minutes. Stir with a spatula or wooden spoon until smooth.

Assembly Method

Place 1 layer of cake on a rack over a parchment lined baking sheet. Pour enough warm chocolate ganache to just cover the top, spread if needed. Top with second cake layer and pour remaining chocolate ganache starting in the center and moving to the edges over the top of the cake making sure cake is fully covered. Place tray in the fridge until ganache is set. Decorate top of cake with raspberries or other desired fruits, and dust with icing sugar if desired.