Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water; the batter will be thin. Pour into prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pans, then remove to a wire rack to cool completely.
Filling Preparation
- For the filling, whip heavy cream and powdered sugar until soft peaks form. Gradually add chocolate rum liqueur and mix until well combined.
Assembly
- Once cakes are cooled, place one layer on a serving plate and spread half the filling on top.
- Add the second cake layer and spread the remaining filling. Garnish with chocolate shavings.
Serving
- Serve and enjoy! This cake is best served at room temperature.
Notes
Make sure all your ingredients are at room temperature for better mixing. For an extra kick, you can also add espresso powder to the cake batter. If you need it to be more chocolatey, consider adding chocolate chips to the batter.
