By Viviana Pruett-Saratan

Staff Writer

I never really loved chocolate cake. At birthday parties where I had to choose between vanilla and chocolate, I always gravitated toward vanilla. It wasn’t that I didn’t like chocolate—I love it—but chocolate cake was always too dry, the chocolate didn’t really taste like chocolate, or the frosting was too sweet.

One day, while scrolling through Instagram or TikTok, I came across a video of a dark, moist, and flavorful chocolate cake. The baker’s hand showed off their work as they sliced through the smooth sponge. It didn’t have any frosting, but it didn’t look like it needed any; it was mouthwatering on its own. The video showed the basic ingredients—milk, flour, eggs, sugar, and cocoa powder—but it provided no measurements, timings, or specific details. Even so, I had to have it.

I began researching the proper ratios for each ingredient, the best oven temperatures, and the ideal timing. I played with many variations of the recipe over the years, baking it every few months and adjusting the variables with each try. I had many failed attempts: some cakes didn’t rise, some were too bitter or too dry, and some turned out with the texture of rubber.

Finally, I reached the proper balance, creating a fluffy, chocolatey, but not-too-sweet cake. The moment it came out of the oven, I knew I had done it right. Once the cake was cool, I didn’t wait to try it. I ripped off a piece of the fluffy sponge and took a big bite. My eyes widened in shock; it was perfectly baked. I jumped up and down and ran around my kitchen with joy. It was perfect!

But I wasn’t done yet; it needed more chocolate. I was missing a creamy frosting that would complement the flavor without overpowering it. I didn’t want a standard chocolate buttercream, which is often too sweet and buttery for a rich cake, masking the textures that make a chocolate cake special.

I decided on a whipped ganache for its silky, truffle-like texture that isn’t overly sweet. Through many trials, I learned that temperature is key, especially when using a microwave. When you add warm heavy cream to melt the chocolate, it melts evenly without clumping. If the temperature is too hot, the chocolate burns; if it is too cold, it will not melt evenly. It is all about balance.

Once the ganache was cooled and whipped, I spread some on my already half-eaten cake and took a bite. “Yummm,” I said, closing my eyes tight as I focused on every layer of chocolate. As good as it was, I knew it could be even better. I ran to get some strawberry jam and spread it on top. It added a layer of brightness and acidity that enhanced the cake further.

Now I make this cake for birthdays, events, or just for fun. Sharing my creation with others is my way of showing dedication, love, and care. This Valentine’s Day, make this cake to show how much you care for your partner, your friends, and yourself.

The Recipe

This recipe makes two 9-inch layers or two to three 6-inch layers. The 6-inch pans will create thicker layers than the 9-inch pans. I recommend doubling the recipe for a thicker 9-inch cake.

Ingredients

Cake:

· 1 cup milk

· 1 tablespoon white vinegar

· ¾ cup oil

· 2 eggs

· 1 teaspoon vanilla extract

· ¾ cup brown sugar

· ⅓ cup white sugar

· 1 cup flour

· ¾ cup cocoa powder

· 1 tablespoon baking powder

· ¼ teaspoon salt

Truffle Frosting:

· 2 cups semi-sweet chocolate chips

· 1 ⅓ cups heavy cream (divided)

Filling:

· Your favorite berry jam

Directions

For the Cake:

1. Preheat the oven to 350 degrees Fahrenheit and prepare two pans. Grease the pans lightly with butter or oil. Cut out parchment paper rounds to fit the inside of the pans to prevent sticking.
2. In a small bowl, combine the milk and vinegar. Set the mixture aside. In a large bowl, whisk together the oil, eggs, vanilla, and both sugars until well combined. Stir in the milk mixture.
3. Sift the flour, cocoa powder, baking powder, and salt into the bowl. Fold these into the wet ingredients until the batter is well combined and slightly bubbly.
4. Pour the batter evenly into your prepared pans. If using 9-inch pans, bake for 15 minutes, rotate the pans, and bake for another 15 minutes. For 6-inch pans, bake for 25 minutes, rotate, and bake for another 15 to 18 minutes. Allow the cakes to cool for 10 minutes before removing them from the pans.

For the Frosting:

1. In a microwave-safe measuring cup, heat ¼ cup of the heavy cream until it is steamy and hot to the touch, but not boiling.
2. Place the chocolate chips in a large microwave-safe bowl and drizzle the hot cream over them. Once the chips begin to melt, stir slowly.
3. Heat the mixture in the microwave for exactly five seconds, then stir until completely smooth and dark with no lumps. Cover with plastic wrap and cool in the refrigerator for 15 minutes.
4. Using a stand mixer or hand mixer, whisk the mixture on high speed until the color lightens slightly. Scrape the sides and bottom of the bowl, add the remaining heavy cream, and whisk on high again until the mixture is fluffy and slightly stiff.

Assembly: Once the cakes are cool, use a serrated knife to level the tops. Place one layer on a serving dish. Spread a layer of frosting on the cake, then pipe a thick border around the edge. Fill the center with a few scoops of berry jam. Place the second layer on top. Spread or pipe the remaining frosting around the outside of the cake as desired.