Introduction

If you’re a dark chocolate enthusiast, the Dark Chocolate Lovers Dream, also known as Mount Doom Cake, is sure to satisfy your cravings. This rich, moist cake layered with velvety dark chocolate ganache is a decadent treat perfect for special occasions or any time you want an indulgent dessert.

Mount Doom Chocolate Cake Recipe - Recipe Image

Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 ½ cups chopped dark chocolate
1 cup heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat until the batter is smooth and uniform.
Step 4: Slowly pour in the boiling water while mixing on low speed. The batter will be thin—this is normal and helps keep the cake moist.
Step 5: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely before frosting.
Step 7: To make the ganache, heat the heavy cream until it begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes. Stir until smooth and glossy. Chill slightly until thickened but still spreadable.
Step 8: Assemble the cake by stacking the layers, spreading ganache between each one. Finish by frosting the top and sides generously with the remaining ganache.

Tips & Variations

For extra flavor, add a teaspoon of espresso powder to the dry ingredients—it enhances the chocolate depth.
Substitute half the vegetable oil with melted butter for a richer taste.
Use high-quality dark chocolate (70% cocoa or higher) for the ganache to intensify the chocolate experience.
If you prefer a lighter frosting, whip the ganache once cooled to create a fluffy texture.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the ganache fresh. Before serving, let the cake sit at room temperature for about 30 minutes for the best texture. You can also freeze the assembled cake for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but the cake’s flavor will be slightly different. Dutch-process cocoa offers a smoother, less acidic taste. If using regular cocoa, add a pinch of baking soda to balance the acidity.

Is it necessary to use boiling water in the batter?

Yes, boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a moist cake texture. Don’t skip this step for the best results.

Mount Doom Chocolate Cake Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

Indulge in the rich and decadent Dark Chocolate Lovers Dream, also known as the Mount Doom Cake. This luscious layered chocolate cake features moist cocoa-infused layers paired perfectly with a smooth, silky dark chocolate ganache made from heavy cream and chopped dark chocolate. Ideal for special occasions or any time you’re craving an intense chocolate experience.

Author: Kai
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Ganache Ingredients

1 ½ cups chopped dark chocolate
1 cup heavy cream

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line them with parchment paper to ensure the cakes release easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened Dutch-process cocoa powder, baking powder, baking soda, and salt until well combined and evenly distributed.
Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredient mixture. Beat everything together until the batter is smooth and uniform.
Incorporate Boiling Water: Slowly pour in the boiling water while mixing on a low speed. Note that the batter will be thin; this is expected and vital for the cake’s moist texture.
Divide and Bake: Evenly divide the thin batter among the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
Prepare Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes to melt. Stir the mixture gently until smooth and glossy. Chill slightly until thickened but still spreadable.
Assemble Cake: Stack the cooled cake layers, spreading ganache generously between each layer. Use the remaining ganache to frost the top and sides of the cake liberally for a rich finish.

Notes

Using Dutch-process cocoa powder ensures a smooth and slightly less acidic chocolate flavor.
The batter will be very thin after adding boiling water, which is key to a moist cake.
Allow the cakes to cool completely before assembling to prevent ganache from melting.
Chilling the ganache slightly makes it easier to spread and helps maintain a smooth finish.
For an extra touch, garnish the cake with chocolate shavings or a dusting of cocoa powder.

Keywords: dark chocolate cake, chocolate ganache, layered cake, rich chocolate dessert, Mount Doom Cake, chocolate lovers