Description

A structurally sound and incredibly moist chocolate sponge cake designed to hold the weight of heavy candy toppings. This professional-grade recipe uses a boiling water blooming technique to ensure a deep cocoa flavor and a reliable texture for any celebration.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder (Dutch-processed recommended)
2 teaspoons baking powder
1.5 teaspoons baking soda
1 cup boiling water
1/2 cup neutral vegetable oil
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
Chocolate ganache (1:1 ratio of chocolate to heavy cream)
3 cups assorted candies (such as Kit Kats, lollipops, and M&Ms)

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Instructions

Preheat your oven to 350°F (177°C) and grease and flour two 9×2 inch round cake pans.
In a large mixing bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract for 60 seconds until fully emulsified.
In a separate bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda to remove any clumps.
Add the dry ingredient mixture to the wet base and mix with a spatula or hand mixer on low speed until just moistened.
Carefully pour the boiling water into the batter and whisk by hand until the mixture is thin and smooth.
Divide the batter equally between the prepared pans and bake for 30 to 35 minutes until a toothpick comes out clean.
Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to reach room temperature.
Stack the cooled layers with chocolate ganache, frost the exterior, and press candies into the frosting while it is still slightly tacky.

Notes

To ensure a perfectly level cake, check that your oven is calibrated to exactly 350°F, as the high-hydration batter is sensitive to temperature fluctuations. If you are using heavy lollipops, insert them into the cake only after the ganache has begun to set to provide maximum stability.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American