Galentine's Chocolate Delight Cake

Name: Galentine's Chocolate Delight Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Simple Sweet Recipes

I've always believed that a good cake can bring friends together, and this Galentine's Chocolate Delight Cake is a perfect example. The rich, moist chocolate layers combined with the luscious frosting make it a showstopper for any gathering. I love how the cake can easily be made ahead of time and still taste fresh on the day of your celebration. Whether you’re hosting a friend’s night in or simply treating yourself, this cake is sure to impress and evoke smiles all around.

Created by

Emily

Last updated on 2026-01-05T20:50:30.051Z

When I first made this cake for Galentine’s Day, I wasn’t sure how it would turn out. To my surprise, the combination of rich chocolate with a hint of vanilla frosting was heavenly! I found using high-quality cocoa powder really boosted the flavor and made the cake incredibly moist, which is something I always look for in a chocolate cake.

Another trick I picked up was letting the cake layers cool completely before frosting them. This prevents the gooey frosting from melting off and gives a nice, polished finish. I’ve made it multiple times since, and it never fails to impress.

        Why You'll Love This Cake
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Key Techniques for Success

The key to achieving the rich, moist texture of the Galentine's Chocolate Delight Cake lies in how you combine the wet and dry ingredients. When mixing, be careful not to overmix once you add the wet ingredients, as this can lead to a denser cake. Instead, mix until just combined and then gently fold in the boiling water. This additional step not only helps to keep the dry ingredients from clumping but also activates the cocoa powder, enhancing the overall chocolate flavor.

It's crucial to let the cakes cool in the pans for at least 10 minutes before transferring them to a wire rack. This prevents them from breaking apart due to being too hot and helps better maintain their structure. Cooling fully will also allow the layers to firm up, making it easier to frost without any slipping. If you're pressed for time, you can place the cake pans in the fridge for a quicker cooling process, but avoid freezing them, as that might affect the texture.

Ingredient Insights

Using high-quality unsweetened cocoa powder is essential for the cake's flavor. Brands like Valrhona or Ghirardelli will give you a richer taste than standard grocery store brands. Incorporating fresh orange zest adds a delightful citrus note that balances the sweetness, so don’t skip it! It makes the chocolate taste even deeper, and it’s a unique twist that sets this cake apart from typical chocolate cakes.

For the frosting, it's important to have your butter at room temperature – softened but not melted. This allows it to whip up into a creamy, fluffy texture which is crucial for spreading. If you want a vegan option, you can substitute the butter with vegan margarine and use a non-dairy milk in place of heavy cream; just ensure your cocoa is dairy-free as well.

Ingredients

For the Cake

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

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup heavy cream
1 teaspoon vanilla extract

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Dry Ingredients

In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.

Add Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until just combined. Slowly stir in boiling water until the batter is smooth.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pans, then remove from pans to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, beating until smooth. Stir in vanilla extract.

Assemble the Cake

Once the cake layers are completely cool, spread a layer of frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.

Pro Tips

For an extra layer of flavor, consider adding a splash of orange zest into the frosting for a subtle citrus note that complements the chocolate beautifully.

Make-Ahead Tips

One of the best things about this cake is its make-ahead potential. You can bake the chocolate layers up to two days in advance and store them tightly wrapped at room temperature. If you're preparing even further ahead, I recommend freezing the layers. Wrap each layer in plastic wrap and foil, and they can be stored in the freezer for up to a month. Just make sure to let them thaw overnight in the refrigerator before frosting.

Frosting can also be made a day ahead and stored in the fridge. When ready to use, simply let it sit at room temperature for a bit to soften, then give it a quick whip before spreading it on the cake. This makes the assembly process much quicker on the day of your celebration.

Serving and Storage

To serve the cake, I like to slice it using a hot knife for a clean cut. Simply run the knife under hot water, wipe it dry, and then slice. This prevents the frosting from being pulled away with the knife, ensuring each slice looks perfect. Pair it with fresh berries or a scoop of vanilla ice cream for an indulgent treat.

If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to three days. For longer storage, keep the cake in the fridge, but make sure to let it come to room temperature before enjoying it again. You can also freeze individual slices, wrapped tightly, for up to three months, making it a convenient treat for future cravings.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them in an airtight container at room temperature until you’re ready to frost.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and store in the freezer for up to 3 months.

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as an egg substitute. For each egg, use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water or 1/4 cup of applesauce.

→ How do I ensure my cake is moist?

Adding boiling water to the batter and not overmixing the batter will help keep the cake moist. Also, make sure you don’t overbake.