This rich, tender chocolate cake is intensely moist and full of deep cocoa flavor. Paired with a silky smooth chocolate ganache that cascades over each layer, this cake is a showstopper for birthdays, celebrations—or any day that calls for serious chocolate indulgence!
Ingredients:
For the Chocolate Cake:
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder (preferably Dutch-processed for a richer flavor)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil (or any neutral oil like canola)
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Ganache:
1 cup heavy cream
8 oz semisweet chocolate, finely chopped (use high-quality chocolate for best results)
2 tablespoons unsalted butter (adds shine and richness)
Instructions:
- Prepare the Chocolate Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy release.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the wet ingredients: eggs, milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well combined.
- Slowly pour in the boiling water and gently stir until fully incorporated. The batter will be thin—this is normal and helps create a moist crumb.
- Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for 10 minutes, then carefully invert them onto wire racks to cool completely before frosting.
- Make the Chocolate Ganache:
- Place the finely chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—don’t let it boil.
- Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes undisturbed to allow the chocolate to melt.
- Using a spatula or whisk, slowly stir the mixture in circular motions from the center outwards until the ganache is smooth, velvety, and fully melted.
- Add in the butter and stir until fully incorporated and the ganache is glossy. Let it cool slightly to thicken to a spreadable consistency.
- Assemble the Cake:
- Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
- Spread a generous layer of ganache over the top.
- Place the second cake layer over the first and press down gently to secure.
- Pour the remaining ganache over the top of the cake, using a spatula to help it drip down the sides in smooth, elegant waves.
- Let the ganache set slightly at room temperature before slicing.
Optional Tips for Extra Moisture & Flavor:
Simple Syrup Trick: For an ultra-moist cake, lightly brush each cake layer with simple syrup (equal parts sugar and water, simmered until dissolved) before frosting.
Make ahead: The cake layers can be baked and wrapped tightly in plastic wrap up to 2 days in advance.
The ganache can also be made ahead and gently reheated if needed.
Serving Suggestions:
Top with fresh berries or a dusting of powdered sugar for an elegant finish.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for dessert perfection.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: ~400 kcal per slice
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