Chocolate Cake Ganache (Printable version)
Moist chocolate cake layered with glossy ganache, ideal for celebrations or indulgence.
# What You'll Need:
→ Chocolate Cake
01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ Ganache
12 - 8 oz semi-sweet chocolate, finely chopped
13 - 1 cup heavy cream
14 - 2 tablespoons unsalted butter
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until combined.
04 - Stir in boiling water carefully; the batter will be thin.
05 - Pour batter evenly into prepared pans.
06 - Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Place chopped chocolate in a heatproof bowl. Heat cream until just simmering and pour over chocolate. Let sit 2 to 3 minutes, add butter, then stir until smooth and glossy. Cool until thick but pourable.
09 - Place one cake layer on a serving plate, spread ganache on top. Add second layer, then cover top and sides with ganache.
10 - Let cake set at room temperature or refrigerate for a firmer finish before slicing.
# Expert advice:
01 -
- The batter looks alarmingly thin but bakes into the most tender, moist crumb you've ever tasted.
- Ganache feels fancy but it's just chocolate, cream, and a little patience—pure magic in a bowl.
- It works for birthdays, quiet Sundays, or any moment that deserves something special.
02 -
- Room temperature eggs and milk are non-negotiable—they blend seamlessly and prevent lumps.
- Don't skip cooling the cakes completely or the ganache will slide right off in a puddle.
- If the ganache feels too thick, warm it gently over a double boiler until pourable again.
03 -
- Weigh your cocoa and flour if you can—it makes the texture even more consistent.
- For a mirror-smooth ganache, strain it through a fine sieve before frosting.
- If you're in a humid climate, chill the assembled cake for 20 minutes so the ganache sets faster.