Chocolate Cake with Ganache

My neighbor showed up one rainy Tuesday with a craving she couldn't shake, and I happened to have everything on hand. We cleared the counter, turned on some old records, and by the time the batter hit the pans, the whole kitchen smelled like a promise worth keeping.

I made this for my brother's birthday last spring, and he kept the empty plate on the counter for two days like a trophy. He said it reminded him of the cake our grandmother used to make, even though hers was nothing like this. Sometimes a dessert just hits different when you need it to.

Ingredients

• All-purpose flour: Sifting it with the cocoa makes everything lighter and prevents those stubborn lumps that never quite mix in.
• Unsweetened cocoa powder: Go for Dutch-process if you want a deeper, mellower chocolate flavor, but natural works beautifully too.
• Granulated sugar: It sweetens and also keeps the crumb tender by holding onto moisture during baking.
• Baking powder and baking soda: The combo gives you rise and a subtle tang that balances the richness.
• Salt: A full teaspoon might seem bold, but it sharpens every other flavor in the cake.
• Eggs: Let them sit out for twenty minutes so they blend smoothly and don't shock the batter.
• Whole milk: Room temperature is key, it emulsifies with the oil and creates that silky texture.
• Vegetable oil: This is what keeps the cake from drying out, even days later.
• Pure vanilla extract: Two teaspoons might feel generous, but you'll taste the difference.
• Boiling water: It blooms the cocoa and thins the batter, which sounds wrong but bakes up perfectly.
• Semi-sweet chocolate: Chop it fine so it melts evenly, no grainy bits in your ganache.
• Heavy cream: The fat content is what makes the ganache set up smooth and glossy.
• Unsalted butter: Just two tablespoons add a little shine and help the ganache spread like a dream.

Instructions

Get the oven ready:

Preheat to 350°F and line your pans with parchment so the cakes release cleanly every time. I learned this after peeling cake scraps off the bottom one too many times.

Sift the dry ingredients:

Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt together until there are no streaks. This step makes the whole thing foolproof.

Add the wet ingredients:

Crack in the eggs, pour in the milk, oil, and vanilla, then beat it on medium for two full minutes. You'll see it go from shaggy to smooth and almost shiny.

Stir in the boiling water:

The batter will look too thin, almost like hot chocolate. Trust it, this is exactly right.

Fill the pans:

Divide the batter evenly and tap the pans gently on the counter to release any air bubbles.

Bake until set:

Give them 30 to 35 minutes, then test with a toothpick. It should come out clean or with just a few moist crumbs clinging.

Cool completely:

Let them rest in the pans for ten minutes, then turn them out onto racks. Patience here prevents a crumbly disaster.

Make the ganache:

Put the chopped chocolate in a bowl, heat the cream until it just starts to simmer, then pour it over and wait two minutes before stirring in the butter. The patience pays off in silkiness.

Assemble the layers:

Set one cake on your plate, spread ganache generously across the top, then stack the second layer and cover everything in glossy chocolate.

Let it set:

Give it time at room temperature or pop it in the fridge if you want the ganache firmer before slicing.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from a bakery. I didn't correct them right away, just enjoyed the compliment and the fact that it had come together in my tiny kitchen with a hand mixer and a dream.

Flavor Variations

Stir a teaspoon of espresso powder into the boiling water and the chocolate flavor deepens without tasting like coffee. I've also folded in a handful of mini chocolate chips to the batter for extra pockets of melty sweetness, and once I swapped the vanilla for almond extract which gave it this subtle, elegant edge.

Serving and Storage

This cake is stunning on its own, but a handful of fresh raspberries or a pile of chocolate shavings on top makes it feel like a special occasion. It keeps covered at room temperature for two days, or up to five in the fridge, though the ganache firms up when cold so let it sit out for a few minutes before slicing if you want that soft, fudgy texture back.

What to Watch For

The batter will seem alarmingly thin when you add the boiling water, but that's the magic that keeps it from baking up dry. Don't skip the cooling step before assembly or the ganache will melt right off and pool at the bottom.

• Use parchment paper in the pans or you'll lose half the cake to the bottom.
• Sift the cocoa with the flour or you'll end up with bitter pockets that won't mix out.
• Let the ganache sit unstirred for two full minutes before mixing, it helps everything emulsify smoothly.

Save

This cake has carried me through birthdays, bad days, and quiet Sunday afternoons when I just needed something beautiful to pull out of the oven. It never disappoints, and neither will you when you set it on the table.

Recipe FAQ

→ What makes the cake moist?

Adding boiling water to the cocoa mixture helps intensify the chocolate flavor and creates a tender, moist crumb in the cake.

→ How is the ganache made shiny and smooth?

Heating cream just until simmering and pouring it over chopped chocolate allows it to melt evenly. Adding butter and gently stirring results in a glossy, smooth ganache.

→ Can I add any flavor variations?

Yes, stirring in espresso powder with the boiling water deepens the chocolate notes without altering texture.

→ How should I store this dessert after assembling?

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days to keep the ganache firm and fresh.

→ What tools are needed for preparation?

You'll need round cake pans, mixing bowls, an electric mixer, a heatproof bowl, a saucepan, and a wire rack for cooling.