Chocolate Cake with Ganache (Printable)

A moist chocolate cake layered with a glossy, decadent chocolate ganache for special occasions.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until smooth.
04 - Stir in boiling water carefully; batter will be thin.
05 - Divide batter evenly between 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 before transferring to wire racks to cool completely.
08 - Place chopped chocolate in heatproof bowl. Heat cream until simmering and pour over chocolate. Let sit 2 to 3 minutes, then add butter and stir until smooth and glossy. Cool until thick but pourable.
09 - Place one cake layer on serving plate. Spread ganache evenly over top. Add second layer and cover top and sides with remaining ganache.
10 - Let set at room temperature or refrigerate to firm ganache before slicing and serving.

# Cooking Tips:

01 -
  • The ganache sets with a perfect glossy finish that looks bakery-level without any fuss.
  • This cake stays incredibly moist for days, getting even better as the flavors settle in.
  • It comes together with everyday ingredients but tastes like you spent all afternoon on it.
02 -
  • Room temperature eggs and milk are not optional, cold ingredients can seize the batter and mess with the rise.
  • The boiling water step freaked me out the first time, but it's what transforms the cocoa and makes the cake so moist.
  • Let the ganache cool just enough to thicken, if you pour it too hot it'll slide right off the cake.
03 -
  • Weigh your flour if you can, too much and the cake turns dense and heavy.
  • Run a knife under hot water before slicing for clean, bakery-perfect edges every time.
  • If the ganache breaks, whisk in a tablespoon of warm cream and it'll come back together like nothing happened.

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