Description
This Decadent Chocolate Cake with Rich Ganache is a luscious, moist chocolate cake layered with a velvety chocolate ganache. Perfect for special occasions or when you need a seriously indulgent dessert, this recipe combines the deep richness of cocoa with the smooth creaminess of ganache to deliver a classic American chocolate cake experience.
Ingredients
Scale
For the cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (or hot coffee for deeper flavor)
For the ganache:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate, chopped
- 1 tablespoon unsalted butter (optional, for shine)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking and promote even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt, ensuring an even blend of leavening agents and cocoa for a uniform crumb.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until the batter is smooth and well combined, which helps create a moist cake texture.
- Incorporate boiling liquid: Slowly add the boiling water or hot coffee to the batter, mixing until the batter becomes thin and smooth. The hot liquid intensifies the chocolate flavor and improves the batter’s consistency.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely, which prevents sogginess and prepares them for frosting.
- Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it just simmers—avoid boiling. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1 to 2 minutes to melt the chocolate, then stir until smooth. Stir in the unsalted butter if using for a glossy finish. Allow ganache to cool slightly until spreadable.
- Assemble the cake: Place one cake layer on a serving plate and spread a layer of ganache evenly over it. Place the second cake layer on top and cover the entire cake with ganache, smoothing with a spatula.
- Set and serve: Chill the assembled cake briefly to let the ganache set. Serve the cake at room temperature for the best texture and flavor experience.
Notes
- For extra indulgence, add a layer of raspberry jam or whipped ganache between the cake layers for additional flavor and texture contrast.
- This cake keeps well in the fridge for up to 4 days; let it come to room temperature before serving to restore softness and flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
