Chocolate Cake With Ganache

Name: Chocolate Cake With Ganache
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 slices
Ingredients: 1 and 3/4 cups all-purpose flour; 1 and 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons pure vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Baked Meals

I absolutely love baking this Chocolate Cake With Ganache because it never fails to impress! The rich, decadent layers are effortlessly complemented by the shiny, smooth ganache that flows over the sides. Whenever I serve this cake, I am met with gasps of delight. The secret lies in using high-quality cocoa powder and a touch of espresso to elevate the chocolate flavor. This combination ensures every bite is deeply satisfying and memorable, making it my go-to recipe for special occasions.

Created by

Odette Fairbanks

Last updated on 2026-02-02T00:57:35.914Z

Baking this Chocolate Cake With Ganache is a cherished tradition in my kitchen. The moment I measure out the cocoa powder and mix it with the wet ingredients, the aroma fills the air, instantly lifting my spirits. The cake rises beautifully and, while it cools, I prepare the ganache that will crown it. My favorite tip is to let the ganache sit for a few minutes before pouring; this gives it the perfect consistency for that luscious finish.

As I slice into the cake, the rich aroma mingles with the warm, inviting scent of chocolate. Each layer is moist and airy, a result of carefully folding the batter rather than beating it too vigorously. I love seeing the smiles on my friends' faces when they take that first bite. It's a slice of happiness that I love sharing on any celebration!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Ingredients

The quality of your cocoa powder is crucial for achieving a deep, rich flavor in this cake. Opt for a high-quality, Dutch-processed cocoa, which imparts a smoother taste and darker color. The espresso addition—while subtle—enhances the chocolate essence, making it more pronounced. If you’re not an espresso fan, a strong brewed coffee can be a perfect substitute.

In this recipe, the use of whole milk adds richness, contributing to a moist cake. For a lighter alternative, you could use buttermilk or even plant-based milk like almond or oat milk. However, keep in mind that different milk types may slightly alter the texture, so adjust cooking times accordingly.

Eggs play a vital role in adding structure and moisture. For those looking to make this cake egg-free, you can substitute each egg with 1/4 cup of unsweetened applesauce or a finely mashed banana. This change can also make the cake a bit denser and add a subtle flavor twist.

Perfecting Your Ganache

When making the ganache, the temperature of the heavy cream is critical. Bring the cream to a gentle simmer rather than a rolling boil, which can cause it to separate. Stir continuously as you add the chocolate and butter; this helps to achieve that silky, glossy finish that's characteristic of a perfect ganache.

Letting the ganache cool slightly before pouring over the cake will ensure that it flows just right. If it’s too hot, it may slide off without adhering properly. If you find your ganache too thick, a quick reheat with a touch of cream will smooth it out. Conversely, if it's too thin, allow it to sit for a few more minutes to thicken.

For an added flavor twist, consider infusing the cream with orange zest while warming it. This creates a delightful combination with the chocolate, enhancing the overall taste. Just be sure to strain out the zest before incorporating the chocolate.

Storage and Serving Suggestions

This chocolate cake can be made ahead of time, which is great for busy schedules. Store the cooled layers wrapped tightly in plastic wrap in the refrigerator for up to 3 days or freeze them for up to three months. Just be sure to let them thaw in the fridge overnight before frosting with ganache.

For serving, consider pairing slices of this decadent cake with freshly whipped cream or seasonal fruits to add a refreshing contrast. Berries, in particular, complement the chocolate wonderfully. You might also serve it with a scoop of vanilla ice cream for an indulgent treat.

If you're looking to create variations, try incorporating flavors such as peppermint or orange zest either into the cake batter or the ganache. These small additions can transform the cake into a seasonal delight, suitable for holiday gatherings or celebrations.

Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
1 and 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

For the Ganache

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed for 2 minutes, then carefully stir in the boiling water. The batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Ganache

In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the chopped chocolate and butter, stirring until smooth and glossy. Allow the ganache to cool slightly before using.

Assemble the Cake

Once the cakes are cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top. Pour the remaining ganache over the top, allowing it to drizzle down the sides.

Serve and Enjoy

Slice the cake and serve it with a dollop of whipped cream or fresh berries, if desired. Enjoy the rich flavors of this chocolate delight!

Pro Tips

For an extra layer of flavor, add a splash of coffee to the batter. Make sure the ganache is slightly cooled for easier pouring and better coverage.

Cake-Pairing Ideas

This chocolate cake stands beautifully on its own, but it can also be elevated by pairing it with different flavors. A raspberry coulis or a drizzle of homemade salted caramel can create a delightful contrast to the rich chocolate. The tartness of the raspberry cuts through the sweetness, while the salt enhances the chocolate notes.

For a more luxurious experience, serve the cake alongside a rich chocolate mousse or a scoop of coffee ice cream. These pairings offer a cohesive dessert experience, allowing chocolate lovers to indulge fully in their passion.

Additionally, consider creating a layered dessert by cutting the cake into smaller squares and alternating layers of the ganache with whipped cream or mousse in dessert glasses. This not only adds visual appeal but makes for an easy-to-serve treat that’s perfect for gatherings.

Troubleshooting Common Issues

If your chocolate cake turns out drier than expected, it could be due to overmixing or baking it too long. Always check for doneness around the 25-minute mark and avoid mixing the batter once the boiling water is added to keep it airy and light.

Another common issue is the ganache seizing or not reaching the desired glossiness. If this happens, try warming the mixture up slightly while stirring continuously, adding a touch more cream if necessary to reach the right consistency.

If your cake layers domed instead of baking flat, do not fret; you can easily trim the tops to create even layers. For future bakes, consider leveling the oven temperature or rotating the pans halfway through baking to ensure even cooking.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and store them in the fridge until you're ready to assemble.

→ Can I use milk chocolate instead of semi-sweet?

Yes, but keep in mind that it will result in a sweeter ganache.

→ How do I store leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the cakes individually wrapped for up to 3 months. Just thaw them in the fridge before serving.