Description
A rich and moist chocolate cake topped with silky chocolate ganache, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 2 tbsp butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth.
- Gradually stir in the boiling water. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the ganache, heat the heavy cream in a small saucepan until it begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes.
- Stir until smooth, then add the butter. Mix until shiny and fully combined.
- Assemble the cake by placing one layer on a serving plate, spreading ganache over the top, adding the second layer, and pouring remaining ganache over the cake.
Notes
For best results, ensure ingredients are at room temperature. Don’t skip the boiling water step, as it is key for moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: chocolate cake, ganache, dessert, baking