Chocolate Cake with Ganache

I baked this cake on a rainy Thursday with no particular reason except craving something deeply chocolatey. The kitchen filled with that warm cocoa smell, and by the time the ganache was setting, I'd already called my neighbor over. Sometimes the best celebrations are the ones you don't plan.

I made this for my sister's birthday last spring, and she kept insisting it tasted like something from a bakery window. Watching her take that first bite, fork paused mid-air, reminded me why I love baking for people. It's not just cake, it's the pause before they speak, the surprise in their eyes.

Ingredients

• All-purpose flour: The structure here is gentle, don't overwork it or you'll lose that tender crumb.
• Unsweetened cocoa powder: Sift this well or you'll get little pockets of bitterness, I learned that the hard way.
• Granulated sugar: It sweetens and also keeps the cake soft by holding onto moisture as it cools.
• Baking powder & baking soda: Both are needed for the right lift and that deep brown color.
• Salt: A teaspoon might seem like a lot, but it sharpens every other flavor.
• Eggs: Let them sit out for twenty minutes, cold eggs make the batter seize up slightly.
• Whole milk: Room temperature is key, it blends smoothly and doesn't shock the batter.
• Vegetable oil: This is what keeps the cake from drying out, even days later.
• Vanilla extract: Use the real stuff, it blooms in the heat and you'll taste the difference.
• Boiling water: Yes, it makes the batter thin and scary looking, but trust it.
• Semi-sweet chocolate: Chop it finely so it melts evenly into the cream without lumps.
• Heavy cream: Heat it just until it shivers at the edges, not a rolling boil.
• Unsalted butter: This makes the ganache glossy and adds a silky finish.

Instructions

Prep your pans:

Grease them well and line the bottoms with parchment, or you'll be prying cake off the sides later. I speak from experience.

Sift the dry ingredients:

Cocoa clumps like nobody's business, so sift everything together in a big bowl. It also lightens the mixture and helps everything blend.

Add the wet ingredients:

Crack in your eggs, pour the milk, oil, and vanilla right on top. Beat it on medium for two full minutes until it looks smooth and a little glossy.

Stir in the boiling water:

The batter will go from thick to soup in seconds. Don't panic, this is exactly what creates that moist crumb.

Divide and bake:

Pour evenly into your pans and slide them into the oven. They'll puff up beautifully and smell like a chocolate dream in about half an hour.

Cool completely:

Let them rest in the pans for ten minutes, then turn them out. If you frost them warm, the ganache will slide right off.

Make the ganache:

Pour hot cream over your chopped chocolate, wait a few minutes, then stir in the butter. It turns glossy and thick as it cools.

Assemble the layers:

Spread ganache on the first layer, stack the second on top, then cover the whole thing. Work quickly before it sets too firm.

Let it set:

Give it time at room temperature or pop it in the fridge. The ganache will firm up into a perfect sliceable finish.

Save

The first time I served this, my friend who claims she doesn't like chocolate cake came back for seconds. She said it was the ganache that got her, rich but not heavy, like silk on her tongue. That's when I knew this recipe was a keeper.

Flavor Boosters

Stir a teaspoon of espresso powder into that boiling water and the chocolate flavor deepens without tasting like coffee. I've also brushed the layers with a little coffee or liqueur before adding ganache, it soaks in and adds another layer of richness. Sometimes I fold mini chocolate chips into the batter for pockets of melty sweetness.

Storage and Timing

This cake sits happily on the counter under a dome for two days, staying soft and fudgy. In the fridge, it lasts up to five days, though the ganache firms up and you might want to let slices warm up a bit before serving. I've even frozen unfrosted layers wrapped tight, then thawed and ganached them weeks later with perfect results.

Decorating and Serving

I like to scatter fresh raspberries on top just before serving, the tartness cuts through the richness beautifully. Chocolate shavings made with a vegetable peeler look fancy and take thirty seconds. If you're feeling extra, a sprinkle of flaky sea salt on the ganache right before it sets adds a gorgeous contrast.

• Serve it with a dollop of barely sweetened whipped cream.
• A scoop of vanilla ice cream on the side never hurt anyone.
• Slice it with a hot, dry knife for clean edges every time.

Save

This cake has become my go to whenever I want to feel like I've really made something special. It's rich, it's beautiful, and it never fails to make people smile.

Questions & Answers

→ What makes this cake moist?

The combination of vegetable oil, eggs, and boiling water in the batter contributes to a tender and moist texture.

→ How is the ganache prepared?

Ganache is made by heating cream until simmering, then pouring over chopped semi-sweet chocolate. After resting, butter is stirred in for a smooth, glossy finish.

→ Can I enhance the chocolate flavor?

Adding a teaspoon of espresso powder to the boiling water intensifies the chocolate notes without overpowering.

→ How long does the cake stay fresh?

Stored covered at room temperature, it stays fresh for up to 2 days, or up to 5 days refrigerated.

→ What equipment is needed for baking?

You'll need two 9-inch round pans, mixing bowls, an electric mixer, a saucepan, a heatproof bowl, and a wire rack for cooling.