Chocolate Cake with Ganache (Printable)

Moist chocolate cake layered with smooth, glossy ganache—ideal for special occasions or indulgence.

# What You'll Need:

→ Chocolate Cake

01 - 1¾ cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - ½ 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

# How To Make:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl.
03 - Incorporate eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until fully combined.
04 - Stir in boiling water carefully; batter will be thin.
05 - Pour batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Place chopped chocolate in a heatproof bowl. Heat cream until just simmering, pour over chocolate. Let rest 2–3 minutes, add butter, and stir until smooth and glossy. Cool until thickened but pourable.
08 - Place one cake layer on serving plate, spread ganache evenly over top. Add second layer, then cover top and sides with remaining ganache.
09 - Let cake rest at room temperature or refrigerate for firmer ganache before slicing.

# Expert Tips:

01 -
  • The texture stays incredibly moist for days, even without fancy storage tricks.
  • That thin batter might worry you at first, but it bakes into the softest crumb you've ever sliced.
  • The ganache is forgiving and tastes expensive, but it's just chocolate, cream, and a little patience.
02 -
  • That boiling water step is not a typo, thin batter is the secret to moist cake.
  • If your ganache splits or looks grainy, it got too hot, next time pull the cream off just as bubbles form.
  • Room temperature ingredients blend faster and create a smoother texture, don't skip that step.
03 -
  • Measure your flour by spooning it into the cup and leveling it off, scooping packs it down and makes the cake dense.
  • If the ganache is too thick to spread, warm it gently over a double boiler for a few seconds and stir until it loosens.
  • Use parchment rounds cut to fit your pans exactly, it makes turning out the cakes foolproof.

Go Back