Quick Description
Indulge in a rich and moist chocolate cake with a glossy, melt-in-your-mouth ganache. This cake is everything you want in a dessert — soft, flavorful, and effortlessly elegant. Whether you’re celebrating a special occasion or treating yourself, this chocolate cake will not disappoint!
Servings & Timing
- Serves: 8–10 slices
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours
- Estimated Protein: 4–6 g per slice (depending on ingredients)
- Calories per slice: ≈ 350–400 (varies depending on frosting and size)
Ingredients You Will Need
For the Chocolate Cake:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ¾ cups (220 g) | For light and fluffy texture. |
| Cocoa powder | ¾ cup (65 g) | Unsweetened cocoa powder for deep chocolate flavor. |
| Baking powder | 1 ½ tsp | Helps the cake rise. |
| Baking soda | 1 tsp | Enhances fluffiness and light texture. |
| Salt | ½ tsp | Enhances flavor and balances sweetness. |
| Granulated sugar | 1 ½ cups (300 g) | For sweetness and structure. |
| Eggs | 2 large | Adds moisture and helps with texture. |
| Milk | 1 cup (240 ml) | Full-fat milk gives richness. You can use almond or oat milk for a dairy-free version. |
| Vegetable oil | ½ cup (120 ml) | For moisture and softness. |
| Vanilla extract | 2 tsp | Adds depth of flavor. |
| Boiling water | 1 cup (240 ml) | Creates a moist, tender crumb. |
For the Chocolate Ganache:
| Ingredient | Quantity | Notes |
|---|---|---|
| Heavy cream | 1 cup (240 ml) | Full-fat cream for a rich, smooth ganache. |
| Semi-sweet chocolate | 6 oz (170 g) | Use high-quality chocolate for best results. |
| Butter | 2 tbsp (30 g) | Adds shine and richness to the ganache. |
Step-by-Step Method
Step 1 – Preheat the Oven & Prepare the Pans
Preheat the oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans. Alternatively, line them with parchment paper for easy removal. This will prevent the cake from sticking and make the frosting process smoother.
Step 2 – Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
This step ensures that there are no lumps in your cocoa powder and the leavening agents are evenly distributed.
Step 3 – Mix Wet Ingredients
In another bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract until fully combined and smooth. The oil gives the cake moisture, while the eggs add richness.
Step 4 – Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or electric mixer on low speed until just combined.
Be careful not to overmix, as this can result in a dense cake. Scrape the sides of the bowl to ensure everything is incorporated.
Step 5 – Add Boiling Water
Slowly pour the boiling water into the batter while mixing. The batter will be thin, but this is what makes the cake so moist. Stir until smooth. The thin batter will bake into a soft, tender cake.
Step 6 – Bake the Cake
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 their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 7 – Make the Ganache
While the cakes cool, prepare the ganache.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from the heat and immediately pour over the chopped chocolate in a separate bowl. Stir gently until the chocolate is fully melted and smooth.
Add the butter and stir until incorporated, giving the ganache a beautiful, glossy finish.
Let the ganache cool slightly before pouring it over the cake.
Step 8 – Assemble the Cake
Once the cakes are completely cooled, place the first layer of cake on a serving plate or cake stand.
Spread a generous amount of ganache on top, then carefully place the second layer on top.
Spread the remaining ganache over the top and sides of the cake.
For a professional finish, you can smooth the ganache with a spatula or let it drip down the sides for a rustic look.
Step 9 – Chill & Serve
Allow the ganache to set for about 30 minutes before serving.
If you want a firmer texture, refrigerate the cake for 1 hour before slicing.
Serve at room temperature for the best flavor.
Why This Recipe Is Special
- Rich & Moist – The combination of oil, milk, and boiling water makes this cake incredibly moist, unlike many dry, dense chocolate cakes.
- Perfect Ganache – The smooth, glossy ganache adds a luxurious finish and deepens the chocolate flavor.
- Simple Ingredients – No fancy equipment, just common kitchen staples, yet the result is an indulgent treat.
- Customizable – Add your favorite mix-ins like chocolate chips, nuts, or a dash of cinnamon for extra flavor.
- Impressive Presentation – This cake looks as good as it tastes. The ganache coating and glossy finish make it perfect for any occasion.
Extra Tips for Better Taste
- Use high-quality chocolate for the ganache — it makes a noticeable difference in flavor and texture.
- Do not skip the boiling water step — it helps the cake stay moist and tender.
- Let the ganache cool slightly before pouring it on the cake. If it’s too hot, it will slide off the cake too quickly.
- For a fluffier texture, sift your dry ingredients to avoid any lumps of cocoa or flour.
- For added flavor, sprinkle a pinch of salt on top of the ganache after it sets — this enhances the chocolate taste.
Ingredient Details & Substitutions
| Ingredient | Substitute | Flavor / Texture Effect |
|---|---|---|
| All-purpose flour | Whole wheat flour, almond flour | Denser texture with a nutty flavor. |
| Cocoa powder | Dark chocolate chips (melted) | Richer chocolate flavor, but more dense. |
| Vegetable oil | Unsweetened applesauce, yogurt | Less fat, slight change in texture. |
| Granulated sugar | Coconut sugar, Stevia, Erythritol | Lower glycemic options, slight flavor change. |
| Eggs | Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) | Vegan alternative, slightly denser. |
| Heavy cream | Coconut cream, cashew cream | Dairy-free option, flavor change. |
Recipe Variations & Serving Suggestions
1. Vegan Chocolate Cake
Replace eggs with flax eggs, and use coconut cream instead of heavy cream for the ganache.
Use almond milk instead of dairy milk for a fully vegan cake.
2. Chocolate Espresso Cake
Add 1 tbsp of instant espresso powder to the dry ingredients to enhance the chocolate flavor with a coffee kick.
3. Chocolate Peanut Butter Cake
Swirl ½ cup of peanut butter into the batter before baking, and drizzle peanut butter over the ganache for an irresistible combination.
4. Salted Caramel Chocolate Cake
Add a layer of caramel between the cake layers. Drizzle with sea salt for a sweet and salty flavor.
5. Chocolate Hazelnut Cake
Top the ganache with crushed toasted hazelnuts for a nutty texture and extra richness.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container for up to 4–5 days.
- Freeze: Freeze individual slices in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
- Room Temperature: The cake stays moist for 1–2 days when stored in a cool place.
Nutrition Details (per slice, based on 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 5 g |
| Carbohydrates | 50 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Calcium | 8% DV |
| Sodium | 180 mg |
Values may vary depending on ingredient brands and portion sizes.
Final Thoughts
This chocolate cake with ganache is the ultimate dessert for any chocolate lover. It’s simple yet luxurious, with a moist texture and rich flavor that will leave everyone asking for seconds. Whether you’re hosting a party or treating yourself to a special weekend treat, this cake won’t disappoint. It’s the perfect balance of indulgence and sweetness, all while keeping the baking process easy and approachable.
