Chocolate Ganache Cake is the epitome of indulgence—a rich, moist chocolate cake topped with a silky, glossy ganache that melts in your mouth. This dessert is a celebration of chocolate in its purest form, making it perfect for birthdays, holidays, or any occasion that calls for a touch of elegance. Despite its luxurious appearance, this cake is surprisingly simple to make, and its decadent flavors are sure to impress anyone lucky enough to enjoy a slice.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Ganache:
- 1 cup heavy cream
- 8 oz (225 g) semi-sweet chocolate, finely chopped
- 1 tbsp unsalted butter (optional, for added shine)
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat with a mixer on medium speed until well combined.
- Slowly stir in boiling water until the batter is smooth and thin.
- 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 the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth. Stir in butter for extra shine, if desired.
- Allow the ganache to cool slightly until it thickens but is still pourable.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a thin layer of ganache on top. Place the second layer on top and pour the remaining ganache over the entire cake, letting it drip down the sides.
- Smooth the ganache with a spatula for an even finish or leave it slightly rustic for a more dramatic look.
- Chill and Serve:
- Allow the cake to set at room temperature for at least 1 hour, or refrigerate for 30 minutes for a firmer ganache. Slice and serve.
