Chocolate cake with chocolate ganache is the ultimate treat for chocolate lovers. This rich, moist dessert combines a fluffy cake with a silky, glossy topping. It’s perfect for birthdays, holidays, or any special occasion.
Baking this cake at home is easier than you might think. With simple ingredients and clear steps, you can create a bakery-worthy dessert. This guide will walk you through the process to ensure success.
Whether you’re a beginner or an experienced baker, this recipe delivers. The combination of tender cake and smooth ganache is irresistible. Let’s explore how to make this indulgent chocolate masterpiece.
Why Chocolate Cake with Ganache Stands Out
Chocolate cake is a classic, but the addition of ganache takes it to another level. Ganache, made from chocolate and cream, adds a luxurious, velvety finish. It’s both a frosting and a decadent drizzle.
This dessert is versatile, pairing well with coffee, ice cream, or fresh berries. Its rich flavor and elegant appearance make it a showstopper. Guests will be impressed by its professional look and taste.
The recipe is forgiving, allowing for small tweaks to suit your preferences. You can adjust the chocolate intensity or add flavors like coffee or orange. It’s a dessert that feels special yet approachable.
Ingredients for Chocolate Cake with Chocolate Ganache
To create this delicious cake, you’ll need ingredients for both the cake and the ganache. Most are pantry staples, making this recipe accessible. Here’s what you’ll need for a 9-inch round cake:
- For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Chocolate Ganache:
- 8 oz semi-sweet or dark chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract (optional)
These ingredients create a moist cake and a smooth, glossy ganache. Use high-quality chocolate for the ganache to enhance the flavor. Gather everything before starting for a seamless process.
Chocolate Cake with Chocolate Ganache Recipe
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper. This ensures easy removal after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Ensure there are no lumps for a smooth batter. Set aside.
Step 3: Combine Wet Ingredients
In another bowl, beat eggs, milk, oil, and vanilla extract until combined. Slowly add the wet mixture to the dry ingredients, stirring until just blended. The batter will be thick.
Step 4: Add Boiling Water
Carefully stir in the boiling water to thin the batter. It will become very liquid, but this creates a moist cake. Mix gently to avoid splattering.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Step 6: Make the Chocolate Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Add vanilla extract if desired.
Step 7: Assemble the Cake
Place one cake layer on a serving plate and spread a thin layer of ganache on top. Add the second layer and pour the remaining ganache over the cake, letting it drip down the sides. Smooth with a spatula for a polished look.
Step 8: Chill and Serve
Refrigerate the cake for 20–30 minutes to set the ganache. Slice and serve at room temperature for the best texture. Store leftovers in the fridge for up to 4 days.
Tips for a Perfect Chocolate Cake
Use room-temperature eggs and milk for a smoother batter. This helps the ingredients blend evenly, creating a fluffy cake. Cold ingredients can lead to a dense texture.
Sift the cocoa powder and flour to avoid lumps. This ensures a uniform batter and a tender crumb. A fine mesh sieve works best for this step.
Don’t skip the boiling water—it’s key to the cake’s moisture. Stir it in slowly to maintain the batter’s consistency. The thin batter is normal and yields great results.
Ganache Variations and Comparisons
| Ganache Type | Flavor Profile | Best Use |
|---|---|---|
| Dark Chocolate Ganache | Rich, intense, slightly bitter | Classic cakes, sophisticated look |
| Milk Chocolate Ganache | Sweeter, creamier, milder | Kid-friendly, softer flavor |
| White Chocolate Ganache | Sweet, creamy, subtle | Decorative drips, unique twist |
This table compares ganache types to help you choose. Dark chocolate ganache, used in this recipe, offers a bold flavor. Milk or white chocolate can be substituted for a sweeter profile.
Customizing Your Chocolate Cake
Add a teaspoon of instant coffee to the batter for a mocha flavor. It enhances the chocolate without overpowering it. Dissolve the coffee in the boiling water for easy mixing.
Incorporate orange zest into the ganache for a citrusy twist. A tablespoon adds a refreshing note that pairs well with chocolate. Stir it in after the ganache is smooth.
For texture, sprinkle chopped nuts or sea salt on the ganache before it sets. Almonds or hazelnuts add crunch, while salt balances the sweetness. These touches make the cake unique.
Serving and Storing Your Cake
Serve the cake at room temperature for the best flavor and texture. The ganache will be soft and glossy, complementing the moist cake. Use a sharp knife for clean slices.
Store leftovers in an airtight container in the fridge for up to 4 days. Cover tightly to prevent the cake from drying out. Let slices sit at room temperature for 20 minutes before serving.
For parties, cut the cake into smaller pieces for easy sharing. Pair with vanilla ice cream or fresh raspberries for a stunning dessert. This cake is sure to impress any crowd.
Why This Recipe Works
This chocolate cake recipe is moist and tender thanks to the boiling water and oil. The ganache adds a luxurious, professional touch with minimal effort. It’s a perfect balance of rich and approachable.
The recipe is straightforward, using common ingredients and clear steps. Even novice bakers can achieve great results. The cake’s versatility makes it ideal for any occasion.
High-quality chocolate elevates the ganache, making it the star. The combination of textures—fluffy cake and silky ganache—creates a memorable dessert. It’s a reliable recipe for chocolate lovers.
Troubleshooting Common Baking Issues
If the cake sinks in the middle, check your oven temperature. An oven that’s too cool can cause uneven baking. Use an oven thermometer for accuracy.
If the ganache is too runny, let it cool slightly before pouring. It should be thick but pourable. If it’s too thick, gently reheat and add a tablespoon of cream.
If the cake sticks to the pan, ensure proper greasing and parchment lining. Run a knife around the edges before removing. Cooling for 10 minutes in the pan also helps.
Enhancing the Presentation
For a professional look, level the cake layers with a serrated knife before assembling. This ensures a flat, even surface for the ganache. A cake turntable makes frosting easier.
Add edible decorations like chocolate curls or fresh berries on top. These create a stunning visual effect without much effort. Place them just before serving for freshness.
Serve on a decorative cake stand to elevate the presentation. A simple white or glass stand highlights the chocolatey richness. Your guests will be wowed by the final look.
Summary
This chocolate cake with chocolate ganache recipe is a decadent, crowd-pleasing dessert. The moist cake and glossy ganache create a perfect balance of flavor and texture. Easy to make with everyday ingredients, it’s ideal for any occasion. Customize with coffee, citrus, or nuts for a personal touch. Follow this guide to bake a stunning chocolate cake that will impress everyone.
FAQ
What is chocolate ganache?
Chocolate ganache is a smooth mixture of chocolate and cream. It’s used as a frosting, drizzle, or filling for cakes and desserts. Its rich, glossy texture enhances this chocolate cake.
Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it wrapped in the fridge. Prepare the ganache and assemble just before serving. This keeps the cake fresh and the ganache glossy.
Can I use a different type of chocolate for the ganache?
Absolutely, milk or white chocolate can be used instead of dark. Adjust the cream ratio slightly for milk chocolate (less cream for thicker ganache). Ensure it’s high-quality for the best flavor.
How do I store leftover chocolate cake?
Store leftovers in an airtight container in the fridge for up to 4 days. Cover tightly to maintain moisture. Bring to room temperature before serving for optimal taste.
Can I freeze this chocolate cake?
Yes, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. The ganache may lose some shine but will still taste great.