Chocolate Cake With Ganache

Name: Chocolate Cake With Ganache
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 8 oz bittersweet chocolate, chopped; 1 cup heavy cream; 2 tbsp unsalted butter

Highlighted under: Daily Inspiration

I absolutely love making this Chocolate Cake With Ganache whenever I want to treat myself or impress friends with my baking skills. The rich chocolate flavor and creamy ganache create a dessert that's simply irresistible. Not only is it visually stunning, but the combination of textures—from the moist cake to the glossy glaze—makes each bite a delightful experience. Whether for a birthday or just a cozy weekend, this cake is always a hit in our home, leaving everyone asking for seconds and the recipe!

Created by

Jacqueline Moore

Last updated on 2026-02-01T16:49:35.876Z

When I first attempted to bake this Chocolate Cake With Ganache, I was amazed by how the flavors came together seamlessly. The secret lies in using high-quality cocoa powder, which elevates the chocolate flavor and adds depth. I also recommend letting the cake cool completely before adding the ganache; this ensures a smooth, glossy finish that looks professionally made!

One tip I discovered while experimenting is to warm the ganache slightly before pouring it over the cake. This adjustment allows it to spread easily and creates that perfect glossy sheen. Trust me, this little detail will take your cake to the next level and impress everyone who gets a slice!

Why You'll Love This Recipe
Decadent, rich chocolate flavor that everyone craves
Smooth and silky ganache that glazes perfectly
A stunning centerpiece for any gathering or celebration

Understanding the Ingredients

Each ingredient in this Chocolate Cake With Ganache plays a critical role in achieving the perfect flavor and texture. For example, the unsweetened cocoa powder contributes not only deep chocolate flavor but also moisture, while the granulated sugar sweetens and helps create that delightful crumb structure. The baking powder and baking soda work together to give the cake its rise, ensuring it is light and fluffy rather than dense.

Using whole milk is essential for achieving a rich texture, while vegetable oil keeps the cake moist. If you need a dairy-free option, almond or coconut milk can be substituted, but be aware that this may slightly alter the flavor. I’ve found that using a high-quality chocolate ensures a more intense flavor profile in the ganache, making every slice worth savoring.

Mastering the Ganache

The ganache is a crucial finishing touch for this cake, providing a silky, smooth texture that perfectly complements the richness of the chocolate cake. It’s important to heat the cream just until it simmers gently—overheating can cause the chocolate to seize. When you pour the cream over the chopped chocolate, let it sit for about five minutes; this allows the chocolate to soften and melt without added heat, which results in a glossy ganache that’s easy to spread.

If you prefer a thicker ganache for a more substantial coating, consider using a higher chocolate-to-cream ratio, such as 2:1. Conversely, for a pourable ganache, stick to the original 1:1 ratio and simply adjust the heating time until it reaches your desired consistency. You can also add a flavor enhancement, such as a splash of espresso or vanilla extract, to the ganache right before combining for a deeper flavor profile.

Ingredients

Gather these ingredients to create a delicious Chocolate Cake with Ganache:

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Ganache

8 oz bittersweet chocolate, chopped
1 cup heavy cream
2 tbsp unsalted butter

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to make your Chocolate Cake with Ganache:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Incorporate Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry mixture and mix until well combined. Carefully stir in boiling water.

Bake the Cake

Pour batter evenly into the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.

Cool and Prepare Ganache

Once baked, allow the cakes to cool in pans for 10 minutes before transferring to a wire rack. For the ganache, heat cream until just simmering, then pour over chopped chocolate and let sit for 5 minutes before stirring until smooth.

Assemble the Cake

Once cakes are fully cooled, place one layer on a serving plate, spread a layer of ganache, then add the second layer and pour the remaining ganache over the top.

Let the ganache set slightly before serving for a perfect finish.

Pro Tips

For a richer flavor, consider adding a splash of espresso to the boiling water or substituting part of the milk with coffee. Always allow the ganache to cool for a couple of minutes before pouring over your cake for the best texture.

Tips for Baking Success

To ensure your cakes rise evenly, it's best to use room temperature ingredients. Cold eggs or milk can slow down the mixing process, resulting in a less uniform batter. I recommend taking them out about 30 minutes before you begin. Also, when mixing the batter, be cautious not to overmix after adding the wet ingredients to the dry ones; this helps maintain a tender crumb.

Also, always use the proper measuring techniques—spoon flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag. This prevents your cake from becoming too dense or dry. If you have an oven thermometer, use it to verify your oven’s accuracy, as baking times can vary significantly with different oven types.

Storage and Serving Ideas

Once the cake is assembled, if you have leftovers, store it in an airtight container at room temperature for up to two days, or refrigerate for up to a week. If you need to make it in advance, the cake layers can be baked ahead of time and frozen. Simply wrap each layer in plastic wrap and place them in a freezer-safe bag. When you’re ready to serve, thaw them overnight in the fridge before frosting with the ganache.

For an extra touch, consider serving this cake with fresh berries or a scoop of vanilla ice cream to balance the richness of the chocolate. A dusting of powdered sugar or a sprinkle of sea salt can also elevate the presentation and flavor, making it a stunning dessert for any occasion.

Questions About Recipes

→ Can I use a different type of chocolate for the ganache?

Yes, you can use semi-sweet or milk chocolate for a sweeter flavor.

→ How should I store leftover cake?

Store the leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake in advance?

Absolutely! You can bake the cakes a day in advance and store them covered in plastic wrap.

→ What can I add to enhance the flavor?

You can add a pinch of salt to the ganache for a flavor boost or top the cake with fresh berries.