Chocolate Cake With Ganache Frosting

Name: Chocolate Cake With Ganache Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 oz bittersweet chocolate, chopped; 2 tablespoons unsalted butter

Highlighted under: Heavenly Bakes

I absolutely adore making this Chocolate Cake with Ganache Frosting, as it never fails to impress both friends and family. The rich chocolatey flavor combined with the silky smooth ganache creates a dessert that's not only beautiful but also incredibly satisfying. I’ve perfected this recipe over time, ensuring that each bite is a delightful experience. Whether it's a birthday, an anniversary, or just because, this cake is a perfect choice to celebrate any occasion. Trust me, you won’t be able to resist a second slice!

Created by

Harriet Collins

Last updated on 2026-02-15T07:17:36.416Z

When I first baked this Chocolate Cake, I was aiming for a classic dessert that would please a crowd. Using high-quality cocoa powder and chocolate made a significant difference in flavor. I found that allowing the cake to cool completely before adding the ganache prevents any melting, ensuring that the frosting stays intact and glossy.

One tip I discovered while making this cake is to use room temperature ingredients. This small detail significantly impacts both the texture and the final outcome. The result is an incredibly moist cake that pairs beautifully with the rich, velvety ganache frosting.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Baking Technique Tips

When making the batter for your cake, it's important to incorporate the wet and dry ingredients gradually. This technique ensures that the flour is not over-mixed, which can lead to a dense cake. Mix until just combined—small lumps are fine; they will bake out. Over-mixing can also lead to gluten development, which alters the cake's texture.

Pay close attention to the temperature of your boiling water when adding it to the batter. A common mistake is to let the water cool too much; having it just off a rolling boil helps create a more tender cake. The hot water activates the cocoa powder more effectively, bringing out its flavor and ensuring a moist crumb.

Understanding Ganache

The ganache frosting is a crucial element of this recipe, providing a luxurious contrast to the chocolate layers. The bittersweet chocolate adds complexity to the flavor, and the heavy cream creates a smooth and glossy finish. To achieve the perfect texture, let the ganache cool slightly after mixing; it should be pourable yet able to hold its shape once it sets.

If you prefer a sweeter ganache, consider using semi-sweet chocolate instead of bittersweet. Alternatively, adjust the ratio of chocolate to cream; adding more chocolate will yield a thicker, firmer ganache, perfect for intricate decorations or pipework. Just keep in mind that increasing the amount of chocolate may intensify the overall sweetness.

Storing and Serving Tips

This Chocolate Cake with Ganache Frosting can be stored at room temperature for up to two days, but if you want to keep it for a longer period, refrigerating it is key. Make sure to cover the cake with plastic wrap or a cake dome to prevent it from drying out. If you choose to freeze it, wrap it tightly in plastic wrap and aluminum foil; it can last up to three months in the freezer.

For an extra-special finishing touch, consider adding fresh fruit or a sprinkle of sea salt on top of the ganache before serving. Raspberries or strawberries pair beautifully with chocolate and add a refreshing tartness that balances the cake's richness. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience!

Ingredients

Gather your ingredients to ensure a smooth baking process.

For the Cake

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

For the Ganache Frosting

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

Once you have all the ingredients ready, let’s start baking!

Instructions

Follow these steps for the perfect chocolate cake.

Preheat your oven

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

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine wet ingredients

In another bowl, beat the eggs, then add in milk, vegetable oil, and vanilla extract. Mix well.

Combine mixtures

Gradually add the wet mixture to the dry ingredients while stirring. Mix until just combined.

Add boiling water

Stir in the boiling water, which will give the batter a thinner consistency. This will help create a moist cake.

Bake the cakes

Divide the batter evenly between the prepared cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the ganache

While the cakes are cooling, heat the heavy cream in a saucepan until just boiling. Pour it over the chopped chocolate and let it sit for a few minutes, then stir until smooth. Add butter and mix well.

Frost the cake

Once the cakes are completely cool, place one layer on a serving plate, spread ganache on top, then add the second layer and frost the entire cake.

Enjoy your delicious homemade chocolate cake!

Pro Tips

Make sure to use a kitchen scale for accurate measurements, especially with the flour and sugar. It ensures consistency and leads to better results.

Ingredient Roles in the Cake

Each ingredient in this chocolate cake plays an important role. The all-purpose flour provides structure, while the baking powder and baking soda act as leavening agents, helping the cake to rise and create a light texture. The cocoa powder not only gives the cake its rich chocolate flavor but also contributes to its moisture when combined with the liquid ingredients.

Eggs are essential for binding the ingredients together and adding richness. The whole milk adds moisture and helps to create a tender crumb, whereas vegetable oil contributes to the cake’s overall moistness without altering its flavor. The use of boiling water is a unique step that intensifies the cocoa flavor and ensures a soft, moist cake.

Troubleshooting Common Issues

If your cake domes in the center or is uneven, it may be due to an oven that's too hot. Make sure to use an oven thermometer to ensure accurate temperature readings. Additionally, avoid opening the oven door frequently, as this can cause the temperature to drop and disrupt the rising process.

In case your ganache separates or looks grainy, this can occur if the chocolate is added to the cream when it is too hot. To troubleshoot, try gently reheating the mixture over a double boiler while stirring. This method helps to smooth out the texture without further overheating the chocolate, ensuring a beautiful finish for your cake.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but make sure to adjust the measurements as necessary.

→ How can I store leftover cake?

Store any leftover cake in an airtight container in the fridge for up to 5 days.

→ Can I freeze this cake?

Absolutely! Wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.

→ What can I substitute for eggs?

You can use flax eggs or applesauce as an egg replacement. Each egg can be substituted with 1/4 cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water.