Chocolate Ganache Cake with Moist Cocoa Layers and Glossy Dark Chocolate
By Grace Holloway
Prep
20 min
Cook
35 min
Total
55 min
Servings
12
Level
Easy
For a make-ahead dessert, bake the two layers in one session, freeze them tightly if needed, and finish with ganache after they are completely cool. This Chocolate Ganache Cake has a tender, moist crumb and a smooth, glossy dark-chocolate topping that drips over the sides.
All-purpose flour, granulated sugar, unsweetened cocoa, baking powder, baking soda, and salt form the dry base. Eggs, whole milk, vegetable oil, and vanilla are beaten for about two minutes before boiling water is stirred in. Room-temperature ingredients are recommended for a better mix, while the boiling water intentionally makes a thin batter and supports the cake’s tender crumb. High-quality cocoa and chocolate are recommended for richer chocolate flavor.
Divide the thin batter evenly between two greased and floured 9-inch pans, then bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool ten minutes in the pans before turning out onto a wire rack. Rushing that full cooling period is the usual problem, since warm layers can disrupt the smooth ganache finish. A clean release depends on loosening the edges with a knife.
For serving, let the ganache set after it is poured over the cooled cake; vanilla ice cream, whipped cream, or fresh berries are suggested pairings. The source directs keeping the finished cake airtight at room temperature for up to three days, then refrigerating it for another three days. Slice only after the topping has set.
Why you'll love this recipe
- Two 9-inch layers bake together, so one mixing session creates twelve slices that can be portioned for several desserts or a larger gathering.
- The recipe specifically allows tightly wrapped cake layers to be frozen for up to three months, letting the ganache and final assembly wait.
- Cooling the layers completely before ganache gives a clean make-ahead stopping point and helps preserve the intended smooth, glossy topping when assembled later.
- A single batter is divided between matching pans, which makes it straightforward to plan equal layers and consistent slices for packed portions.
- Ganache is made from only hot heavy cream and chopped dark chocolate, so it can be prepared after the layers have cooled.
- Room-temperature ingredients and a brief two-minute mix keep the prep organized, while the thin batter is expected rather than a reason to restart.
Ingredients
- •1.75 cups all-purpose flour
- •1.5 cups granulated sugar
- •0.75 cup unsweetened cocoa powder
- •1.5 teaspoons baking powder
- •1.5 teaspoons baking soda
- •1 teaspoon salt
- •2 large eggs
- •1 cup whole milk
- •0.5 cup vegetable oil
- •2 teaspoons vanilla extract
- •1 cup boiling water
- •1 cup heavy cream
- •8 oz. dark chocolate (chopped)
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Grease and flour two 9-inch round cake pans.
- 3
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- 4
Whisk the dry ingredients until blended.
- 5
Add the eggs, whole milk, vegetable oil, and vanilla extract.
- 6
Beat on medium speed for about 2 minutes.
- 7
Stir in the boiling water.
- 8
Pour the batter into the prepared pans, dividing it evenly.
- 9
Bake for 30-35 minutes, checking with a toothpick for doneness.
- 10
Cool the cakes in the pans for about 10 minutes.
- 11
Run a knife along the edges, remove the cakes from the pans, and cool completely on a wire rack.
- 12
Heat the heavy cream until it is just hot, without boiling.
- 13
Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes.
- 14
Whisk the ganache until smooth and glossy.
- 15
Pour the ganache over the completely cooled cakes, allowing it to drip down the sides.
- 16
Let the ganache set before serving.
FAQ
Nutrition (per serving)
Calories
350
Protein
4g
Fat
15g
Carbs
52g
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