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chocolate ganache cake

This rich and decadent chocolate ganache cake is a chocolate lover's dream. Moist, fluffy, and coated with a luscious ganache, it’s perfect for any celebration or just to indulge yourself.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine International
Servings 4 People
Calories 440 kcal

Equipment

  • 2 8-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 saucepan
  • 1 offset spatula (optional)
  • 1 knife for leveling cakes (optional)

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water Add slowly to batter.
  • 1 cup heavy cream For ganache.
  • 8 oz semi-sweet chocolate, chopped For ganache.

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the two 8-inch round cake pans.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  • Slowly stir in the boiling water until fully combined (the batter will be thin).
  • Divide the batter equally between the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Once done, remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to a cooling rack to cool completely.
  • For the ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and glossy.
  • Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top.
  • Pour the remaining ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to smooth it out if desired.
  • Let the ganache set for about 30 minutes before slicing and serving.

Notes

You can add chocolate shavings or fresh berries on top of the cake for decoration.
This cake can be made a day in advance. Store it covered at room temperature or in the fridge.
For an extra touch, serve with whipped cream or vanilla ice cream on the side.