Moist Chocolate Cake With Rich Ganache

Name: Moist Chocolate Cake With Rich Ganache
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 8 oz dark chocolate, chopped; 1 cup heavy cream; 1 tablespoon unsalted butter

Highlighted under: Baking & Desserts

I absolutely love making this Moist Chocolate Cake with Rich Ganache because it never fails to impress my friends and family. The rich, deep chocolate flavor is perfectly balanced with the creamy ganache, making it the ultimate dessert for any occasion. Whether it's a birthday celebration or a simple family gathering, this cake is always a hit. Plus, the process is surprisingly straightforward, so I can whip it up in no time at all, enjoying every moment in the kitchen as the aroma of baking chocolate fills the air.

Created by

Holly James

Last updated on 2026-01-22T07:37:19.404Z

When I first came across this recipe, I was skeptical about how moist a chocolate cake could truly be. However, after a few trials, I mastered the art of incorporating the right ingredients and techniques. The secret lies in using high-quality cocoa powder and ensuring that the cake is not overbaked - precision is key! I still remember the delight on my friends' faces during a gathering when I served this cake for the first time.

This recipe has since become a staple in my baking repertoire, and I cherish the moments spent in my kitchen perfecting it. The ganache, made with real dark chocolate and heavy cream, adds a luxurious finish. Allowing it to cool slightly before pouring creates a beautiful, glossy glaze that’s simply irresistible. I enjoy serving it with fresh berries for a touch of tartness that complements the cake perfectly!

        Why You'll Love This Cake
        Rich chocolate flavor complemented by velvety ganache
Moist texture that keeps everyone coming back for more
Easy to make, perfect for both novice and experienced bakers

      

Understanding the Ingredients

Each ingredient in this cake plays a vital role in contributing to the overall texture and flavor. The all-purpose flour provides structure, while the granulated sugar not only sweetens but also aids in the cake's moistness. The cocoa powder gives that rich chocolate undertone, ensuring each bite is as decadent as the last. Pay attention to the temperature of your ingredients; using room temperature eggs and milk will create a smoother batter and help the cake rise evenly.

Very importantly, the boiling water is a unique step in this recipe. Adding it to the batter not only dissolves the cocoa fully for a deep chocolate flavor, but it also activates the baking soda and powder, helping the cake to rise beautifully. If you want to experiment with flavors, you can substitute half of the water with brewed coffee. This will enhance the chocolate flavor without overtly tasting like coffee, making it even richer.

Mastering the Baking Process

Baking the cake requires careful attention, particularly during the last moments in the oven. Start checking for doneness at the 30-minute mark, but remember to insert a toothpick or cake tester into the center of the cake. It should come out clean with just a few moist crumbs attached. If it comes out wet, give it additional time in the oven, checking every couple of minutes until it is perfectly baked. Overbaking can lead to a dry cake, so err on the side of caution.

Cooling the cake is another critical step. After you take the cakes out of the oven, allow them to cool in the pans for 10 minutes. This short resting period helps to firm up the edges and makes the cakes easier to remove without breaking. Once on the wire rack, let them cool completely before frosting with ganache, since warm cakes can cause the ganache to melt and slide off.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache

8 oz dark chocolate, chopped
1 cup heavy cream
1 tablespoon unsalted butter

Instructions

Steps

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Whisk in the eggs, milk, oil, and vanilla. Finally, stir in the boiling water until well combined.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Ganache

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from the heat and pour over the chopped chocolate. Let it sit for a few minutes, then stir until smooth.

Add butter for extra shine.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate and spread a portion of the ganache on top. Place the second layer over it and pour the remaining ganache over the top, allowing it to drip down the sides. Let it set for a few minutes before serving.

Enjoy!

Pro Tips

For an extra touch, add a sprinkle of sea salt on the ganache before it sets. It enhances the flavor and provides a delightful contrast.

Perfecting the Ganache

When making ganache, the quality of the chocolate matters immensely. I recommend using a good quality dark chocolate with at least 60% cocoa for a rich flavor. Once you've heated the heavy cream to a simmer, be careful not to let it boil, as this can cause the chocolate to seize when mixed. Stirring until smooth is essential; if the ganache appears grainy, you can use a hand blender to achieve a glossy texture, ensuring it's perfectly emulsified.

Adding butter to the ganache not only imparts a beautiful sheen but also enhances the creaminess. If you're after a flavored ganache, consider infusing the heavy cream with orange zest before bringing it to a simmer. Alternatively, a splash of liqueur like Baileys or Kahlua can elevate the flavor profile, giving your cake a sophisticated twist for special occasions.

Storage and Serving Suggestions

Once fully assembled, this chocolate cake is best served at room temperature, as this allows the ganache to retain its velvety texture. If you have leftovers, you can store them in an airtight container at room temperature for up to three days. For longer preservation, refrigerate it, but be sure to bring it back to room temperature before serving for the best flavor experience.

This cake can also be frozen for up to three months. Wrap slices tightly in plastic wrap, and then place them in a freezer-safe container. When you're ready to enjoy a slice, simply let it thaw in the refrigerator overnight. You can also serve this cake with fresh berries or a scoop of vanilla ice cream for an extra special touch.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use gluten-free all-purpose flour as a substitute.

→ How can I make the chocolate even richer?

Use high-quality dark chocolate for the ganache and add a touch of espresso powder to the cake batter.

→ Can this cake be made in advance?

Absolutely! You can bake the cake a day ahead and frost it when ready to serve.

→ How should I store leftovers?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.