Description
Super Moist Chocolate Cake with Chocolate Ganache
Ingredients
For the Cake:
• 1¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ 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:
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 2 tbsp butter
Instructions
Make the Cake:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
4. Slowly stir in boiling water. The batter will be thin—this is normal!
5. Divide the batter evenly between the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Ganache:
1. Heat heavy cream in a small saucepan until it just starts to simmer. Remove from heat.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes.
3. Stir until smooth, then mix in butter until the ganache is glossy and fully combined.
Assemble the Cake:
1. Place one cooled cake layer on a serving plate. Spread a generous layer of ganache over the top.
2. Place the second cake layer on top.
3. Pour the remaining ganache over the top, letting it drip down the sides for a glossy finish.
Tips:
• Brush cake layers with simple syrup for extra moisture.
• Ensure cakes are fully cooled before adding ganache to avoid melting.
This indulgent chocolate cake is perfect for any celebration or just because!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed steps for a foolproof cake. First, accurately measure your dry ingredients using the spoon-and-level method. Sift the cocoa powder to eliminate lumps. When adding the boiling water, do so slowly while mixing on low speed to prevent splashing. For baking, place pans in the center of the oven and avoid opening the door before the 30-minute mark. Test for doneness with a toothpick. For the ganache, ensure your chocolate is finely chopped for even melting, and use a whisk to stir for the smoothest consistency.
Serving Suggestions
This rich cake pairs beautifully with fresh berries like raspberries or strawberries to cut through the sweetness. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream are classic accompaniments. For a festive touch, garnish with chocolate shavings, a dusting of cocoa powder, or edible gold leaf. Serve with a strong cup of coffee or a glass of cold milk.
How-to Summary
To make this cake: Whisk dry ingredients, add wet ingredients (except water) and beat. Carefully mix in boiling water for a thin batter. Bake two layers at 350°F for 30-35 minutes. Cool completely. For ganache, pour simmering cream over chopped chocolate, let sit, then stir until smooth and add butter. Assemble by stacking layers with ganache in between and pouring remaining ganache over the top.
Frequently Asked Questions
Can I make this cake in a different pan? Yes, you can use a 9×13 inch pan. Bake for 35-40 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
How should I store the finished cake? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving for the best texture.
Can I use Dutch-process cocoa? It’s not recommended for this recipe as it reacts differently with the baking soda. Stick with natural unsweetened cocoa powder for proper rise.
My ganache is too runny. How can I fix it? Let it sit at room temperature to thicken, which can take 1-2 hours. For a quicker fix, refrigerate in 10-minute intervals, stirring each time, until spreadable.
Can I make the cake layers ahead of time? Absolutely. Wrap cooled cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before assembling.
Common Mistakes to Avoid
- Overmixing the batter: Once you add the flour, mix just until combined to avoid a tough, dense cake.
- Adding ganache to warm cake: This will cause the ganache to melt and slide off. Ensure cakes are completely cool.
- Incorrect oven temperature: Use an oven thermometer to verify accuracy. An oven that’s too hot can cause dry, domed cakes.
- Not preparing pans properly: Grease, flour, and line pans with parchment paper to guarantee easy release.
- Rushing the ganache: Let the hot cream and chocolate sit for the full few minutes before stirring to prevent a grainy texture.
Conclusion
This super moist chocolate cake with its luxurious ganache is a show-stopping dessert that is surprisingly straightforward to master. By following the detailed steps, avoiding common pitfalls, and using the provided tips, you can create a professional-quality cake at home. Its deep chocolate flavor and incredibly tender crumb make it perfect for everything from birthdays to simple weeknight treats. Don’t forget to share your beautiful creation!