Moist Chocolate Cake With Rich Ganache

Name: Moist Chocolate Cake With Rich Ganache
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 ounces semi-sweet chocolate, chopped; 2 tablespoons unsalted butter

Highlighted under: Everyday Baking Joy

I can confidently say that this Moist Chocolate Cake With Rich Ganache is an absolute showstopper. The combination of rich chocolate and velvety ganache creates a dessert that is hard to resist. Every bite is an indulgence, and the cake itself has a wonderfully moist texture. With just the right amount of sweetness, it's perfect for any occasion – whether you’re celebrating a birthday or simply treating yourself. I love how easy it is to prepare, allowing me to whip up this delight without the fuss.

Created by

Aubrey Collins

Last updated on 2026-01-22T08:16:15.404Z

Baking this Moist Chocolate Cake has become one of my favorite weekend rituals. I've experimented with various recipes, but the addition of sour cream gives this cake a lovely tang and moisture that elevates it to a new level. I also discovered that using quality cocoa powder is essential for maximizing the chocolate flavor.

The ganache is a simple yet luxurious topping that ties everything together. I've found that letting the ganache cool before spreading it on the cake results in a beautiful, glossy finish. Trust me, this cake will impress anyone who tries it!

Why You'll Love This Recipe
Decadently rich chocolate flavor with moist cake layers
Luscious ganache that adds a luxurious touch
Perfect for both casual gatherings and special celebrations

Mastering the Cake Texture

Achieving the perfect moist texture in this chocolate cake hinges on two critical factors: the balance of wet to dry ingredients and the incorporation of boiling water into the batter. The boiling water activates the cocoa powder, resulting in a deeper chocolate flavor and a tender crumb. Avoid overmixing after adding the wet ingredients; mix until just combined to ensure the cake doesn’t develop too much gluten, which can lead to a tough texture.

Make sure to measure your flour accurately. Too much flour can dry out the cake, while too little can lead to a collapse in the center. I recommend using a kitchen scale for precision. Additionally, if you’re using a non-stick spray, ensure you are generous in greasing the pans to prevent sticking, especially given the rich chocolate content of the cake.

Creating a Smooth Ganache

The success of the ganache depends on the quality of chocolate you choose. I prefer using high-quality semi-sweet chocolate, as it provides a rich flavor and a luxurious mouthfeel. When mixing in the chocolate with the heated cream, let it rest for a few minutes before stirring; this allows the chocolate to soften appropriately, leading to a smooth and glossy finish.

If your ganache ends up with a grainy texture, it could be due to the chocolate seizing. To remedy this, gently warm the mixture over a double boiler while continuously stirring until it becomes smooth again. This is particularly useful if the ganache cools too quickly during mixing.

Ingredients

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

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, then mix on medium speed for 2 minutes. Stir in boiling water until well combined.

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Ganache

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

Assemble the Cake

Once the cakes have cooled completely, spread a layer of ganache on top of one cake layer. Place the second cake layer on top and pour the remaining ganache over the entire cake. Allow it to set before slicing.

Pro Tips

For an extra touch, you can add chocolate shavings on top of the ganache. Make sure the ganache is slightly cooled when you pour it over the cake to achieve a smooth finish.

Storing and Serving Tips

Once your cake is assembled, it can be stored in an airtight container at room temperature for up to three days. If you wish to keep it longer, consider refrigerating it; the ganache will firm up, but let it sit at room temperature for about 30 minutes before serving to return its creamy texture. You can also freeze the cake; wrap it tightly in plastic wrap and then foil to protect it from freezer burn for up to three months.

When serving, consider pairing the cake with a scoop of vanilla ice cream or freshly whipped cream. The contrast of the cold with the rich chocolate ganache complements the dessert beautifully. Additionally, fresh berries can add a bright, tart element that balances the sweetness of the cake.

Variations to Try

For those looking to experiment, consider incorporating instant coffee granules into the batter along with the dry ingredients. This addition enhances the chocolate flavor without making the cake taste like coffee. Alternatively, you could replace the vegetable oil with melted coconut oil for a subtle tropical twist.

If you want to elevate the ganache, try infusing the cream with flavors like orange zest or peppermint extract. Simply add these flavorings to the cream as it heats, then strain them out before adding the chocolate. This way, you can customize the ganache to suit different occasions or personal tastes.

Questions About Recipes

→ Can I substitute the cocoa powder?

Yes, you can use Dutch-process cocoa powder for a deeper flavor.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the cake layers before frosting. Wrap them well and they’ll last up to 3 months.

→ What can I use instead of eggs?

You can substitute eggs with unsweetened applesauce or a flaxseed meal mixture.