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; 2 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 dark chocolate, chopped; 2 tablespoons unsalted butter

Highlighted under: Bakes & Treats

I absolutely adore baking, and this Moist Chocolate Cake With Rich Ganache has become one of my favorite indulgences to make. The rich chocolate flavor, enhanced by the silky ganache, creates a delightful experience that never fails to impress. I can tell you that the balancing act of keeping the cake incredibly moist while achieving that perfect smoothness in the ganache takes a bit of practice, but the results are worth every effort. It's perfect for celebrations or just a cozy dessert at home!

Created by

Madeline Archer

Last updated on 2026-01-22T09:40:20.870Z

When I first attempted this recipe, I was overwhelmed by how effortless it was to create such a rich, flavorful cake. The use of high-quality cocoa powder really elevates the chocolate taste, and I’ve learned to opt for the best ingredients I can find. The ganache, made from heavy cream and dark chocolate, envelops the cake beautifully, making it a stunning centerpiece.

Over the years, I’ve experimented with different variations, including adding espresso to intensify the chocolate flavor. Remember, the secret to a moist cake lies in not overbaking it, so keep a close watch during the last few minutes of baking. Trust me; you want that rich, gooey temptress!

Why You Will Love This Cake
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Importance of Each Ingredient

In this Moist Chocolate Cake, the balance of ingredients plays a crucial role in the final texture and flavor. The use of whole milk not only adds moisture but enhances the chocolate profile, keeping the cake rich and decadent. Substituting it with non-dairy milk might alter the flavor slightly; consider unsweetened almond or oat milk for a similar effect, but keep in mind that the cake may lose some of its richness.

Granulated sugar is essential for sweetness, but it also helps with the cake's structure. When baking, the sugar combines with the fat (in this case, vegetable oil) to create a tender crumb. If you want a slightly healthier option, you could use coconut sugar, but it may lead to a darker color and a different flavor profile.

Baking Techniques for Success

When it comes to mixing your batter, the method is as important as the ingredients themselves. Avoid overmixing after adding the dry ingredients to maintain the cake's airy texture. I suggest mixing just until combined and then gently folding in the boiling water, which helps activate the cocoa powder and enhances the cake's moisture. You'll know you have the right consistency when the batter is smooth but still slightly glossy.

Keep a close eye on the baking time; ovens can vary significantly. A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. If it comes out with batter, bake for an additional 5 minutes at a time. Allowing the cakes to cool in the pans for a full 10 minutes is also critical, as it helps prevent the delicate layers from breaking apart.

Perfecting the Ganache

Creating a silky ganache requires precise temperature control. Heat the cream slowly over medium heat; you want it hot but not boiling. Once you see small bubbles around the edges, it's time to pour it over the chopped chocolate. Let it sit for a minute before stirring to allow the chocolate to soften, leading to a smoother mixture. If your ganache is too thick, you can whisk in a little more warm cream to achieve your desired consistency.

If you like a stronger chocolate flavor, opt for bittersweet chocolate rather than semi-sweet. Additionally, adding a teaspoon of espresso powder to the ganache enhances the chocolate's richness without adding a coffee flavor, making it a great choice for chocolate lovers.

Ingredients

Gather the following ingredients to create this decadent treat:

For the Cake

1 ¾ cups all-purpose flour
2 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 dark chocolate, chopped
2 tablespoons unsalted butter

Ensure all ingredients are at room temperature for best results, especially the eggs and milk.

Instructions

Follow these steps to bake your delicious cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients, and mix until well combined. Slowly stir in boiling water until the batter is smooth.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to the wire racks.

Prepare the Ganache

Heat the cream in a saucepan until it begins to simmer, then pour over the chopped chocolate and butter. Stir until smooth.

Assemble the Cake

Once the cakes are cool, place one layer on a serving platter. Pour half of the ganache over the top, then place the second layer on top and pour the remaining ganache over it.

Serve and Enjoy

Let the ganache set for about 30 minutes before slicing. Serve and enjoy your moist chocolate cake!

Store any leftovers in an airtight container at room temperature for up to 3 days.

Pro Tips

For an extra touch, try adding a sprinkle of sea salt on top of the ganache for a delightful contrast to the sweetness.

Serving Suggestions

This cake is versatile when it comes to serving options. For an elegant touch, consider dusting the top with powdered sugar after the ganache has set or adding fresh berries for a pop of color and flavor contrast. A scoop of vanilla ice cream alongside each slice elevates the indulgence, making each bite a delightful experience.

If you're feeling creative, layer the cake with fresh whipped cream and fruit between the cake layers for added texture and flavor. You can also experiment by adding a hint of almond extract to the ganache for a unique twist.

Storage and Make-Ahead Tips

Once baked and cooled, this cake can be stored at room temperature for up to three days, covered loosely with plastic wrap to prevent it from drying out. To keep it fresh for longer, this cake freezes beautifully. Wrap each layer in plastic wrap and then aluminum foil to prevent freezer burn, and it can stay in the freezer for up to 3 months. When you're ready to enjoy, thaw it in the refrigerator overnight before glazing with ganache.

If you plan to make the ganache in advance, refrigerate it in an airtight container for up to a week. Reheat gently over low heat or in the microwave at short intervals, stirring to get that smooth texture back before pouring it onto the cake.

Troubleshooting Common Issues

If your cake domes in the center, it could be due to the oven being too hot or too much leavening agent. To remedy this, consider lowering the oven temperature by 25°F (about 15°C) or double-check the measurements for the baking powder and baking soda. An adjustment ensures an even bake, providing a flat surface that’s easier for stacking and decorating.

Ganache can occasionally seize or become grainy when cooled too quickly. To avoid this, always allow it to cool at room temperature rather than in the fridge. If it does seize, gently reheat over low heat while stirring continuously to restore the desired smooth consistency, saving your delicious chocolate creation.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can replace the all-purpose flour with a gluten-free blend. Ensure it's a 1:1 substitute for best results.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to three days. Refrigerate if you anticipate longer storage.

→ Can I make this cake ahead of time?

Absolutely! Bake the cake layers a day in advance and store them tightly wrapped in plastic wrap in a cool place.

→ What type of chocolate is best for ganache?

For the ganache, dark chocolate with at least 60% cocoa solids works best for a rich flavor.