Decadent Chocolate Cake with Ganache
Indulge your sweet tooth with this show-stopping Decadent Chocolate Cake with Ganache—an irresistible masterpiece for chocoholics everywhere! This moist and tender cake is layered with rich, velvety ganache made from semi-sweet chocolate and cream, giving it a glossy finish that’s as stunning as it is delicious. The secret to its ultra-moist crumb lies in the delicate balance of cocoa powder, boiling water, and a touch of vegetable oil, while the ganache adds a luxurious layer of richness with just the right amount of sweetness. Perfect for birthdays, celebrations, or simply treating yourself, this foolproof recipe is surprisingly easy to make with pantry staples yet looks like it came straight from a bakery. Serve it with a dollop of whipped cream or your favorite berries for a dessert that’s guaranteed to impress!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly pour in the boiling water while stirring. The batter will be thin, but this is normal for a moist cake.
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To make the ganache, place the chocolate chips in a heatproof bowl.
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
Add the unsalted butter to the ganache mixture, then whisk until smooth and glossy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of ganache on top.
Place the second cake layer on top and pour the remaining ganache over the cake, using an offset spatula to smooth it over the sides.
Let the ganache set for about 30 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 44.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
