Decadent Dark Chocolate Cake with Ganache Frosting
Indulge your sweet tooth with this Decadent Dark Chocolate Cake with Ganache Frosting, the ultimate dessert for chocolate lovers. This moist, rich cake is made with Dutch-processed cocoa for a deep, intense chocolate flavor, perfectly balanced by its luxurious ganache frosting crafted from dark chocolate and heavy cream. The addition of boiling water to the batter ensures an irresistibly tender crumb, while the velvety ganache—finished with optional butter for added shine—wraps every bite in pure indulgence. Ideal for special occasions or a sophisticated treat, this two-layer masterpiece is surprisingly easy to make, requiring just 20 minutes of prep time. Slice your way to dessert heaven with this show-stopping chocolate cake that hits all the right notes.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder (Dutch-processed preferred)
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs (large)
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 8 ounces dark chocolate (chopped, for ganache)
- 1 cup heavy cream (for ganache)
- 1 tablespoon unsalted butter (optional, for ganache)
Instructions
Preheat the 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 flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix using a hand or stand mixer on medium speed until well combined, about 2 minutes.
Reduce the mixer speed to low and carefully add the boiling water to the batter. The batter will be thin—this is normal.
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
To make the ganache, place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir gently until the chocolate is fully melted and the ganache is smooth. If desired, stir in 1 tablespoon of butter for added gloss.
Set the ganache aside to cool at room temperature until it thickens to a spreadable consistency, about 20–30 minutes.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of ganache on top. Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
Slice and serve the cake. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 39.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 277 mg | 6% | |
*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.
