Real Chocolate Chocolate Cake with Ganache
Prepare to indulge in the ultimate chocolate lover's dream with this Real Chocolate Chocolate Cake with Ganache. Featuring a perfectly moist and tender crumb thanks to the addition of boiling water in the batter, this double-layer cake is rich, decadent, and bursting with cocoa goodness. The star of the show is the luscious semi-sweet ganache, crafted from melted chocolate chips and heavy cream, which cascades over the cake for a smooth, glossy finish. Enhanced by a touch of vanilla and a glossy sheen from optional butter, this homemade dessert is an elegant yet approachable masterpiece perfect for birthdays, celebrations, or just because. Easy to prepare in under an hour, this cake promises maximum flavor with minimal effort—your go-to recipe for satisfying even the most intense chocolate cravings.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups 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
- 1 tablespoon unsalted butter (optional, for extra shine)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
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 on medium speed with an electric mixer until well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
Reduce mixer speed to low and carefully add the boiling water. The batter will be thin, but this ensures the cake stays moist.
Divide the batter evenly between the prepared pans and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center 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.
While the cakes are cooling, prepare the ganache: Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream 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 the chocolate and cream together until smooth and glossy. If desired, add the tablespoon of butter for extra shine and stir until melted. Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous amount of ganache on top as the filling.
Place the second cake layer on top and pour the remaining ganache over the entire cake, letting it drip down the sides for a rustic look. Use a spatula to smooth and spread as desired.
Allow the ganache to set at room temperature for about 30 minutes before slicing and serving.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 44.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 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.
