Speckled Chocolate Cake with Ganache
Decadently rich and irresistibly beautiful, this Speckled Chocolate Cake with Ganache is a chocolate lover’s dream come true. Featuring layers of moist chocolate cake made with a blend of cocoa powder and boiling water for an ultra-tender crumb, this dessert is elevated by a silky ganache crafted from bittersweet chocolate and creamy heavy cream. The optional addition of a white chocolate "speckled" finish makes this cake a true showstopper for special occasions. With its perfect balance of flavors and stunning presentation, this indulgent cake is as delightful to eat as it is to admire. Perfect for celebrations, it serves 12 and can be made ahead for stress-free entertaining.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.75 cups granulated sugar
- 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 bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon salted butter (optional, for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well to combine.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using a hand mixer or stand mixer on medium speed, beat until the batter is smooth and well combined.
Reduce the speed to low and carefully add the boiling water to the batter. Mix until the water is fully incorporated. The batter will be thin—this is normal.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
To make the ganache, place the finely chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes, then stir gently until the chocolate is completely melted and smooth. If desired, stir in the salted butter for added sheen and richness.
Let the ganache cool for 10-15 minutes to thicken slightly, stirring occasionally.
To assemble, place one cake layer on a serving plate or cake stand. Spread a layer of ganache over the top. Place the second cake layer on top, then spread the remaining ganache evenly over the top and sides.
Optional: For a 'speckled' effect, melt a small amount of white chocolate, flick it across the ganache-covered cake with a brush or spoon, and let it set.
Refrigerate the cake for 30 minutes to allow the ganache to set. Bring to room temperature before serving. Slice and enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 39.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 283 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.
