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: 12 slices
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces dark chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Sweet Comfort Classics

I absolutely love baking and this Moist Chocolate Cake with Rich Ganache is one of my favorite recipes to whip up. The combination of rich cocoa and the silky ganache brings together a symphony of flavors that is simply irresistible. Each slice is a testament to the perfect balance of moisture and indulgence, making it ideal for any occasion, from birthdays to an everyday treat. I can’t help but savor every bite, and I’m excited to share this delicious experience with you!

Created by

Poppy Walsh

Last updated on 2026-01-22T07:49:21.891Z

Each time I bake this chocolate cake, I find myself reminiscing about the first time I made it. The combination of ingredients creates an incredibly moist texture that is often hard to achieve with chocolate cakes. What truly elevated the flavor was the addition of freshly brewed coffee, which amplifies the richness of the cocoa. I highly recommend using high-quality chocolate for the ganache to truly take this cake over the top.

While the cake cools, I spend a moment reflecting on the art of cake-making. Ganache can be tricky but using the proper ratio of cream to chocolate ensures a smooth finish. For those who prefer a touch of lightness, let it set at room temperature rather than refrigerating it, which gives it a luscious, softer texture. Trust me, it makes all the difference!

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

Understanding the Ingredients

Each ingredient in this Moist Chocolate Cake plays a critical role in achieving the perfect balance of flavor and texture. The unsweetened cocoa powder is essential for the rich chocolate flavor, while the granulated sugar helps to sweeten and create a moist crumb. Don't skip the baking powder and baking soda; they work together to provide lift and a light texture. Make sure your baking soda is fresh for the best results; it typically has a shelf life of about two years.

Using room temperature eggs and milk is crucial as it allows the batter to emulsify more easily, leading to a smoother mixture. If you're short on time, you can warm your eggs slightly in some warm water for about 10 minutes. Alternatively, for a dairy-free twist, consider substituting the milk with almond or soy milk. Just be aware that this may slightly alter the flavor profile but still contributes to a deliciously moist cake.

Mastering the Baking Process

When baking, accuracy is key. Make sure to measure your ingredients precisely; for instance, spoon the flour into the measuring cup rather than scooping it directly. This prevents compacting the flour and leads to a denser cake. Additionally, pour the boiling water in carefully after combining the wet and dry ingredients; this step activates the cocoa powder and helps deepen the chocolate flavor. The batter will be thin, but that’s exactly what you want to create a moist final product.

While cooling your cakes, be attentive. If you leave them in the pan too long, they might become soggy. Allow them to cool for the initial 10 minutes, then transfer them promptly to a wire rack. This ensures they cool evenly and that the edges do not steam, which can affect the texture. The cakes are ready when they bounce back slightly when pressed lightly in the center.

Ingredients

Gather these delicious ingredients for an unforgettable cake experience:

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup 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
1 tablespoon unsalted butter

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these easy steps to create your delightful cake:

Preheat the Oven

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients, and mix until well combined. Stir in boiling water carefully.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache

Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate and butter, stirring until smooth.

Assemble the Cake

Place one cake layer on a serving plate, pour some ganache over it, and then place the second layer on top. Pour the remaining ganache over the top and allow it to drip down the sides.

Let the ganache set for a few minutes before slicing and serving.

Pro Tips

For an extra splurge, consider adding a sprinkle of sea salt on top of the ganache before it sets for a delightful contrast.

Perfecting the Ganache

When making the chocolate ganache, it's important to heat the cream just until it simmers, not boiling. This temperature activates the chocolate, creating a silky texture without making it grainy. Stir gently after adding the chocolate and butter until fully melted and smooth; it should be shiny and free of lumps. If it appears too thick, you can adjust its consistency by gently reheating with a bit more warm cream, stirring until desired thickness is achieved.

For variations in the ganache, consider infusing the cream with flavors like espresso or orange zest before combining with the chocolate. Allow the cream to steep for 5-10 minutes with the heat turned off, then strain to remove any solids before adding the chocolate. This adds a delightful twist that complements the chocolate beautifully.

Serving and Storing

This cake is best served at room temperature, allowing the ganache to maintain its glossy finish and creamy texture. For an elegant presentation, consider garnishing with chocolate shavings or fresh berries. Additionally, a scoop of vanilla ice cream or a drizzle of raspberry sauce pairs wonderfully with the rich chocolate flavor, elevating the dessert experience.

If you have leftovers (which is rare!), store the cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to three months. Just be sure to let them thaw in the refrigerator before enjoying, as this helps preserve the moist texture.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, using cake flour will yield a lighter texture but may change the overall density slightly.

→ How do I store leftover cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

→ What can I substitute for eggs?

You can use flax eggs or applesauce as a substitute for eggs in this recipe.