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Ganache-Topped Chocolate Cake Recipe

French · Dessert · 55 min total

A rich, moist chocolate cake topped with a silky smooth chocolate ganache. Perfect for any celebration or as a decadent treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup heavy cream
• 8 ounces semisweet chocolate, finely chopped

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
4. Pour batter evenly into prepared pans. Bake for 30-35 minutes, until a toothpick inserted in center comes out clean.
5. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. For ganache: place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering. Pour over chocolate; let stand 1 minute, then stir until smooth.
7. Let ganache cool slightly until thickened but still pourable. Place one cake layer on serving plate; spread a thin layer of ganache on top. Place second layer on top.
8. Pour remaining ganache over top of cake, letting it drip down sides. Smooth with a spatula if needed. Let set at room temperature for about 30 minutes before serving.

Tips

• For a richer flavor, use dark chocolate with 60-70% cocoa.
• Store leftover cake in an airtight container at room temperature for up to 3 days.
• To make ahead, prepare cake layers and freeze unfrosted; thaw and add ganache before serving.

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