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: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 1 teaspoon vanilla extract

Highlighted under: Traditional Baking

I absolutely love baking, and this Moist Chocolate Cake With Rich Ganache is one of my all-time favorites. It's incredibly rich, super moist, and perfect for any occasion. I was inspired to create this recipe after a friend shared her go-to chocolate cake with me. After experimenting with different techniques and flavors, I've found the perfect balance that truly enhances its chocolaty goodness. Trust me, once you try this cake topped with a glossy ganache, you'll be hooked too!

Created by

Chloe Bennett

Last updated on 2026-01-22T07:55:22.281Z

This cake was born out of my love for rich chocolate desserts, and what I found during my trials was the importance of using high-quality cocoa powder. It enhances the flavor immensely and creates a deeper color. I once substituted it for a lesser quality brand, and the difference was profound—not just in taste, but in texture as well!

I also discovered that allowing the cake layers to fully cool before frosting ensures that the ganache doesn't melt into the cake. This little tip allows for a beautiful presentation and a perfect slice. I've made this cake for birthdays, holidays, and just because, and it never fails to impress!

Why You'll 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 Ingredient Roles

Each ingredient in this Moist Chocolate Cake plays a pivotal role in achieving the perfect texture and flavor. The unsweetened cocoa powder is essential for delivering that rich chocolate taste, while the baking powder and baking soda ensure a light, airy structure. It's important to use high-quality cocoa for a deep chocolate flavor; brands like Dutch-processed cocoa give a smoother finish. If you’re looking for a slightly healthier alternative, you can substitute up to half of the all-purpose flour with whole wheat flour, but be aware it may alter the cake’s texture slightly.

Don’t overlook the importance of room temperature ingredients. The eggs and milk should be brought to room temperature before mixing; this helps to emulsify the batter, ensuring even baking and a tender crumb. If you're short on time, you can quickly warm eggs by placing them in warm water for about 10 minutes. This simple trick can have a remarkable impact on your final cake.

Tips for Baking Success

Achieving the perfect bake requires attention to detail. Make sure to accurately measure your dry ingredients using the spoon-and-level method to avoid a dense cake. If you have a kitchen scale, weighing your ingredients is even more reliable. When pouring the batter into pans, it’s a good idea to divide it evenly using a kitchen scale for consistent baking times. This will help both layers bake uniformly, avoiding any domed tops that need leveling later.

While baking, avoid opening the oven door frequently; this lets heat escape and can cause your cake to sink. Wait until the minimum baking time has passed before checking for doneness with a toothpick. If it comes out with a few moist crumbs, that's perfect—don't worry; it will continue to set as it cools. Once baked, allow the cakes to cool in the pans as instructed. This helps in achieving a moist cake without crumbling.

Ganache Mastery

When preparing the ganache, patience is key. The heavy cream should only be heated until just simmering; boiling can lead to separation. After adding the chocolate, let it sit before stirring; this allows the chocolate to soften gradually and guarantees a silky texture. If your ganache appears too thin, you can let it cool slightly and whip it with a whisk until it thickens—this can also provide a wonderful fluffiness.

Don't hesitate to experiment with flavors in your ganache. Adding a tablespoon of coffee or a splash of orange liqueur can enhance the chocolate flavor immensely. For a visually stunning finish, consider chilling your ganache slightly before pouring it over the cake, as it will create a thicker, more elegant coat that stays glossy.

Ingredients

Gather these ingredients to create your moist chocolate cake:

Cake Ingredients

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Ganache Ingredients

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract

Make sure to have all your ingredients prepped and ready!

Instructions

Follow these steps for a flawless chocolate cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix well for 2 minutes on medium speed, then stir in boiling water until well combined.

Bake the Cake

Pour the batter into prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Ganache

In a saucepan, heat the heavy cream until just simmering. Remove from heat, add chopped chocolate, and let it sit for 5 minutes. Stir until the chocolate melts and the mixture is smooth. Stir in vanilla extract.

Assemble the Cake

Place one cake layer on a serving plate. Pour half of the ganache over the first layer. Top with the second cake layer, and pour the remaining ganache over the top and sides. Let the ganache set before slicing.

Enjoy each slice of this decadent delight!

Pro Tips

For an extra burst of flavor, consider adding a teaspoon of orange zest to the ganache. It complements the chocolate remarkably well!

Storage and Make-Ahead Tips

This cake is highly freezer-friendly! After fully cooling, you can wrap each layer tightly in plastic wrap and freeze for up to three months. When ready to use, simply remove the layers from the freezer and allow them to thaw in the refrigerator overnight. This way, you can bake ahead for special occasions and have a decadent dessert ready to go at a moment’s notice.

If you have leftover ganache, store it in an airtight container in the refrigerator for up to a week. You can reheat it gently in the microwave in short bursts or on the stovetop on low heat until it becomes pourable again. This versatile ganache can also be used for truffles or as a sauce for ice cream, enhancing your dessert repertoire.

Serving Suggestions

This Moist Chocolate Cake is a fantastic treat on its own, but you can elevate the experience with some creative serving suggestions. Try pairing each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance out the rich chocolate flavors. For a slightly tart contrast, serving alongside fresh berries can enhance the dish’s overall presentation and add a burst of color.

For a more festive touch, consider adding decorative elements such as chocolate shavings, edible gold dust, or even sprigs of mint on top of the ganache. These finishing touches not only add visual appeal but also invite intrigue and excitement for those about to indulge. Don't forget to serve with cups of strong coffee or tea to complement the richness of the chocolate!

Troubleshooting Common Issues

If your cake doesn’t rise properly, it may be due to expired leavening agents. Always check the freshness of your baking powder and baking soda before using. Additionally, improper mixing can lead to collapse; ensure you mix the wet ingredients thoroughly with the dry ones for a stable batter. If your cake comes out too dry, consider reducing the baking time slightly next time or using a simple syrup to moisten the layers after baking.

Chocolate ganache can sometimes seize if the chocolate is added to hot cream that's bubbling. If that happens, don’t panic; try adding a little hot water or more cream gradually while stirring to restore its glossy texture. Not only does this save the ganache, but it also gives you an opportunity to learn the delicate balance required for creating luscious chocolate finishes.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the layers a day ahead, wrap them tightly, and store them in the fridge. Just make sure to frost them on the day you plan to serve.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months.

→ Can I use dark chocolate for the ganache?

Yes, using dark chocolate will give the ganache a richer flavor, so feel free to substitute it in!

→ What can I use instead of eggs?

You can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or unsweetened applesauce (¼ cup per egg) as a substitute.