Moist Chocolate Cake With Rich Ganache

Name: Moist Chocolate Cake With Rich Ganache
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup 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; 8 oz semi-sweet chocolate, chopped; 1 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Dessert Corner

I absolutely love making this Moist Chocolate Cake With Rich Ganache! Every bite is an indulgent experience thanks to its rich chocolate flavor and velvety ganache topping. I’ve perfected the moisture of this cake, ensuring it stays tender and delicious. Whether it's a special occasion or just a treat for myself, this recipe is my go-to. Plus, the ganache is so easy to make, yet looks incredibly elegant. Trust me, you’ll want to impress your friends and family with this delightful dessert!

Created by

Harper Collins

Last updated on 2026-01-22T07:55:22.757Z

When I first attempted this Moist Chocolate Cake With Rich Ganache, I was driven by the need for a showstopper dessert. I experimented with various cocoa powders and found that a high-quality dark cocoa made all the difference in both flavor and color. It was fascinating to see how a little tweak in ingredients could elevate the cake to a whole new level!

This cake's moisture comes from a perfect balance of eggs and oil, which give it a tender crumb. The ganache is simply made with cream and chocolate, ensuring a smooth finish. I love pouring the ganache over the cake and watching it beautifully drip down the sides. It creates an irresistible allure that always catches the eye!

Reasons You'll Love This Cake
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Ingredients

This Moist Chocolate Cake starts with a balance of all-purpose flour and cocoa powder, which creates a tender crumb while giving it that rich chocolate flavor. The cocoa powder should be high-quality for the best results; I recommend using Dutch-processed cocoa for a deeper flavor. The eggs serve to bind the ingredients and add moisture, so opt for large eggs, as they provide the right amount of liquid to the batter.

The use of boiling water in the recipe may seem unusual, but it has a crucial role in maximizing the cocoa’s flavor and ensuring a moist consistency. It activates the cocoa powder and creates a velvety batter, making the cake incredibly rich. If you're looking to make a lighter version, consider substituting half the oil with unsweetened applesauce. However, note that this may slightly change the texture.

Perfecting Ganache Techniques

When preparing the ganache, the key is to bring the cream just to a simmer before adding the chocolate. This gentle heat allows the chocolate to melt evenly, resulting in a glossy and smooth finish. Stirring continuously until the mixture is completely combined avoids lumps and ensures a beautiful pourable consistency. If your ganache isn’t as shiny as you’d like, give it a quick blitz with an immersion blender after combining for an extra smooth texture.

If you want to add a twist to your ganache, try incorporating flavors such as espresso or instant coffee, which will enhance the chocolate flavor. For a more luxurious touch, infuse the cream with orange zest before heating. Simply strain it out before adding the chocolate for a subtle hint of citrus that pairs wonderfully with the chocolate cake.

Ingredients

Gather these simple ingredients to create your delicious cake:

For the Cake:

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup 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

For the Ganache:

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

Make sure to have all your ingredients prepared for the best results!

Instructions

Follow these steps to bake your cake perfectly:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.

Mix the Dry Ingredients

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

Add Wet Ingredients

Add eggs, milk, oil, and vanilla to the dry mix. Beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin).

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.

Make the Ganache

In a saucepan, heat the cream on medium until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until smooth, then add vanilla.

Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of ganache on top, then add the second cake layer. Pour the remaining ganache over the top, allowing it to drip down the sides.

Enjoy your delicious cake!

Pro Tips

For an extra twist, add a splash of espresso to the ganache for a mocha flavor. Serve with a dollop of whipped cream for an indulgent treat.

Storage and Make-Ahead Tips

This cake keeps beautifully in the refrigerator for up to five days when stored in an airtight container. To prevent the ganache from losing its luster, don’t cover it directly; instead, use a cake dome if available. If you wish to freeze the cake, slice it into individual pieces and wrap each in plastic wrap, followed by foil, to prevent freezer burn. It can be frozen for up to three months.

You can prepare the ganache a day ahead and let it cool to room temperature before refrigerating. When ready to use, gently reheat it over low heat or in the microwave in short intervals. This gives fantastic flexibility for making the cake in advance while still allowing you to serve it fresh.

Serving Suggestions

This cake is most delightful enjoyed as is, but you can elevate it further by serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of sea salt on top of the ganache adds a sophisticated touch that enhances the chocolate flavor. You could also top it with fresh berries or a fruit compote to contrast the richness with a bit of acidity.

For special occasions, consider decorating the top with chocolate shavings or edible gold leaf for an elegant presentation. This cake is also versatile; if you're feeling adventurous, you can layer it with raspberry or cherry jam between the cake layers for a fruity surprise that complements the richness of the chocolate.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can try using cake flour for a lighter texture, but avoid using only whole wheat flour as it may affect the moisture.

→ 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 the cake?

Yes, wrap the cooled cake layers tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months.

→ Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.