Ultra Moist Chocolate Cake with Silky Chocolate Ganache

This Ultra Moist Chocolate Cake with Silky Chocolate Ganache is the chocolate lover’s dream dessert. I bake a rich, tender cake that stays incredibly moist thanks to buttermilk and oil, then top it with a glossy, melt-in-my-mouth ganache that takes it completely over the top. Whether it’s for a birthday, holiday, or just because I want the best homemade chocolate cake ever, this recipe never lets me down.

Why You’ll Love This Recipe

I love how this cake turns out perfectly soft and rich every single time. It’s incredibly moist without being dense, and the deep cocoa flavor shines through in every bite. The ganache adds a luxurious finish—smooth, shiny, and not overly sweet. This cake is easy to make, bakes beautifully in layers or a single pan, and stays fresh for days. It’s the kind of dessert that makes everyone ask for seconds—and the recipe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• All-purpose flour
• Unsweetened cocoa powder
• Granulated sugar
• Baking powder
• Baking soda

• Salt

• Eggs
• Buttermilk
• Vegetable oil
• Vanilla extract
• Hot coffee (or hot water)

For the chocolate ganache:

• Semi-sweet or dark chocolate, chopped
• Heavy cream
• Butter (optional, for added shine)

directions

To make the cake:

1. I preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.

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

3. I add the eggs, buttermilk, oil, and vanilla and mix until combined.

4. I slowly stir in the hot coffee (or water)—the batter will be thin, but that’s what makes the cake moist.

5. I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out with just a few crumbs.

6. I let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

To make the ganache:

1. I heat the heavy cream in a saucepan until just simmering.

2. I pour the hot cream over the chopped chocolate in a bowl and let it sit for 2–3 minutes.

3. I stir gently until smooth and glossy. If I want extra shine, I stir in a tablespoon of butter.

4. I let the ganache cool slightly to thicken before spreading it over the cooled cake layers.

Servings and timing

This recipe serves 12–14 slices.

Prep time: 20 minutes
Cook time: 35 minutes
Cool time: 1 hour
Total time: 1 hour 55 minutes

Variations

• Add espresso: I use espresso powder in the batter to enhance the chocolate flavor even more.

• Frosting twist: I whip the ganache once it’s cool for a fluffy, mousse-like texture.

• Layered with fruit: I spread a thin layer of raspberry or cherry preserves between cake layers for a fruity twist.

• Mini cakes or cupcakes: I bake the batter in cupcake pans or smaller molds for individual portions.

• Salted ganache: I sprinkle flaky sea salt over the ganache for a sweet-salty contrast.

storage/reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. The cake stays moist, and the ganache keeps its texture. I let it come to room temperature before serving for the best flavor and consistency. This cake also freezes beautifully—wrapped tightly in plastic and foil—for up to 2 months. I thaw overnight in the fridge, then bring to room temp before serving.

FAQs

Can I use milk instead of buttermilk?

I prefer buttermilk for the tang and extra moisture, but if I don’t have any, I make a quick substitute with 1 cup of milk plus 1 tablespoon of vinegar or lemon juice.

What type of chocolate is best for the ganache?

I like using semi-sweet or dark chocolate between 60–70% cocoa. It gives a rich, smooth flavor without being overly sweet.

Can I make the cake in one pan?

Yes, I bake it in a 9×13-inch pan if I prefer a single-layer cake. I just adjust the baking time to about 35–40 minutes.

How do I know when the cake is done?

I test with a toothpick—it should come out with just a few moist crumbs. The cake should also spring back lightly when pressed.

Can I make this cake ahead of time?

Definitely. I often bake the cake layers a day ahead and store them tightly wrapped. I frost with ganache the day I serve it for the best texture and presentation.

Conclusion

This Ultra Moist Chocolate Cake with Silky Chocolate Ganache is everything I want in a classic chocolate dessert—deep flavor, incredible texture, and a rich, glossy finish. It’s simple to make but feels like something from a bakery. Whether I’m baking for a celebration or just because, this cake always impresses and satisfies every chocolate craving.