Description
This Ultra Moist Chocolate Cake with Silky Chocolate Ganache is the ultimate chocolate dessert—featuring a rich, tender crumb and a luxurious ganache topping. Easy to make, deeply chocolatey, and perfect for any occasion, this cake is a guaranteed crowd-pleaser.
Ingredients
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)
Instructions
To Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until combined.
- Slowly stir in hot coffee (or water). Batter will be thin.
- Divide batter evenly into pans and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To Make the Ganache:
- Heat heavy cream until just simmering.
- Pour over chopped chocolate and let sit for 2–3 minutes.
- Stir gently until smooth and glossy. Optional: add butter for shine.
- Let ganache cool slightly before spreading over cooled cake layers.
Notes
- Espresso boost: Add espresso powder to batter to intensify chocolate flavor.
- Fluffy frosting option: Whip cooled ganache for a mousse-like texture.
- Fruity twist: Spread raspberry or cherry preserves between layers.
- Mini cakes or cupcakes: Use cupcake pans; adjust bake time accordingly.
- Salted ganache: Top with flaky sea salt for contrast.
- Storage: Store at room temp (2 days) or fridge (5 days). Freeze up to 2 months.
