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Moist Chocolate Ganache

Discover the ultimate Super Moist Chocolate Cake with Bright Ganache, a decadent treat that's easy to make and perfect for any occasion. Rich flavors and a glossy finish make it a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 pieces
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup flour
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk or almond/soy milk
  • 1/2 cup vegetable oil or coconut oil/melted butter
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup heavy cream
  • 8 oz semisweet chocolate, chopped or dark/bittersweet chocolate
  • 2 tbsp butter

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups
  • 9-inch cake pans
  • Wire rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch pans.
  2. Mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat for about 2 minutes on medium speed.
  4. Slowly pour in the boiling water while stirring until the mixture is smooth and runny.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  7. For the ganache, heat the heavy cream until boiling, pour over the chopped chocolate, and let sit for 3 minutes before stirring in the butter until smooth.
  8. Place one layer of the cooled cake on your serving plate, spread ganache on top, add the second layer, and pour the remaining ganache on top.

Notes

Ensure all ingredients are at room temperature for better blending. Don't overmix the batter to avoid a dense cake. For extra shine in the ganache, add a small amount of corn syrup. Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate. Individual slices can be frozen for up to 2 months.