Chocolate Cake With Ganache Frosting

Name: Chocolate Cake With Ganache Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 8 ounces semi-sweet chocolate, chopped; 1 cup heavy cream; 2 tablespoons unsalted butter

Highlighted under: Everyday Baking Ideas

I can’t resist a rich chocolate cake, and this Chocolate Cake With Ganache Frosting has become a favorite in my kitchen. Each bite is a delightful indulgence with its moist texture and luscious dark chocolate frosting. I love how the ganache elevates the cake, providing that glossy finish and an intense chocolate punch. Whether I’m celebrating a birthday or simply treating myself, this cake never fails to impress. It’s the kind of dessert that brings smiles and makes any occasion feel special.

Created by

Megan Scott

Last updated on 2026-04-08T03:00:55.442Z

When I first attempted this cake, I underestimated the power of quality ingredients. Using high-quality cocoa and chocolate made all the difference in flavor. I remember the moment I took the first bite; the richness was overwhelming, and I couldn’t get enough. I’ve tweaked the recipe a few times, but what has always remained is the deep chocolate flavor that’s made my family request this cake on repeat.

I also learned that letting the ganache cool slightly before spreading it creates that beautiful, glossy finish. It’s a small change, but it elevates the presentation. Whenever I serve this cake, the compliments are endless, and it’s a joy to share a slice with friends and family!

Why You Will 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 the Ingredients

Each ingredient in this Chocolate Cake contributes to its rich flavor and moist texture. The unsweetened cocoa powder not only provides the decadent chocolate taste but also helps balance the sweetness of the sugar. Whole milk adds creaminess to the batter, while the vegetable oil ensures that the cake stays tender and moist after baking. Be sure to measure your dry ingredients precisely; using the scoop and level method ensures accurate quantities, which is crucial for perfect rise and texture.

The choice of chocolate for the ganache plays a critical role in the final outcome. Semi-sweet chocolate brings a balanced sweetness that complements the cake instead of overwhelming it. If you prefer a richer flavor, you can opt for dark chocolate, but note that this will increase the cake's bitterness slightly. Butter added to the ganache gives it a beautiful sheen and adds a creamy mouthfeel, making every bite irresistible.

Baking Tips for Success

When it comes to baking the cake, proper oven temperature is essential. An oven thermometer can be a wise investment to ensure your oven is correctly calibrated. If your cakes aren't baking evenly, it might help to rotate them halfway through the baking time for uniform coloring and texture. Look for visual cues, such as the edges pulling away slightly from the pan and a springy top that springs back when gently touched—these indicate that your cakes are ready to come out.

Cooling the cakes adequately is another key step. Allowing them to sit in the pans for about 10 minutes helps to set their structure, making them easier to turn out without breaking. Once transferred to a wire rack, they should cool completely before frosting—this is crucial for the ganache to set properly and not melt into the cake. If you're pressed for time, you can place the layers in the refrigerator for a shorter cooling period.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache Frosting

8 ounces semi-sweet chocolate, chopped
1 cup heavy cream
2 tablespoons unsalted butter

Instructions

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, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Mix until well combined. Carefully stir in the boiling water until smooth.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pans for 10 minutes before transferring to a wire rack.

Make the Ganache Frosting

While the cakes cool, prepare the ganache. Place the chopped chocolate in a bowl. In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute before stirring until smooth. Add the butter and mix until glossy.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of ganache on top, then place the second layer on top. Pour the remaining ganache over the top and allow it to drip down the sides. Let it set before slicing.

Pro Tips

For an extra touch, consider adding orange zest to the batter for a refreshing twist, or serve with fresh berries on the side for a delightful contrast.

Storing and Serving Suggestions

This Chocolate Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place it in the refrigerator where it can last a week. It's best enjoyed fresh, but if you need to freeze it, wrap the cake layers securely in plastic wrap and then foil, using them within three months. When you're ready to serve, let the cake thaw in the fridge overnight before frosting it with the ganache.

Serving this cake is a delight because of its versatility. For a pop of flavor, consider adding a scoop of vanilla ice cream or a dollop of whipped cream alongside the cake—it complements the richness of the chocolate beautifully. Additionally, fresh berries like raspberries or strawberries can add a lovely brightness to each serving, offering a refreshing contrast to the dense chocolate.

Possible Variations

You can customize this Chocolate Cake with various flavor additions to suit your taste. For instance, adding a tablespoon of instant coffee granules to the boiling water intensifies the chocolate flavor without overtly tasting like coffee. Alternatively, you could incorporate different extracts, such as almond or peppermint, to impart unique twists. For a fruity touch, folding in orange zest into the batter pairs remarkably with the chocolate and adds a refreshing note.

If you're looking for a gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend you choose contains xanthan gum, which helps mimic the texture of standard flour. This change can yield a similarly delicious cake while ensuring those with gluten sensitivities can enjoy a slice without worry.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but make sure to adjust the measurements accordingly.

→ How long will the cake stay fresh?

Stored in an airtight container, the cake can last up to 3 days at room temperature.

→ Can I freeze the cake?

Absolutely! Wrap individual slices or the whole cake in plastic wrap and foil, and it can last in the freezer for up to 3 months.

→ Is there a way to make this recipe gluten-free?

Yes, you can swap out the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for structure.