If you are looking for the “Holy Grail” of chocolate desserts, look no further than this Chocolate Cake with Chocolate Ganache. This recipe isn’t just about sweetness; it’s about the rich, complex profile of high-quality cocoa paired with the sophisticated texture of a poured ganache. Unlike heavy buttercreams, a ganache provides a smooth, truffle-like finish that melts on the tongue. This cake is designed to be incredibly moist, dark, and deeply satisfying—perfect for birthdays, anniversaries, or anytime you need a serious chocolate fix.
Why This Recipe Works
- The “Blooming” Technique: By using boiling water in the batter, we “bloom” the cocoa powder, releasing trapped flavor molecules for a more intense chocolate experience.
- The 1:1 Ganache Ratio: We use an equal weight of chocolate and heavy cream to create a ganache that is stable enough to hold its shape but soft enough to provide a luxurious mouthfeel.
- Oil vs. Butter: This recipe uses vegetable oil to ensure the cake remains soft and moist even when refrigerated, a common pitfall of butter-based chocolate cakes.
- Structural Integrity: Despite its moistness, the crumb is sturdy enough to support the weight of the rich chocolate glaze without collapsing.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 30–35 Minutes
- Total Time: ~1 Hour
- Yield: 12 Servings
- Difficulty: Medium
Ingredients
- For the Moist Chocolate Cake:
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- ¾ cup Unsweetened Cocoa Powder (Dutch-processed)
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup Buttermilk, room temperature
- ½ cup Vegetable Oil
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 cup Boiling Water
- For the Chocolate Ganache:
- 8 oz Semi-Sweet Chocolate (chopped finely or high-quality chips)
- 1 cup Heavy Whipping Cream
- 1 Tbsp Light Corn Syrup (optional, for a mirror-like shine)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add Wet Ingredients: Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed for about 2 minutes.
- The Boiling Water Finish: Carefully stir in the boiling water by hand. The batter will be very thin—this is exactly what you want for a moist result!
- Bake: Pour into pans and bake for 30–35 minutes. Let the cakes cool completely on a wire rack.
- Make the Ganache: Place the chopped chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not let it boil).
- Emulsify: Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk gently starting from the center until smooth and glossy. Stir in the corn syrup if using.
- The Pour: Let the ganache sit until it reaches a “pourable” consistency (about the thickness of room-temp honey). Place the cake on a rack over a tray and pour the ganache over the top, letting it drip down the sides.
Conclusion
This Chocolate Cake with Chocolate Ganache is the epitome of elegance. The contrast between the light, airy cake and the dense, velvety glaze creates a dessert that tastes like it came from a high-end French patisserie. It’s a versatile recipe that can be topped with fresh berries, sea salt, or even edible gold leaf for a truly spectacular presentation.
(FAQ)
Q: My ganache is too thin. How do I fix it?
A: If the ganache is too runny, let it sit at room temperature for another 15–20 minutes. It thickens as it cools. If it’s still too thin, you can whisk it slightly to incorporate air, which will stiffen it up.
Q: Can I make this gluten-free?
A: Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum.
Q: How should I store the finished cake?
A: Because of the heavy cream in the ganache, this cake is best stored in the refrigerator in an airtight container. Let it sit at room temperature for 20 minutes before serving to soften the ganache.
