Chocolate Ganache Cake
A rich and moist chocolate cake topped with a glossy ganache, perfect for any occasion.
Ingredients
For the cake
- 220 g flour
- 65 g cocoa
- 2 cups granulated sugar (400 g)
- 0.5 tablespoon baking powder
- 0.5 tablespoon baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup milk (240 ml)
- 0.5 cup vegetable oil (120 ml)
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee (240 ml)
For the ganache
- 270 g semi-sweet chocolate finely chopped
- 1 cup heavy cream (240 ml)
- 2 tablespoons butter (optional, for extra shine)
- Chocolate curls or shavings for decoration
Instructions
Preparation and Baking
- Preheat the oven to 175°C (350°F). Grease two 20 cm round cake pans and line the bottoms with parchment paper.
- In a large bowl sift the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat until smooth.
- Carefully add the boiling water or hot coffee. The batter will be thin — that’s normal and helps keep the cake moist.
- Divide the batter evenly between the two pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Making the Ganache
- Heat the heavy cream until it’s hot but not boiling. Pour it over the chopped chocolate and let it sit for 3 minutes. Stir until smooth. Stir in butter if you want extra shine. Let ganache thicken slightly so it’s pourable but not too runny.
Assembly
- Place one cake layer on a serving plate. If you like, spread a thin layer of ganache between the layers. Top with the second layer.
- Pour the ganache over the top, letting it drip down the sides. Decorate with chocolate curls or shavings.
Notes
Serve at room temperature for best texture. Store covered for up to 2 days at room temperature or wrapped for up to 5 days in the refrigerator.