Moist Chocolate Cake With Rich Ganache

Name: Moist Chocolate Cake With Rich Ganache
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 oz semi-sweet chocolate, chopped; 1 tsp vanilla extract

Highlighted under: Cakes & Confections

I fell in love with chocolate cake as a child, and this Moist Chocolate Cake With Rich Ganache has become my go-to dessert for any occasion. The combination of rich cocoa and a beautifully creamy ganache elevates the usual chocolate cake experience into something truly memorable. Preparing this cake allows me to indulge my creativity in the kitchen while fulfilling my sweet cravings. It’s the kind of recipe that fills the room with an irresistible aroma, making guests eagerly anticipate the first slice. Trust me when I say that this cake won’t last long!

Created by

Jocelyn Parker

Last updated on 2026-01-22T10:01:17.525Z

When I first baked this Moist Chocolate Cake, I anticipated a good chocolate flavor, but I was pleasantly surprised by its rich and dense texture that truly sets it apart from other cakes. The secret, I found, was using high-quality cocoa powder and the perfect balance of ingredients. Each layer brings a delightful depth of flavor that satisfies any chocolate lover’s cravings.

Baking is about experimentation for me, and this cake represents that spirit. I played around with the ganache until I perfected its silky smoothness, coaxing it into a luscious topping. I suggest letting the ganache cool slightly before pouring it over the cake for the best results!

        Why You'll 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 Moist Chocolate Cake plays a pivotal role in creating a deeply flavorful and moist cake. The unsweetened cocoa powder provides the chocolate depth, while the granulated sugar enhances moisture along with the vegetable oil. The eggs serve as a binding agent, contributing to the cake's structure and richness. It's vital to use high-quality cocoa to elevate the flavor, as cheaper varieties can lead to a duller tasting cake.

In terms of leavening agents, both baking powder and baking soda are crucial for achieving the right rise. They react to the wet ingredients, creating bubbles that help the cake to lift. If you’re out of baking powder, you can substitute with 1 teaspoon of baking soda mixed with 1 tablespoon of vinegar or lemon juice, but ensure to bake soon after mixing for optimal results.

Perfecting the Ganache

The ganache in this recipe is rich and glossy, making it an elegant finish to the cake. When heating the heavy cream, avoid boiling it; instead, heat it until small bubbles start to form around the edges. This will prevent the chocolate from seizing when combined. Once you add the chocolate and vanilla, let the mixture sit before stirring—it allows the chocolate to melt evenly, creating a smooth texture without graininess.

If you want to play with flavors, consider incorporating a pinch of sea salt or a splash of orange liqueur like Grand Marnier into your ganache for a delightful contrast against the chocolate. This twist elevates the dessert further and pairs beautifully with the orange zest in the cake. Remember to cool the ganache slightly until it thickens to the desired consistency before pouring it over the cake.

Ingredients

Gather the following ingredients to make this delightful cake:

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Ganache

1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 tsp vanilla extract

Make sure to measure everything accurately for the best results!

Instructions

Here are the steps to create your Moist Chocolate Cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until evenly mixed.

Add Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes. Stir in the boiling water (the batter will be thin) and mix well.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Prepare the Ganache

In a saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate and vanilla extract. Let it sit for a few minutes, then stir until smooth.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of ganache on top. Place the second layer on top and pour the remaining ganache over the entire cake, smoothing it out as needed.

Serve and Enjoy

Allow the cake to set for a bit before slicing. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

Enjoy your masterpiece with family and friends!

Pro Tips

For a richer flavor, let the ganache cool completely before pouring it over the cake, allowing it to thicken slightly.

Make-Ahead and Storage

The Moist Chocolate Cake can be made ahead of time, making it an excellent option for parties or gatherings. Once baked and cooled, the layers can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 days. For longer storage, consider freezing the cake layers. Wrap them in two layers of plastic wrap and place them in an airtight container, where they can last for up to 3 months. Thaw them overnight in the refrigerator before assembling.

The ganache can also be prepped in advance. After making it, allow it to cool to room temperature, then cover it tightly and refrigerate. When you're ready to use it, gently reheat it in a microwave in short bursts or over a double boiler until it's spreadable. This will help retain its smooth texture for an elegant finish.

Serving Suggestions and Pairings

While this cake is fantastic on its own, serving it with accompaniments can enhance the experience. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a wonderful contrast to the cake's richness. I love to sprinkle a little cocoa powder or even some grated orange zest on top for a pop of color and flavor.

For a more indulgent treat, consider adding fresh berries on the side. Raspberries or strawberries not only add a vibrant visual appeal but their tartness cuts through the sweetness of the cake, balancing the flavors nicely. You can also drizzle a bit of salted caramel sauce on each slice for an extravagant touch.

Questions About Recipes

→ Can I use a different type of chocolate for the ganache?

Yes, you can use dark, milk, or even white chocolate, but keep in mind that the flavor will vary.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day ahead and store them in the refrigerator until you're ready to assemble.

→ How should I store leftover cake?

Store any leftover cake in an airtight container in the fridge for up to 4 days.

→ Can I freeze this cake?

Yes! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.