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Moist Chocolate Cake Recipe with Rich Ganache Frosting

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A quick and easy moist chocolate cake with a silky, rich ganache frosting that is perfect for any occasion and loved by all ages.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot water (very warm, not boiling)
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) bittersweet or semi-sweet chocolate chips or chopped chocolate
  • 2 tbsp (28g) unsalted butter, softened
  • Optional: pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk to combine.
  3. In another bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
  5. Slowly add hot water to the batter, stirring gently until smooth. Batter will be thin.
  6. Divide batter evenly between prepared pans and tap pans gently to release air bubbles.
  7. Bake for 30–35 minutes, checking at 30 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  8. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  9. To make ganache, heat heavy cream in a small saucepan over medium until just boiling.
  10. Pour hot cream over chopped chocolate in a heatproof bowl. Let sit 5 minutes, then stir until smooth.
  11. Stir in softened butter and a pinch of salt until glossy. Let cool to spreadable consistency (20-30 minutes), stirring occasionally.
  12. Place one cake layer on a serving plate and spread ganache over the top.
  13. Place second cake layer on top and frost top and sides with remaining ganache. Smooth or leave rustic.
  14. If ganache is too runny, chill in fridge for 10 minutes and stir again; if too thick, warm gently over double boiler.

Notes

Use room temperature eggs and buttermilk for better texture. Do not overmix batter to avoid toughness. Let ganache cool to spreadable consistency before frosting. High-quality chocolate improves ganache flavor. If ganache is too runny or thick, adjust by chilling or warming gently. The cake can be made vegan or gluten-free with substitutions. Store leftovers wrapped in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: moist chocolate cake, chocolate cake recipe, ganache frosting, easy chocolate cake, rich chocolate dessert, quick chocolate cake

Find it online: https://emmaoven.com/moist-chocolate-cake-recipe-with-rich-ganache-frosting-easy-perfect-dessert/