Decadent Chocolate Cake with Ganache
Decadent Chocolate Cake with Ganache
Ingredients
For the Ganache
- 1 cup semisweet chocolate chips
- 2 ounces baking chocolate, chopped
- 1/2 cup heavy cream
For the Cake Batter (Dry Ingredients)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Cake Batter (Wet Ingredients)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee powder
- 1 cup hot water
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Whisk them together until well combined.
⏱️ 3 min
- 3
Create a well in the center of the dry ingredients. Pour in the vegetable oil, milk, and crack in the eggs. Whisk these wet ingredients into the dry ingredients until a smooth, light-colored batter is formed.
⏱️ 5 min
- 4
In a separate small bowl, combine the unsweetened cocoa powder and instant coffee powder. Pour the hot water over them and whisk vigorously until a smooth, dark chocolate paste (bloomed cocoa) is formed. This step enhances the chocolate flavor.
⏱️ 2 min
- 5
Pour the bloomed cocoa and coffee mixture into the main cake batter. Whisk until all ingredients are thoroughly combined and the batter is uniformly dark brown and smooth.
⏱️ 3 min
- 6
Divide the prepared cake batter evenly between the two prepared round cake pans.
⏱️ 2 min
- 7
Bake for 28-32 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350
- 8
While the cakes are cooling, prepare the ganache. In a heatproof bowl, combine the semisweet chocolate chips and chopped baking chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
⏱️ 5 min
- 9
Pour the hot cream over the chocolate. Let it sit for 5 minutes to allow the chocolate to melt, then stir vigorously with a whisk until the chocolate and cream are fully incorporated, creating a smooth, glossy ganache. Set the ganache aside to cool to a spreadable consistency, about 30-45 minutes, stirring occasionally.
⏱️ 45 min
- 10
Once the cake layers have cooled completely, use a serrated knife to carefully level the tops of the cakes, creating flat surfaces.
⏱️ 5 min
- 11
Place one cake layer on a serving plate or cake stand. Generously spread about one-third of the cooled, spreadable chocolate ganache over the top of the first cake layer.
⏱️ 3 min
- 12
Carefully place the second cake layer on top. Spread the remaining ganache over the top and down the sides of the entire cake, using an offset spatula to smooth it out. It doesn't have to be perfectly smooth; a rustic look is charming.
⏱️ 7 min
- 13
Allow the ganache to set slightly at room temperature for about 15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Chocolate Cake with Ganache
For the Ganache
- 1 cup semisweet chocolate chips
- 2 ounces baking chocolate, chopped
- 1/2 cup heavy cream
For the Cake Batter (Dry Ingredients)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Cake Batter (Wet Ingredients)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee powder
- 1 cup hot water
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Whisk them together until well combined.
⏱️ 3 min - 3
Create a well in the center of the dry ingredients. Pour in the vegetable oil, milk, and crack in the eggs. Whisk these wet ingredients into the dry ingredients until a smooth, light-colored batter is formed.
⏱️ 5 min - 4
In a separate small bowl, combine the unsweetened cocoa powder and instant coffee powder. Pour the hot water over them and whisk vigorously until a smooth, dark chocolate paste (bloomed cocoa) is formed. This step enhances the chocolate flavor.
⏱️ 2 min - 5
Pour the bloomed cocoa and coffee mixture into the main cake batter. Whisk until all ingredients are thoroughly combined and the batter is uniformly dark brown and smooth.
⏱️ 3 min - 6
Divide the prepared cake batter evenly between the two prepared round cake pans.
⏱️ 2 min - 7
Bake for 28-32 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350 - 8
While the cakes are cooling, prepare the ganache. In a heatproof bowl, combine the semisweet chocolate chips and chopped baking chocolate. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
⏱️ 5 min - 9
Pour the hot cream over the chocolate. Let it sit for 5 minutes to allow the chocolate to melt, then stir vigorously with a whisk until the chocolate and cream are fully incorporated, creating a smooth, glossy ganache. Set the ganache aside to cool to a spreadable consistency, about 30-45 minutes, stirring occasionally.
⏱️ 45 min - 10
Once the cake layers have cooled completely, use a serrated knife to carefully level the tops of the cakes, creating flat surfaces.
⏱️ 5 min - 11
Place one cake layer on a serving plate or cake stand. Generously spread about one-third of the cooled, spreadable chocolate ganache over the top of the first cake layer.
⏱️ 3 min - 12
Carefully place the second cake layer on top. Spread the remaining ganache over the top and down the sides of the entire cake, using an offset spatula to smooth it out. It doesn't have to be perfectly smooth; a rustic look is charming.
⏱️ 7 min - 13
Allow the ganache to set slightly at room temperature for about 15 minutes before slicing and serving.
⏱️ 15 min