Moist Chocolate Cake With Rich Ganache
Highlighted under: Oven-Fresh Wonders
I absolutely love making this Moist Chocolate Cake with Rich Ganache because every bite is pure bliss. The velvety texture and deep chocolate flavor is simply irresistible. Whenever I have a celebration or just a craving for something sweet, this cake never fails to impress. The ganache adds a rich, glossy finish that elevates the cake’s appearance and taste. It’s surprisingly easy to whip up, and the layers stay delightfully moist for days. Trust me, you’ll want to make this cake a staple in your kitchen!
When I first tried this Moist Chocolate Cake, I was instantly hooked by its vibrant flavor and tender crumb. It uses high-quality cocoa powder, which I learned can make a monumental difference in baked goods. One tip I swear by is to let the ganache cool slightly before pouring it over the cake; this creates a beautifully smooth finish that not only looks stunning but tastes divine.
Over the years, I’ve refined my method, ensuring the cake remains moist and decadent. Using buttermilk in the batter adds a delightful tang and helps retain moisture. Plus, I find that saving a bit of the ganache to drizzle on top makes for an elegant presentation that always garners compliments!
Why You Will Love This Recipe
- Rich chocolate flavor paired with smooth ganache
- Moist and tender texture with every bite
- Perfect for any celebration or as a sweet treat
Perfecting Your Chocolate Cake Layers
Achieving perfectly moist cake layers requires attention to detail, especially in measuring your ingredients accurately. Using a kitchen scale to weigh your flour can help ensure you don’t add too much, which could lead to a dry cake. Remember, spooning flour into your measuring cup can compact it, so use the scoop and level method for the best results.
When mixing the batter, be careful not to overmix after incorporating the wet and dry ingredients. Overmixing can develop the gluten too much, resulting in a denser texture rather than a light, fluffy cake. Mix just until everything is combined, and don't be afraid of some small lumps; they will bake out.
Creating the Rich Ganache
The ganache’s texture and flavor play a crucial role in elevating this cake. When heating the heavy cream, avoid boiling it; simmering it gently will prevent it from separating or curdling. As soon as you see tiny bubbles around the edges, it's perfect—remove it from the heat immediately to maintain the cream's richness.
Using high-quality semisweet chocolate will significantly impact the flavor of your ganache. Look for chocolate with a cocoa content around 60% for the best balance of sweetness and richness. Additionally, if you prefer a dark chocolate flavor, you can substitute part of the semisweet chocolate with bittersweet chocolate, adjusting the amount to suit your taste.
Ingredients for the Cake
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
For the Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
Instructions
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Bake the Cake
Divide the batter between the prepared pans and bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack.
Make the Ganache
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate and butter. Stir continuously until smooth and glossy.
Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Pour some ganache on top, smoothing it out. Add the second layer and pour the remaining ganache over the top and sides of the cake.
Enjoy Your Cake!
Pro Tips
- For an extra touch, consider adding a pinch of espresso powder to the cake batter for enhanced chocolate flavor.
Storage and Make-Ahead Tips
This chocolate cake can be made ahead of time. Once cooled, wrap the layers tightly in plastic wrap and store them at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it for longer, consider freezing the layers. Wrap them well and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight before frosting with ganache.
If you have any leftover ganache, it can be stored in an airtight container in the refrigerator for up to a week. Reheat it gently in the microwave or on the stovetop over low heat. You can also whip cooled ganache to create a fluffy frosting that adds a different texture to your chocolate cake.
Serving Suggestions and Variations
For a stunning presentation, consider garnishing the top of your ganache with chocolate shavings or fresh berries. Adding a sprinkle of sea salt on top can enhance the chocolate flavor, giving it a gourmet touch. You can also serve the cake with a scoop of vanilla ice cream to balance the rich chocolate flavors beautifully.
If you want to experiment with flavors, try adding a teaspoon of espresso powder to the dry ingredients, which enhances the chocolate taste. Alternatively, you can replace the vanilla extract with almond extract for a different flavor profile. Don't hesitate to get creative and customize the cake to suit your tastes!
Questions About Recipes
→ Can I use milk instead of buttermilk?
Yes, you can use milk with a tablespoon of vinegar or lemon juice to mimic buttermilk's acidity.
→ How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for a week.
→ Can I freeze the cake?
Absolutely! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months.
→ What can I substitute for vegetable oil?
You can use melted coconut oil or unsweetened applesauce as a healthier alternative.
Moist Chocolate Cake With Rich Ganache
I absolutely love making this Moist Chocolate Cake with Rich Ganache because every bite is pure bliss. The velvety texture and deep chocolate flavor is simply irresistible. Whenever I have a celebration or just a craving for something sweet, this cake never fails to impress. The ganache adds a rich, glossy finish that elevates the cake’s appearance and taste. It’s surprisingly easy to whip up, and the layers stay delightfully moist for days. Trust me, you’ll want to make this cake a staple in your kitchen!
Created by: Hayley Morton
Recipe Type: Oven-Fresh Wonders
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
For the Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 tablespoon unsalted butter
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, hot water, oil, and vanilla. Mix until well combined.
Divide the batter between the prepared pans and bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack.
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate and butter. Stir continuously until smooth and glossy. Let the ganache cool slightly before using.
Once the cakes are completely cooled, place one layer on a serving plate. Pour some ganache on top, smoothing it out. Add the second layer and pour the remaining ganache over the top and sides of the cake.
Extra Tips
- For an extra touch, consider adding a pinch of espresso powder to the cake batter for enhanced chocolate flavor.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g