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: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 2 tablespoons unsalted butter

Highlighted under: Dessert Time

I can never resist a slice of moist chocolate cake, especially when it's topped with a rich ganache. This recipe is a family favorite, and every time I make it, the smell of chocolate fills my kitchen and brings everyone running. With just the right balance of sweetness and richness, this cake is perfect for any occasion. Whether it's a birthday celebration or just a cozy evening at home, this cake always hits the spot. Let's dive into how to create this delicious dessert together!

Created by

Marina Lowe

Last updated on 2026-01-22T09:01:21.001Z

When I first tried making this chocolate cake, I was amazed at how simple yet delicious it turned out. One key factor in achieving moistness is using buttermilk, which not only enhances the flavor but also ensures a tender crumb. I also decided to incorporate a rich chocolate ganache on top, which elevates the cake to a whole new level of indulgence.

Another tip I learned is to let the cake cool completely before glazing it with ganache. This prevents the ganache from sliding off and creates that perfect glossy finish. Trust me, this cake disappears faster than I can slice it!

Why You'll Love This Cake
Decadent chocolate flavor that satisfies any sweet tooth
Ultra-moist texture thanks to the buttermilk
Rich ganache that adds an irresistible finish

Understanding the Ingredients

The foundation of this moist chocolate cake lies in its core ingredients. All-purpose flour provides structure, while the granulated sugar not only sweetens the cake but also contributes to its tenderness. Unsweetened cocoa powder gives the cake its rich chocolate flavor without overwhelming sweetness, creating a deep, indulgent taste that pairs perfectly with the ganache. It's important to sift these dry ingredients together; this ensures even distribution of leavening agents and keeps the batter light and airy.

Buttermilk plays a crucial role in this recipe by reacting with baking soda to create a tender crumb. Its acidity balances the rich cocoa, enhancing the chocolate flavor while preventing the cake from becoming too dry. If you don't have buttermilk on hand, you can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for about 10 minutes to curdle.

The vegetable oil in the recipe contributes to a moist texture, allowing the cake to stay fresh longer than a butter-based cake. This oil also helps keep the crumb soft. While the oil adds moisture, the addition of boiling water at the end of mixing loosens the batter, resulting in a thin consistency that encourages a delicate, tender cake once baked.

Tips for a Successful Ganache

Making ganache might seem daunting, but it's quite straightforward. The key is to heat the heavy cream until just simmering, as boiling can cause it to bubble over or scorch. Once you pour it over the chopped chocolate, let it sit for a few minutes before stirring; this ensures that the chocolate melts evenly, creating a smooth, glossy finish. If you find any lumps after stirring, you can return the ganache to a gentle heat, stirring continuously until fully melted and smooth.

For a richer ganache, consider using high-quality chocolate with a higher cocoa percentage. This adjustment not only intensifies the chocolate flavor but also enhances the texture. If a thicker ganache is desired, allow it to cool at room temperature for a longer time before using it as a glaze, or refrigerate it briefly but stir frequently to avoid hardening.

Additionally, feel free to add flavorings to the ganache for a unique twist. A teaspoon of espresso powder or a splash of vanilla extract can amplify the chocolate flavor, while a hint of orange zest can offer a refreshing contrast. Remember that every 작은 touch can elevate the overall experience of enjoying your cake!

Ingredients

For the Cake

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

For the Ganache

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Make sure all ingredients are at room temperature for better mixing.

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Combine Wet Ingredients

In a separate bowl, beat the eggs and then add buttermilk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Mixtures

Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in boiling water; the batter will be thin.

Bake the Cake

Evenly divide the batter into the prepared cake tins and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Let the cakes cool in the tins for 10 minutes before transferring to wire racks to cool completely.

Prepare the Ganache

For the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate and butter, stirring until melted and smooth.

Glaze the Cake

Once the cakes are completely cooled, place one layer on a serving plate, pour half of the ganache on top, and spread evenly. Place the second layer on top and pour the remaining ganache over it, allowing it to drip down the sides.

Let the ganache set for about 30 minutes before slicing.

Pro Tips

For an extra kick, you can add a bit of espresso powder to the batter to enhance the chocolate flavor.

Storage and Make-Ahead Tips

This moist chocolate cake can be baked ahead of time, making it a great option for special occasions. Once cooled completely, wrap each cake layer in plastic wrap and store them at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, you can freeze the layers, wrapped tightly, for up to three months. Just be sure to allow them to thaw in the refrigerator overnight before using them in your ganache assembly.

When it comes to the ganache, it can also be made ahead of time. Prepare it a day or two in advance and store it in an airtight container in the refrigerator. When ready to use, gently reheat it in the microwave or over a double boiler until it reaches the desired pourable consistency. Just take care not to overheat, as that can alter the texture.

Serving Suggestions

This chocolate cake shines on its own but can be paired with various accompaniments to enhance the dessert experience. Serving suggestions include a scoop of vanilla ice cream or a dollop of freshly whipped cream, which contrasts beautifully with the richness of the cake. For an elegant touch, sprinkle some sea salt on top of the ganache before serving to elevate the chocolate flavor with its savory touch.

For a seasonal twist, consider using fresh berries like raspberries or strawberries on the side. Their tartness balances the sweetness of the cake, elevating the flavor profile and adding a pop of color to your presentation. Alternatively, drizzling a fruit coulis or a chocolate sauce over the plate can create a stunning visual impact while offering more layers of flavor.

Questions About Recipes

→ Can I use a different size cake pan?

Yes, just adjust the baking time; smaller pans will bake faster.

→ How can I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can prepare the cake layers a day in advance and assemble them just before serving.

→ Is it possible to freeze the cake?

Yes, you can freeze the unglazed cake layers. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.