Nothing beats a rich, moist chocolate ganache cake when baking a truly unforgettable cake. This recipe is the perfect marriage of deep chocolate flavour and melt-in-your-mouth softness, all wrapped in a luscious ganache coating that makes every bite blissful. Whether you need a show-stopping birthday cake, a holiday dessert, or want to indulge in something decadent, this cake will quickly become your favourite.

The best part? You don’t need complicated techniques or special equipment — just simple ingredients, a little love, and this easy-to-follow guide. Ready to bake the ultimate chocolate dream? Let’s dive in!

Ingredients List

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs at room temperature
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 cup (240ml) boiling water or hot coffee (for deeper flavour)

Check out Lemon Blueberry Cheesecake for more breakfast ideas.

For the Ganache:

• 8 oz (225g) semi-sweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 2 tbsp unsalted butter (optional for extra shine)

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175 °C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and free of lumps.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
4. Make the Batter: Gradually pour the wet ingredients into the dry ingredients, mixing gently until a smooth batter forms. Beat on medium speed until combined. Gradually add the hot water or coffee and mix carefully — the batter will be thin, which ensures a moist cake!
5. Bake: Evenly distribute the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
6. Cool: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting or serving.
7. Prepare Ganache: Pour hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth. Add butter for a glossier finish.
8. Assemble: After the cakes have thoroughly cooled, spread a generous layer of ganache between the layers, then cover the top and sides for a smooth, rich finish.
9. Set: Allow the ganache to set slightly before slicing. For a firmer ganache finish, refrigerate the cake for about 30 minutes.

Check out Banana Foster Cheesecake for more breakfast ideas.

Moist Chocolate Ganache Cake: Pro Tips & Variations

• Use Coffee: Using hot coffee instead of water intensifies the chocolate flavour without making it taste like coffee. Highly recommended!
• Double the Ganache: Want an extra indulgent touch? Double the ganache recipe for a thicker, richer layer of chocolate goodness..
• Gluten-Free Option: Substitute the flour with a trusted 1-to-1 gluten-free baking flour blend, such as the one from King Arthur Baking.
• Flavour Twists: Add a teaspoon of espresso powder to the batter for an even deeper chocolate flavour or a splash of almond extract for a twist.
• Decorating Ideas: Add an elegant finish by topping the cake with chocolate curls, fresh berries, or a light dusting of powdered sugar.

For more expert ganache-making techniques, check out this helpful guide from Chef IBCA.

Serving Suggestions

• Serve it warm with a scoop of vanilla ice cream and a drizzle of hot fudge sauce for an indulgent dessert.
• Perfect pairing: Enjoy a slice with a robust coffee, espresso, or even a glass of red wine.
• Celebration ready: Decorate with candles and berries for birthdays, anniversaries, or Valentine’s Day — it’s an impressive, no-fail cake for any celebration.

Need a guide on pairing desserts with wine? Here’s an easy read from Wine Folly to inspire your next event.

Conclusion

This moist chocolate ganache cake proves that you don’t need complicated techniques or professional tools to create a luxurious dessert at home. With a rich, tender crumb and a silky ganache topping, it’s the kind of cake you’ll find yourself repeatedly baking — for holidays, celebrations, or just because every day deserves a little chocolate magic.

Treat yourself and your loved ones with this irresistible chocolate masterpiece — happiness is just a slice away!

Best Moist Chocolate Ganache Cake

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• Author: Sophia Lane
• Total Time: 55 minutes
• Yield: Serves 12 1x
• Diet: Vegetarian

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Description

 

This Moist Chocolate Ganache Cake is a decadent, rich, and tender dessert topped with a silky ganache, perfect for any celebration or simply indulging your chocolate cravings.

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Ingredients

Scale 1x2x3x

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 cup (240ml) boiling water or hot coffee

For the Ganache:

• 8 oz (225g) semi-sweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 2 tbsp unsalted butter (optional for extra shine)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing gently until smooth. Slowly mix in the hot water or coffee; the batter will be thin.
5. Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the ganache, heat the cream until hot but not boiling, then pour over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth. Add butter if desired.
8. Spread ganache between the cake layers and over the top and sides.
9. Allow the ganache to set slightly before slicing. Refrigerate for 30 minutes for a firmer ganache.

Notes

• Use hot coffee instead of water to enhance the chocolate flavor.
• For an even richer cake, double the ganache recipe.
• Gluten-free? Swap flour for a 1-to-1 gluten-free baking blend.
• Flavor twist: Add 1 teaspoon of espresso powder or a splash of almond extract.
• Decoration ideas: Chocolate curls, berries, or powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking

Nutrition

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 450 kcal
• Sugar: 35g
• Sodium: 280mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 60mg