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

Highlighted under: Dessert Delights Co.

I’ve always believed that a truly exceptional dessert is a blend of rich flavors and moist texture, and this Moist Chocolate Cake with Rich Ganache does just that! The process of creating this cake mesmerizes me, from the moment the chocolate melts to the fragrance that fills my kitchen while it bakes. I find that the secret lies in using high-quality cocoa and letting the cake cool completely before applying the ganache. It's such a treat, perfect for gatherings or simply to enjoy after dinner!

Created by

Arabella Scott

Last updated on 2026-01-22T10:31:19.736Z

As I experimented with different recipes, I discovered that the moisture in the cake truly comes from the buttermilk and oil I used, creating a tender crumb that contrasts beautifully with the creamy ganache. The recipe allows room for flexibility; I often add a dash of espresso powder to enhance the chocolate flavor. That small tweak elevates the cake to a whole new level!

I remember baking this cake for my friend's birthday, and as soon as it came out of the oven, I knew I had created something special. The ganache, made with dark chocolate and heavy cream, adds an irresistible shine and flavor. Don’t rush the cooling process—allowing the cake to set gives it the perfect texture for slicing.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Chocolate

Using a high-quality unsweetened cocoa powder is pivotal for achieving the rich chocolate flavor in this cake. Choose a cocoa that is Dutch-processed for a smoother, more nuanced taste, which complements the cake’s overall profile beautifully. If you have it on hand, try incorporating some dark chocolate in addition to the cocoa, as this will elevate the chocolate intensity even further, leading to a more sumptuous layer of flavor.

Remember that the cocoa powder needs to be thoroughly mixed with the dry ingredients. This step is crucial because uneven distribution can result in pockets of dry cocoa throughout the cake, which can create an inconsistent chocolate flavor. Whisking together ensures that every slice you serve enjoys that luscious chocolate richness.

The Science Behind the Ganache

The ganache is an essential component of this cake, not just for aesthetics but also for flavor and moisture. When heating the heavy cream, you want it at a gentle simmer—bringing it to a full boil may cause it to separate. Pour the hot cream over the chopped chocolate, allowing it to sit for a few moments to soften. This resting period is crucial as it helps the chocolate melt evenly without any graininess.

For a little extra flavor, I like to add a pinch of sea salt to the ganache just before it's fully incorporated. This enhances the chocolate's natural flavors and creates a more complex taste. Make sure to let any ganache cool to room temperature before frosting your cake to prevent it from sliding off the layers.

Ingredients

Gather the following ingredients to create this decadent cake:

For the Cake

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

For the Ganache

8 ounces dark chocolate, chopped
1 cup heavy cream
2 tablespoons unsalted butter

Once you have everything ready, you're just a few steps away from deliciousness!

Instructions

Follow these steps to create your cake:

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

Combine Wet Ingredients

In another bowl, beat the eggs, buttermilk, oil, and vanilla extract. Gradually add this mixture to the dry ingredients and mix well.

Add Boiling Water

Finally, stir in the boiling water until the batter is smooth—it will be thin, which is okay!

Bake

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Make the Ganache

To prepare the ganache, heat the heavy cream until just boiling, then pour it over the chopped chocolate. Let it sit for 5 minutes before stirring until smooth.

Frost the Cake

Layer and frost the cooled cakes with the ganache. Pour any extra ganache over the top for a drippy finish.

Once done, let the cake set for a few minutes before slicing to enjoy this chocolate delight!

Pro Tips

For added flavor, consider infusing the ganache with a splash of your favorite liqueur or some instant coffee granules. Don't forget to use a serrated knife for clean layers when cutting the cake.

Storing and Serving the Cake

Once baked and cooled, store your chocolate cake in an airtight container at room temperature for up to three days. If you're looking to extend its life, you can refrigerate it for up to a week. Just make sure to cover it well to avoid drying out. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator before serving.

When it comes to serving, this cake pairs beautifully with fresh berries or a scoop of vanilla ice cream, adding a delightful contrast to the decadence of the ganache. For a festive touch, consider garnishing the top with candied orange peel to echo the orange zest you used in the batter, heightening both the flavor and visual appeal.

Troubleshooting Tips

If your cake doesn't rise as expected, double-check the freshness of your baking powder and baking soda. These leavening agents lose potency over time, which can lead to flat cakes. Additionally, ensure you accurately measure your flour; too much can weigh the cake down. Using the spoon and level method is best to avoid this common pitfall.

Should you find your ganache too thick, you can gently reheat it over low heat while stirring to reach the desired consistency. Conversely, if it's too runny, you can let it sit at room temperature for a while, which will allow it to thicken naturally. Adjusting the ratios of chocolate to cream can also help you achieve your perfect texture.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and store them wrapped in plastic wrap. Just frost them on the day you plan to serve.

→ What type of chocolate should I use for the ganache?

I recommend using a high-quality dark chocolate with at least 60% cocoa content for a richer flavor.

→ Can I substitute the buttermilk?

Yes, you can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes.

→ How should I store the cake?

Store any leftovers in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week.