Description
This rich chocolate cake is perfect for any occasion and paired with a glossy ganache.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot water
- 2 cups heavy cream
- 16 oz semi-sweet chocolate, finely chopped
- 1 tablespoon butter (optional, for shine)
Instructions
- Prepare the Cake Pans: Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This step ensures easy release and perfect edges.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. The cocoa will instantly tint the flour mixture a deep brown, hinting at the flavor to come.
- Combine Wet Ingredients: In another bowl, beat the sugar, eggs, oil, buttermilk, and vanilla until smooth. Slowly add the hot water while mixing on low speed—this helps “bloom” the cocoa, intensifying its flavor.
- Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet until well incorporated. The batter will be thin, which is exactly what you want for a moist and tender cake.
- Bake the Cakes: Divide the batter evenly between the two pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
- Make the Ganache: Heat the cream in a saucepan over medium heat until it just begins to simmer. Remove from heat, add the chopped chocolate, and let sit for 5 minutes. Stir until smooth and glossy. If desired, stir in butter for added shine.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous amount of ganache over the top. Add the second layer and pour ganache over the entire cake, smoothing it with a spatula as it gently flows down the sides. Let the ganache set for at least 30 minutes at room temperature, or refrigerate for a firmer finish.
Notes
- For a firmer ganache, refrigerate the assembled cake before serving.
- This recipe can be doubled to make a layered cake for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg