Introduction
The Ultimate Moist Chocolate Cake with Ganache Frosting is a rich, indulgent dessert that embodies everything a chocolate lover could want: deep cocoa flavor, a soft and tender crumb, and a glossy, luxurious ganache that melts in your mouth. This cake is the definition of decadence, perfect for special occasions, celebrations, or any time you crave a show-stopping dessert that’s guaranteed to impress. The moist texture comes from a perfect balance of wet ingredients like oil, eggs, and buttermilk, while the ganache frosting provides an elegant finish that elevates the entire experience. Whether served at birthdays, weddings, holidays, or casual gatherings, this cake consistently wins hearts with its luscious, fudgy layers and silky chocolate topping.
The History of Chocolate Cake with Ganache
Chocolate cake has roots in the 18th century when chocolate became widely available for baking, but it wasn’t until the 19th century that the first true chocolate cake recipes began to appear. Over time, bakers experimented with adding cocoa powder and melted chocolate to cake batter, creating richer and darker versions. Ganache, a French invention from the mid-1800s, was originally made by heating cream and pouring it over chocolate to create a smooth glaze or filling. Combining moist chocolate cake with ganache frosting emerged as a natural pairing in modern baking, especially in fine patisseries and gourmet kitchens, eventually becoming a classic across the globe. The trend of ultra-moist cakes with dense chocolate flavors grew in popularity thanks to the accessibility of quality cocoa and chocolate, making it a mainstay in home baking and professional pastry arts alike.
Ingredients Breakdown
- Flour: All-purpose flour provides the structure for the cake. Some recipes may include a bit of cake flour for a finer crumb.
- Cocoa Powder: Unsweetened cocoa powder is responsible for the cake’s deep chocolate flavor. Dutch-processed or natural cocoa can be used depending on preference.
- Sugar: Granulated sugar adds sweetness, while brown sugar may also be used for added moisture and depth of flavor.
- Baking Powder and Baking Soda: These leavening agents help the cake rise, creating a light and fluffy texture.
- Salt: Enhances the chocolate flavor and balances sweetness.
- Eggs: Provide structure and richness. Room temperature eggs help the batter mix evenly.
- Oil: Vegetable or canola oil contributes to the cake’s moistness, even more than butter in many cases.
- Buttermilk: Adds tang and moisture while reacting with baking soda to help the cake rise.
- Hot Coffee or Hot Water: Intensifies the cocoa flavor and creates a smoother batter. Coffee enhances the chocolate taste without making the cake taste like coffee.
- Ganache: Made from high-quality chocolate and heavy cream, ganache creates a glossy, velvety frosting that spreads or pours easily and sets beautifully. Some versions may include butter or a touch of corn syrup for shine.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans. Line with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring until well combined.
- Slowly add hot coffee or hot water to the batter, mixing until smooth. The batter will be thin, which helps achieve a moist crumb.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cake cools, prepare the ganache by heating heavy cream until just simmering, then pouring it over chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Let cool slightly until it reaches spreadable consistency.
- Assemble the cake by placing one layer on a serving plate, spreading ganache over the top, adding the second layer, and covering the entire cake with the remaining ganache. Smooth the sides and top as desired.
Tips for the Perfect Chocolate Cake
Use room temperature ingredients to ensure even mixing and smooth batter. Sift the dry ingredients to avoid lumps and achieve a fine crumb. Do not overmix once the dry and wet ingredients are combined to prevent a dense texture. Hot coffee intensifies the chocolate flavor and helps bloom the cocoa—don’t skip it, even if you’re not a coffee drinker. Be patient when making ganache—let the cream heat gently and stir only after giving the chocolate a moment to melt. Chill the cake before slicing for cleaner layers. Store in a cool place or refrigerate if you’re making it ahead, but always let it come to room temperature before serving to enjoy the best texture and flavor.
Variations and Customizations
Try using dark chocolate ganache for a more intense flavor, or add a touch of espresso powder to the batter to deepen the chocolate profile. Swap out the ganache for a chocolate buttercream or cream cheese frosting for a different twist. Add a layer of raspberry or cherry preserves between cake layers for a fruity contrast. Incorporate chocolate chips or chopped nuts into the batter for texture. For a gluten-free version, use a trusted gluten-free flour blend. Make it dairy-free by using plant-based milk and cream alternatives along with vegan chocolate. You can also turn this recipe into cupcakes or a sheet cake by adjusting the baking time accordingly.
Health Considerations and Nutritional Value
This cake is a rich and indulgent treat best enjoyed in moderation. It’s high in sugar, fats, and calories due to the chocolate, cream, and oil, but using small slices and pairing it with fresh berries or fruit can balance it out. For lighter options, reduce the sugar slightly, use Greek yogurt in place of some oil, or try whole-wheat flour for added fiber. Dark chocolate can provide antioxidants, and using natural sweeteners like coconut sugar may reduce the glycemic impact. Be cautious with portion sizes, and consider sharing to enjoy the indulgence without overdoing it.
FAQ
Can I make the cake layers in advance? Yes, you can bake and freeze the layers for up to a month. Wrap them well in plastic and thaw overnight before frosting.
Can I use milk instead of buttermilk? You can substitute regular milk with 1 tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity.
How do I know when the ganache is ready to use? It should be slightly thickened but still spreadable—like softened frosting. If it’s too thin, let it cool longer.
Can I make this recipe into cupcakes? Yes, divide the batter into lined cupcake tins and bake for 18–22 minutes, or until a toothpick comes out clean.
How should I store the cake? Store covered at room temperature for up to 3 days, or refrigerate for up to 5. Let come to room temperature before serving.
Ultimate Moist Chocolate Cake with Ganache Frosting
Ingredients
FOR THE CAKE
- 1 cup 120 g all-purpose flour
- 7/8 cup 175 g granulated sugar
- 6 tablespoons 44 g dark cocoa powder (refer to notes above for brand suggestions)
- 1 teaspoon 4 g baking soda
- 1/2 teaspoon 2 g baking powder
- 1/2 teaspoon 3 g salt
- 1/2 cup 120 g buttermilk, at room temperature
- 1/2 cup 118 g hot water or brewed coffee
- 1/4 cup 55 g vegetable oil
- 2 large eggs at room temperature
- 1/2 teaspoon 2.1 g pure vanilla extract
FOR THE GANACHE
- 1/2 cup 115.5 g heavy whipping cream (add more if needed to thin the mixture)
- 5 oz. dark chocolate chips
Instructions
FOR THE CAKE
- Preheat your oven to 325°F (163°C). Lightly spray an 8-inch round cake pan with non-stick spray, line the bottom with parchment paper, then spray again. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until everything is well incorporated.
- In a separate bowl, whisk together the buttermilk, hot water or coffee, oil, eggs, and vanilla extract.
- With the mixer on low, gradually pour the wet mixture into the dry ingredients, scraping down the sides and bottom of the bowl with a rubber spatula to ensure a smooth batter.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely—or serve warm topped with ganache.
FOR THE GANACHE
- In a microwave-safe bowl, heat the heavy cream for about one minute, until hot but not boiling. Pour the hot cream over the chocolate chips and stir until smooth and glossy.
- Allow the ganache to cool slightly; it will thicken as it cools.