Decadent Chocolate Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides or dust with cocoa powder to prevent sticking.

Combine dry ingredients

In a large mixing bowl, sift (or whisk) together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the eggs lightly, then add the whole milk, vegetable oil, and vanilla extract. Mix until combined.

Make batter

With the mixer on low or using a whisk, gradually add the wet ingredients to the dry ingredients and mix until just combined and smooth. Scrape down the bowl sides to ensure even mixing.

Add hot water

Slowly pour the hot water into the batter while whisking gently; the batter will be thin. This step bloom the cocoa and produces a moist cake. Mix until smooth and uniform.

Bake

Divide batter evenly between the prepared pans (use a kitchen scale if available for even layers). Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool

Allow cakes to cool in the pans for 10–15 minutes, then run a knife around the edges, invert onto a cooling rack, remove parchment, and let cool completely (about 1–2 hours) before assembling and glazing.

Heat cream

Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges (do not boil).

Combine with chocolate

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2–3 minutes to melt the chocolate.

Emulsify ganache

Using a spatula, gently stir from the center outward in small circles until the chocolate and cream come together into a glossy, uniform ganache. Add unsalted butter, light corn syrup (if using), and a pinch of salt, stirring until fully incorporated and smooth. If the ganache is too thick for pouring, warm briefly over a double boiler or microwave in 10-second intervals, stirring between, until pourable but not hot.

Cool slightly

Let the ganache cool at room temperature until it thickens to a spreadable consistency for filling (about 15–25 minutes). Reserve a slightly thinner portion for the glaze so it will pour smoothly over the cake.

Level cakes

If the cake layers have domed tops, use a serrated knife or cake leveler to trim the tops so layers sit flat and even.

Fill

Place one cake layer, top-side up, on a serving plate or cake board. Spoon or spread a generous layer of slightly cooled, spreadable ganache (about one-third to one-half of the total ganache) over the layer, leaving a small margin at the edge to avoid overflow.

Stack

Place the second cake layer on top, pressing gently to adhere. If making a taller cake or serving later, chill the stacked cake 10–15 minutes to set the filling before glazing.

Glaze

Pour the reserved, thinner ganache over the top of the centered cake, using an offset spatula to help spread it evenly and encourage the ganache to drip down the sides for a smooth, shiny finish. Work quickly while the ganache is still pourable.

Finish and decorate

Let the ganache set at room temperature for 30–60 minutes or chill briefly to speed setting (10–15 minutes in the refrigerator). Dust the top lightly with unsweetened cocoa powder and/or a sift of powdered sugar if desired. Slice with a sharp knife wiped between cuts for clean slices.