Chocolate Cake Recipe
Rich chocolate cake topped with chocolate ganache.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Chocolate Ganache
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
- 5
Add Boiling Water
Carefully stir in the boiling water. The batter will be thin, which is normal.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer to a wire rack to cool completely.
Chocolate Ganache
- 8
Heat the Cream
In a small saucepan over medium heat, bring the heavy cream to a gentle simmer.
- 9
Combine Chocolate and Cream
Remove the saucepan from heat and add the semisweet chocolate chips. Let sit for 5 minutes, then stir until smooth.
- 10
Cool the Ganache
Allow the ganache to cool at room temperature until it thickens slightly, about 30 minutes.
- 11
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top and frost the top and sides with the remaining ganache.