Chocolate Cake Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment rounds.

Sift together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) into a large mixing bowl. Whisk briefly to combine and break up any lumps.

In a separate medium bowl, whisk the eggs, milk, vegetable oil and vanilla extract until well combined.

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or mixer on low speed, mix until mostly combined and there are no large streaks of flour.

Carefully stir in the hot water a little at a time (or pour in all at once while mixing slowly). The batter will be quite thin — this is normal and yields a moist cake. Mix just until incorporated; avoid overmixing.

Divide the batter evenly between the prepared pans (use a scale or measure by eye). Tap the pans gently on the counter to release large air bubbles.

Bake for 25–30 minutes, rotating the pans halfway through if your oven runs unevenly. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top springs back when lightly pressed.

Allow cakes to cool in the pans for 10–15 minutes, then run a knife around the edges and invert onto a wire rack. Peel off parchment and let cakes cool completely (about 1 hour) before frosting.

Place the chopped chocolate in a heatproof bowl. If using chocolate chips, ensure they are finely chopped for easier melting.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil). Remove from heat immediately.

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2–3 minutes to soften the chocolate, then gently stir from the center outward until smooth and glossy.

Stir in the room-temperature butter, corn syrup (if using), and salt until fully incorporated. If the ganache is warm and pourable, allow it to cool and thicken to a spreadable consistency at room temperature (about 20–30 minutes) or chill briefly (5–10 minutes), stirring occasionally. Do not let it become rock hard.

If the cake layers have domed, level the tops with a serrated knife or cake leveler so they stack evenly. Place one layer on your serving plate or cake stand.

Spread about one-third of the ganache evenly over the top of the bottom layer using an offset spatula to a thin, even layer.

Carefully place the second cake layer on top, aligning the edges. Use the remaining ganache to frost the top and sides of the cake. For smooth sides, coat with a thin crumb coat first (use a small amount of ganache), chill 10–15 minutes to set, then apply the final coat.

If desired, dust the top lightly with the reserved cocoa powder and sprinkle chocolate shavings around the top edge or across the center for decoration.

Let the finished cake sit at room temperature for about 30 minutes to allow the ganache to set to a stable sheen before slicing. Store any leftovers covered at room temperature for 1 day or refrigerated for up to 5 days (bring to room temperature before serving).