Chocolate Cake Recipe
Indulge in a slice of decadent Chocolate Cake, made with rich chocolate and topped with a velvety chocolate ganache.
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Ingredients
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Cake Batter
Chocolate Ganache
Assembly / Optional
Method
Prepare and Bake Cake
Preheat and prepare pans
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans (or one 9x13) and line the bottom 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 salt until evenly combined.
Combine wet ingredients
In a separate medium bowl or large measuring cup, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth.
Mix batter
Add the wet ingredients to the dry ingredients and stir with a spatula or mixer on low speed until just combined and no large streaks of flour remain. The batter will be thick. Gradually stir in the boiling water (carefully) in two additions; the batter will thin and become smooth. Scrape the bowl to incorporate any flour at the bottom.
Divide and bake
Pour the batter evenly into the prepared pans, smoothing the tops. Bake in the preheated oven for 25–30 minutes for 8-inch rounds (or 30–35 minutes for a 9x13) or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Cool
Remove cakes from the oven and let them cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and let cool completely before frosting (at least 1 hour).
Make Ganache
Heat cream
Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer and small bubbles form at the edge (do not boil).
Combine cream and chocolate
Pour the hot cream over the chocolate and let sit undisturbed for 2–3 minutes to soften the chocolate. Gently whisk starting from the center in small circles until the mixture is smooth and glossy. If using, whisk in the unsalted butter and a pinch of kosher salt until fully incorporated.
Cool to spreading consistency
Let the ganache cool at room temperature for 10–20 minutes, stirring occasionally, until it thickens to a spreadable consistency. For a pouring glaze, use sooner; for a thicker spreadable frosting, chill briefly (5–10 minutes) and stir.
Assemble and Serve
Level and layer
If the cake tops domed, level them with a serrated knife. Place one cake layer on your serving plate or cake stand. Spoon or spread about half of the ganache over the first layer, spreading to the edges.
Top and crumb coat
Place the second cake layer on top. Use the remaining ganache to cover the top and sides of the cake. For a smooth finish, apply a thin crumb coat first, chill 10 minutes, then apply a final coat. Smooth the ganache with an offset spatula or let it drip slightly for a rustic look.
Garnish and rest
If desired, dust the top lightly with cocoa powder or powdered sugar and add fresh berries or mint. Let the cake rest at room temperature for 20–30 minutes to allow the ganache to set slightly before slicing. Store any leftovers loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temp before serving).