Moist Chocolate Cake With Rich Ganache

Name: Moist Chocolate Cake With Rich Ganache
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces dark chocolate, chopped; 2 tablespoons butter

Highlighted under: Golden Bakes

I love baking, and there's nothing quite like the aroma of a rich chocolate cake wafting through the house. This Moist Chocolate Cake with Rich Ganache has become my go-to recipe for special occasions and even just for a cozy night in. The texture is incredibly tender, and the deep chocolate flavor is complemented beautifully by the glossy ganache. It’s easy to whip up and sure to impress anyone who takes a bite. I can’t wait for you to try it and share in this delicious experience!

Created by

Stella Cameron

Last updated on 2026-01-22T09:25:17.185Z

When I first attempted this cake, I was amazed at how easily it came together. The secret lies in using quality cocoa powder and buttermilk, which add moisture and depth of flavor. The ganache, made from heavy cream and dark chocolate, takes it over the top!

I always let the cake cool completely before pouring on the ganache. This makes a huge difference, as it sets nicely without sliding off, allowing for that luscious finish that makes the cake unforgettable. Trust me, this will become a favorite!

Why You'll Love This Recipe
Incredibly moist and decadent chocolate flavor
Silky ganache that takes every slice to the next level
Perfect for birthdays, celebrations, or a sweet treat any day

Perfecting the Chocolate Cake

The key to achieving an incredibly moist chocolate cake lies in the combination of wet and dry ingredients. The buttermilk adds acidity, which not only enhances the chocolate flavor but also works with the baking soda to create a tender crumb. Mixing the batter just until combined is crucial; overmixing can incorporate too much air, leading to a dense cake. I usually mix until I see no dry flour, which is a perfect indication of readiness.

Temperature also plays a significant role in the baking process. Ensure your oven is at a stable 350°F (175°C) before placing the cakes inside. This consistent heat helps them rise evenly. I recommend checking for doneness a couple of minutes before the 30-minute mark by inserting a toothpick. If it comes out with a few moist crumbs, it’s perfect; if it comes out wet, keep baking for a few more minutes.

Rich Ganache Techniques

Making the ganache is an art that can elevate your cake even further. When heating the heavy cream, let it simmer just until small bubbles appear around the edges, but avoid boiling. Pouring the hot cream over the chopped chocolate allows for a smooth melt as the heat gently transforms the chocolate into a rich sauce. Stirging well until the mixture is glossy is essential; this ensures every slice has that irresistible, silky finish.

If you're looking to customize your ganache, consider adding extracts such as espresso or orange for a unique flavor twist. You could also use semi-sweet or milk chocolate for different sweetness levels. Just remember, the chocolate's quality greatly affects the final taste, so opt for a good quality chocolate that you enjoy eating.

Ingredients

Gather the following ingredients for the cake and ganache:

For the Chocolate Cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache

1 cup heavy cream
8 ounces dark chocolate, chopped
2 tablespoons butter

Ensure all ingredients are at room temperature for best results.

Instructions

Follow these simple steps to create your chocolate cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs with buttermilk, vegetable oil, and vanilla extract. Stir in boiling water gradually.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until combined.

Bake the Cake

Dividing the batter evenly, pour into the prepared cake pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Ganache

While the cakes cool, heat the heavy cream until simmering, then pour over the chopped chocolate. Stir until smooth, then add butter.

Cool and Assemble

Allow the cakes to cool fully before removing from the pans. Place one layer on a serving plate and pour half of the ganache on top. Add the second cake layer and pour the remaining ganache over the top.

Serve

Let the ganache set for about 15 minutes, then slice and enjoy your moist chocolate cake!

Storing the cake in an airtight container will keep it moist for days!

Pro Tips

For an extra burst of flavor, consider adding a teaspoon of instant coffee granules to the boiling water, which enhances the richness of the chocolate.

Make-Ahead and Storage

This Moist Chocolate Cake benefits from being made a day ahead. The flavors meld beautifully overnight, and the cake becomes even moister! Just wrap the cooled layers in plastic wrap, and they can be stored at room temperature if you plan to frost them the next day. If you have leftover cake, store it in an airtight container in the refrigerator, where it will stay good for up to a week.

For longer storage, consider freezing the unfrosted layers. Wrap them tightly in plastic wrap, then in aluminum foil, and they can be frozen for up to three months. When you're ready to enjoy, let the layers thaw in the fridge overnight before frosting and serving. This is a handy tip that makes it easy to have a delicious homemade cake on hand for last-minute gatherings!

Troubleshooting Common Issues

If your cake sinks in the middle, it could be due to underbaking. Make sure your toothpick comes out clean, and if it looks like it’s not quite done, bake for an additional few minutes. On the other hand, if your cake domes too much, try leveling the ingredients, especially the baking powder and baking soda, as too much leavening can cause excess rise.

Another common issue could be dry cake—this usually happens because of overbaking or too little fat. Always use room temperature ingredients, and if you're worried about dryness, you might consider replacing half of the oil with unsweetened applesauce, which still keeps the cake moist but lightens it a bit.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use milk or a non-dairy alternative mixed with a teaspoon of vinegar or lemon juice.

→ How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months.

→ What chocolate should I use for the ganache?

Use high-quality dark chocolate for the best flavor and smoothest texture.