Ingredients

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped
• 2 tbsp butter

Steps to Make Decadent Chocolate Cake with Ganache Frosting

1. Prepare the Cake Batter

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures an even distribution of ingredients.
3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use an electric mixer or whisk to beat the mixture on medium speed for about 2 minutes until smooth.
4. Incorporate Boiling Water: Carefully pour the boiling water into the batter, mixing until smooth. The batter will be thin, but this is essential for creating a moist cake.

2. Bake the Cakes

1. Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

3. Make the Chocolate Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid bringing it to a boil.
2. Combine with Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, letting it sit for about 5 minutes to melt the chocolate.
3. Add Butter and Stir: Add the butter to the melted chocolate and cream mixture. Stir until smooth and glossy. Allow the ganache to cool slightly, letting it thicken to a spreadable consistency.

4. Assemble and Frost the Cake

1. Layer the Cake: Place one of the cake layers on a serving plate or cake stand. Spread a layer of ganache over the top, then place the second layer on top.
2. Frost the Cake: Use a spatula to spread the ganache over the top and sides of the cake, smoothing it for a sleek, glossy finish. For a more textured look, create swirls or peaks with the back of the spatula.

5. Let the Ganache Set

Allow the ganache to set at room temperature for 15-20 minutes before serving. The ganache will firm up slightly but remain rich and creamy.

Nutrition Facts (Per Serving, Approximate)

• Calories: 520 kcal
• Fat: 30g
• Carbohydrates: 65g
• Protein: 5g
• Fiber: 3g
• Sugar: 45g

Note: Nutritional values may vary based on portion sizes and specific ingredients used.

FAQ

1. Can I make the ganache in advance?
Yes, you can prepare the ganache up to two days in advance. Store it in the refrigerator, and when ready to use, gently reheat it in the microwave or over a double boiler until smooth and spreadable.

2. Can I substitute the whole milk with a non-dairy milk?
Yes, almond milk, oat milk, or soy milk can be used instead of whole milk. However, using non-dairy milk may slightly alter the texture and richness of the cake.

3. How do I prevent my cake from sticking to the pans?
Grease the pans well and line them with parchment paper. This ensures easy removal and keeps the cake layers intact.

4. How do I know when the ganache is ready to spread?
The ganache should thicken as it cools. It’s ready to spread when it reaches a consistency similar to thick chocolate frosting. If it’s too runny, let it sit for a few more minutes.

Tips for the Perfect Chocolate Cake with Ganache Frosting

1. Use Quality Chocolate: High-quality chocolate for the ganache will yield a better flavor and smoother texture. Semisweet or dark chocolate works well for a rich taste.
2. Sift the Cocoa Powder: Sifting the cocoa powder with the dry ingredients helps prevent lumps in the batter, ensuring a smooth, even texture.
3. Do Not Overbake: Keep an eye on the cake as it nears the end of baking. Overbaking can lead to a dry cake, so test with a toothpick to ensure it’s done.
4. Let the Ganache Cool: To achieve a smooth, spreadable consistency, let the ganache cool before spreading it on the cake. Stir it occasionally as it thickens.
5. Experiment with Toppings: Add a sprinkle of sea salt, chocolate shavings, or fresh berries on top for an extra touch of flavor and visual appeal.

Storage Tips

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: If storing for a longer period, keep the cake in the refrigerator for up to 5 days. Cover it well to prevent it from absorbing fridge odors.
• Freezing: This cake freezes well. Wrap individual slices or the entire cake (without ganache) tightly in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator, and apply fresh ganache after thawing.

Conclusion

This Decadent Chocolate Cake with Ganache Frosting is an irresistible dessert for any occasion, with its rich, moist crumb and smooth, creamy ganache. Simple ingredients and easy-to-follow steps make it accessible, while the luxurious texture and flavor deliver a special treat that rivals any bakery cake. With its intense chocolate flavor and elegant finish, this cake is sure to satisfy your chocolate cravings and impress anyone who has a slice. Enjoy each bite of this indulgent dessert, and make it a regular on your celebration menu!