Description
This easy chocolate cake is rich, moist, and deeply chocolatey with a smooth ganache-style frosting. Perfect for birthdays, gatherings, or whenever you want a simple homemade chocolate dessert.
Ingredients
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water
1 cup heavy cream
250 g chopped semi-sweet chocolate
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and vanilla extract. Whisk until the batter is smooth.
- Slowly mix in the hot water until the batter becomes thin and glossy.
- Divide the batter evenly between the prepared pans.
- Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake layers to cool completely.
- For the ganache, heat the heavy cream until warm and pour it over the chopped chocolate. Stir until smooth.
- Let the ganache thicken slightly.
- Spread ganache between the cake layers and over the top and sides of the cake.
Notes
Add 1 teaspoon espresso powder to enhance the chocolate flavor.
Chocolate chips can be added to the batter for extra richness.
Serve with fresh berries or a dusting of powdered sugar for a lighter finish.
Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
Bring refrigerated cake to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
