🍫 Decadent Chocolate Cake with Ganache Glaze
Ingredients
🔹 For the Cake:
1 ¾ cups (220 g) all-purpose flour
¾ cup (65 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs (room temperature)
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) boiling water or hot coffee
🔹 For the Ganache:
1 ½ cups (270 g) semi-sweet chocolate, finely chopped
1 cup (240 ml) heavy cream
2 tbsp unsalted butter (optional, for shine)
🔹 For Decoration:
Chocolate curls or shavings
Instructions
▶ Make the Cake:
✅ Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
✅ In a large bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
✅ Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
✅ Stir in hot water or coffee. Batter will be thin—that’s normal.
✅ Divide batter evenly into pans. Bake 30–35 minutes or until a toothpick comes out clean.
✅ Cool 10 minutes in pans, then transfer to wire racks to cool completely.
▶ Make the Ganache:
✅ Heat cream until just steaming (do not boil).
✅ Pour hot cream over chopped chocolate. Let sit 3 minutes, then stir until smooth.
✅ Stir in butter for extra shine (optional). Let cool until slightly thickened but still pourable.
▶ Assemble the Cake:
✅ Place one cake layer on a plate; spread a thin layer of ganache if desired.
✅ Place the second layer on top, then pour ganache over the cake, letting it drip down the sides.
✅ Decorate with chocolate curls or shavings.
💡 Tips for Perfection
◾ Use hot coffee instead of water to intensify chocolate flavor.
◾ Chill the cake 30 minutes before pouring ganache for clean drip edges.
◾ Room temperature eggs and milk make the cake lighter and fluffier.
◾ Use a vegetable peeler on a chocolate block to create beautiful curls for decoration.
