Decadent Chocolate Cake with Ganache Glaze

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 (makes cake extra moist)

• For the Ganache Glaze:

• 1 ½ cups (270 g) semi-sweet chocolate, finely chopped
• 1 cup (240 ml) heavy cream
• 2 tbsp unsalted butter (optional, for extra shine)

• For Decoration:

• Chocolate curls or shavings

Instructions

1️⃣ Make the Cake

Preheat the 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 until smooth (about 2 minutes).

Stir in hot water or coffee — the batter will be thin (that’s okay, it makes the cake moist).

Divide batter evenly into pans. Bake for 30–35 minutes or until a toothpick comes out clean.

Cool in pans for 10 minutes, then remove to wire racks to cool completely.

2️⃣ Make the Ganache

Heat cream in a saucepan over medium heat until just steaming (don’t boil).

Pour hot cream over chopped chocolate. Let sit 3 minutes, then stir until silky smooth.

Stir in butter for extra shine (optional). Let cool until slightly thickened but still pourable.

3️⃣ Assemble

Place one cake layer on a plate, spread a thin layer of ganache if desired (optional).

Set the second layer on top, then pour ganache over the whole cake, letting it drip down the sides.

Decorate with chocolate curls or shavings on top and around the base.

💡 Tips for perfection

Use hot coffee instead of water for deeper chocolate flavor.

Chill the cake for 30 min before pouring ganache to get a clean drip effect.

Use a vegetable peeler to make chocolate curls easily.