Name: Chocolate Layer Cake With Ganache
Prep time: 30 min
Cook time: 32 min
Total time: 62 min
Ingredients: 2 cups All-purpose flour (Good old AP flour makes for a tender, easy-to-work-with crumb.); 2 cups Granulated sugar (Sweetens things up perfectly.); 3/4 cup Unsweetened cocoa powder (Go for Dutch-processed for deeper chocolate flavor.); 2 tsp Baking powder (Your key to a fluffy, light cake.); 1 1/2 tsp Baking soda (Helps the cake rise nicely.); 1 tsp Salt (Makes the chocolate flavor pop.); 1 cup Whole milk (Room temperature works best for smooth mixing.); 1/2 cup Vegetable oil (Keeps the cake ultra-moist.); 2 large Eggs (Let them sit out to avoid curdled batter.); 2 tsp Vanilla extract (Enhances the chocolate flavor.); 1 cup Boiling water (Deepens the cocoa’s intensity.); 2 cups Heavy cream (Whips up thick and dreamy.); 1/2 cup Powdered sugar (Dissolves quickly into the whipped cream.); 1 tsp Vanilla extract (Enhances the filling.); 8 oz Semi-sweet chocolate (Chop it up so it melts smoothly.); 1 cup Heavy cream (Used for making the ganache silky.); 2 tbsp Unsalted butter (Adds shine and richness.); to taste Assorted chocolate bars, truffles, shards, curls (Get creative with your chocolate toppings.); to taste Cocoa powder (For dusting, optional but elegant.)

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The Chocolate Layer Cake With Ganache That Stole My Heart

There’s just something magical about a homemade chocolate layer cake. I still remember the first time my mom let me help her decorate one for my birthday—chocolate smudges on my cheeks, ganache glistening everywhere, and a proud, chocolate-crazed grin on my face. Baking (and eating!) a chocolate layer cake with ganache & bar topping isn’t just about the cake—it’s an experience steeped in joy, nostalgia, and a little bit of delicious chaos. If you’ve ever craved a showstopper dessert that brings everyone to the table, this is the one.

Why You’ll Adore This Chocolate Layer Cake With Ganache

Let me tell you why this classic chocolate layer cake is a must-make for chocolate lovers and celebration seekers alike:

Layer upon luscious layer: Each forkful is rich and moist, with tender cake and dreamy whipped cream filling—truly a hug in every bite.
Decadent ganache magic: That glossy chocolate ganache drips perfectly over the sides, making you feel like a dessert pro (even if you’re not!).
A topping that’s all about YOU: Decorate with all your favorites—chocolate bars, truffles, and even chocolate curls—for a jaw-dropping, irresistible finish.
Foolproof and forgiving: No need to stress about perfection. A little drip here, a chocolate chunk there—it’s all part of the homemade charm.

Life’s too short for boring cake, right?

Ingredients You’ll Need for Chocolate Layer Cake With Ganache

Before you dive in, here’s what to gather. I’ve tossed in a few friendly tips from my kitchen to yours, so you can shop and prep like a pro.

All-purpose flour (2 cups/250g): Good old AP flour makes for a tender, easy-to-work-with crumb.
Granulated sugar (2 cups/400g): Sweetens things up perfectly.
Unsweetened cocoa powder (3/4 cup/65g): Go for Dutch-processed for a deeper chocolate flavor.
Baking powder (2 tsp) & baking soda (1 1/2 tsp): Your keys to a fluffy, irresistibly light cake.
Salt (1 tsp): Trust me, it makes the chocolate POP.
Whole milk (1 cup/240ml): Gives richness—room temperature works best for smooth mixing.
Vegetable oil (1/2 cup/120ml): Keeps things ultra-moist (honestly, even after a day or two).
Eggs (2 large, room temp): A must for structure—let them sit out to avoid curdled batter.
Vanilla extract (2 tsp + 1 tsp for filling): Don’t skip this! It enhances chocolate flavor like a charm.
Boiling water (1 cup/240ml): Sounds odd, but it deepens the cocoa’s intensity (trust the process).
Heavy cream (2 cups/480ml for filling + 1 cup/240ml for ganache): Whips up thick and dreamy, perfect for both filling and making the ganache silky.
Powdered sugar (1/2 cup/60g, for filling): Dissolves quickly into the whipped cream.
Semi-sweet chocolate (8 oz/225g, for ganache): Chop it up so it melts smoothly (bars work best).
Unsalted butter (2 tbsp, for ganache): Adds shine and richness.
Assorted chocolate bars, truffles, shards, curls: Get creative with your chocolate toppings!
Cocoa powder (for dusting): An optional, elegant touch.

Step-by-Step Guide: Making the Perfect Chocolate Layer Cake With Ganache & Bar Topping

Ready to bake? Let’s walk through it—messy countertops, happy hearts, and all.

Prep the Pans and Oven
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans. (I love using parchment rounds, so nothing sticks!)
Mix Dry Ingredients
- In a big bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add Wet Ingredients
- Pour in milk, vegetable oil, eggs, and vanilla. Beat until it’s nice and smooth—no lumps, please!
Thin the Batter (Don’t Panic!)
- Slowly add the boiling water. The batter will get thin—that’s perfect! This makes your cake ultra-moist.
- Divide the batter evenly among your pans.
Bake
- Bake 28–32 minutes, or until a toothpick comes out clean. Cool the cakes completely (patience here makes for easier assembly).
Make the Whipped Cream Filling
- Beat heavy cream, powdered sugar, and vanilla until you get stiff peaks. Chill the bowl and beaters first for best results.
Create the Ganache
- Heat heavy cream until almost boiling, then pour over chopped chocolate. Let it sit, melt, and stir until smooth. Add butter for that signature shine.
- Let the ganache cool just enough so it’s pourable, but not too runny.
Assemble the Cake
- Place a cake layer on your stand, spread whipped cream filling, and repeat. Pour ganache over the top, letting it drip oh-so-satisfyingly down the sides.
- Pile on chocolate bars, truffles, and any toppings you adore. Finish with a dusting of cocoa powder—if you’re feeling fancy!

Honestly, assembly is my favorite part (especially with little helpers ready to sneak some chocolate).

My Secret Tips and Tricks for Chocolate Cake Success

After baking more chocolate layer cakes than I can count, I’ve picked up some tricks along the way (and made my share of fun mistakes, too):

Room-temp ingredients are key for a smooth batter (no weird lumps!).
Chop chocolate finely for ganache—smaller bits melt evenly (no chocolate chunks left behind).
Ganache too thin or thick? Chill it briefly to thicken, or warm gently if it sets too firm.
Don’t overwhip your cream filling. Stop at stiff peaks for a cloud-like layer (trust me, it makes slicing dreamy).
Decorating is a personal adventure: Mix up chocolate bar types, add a sprinkle of sea salt, or even playful sprinkles for kids (or the young at heart).

And if anything gets “rustic looking”? That’s code for character and love—embrace it!

Creative Variations and Ingredient Swaps

Let’s make this chocolate layer cake with ganache truly your own! Here are a few easy ways to switch things up:

Dairy-Free Alternative: Use a non-dairy milk and coconut cream for the filling and ganache. Choose dairy-free chocolate bars for topping.
Add a berry twist: Layer in raspberries or strawberries between the cake and cream filling.
Go gluten-free: Substitute your favorite gluten-free baking mix (just be sure to check proportions).
Spiked ganache: Stir a tablespoon of espresso or your favorite liqueur into the ganache for grown-up flair.
Nutty crunch: Toss on toasted hazelnuts, almonds, or pistachios atop your cake for texture.

There are so many ways to surprise your tastebuds (and guests). Experiment and have fun!

How to Serve and Store Your Chocolate Layer Cake With Ganache

Nothing beats a thick slice of this chocolate cake paired with coffee—or just eaten straight from the fridge for a midnight snack.

Serving tips:
- Use a sharp, clean knife (wipe between slices for those Instagram-worthy layers).
- Serve at room temperature for the creamiest texture—pull from the fridge about 20 minutes before cutting.
Leftovers and Storage:
- Store covered in the fridge for up to 4-5 days (airtight container or wrapped in plastic).
- The cake gets even fudgier after a day or two (if it lasts that long!).
- Freeze slices, tightly wrapped, for up to 2 months. Defrost overnight in the fridge before serving.

Trust me, you’ll be sneaking a slice for breakfast. I won’t judge—promise.

FAQs: Your Top Questions About Chocolate Layer Cake With Ganache Answered

Q: Can I make the cake layers in advance?
Absolutely! Bake them a day ahead, let cool completely, then wrap tightly and store at room temp or freeze. Assembly is a breeze the next day.

Q: Can I use dark chocolate for the ganache?
Go for it! Dark chocolate gives an even richer finish. Feel free to mix milk and dark, or use whatever favorite chocolate bars you have.

Q: My ganache seized! What do I do?
No worries—stir in a splash of warm heavy cream to loosen things up, whisking gently until smooth. This usually brings it right back to life.

Q: How do I get smooth sides on my finished cake?
Don’t stress too much about perfection—the ganache drip actually hides a lot! For cleaner edges, use an offset spatula to smooth each layer of whipped cream.

Q: Do I have to use three cake pans?
If you only have two, just bake in batches or adjust bake time for thicker layers. You got this!

If you bake this chocolate layer cake with ganache & bar topping, let me know how it turns out (bonus points for photo evidence!). Here’s

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