Chocolate Layer Cake With Ganache
A rich and decadent chocolate layer cake filled with whipped cream and topped with glossy ganache and your favorite chocolate treats.
Servings 12 servings
Calories 450kcal
Ingredients
Dry 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.
Wet Ingredients
- 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.
Whipped Cream Filling
- 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.
Ganache
- 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.
Toppings
- to taste Assorted chocolate bars, truffles, shards, curls Get creative with your chocolate toppings.
- to taste Cocoa powder For dusting, optional but elegant.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a big bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Pour in milk, vegetable oil, eggs, and vanilla. Beat until smooth.
- Slowly add boiling water and mix until batter is thin. This makes your cake ultra-moist.
- Divide the batter evenly among your pans.
Baking
- Bake for 28–32 minutes, or until a toothpick comes out clean. Cool the cakes completely.
Making the Whipped Cream Filling
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill bowl and beaters for best results.
Creating the Ganache
- Heat heavy cream until almost boiling, then pour over chopped chocolate. Let it sit, melt, and stir until smooth.
- Add butter for shine and let ganache cool until pourable.
Assembling the Cake
- Place a cake layer on your stand, spread whipped cream filling, and repeat with remaining layers.
- Pour ganache over the top, allowing it to drip down the sides.
- Decorate with chocolate bars, truffles, and toppings. Finish with a dusting of cocoa powder.
Notes
Store covered in the fridge for up to 4-5 days. The cake gets fudgier after a day or two. Freeze slices for up to 2 months.
