Super Moist Chocolate Cake with Chocolate Ganache

Indulge in a super moist chocolate cake topped with rich chocolate ganache, making for the perfect treat for any occasion.

Course Cake, Dessert

Cuisine American

Keyword Baking, Chocolate Cake, Dessert Recipe, Ganache, Moist Cake

Prep Time 20

Cook Time 35

Total Time 55

Servings 12 servings

Calories 450kcal

1 3/4 cups All-purpose flour Regular flour works best for that classic, fluffy crumb.
2 cups Granulated sugar Don’t skimp! The sugar brings out the cocoa’s richness.
3/4 cup Unsweetened cocoa powder Use good-quality cocoa for maximum chocolate flavor.
1 1/2 teaspoons Baking powder Check freshness for best results.
1 1/2 teaspoons Baking soda Provides essential rise.
1 teaspoon Salt Balances the sweetness.
2 large Eggs Room temperature makes mixing easier.
1 cup Whole milk Buttermilk can also be used for more tenderness.
1/2 cup Vegetable oil Keeps the cake extra moist.
2 teaspoons Vanilla extract Real vanilla enhances flavor.
1 cup Boiling water Makes the batter thin but ensures moistness.

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a big bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla. Beat on medium for exactly 2 minutes.
Slowly stir in the boiling water. Don’t panic—the batter will look thin.

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean.
Let the cakes rest in their pans for 10 minutes, then turn out onto a rack to cool completely.

Heat heavy cream until just simmering. Pour it over the chopped chocolate and let it sit for a few minutes, then stir until smooth.

Spread a layer of ganache between the cake layers, then pour the rest over the top and sides.

This cake tastes even better the next day. Cover it with a large bowl or store in an airtight container. It lasts up to 3 days at room temperature.