Moist Chocolate Cake With Rich Ganache

Name: Moist Chocolate Cake With Rich Ganache
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 oz semisweet chocolate, chopped; 2 tbsp unsalted butter

Highlighted under: Sweet Bakehouse

I absolutely love baking this Moist Chocolate Cake with Rich Ganache whenever I have a special occasion to celebrate. The process fills my kitchen with the irresistibly rich aroma of chocolate. The cake turns out incredibly moist and tender due to the carefully measured ingredients and technique I use. Topping it off with a velvety ganache elevates the experience, making it feel indulgent yet achievable. I can’t wait for you to experience the joy this cake brings!

Created by

Jasmine Porter

Last updated on 2026-01-22T08:40:19.527Z

When I first attempted this chocolate cake, my goal was to achieve a dessert that was both rich and perfectly moist. After several trials, I learned that using buttermilk not only enhances the flavor but also keeps the cake wonderfully tender. The trick is to not overmix the batter; a few lumps are perfectly fine. This nuance makes a world of difference!

As I perfected the ganache, I discovered that letting it cool slightly before pouring it over the cake creates a smoother finish. I love how it contrasts with the cake's texture, creating an irresistible treat that's perfect for any celebration. Trust me; this cake will impress everyone!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Key Techniques for Achieving Moistness

One of the secrets to achieving the perfect moist chocolate cake lies in the buttermilk and the boiling water used in the batter. Buttermilk adds acidity, which tenderizes the gluten in the flour, resulting in a soft crumb. Boiling water integrates quickly and dissolves dry ingredients effectively, ensuring a smooth batter. When combining these wet ingredients with the dry ingredients, take care not to overmix; this is crucial for preventing a dense texture.

Another important technique is to properly grease the cake pans. I recommend using a combination of butter and flour, or parchment paper in the bottom of the pans to prevent sticking. This ensures your layers come out with clean edges without crumbling, making assembly easier. Additionally, keep an eye on the baking time; ovens can vary, so checking for doneness with a toothpick will help avoid overbaking.

Understanding Ganache for a Perfect Finish

The ganache is not just for flavor; it's an integral part of the overall experience of this cake. Using high-quality semisweet chocolate ensures a rich, deep chocolate flavor that perfectly complements the cake. When making the ganache, make sure the heavy cream is just simmering—boiling can cause the chocolate to seize, resulting in a grainy texture. The key is to let the hot cream sit on the chocolate for a minute to soften it before stirring, achieving that glossy finish.

If you're looking for a variation, consider adding a splash of orange liqueur or espresso powder to the ganache for an extra layer of flavor. This can elevate the chocolate profile and create a more indulgent tasting experience. The addition of unsalted butter at the end adds shine and richness, helping the ganache to set beautifully on the cake.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water

For the Ganache

1 cup heavy cream
8 oz semisweet chocolate, chopped
2 tbsp unsalted butter

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined. Stir in the boiling water until the batter is smooth.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove and place them on wire racks to cool completely.

Make the Ganache

While the cakes cool, heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate in a bowl, letting it sit for a minute before stirring until smooth. Add the butter and continue stirring until fully melted and glossy.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Pour a portion of the ganache on top, spreading it evenly. Place the second layer on top and pour the remaining ganache over the entire cake, allowing it to drip down the sides. Let it set for about 30 minutes before serving.

Pro Tips

For an extra touch, consider adding some orange zest to the ganache for a delightful citrus twist that complements the chocolate beautifully.

Storage and Make-Ahead Tips

This cake stores remarkably well. Once assembled, you can keep it in the refrigerator for up to four days, which actually enhances the flavor as it sits. Just cover the cake gently with plastic wrap to protect it from drying out. If you prefer to make the cake ahead of time, you can bake the layers in advance. Allow them to cool completely, wrap them tightly in plastic wrap, and store in the freezer for up to three months. When ready, let them thaw overnight in the fridge and then frost with ganache.

For serving, slice cold cakes as they hold their shape better. You can let individual slices sit at room temperature for about 15-30 minutes to enhance the flavor before serving. This allows the ganache to become softer and enhances the chocolate experience.

Common Troubleshooting Tips

If you find your cake is coming out too dry, it could be due to overmixing or overbaking. Keep an eye on it in the oven and use the toothpick test for doneness, checking at the lower end of the baking time. Conversely, if your cake sinks in the center, it may be because it was removed from the oven too soon. Make sure the toothpick comes out clean, and consider investing in an oven thermometer to ensure accurate baking temperatures.

When it comes to the ganache, if it appears too thick after it’s cooled, you can gently rewarm it in the microwave in 10-second intervals, stirring in between, until it reaches your desired consistency. If it separates and looks oily, don't panic! Simply whisk it back together over a gentle heat, adding a splash of cream if needed to achieve a smooth texture.

Questions About Recipes

→ Can I use a different type of chocolate for the ganache?

Yes, you can use dark or milk chocolate depending on your preference. Just make sure it’s of good quality for the best flavor.

→ Can I freeze the cake?

Absolutely! Just wrap it tightly in plastic wrap or foil and freeze for up to three months. Thaw in the fridge before serving.

→ What if I don't have buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement.