Indulge in this decadent chocolate cake that’s supremely moist and rich. Layers of intense cocoa and a silky ganache frosting make it perfect for birthdays, celebrations, or whenever you crave something truly indulgent.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup warm milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For Ganache Frosting:
- 200g dark chocolate
- 1 cup heavy cream
- 2 tablespoons butter
- 1/4 cup powdered sugar
Instructions
Servings: 12 | Prep: 20 mins | Cook: 35 mi
- Preheat your oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the eggs, warm milk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and beat with a mixer on medium speed for about 2 minutes until a smooth batter forms.
- Stir in the hot water (the batter will be thin) and divide evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto racks to cool completely.
- Meanwhile, prepare the ganache frosting by melting the chocolate and cream together, stirring in butter and powdered sugar until smooth. Let it cool slightly before using.
- Once the cakes are completely cool, spread a layer of ganache on top of one layer, place the second layer on top, and frost the top and sides. Slice and serve.
- Slice and serve.
Tips & Variations
- Use high-quality cocoa powder or dark chocolate for a deeper flavor.
- Add a teaspoon of instant coffee to enhance the chocolate depth.
- Substitute buttermilk for warm milk to give the cake a slightly tangy crumb.
- Fold in chocolate chips or chopped nuts for extra texture.
- Bake as cupcakes for portion control; reduce the baking time accordingly.
Storage & Leftovers
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to extend freshness. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.