Chocolate Cake with Chocolate Ganache

Prep Time	Cook Time	Total Time
25 min	35 min	1 h

How to Make Chocolate Cake with Chocolate Ganache

Prep mode (keeps screen active)

Preheat oven and prepare cake pans

Preheat your oven to 350°F and position a rack in the center of the oven.
Grease two 9-inch round cake pans, then line the bottoms with parchment paper rounds.
Lightly dust the sides of the pans with cocoa powder to help the cakes release cleanly.
Mix the dry ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Break up any cocoa lumps so the batter mixes evenly and the cake bakes with a uniform crumb.

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Combine the wet ingredients

In a separate medium bowl, whisk the eggs until blended and slightly lighter in color.
Whisk in the milk, vegetable oil, and vanilla until the mixture looks smooth and cohesive.
Make the chocolate batter

Pour the wet ingredients into the bowl of dry ingredients and whisk until you no longer see dry streaks.
Slowly pour in the hot coffee, mixing until the batter looks smooth and fairly thin.
Scrape the bowl well with a spatula so everything is evenly combined and no cocoa pockets remain.
Bake the cakes

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula if needed.
Bake 30 to 35 minutes, until a toothpick comes out with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn out onto a rack to cool completely.

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Make the chocolate ganache

Place the chocolate chips in a heatproof bowl and set them near the stove.
In a small saucepan, heat the heavy cream just until it simmers around the edges.
Pour the hot cream over the chocolate chips and let the bowl sit undisturbed for 2 to 3 minutes.
Add the butter if using, then whisk from the center outward until the ganache is completely smooth and glossy.
Frost and serve the cake

If the cake tops domed, level them gently with a serrated knife once they are fully cool.
Place one layer on a serving plate and spread some ganache over the top for the filling.
Set the second layer on top, then pour more ganache over the center, nudging it toward the edges.
Let the ganache thicken for 20 to 30 minutes before slicing for the cleanest slices.

Substitutions

Hot coffee -> hot water with instant espresso powder: Replace the hot coffee with equal hot water and 1 teaspoon instant espresso powder for deep chocolate flavor. You still get richness and moisture, even if you do not keep brewed coffee on hand.
Vegetable oil -> melted coconut oil: Use melted refined coconut oil instead of vegetable oil for a subtle tropical note that pairs nicely with chocolate. The cake stays just as moist, with a slightly richer mouthfeel.
Heavy cream -> full-fat coconut milk: Swap the heavy cream for canned full-fat coconut milk to make a luscious dairy-free ganache. The ganache sets slightly softer and adds a gentle coconut aroma that complements the chocolate.

Tips

Use room-temperature ingredients: Bring the eggs and milk to room temperature so they mix more easily, which helps the batter stay smooth and even.
Weigh your dry ingredients if possible: Using a kitchen scale for the flour and cocoa prevents packing the cup, which can make the cake dry or dense.
Do not overbake the cake: Pull the layers from the oven when a toothpick shows a few moist crumbs, because carryover heat finishes the baking.
Adjust ganache thickness with temperature: Let the ganache cool longer for a thicker, spreadable texture, or warm it gently for a thinner, pourable finish.
Chill briefly for neater slices: Refrigerate the finished cake for 20 to 30 minutes before serving if you want extra sharp, bakery-style slices.

Energy	445	kcal
Protein	7	g
Total Fat	21	g
Carbohydrates	65	g
Dietary Fiber	4	g

FAQ

Why did my cake sink in the middle?: Cakes usually sink when they are underbaked or when the oven door is opened too often. Check your oven temperature with an oven thermometer and bake until the center feels springy.
My ganache looks grainy or broken, what happened?: Ganache can break if the cream is too hot or if the chocolate quality is inconsistent. Whisk in a splash of warm cream or a teaspoon of corn syrup to help it come back together.
Can I bake this cake in a different pan size?: Yes, you can bake the batter in a 9x13 inch pan for about 35 to 40 minutes. Start checking earlier and pull it when the top springs back and a toothpick shows moist crumbs.
How far in advance can I make this cake?: You can bake the cake layers one day ahead, wrap them well, and keep them at room temperature. Ganache keeps refrigerated for three days; rewarm gently until spreadable before assembling the cake.