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Easy Foolproof Chocolate Cake Recipe with Moist Ganache Frosting

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A simple, reliable chocolate cake recipe that yields a moist, tender cake topped with silky ganache frosting. Perfect for any occasion and easy enough for beginners.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk (or almond milk for dairy-free)
  • ½ cup (120ml) vegetable oil (neutral flavor, like canola)
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water
  • 8 ounces (225g) semi-sweet or bittersweet chocolate, chopped
  • 1 cup (240ml) heavy cream (use coconut cream for dairy-free)
  • 2 tablespoons unsalted butter, softened (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until combined.
  3. In another bowl, beat eggs lightly, then add milk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  5. Slowly add boiling water while stirring. Batter will be thin.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For ganache, place chopped chocolate in a heatproof bowl. Heat cream until just simmering and pour over chocolate. Let sit 2 minutes, then stir until smooth.
  9. Stir in softened butter and vanilla extract. Let ganache cool 20-30 minutes until spreadable.
  10. Place one cake layer on serving plate, spread ganache over top. Add second layer and cover entire cake with remaining ganache.
  11. Refrigerate cake for at least 1 hour to set ganache. Bring to room temperature before serving.

Notes

Do not overmix the batter to avoid a dense cake. Add boiling water slowly to bloom cocoa flavor and keep batter thin. Cool cakes completely before frosting to prevent ganache from melting. If ganache is too runny, refrigerate briefly; if too thick, warm gently.

Nutrition

Keywords: chocolate cake, easy chocolate cake, ganache frosting, moist chocolate cake, foolproof cake, simple dessert

Find it online: https://cheerycrisp.com/easy-foolproof-chocolate-cake-recipe-with-moist-ganache-frosting-tips/