Chocolate Cake with Dark Chocolate Ganache

Introduction

The batter for this cake is supposed to be very thin because of the boiling water, and that step gives you a softer, moister crumb once baked. You end up with two 9-inch layers and a dark chocolate ganache-style frosting that firms up in the fridge, so it works well for a make-ahead dessert you can serve by the slice.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 12

Ingredients

Cake

• 2 cups (470 ml) white sugar
• 1 ¾ cup (415 ml) flour
• 1 ¾ cups (415 ml) baking cocoa powder
• 1 ½ teaspoon (7 ml) baking soda
• 1 ½ teaspoon (7 ml) baking powder
• 1 teaspoon salt (5ml)
• 2 eggs
• 1 cup (235 ml) milk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (235 ml) boiling water

Frosting

• ⅛ cup (30 ml) cocoa
• 7 oz (200 g) dark chocolate
• ⅛ cup (30 ml) boiling water
• 1/16 cup (15 ml) powdered sugar
• ⅔ cup (156 ml) whipping cream

Instructions

Cake

1. Mix the dry ingredients well in a large bowl. For better texture, sift the dry ingredients together with a sieve or sifter.
2. Add the eggs, milk, vanilla, and vegetable oil, and mix well. Add the water, and mix it until it has a lot of little bubbles. This batter will be very thin.
3. Pour into two greased 9-inch round baking pans.
4. Bake in a preheated oven at 180°C for 30 minutes (about 20 minutes for a convection oven), or until a cake tester comes out clean. Remember not to over-bake the cake, as it may become really dry and lose all its moisture.
5. Cool the cakes completely, then unmold them.

Frosting

1. Melt the chocolate by placing it in a double boiler.
2. Mix the sugar and cocoa together in a small bowl, then mix in the water.
3. Stir the sugar/cocoa/water mix into the melted chocolate.
4. Quickly stir in the cream and mix until it has a smooth consistency.
5. Immediately ‘frost’ the cake with this, making sure that there is quite a bit between the two layers of cake. The cake will need to be refrigerated to harden the fudge, so don’t worry about its relatively liquid nature.
6. Refrigerate cake.
7. Serve warm after refrigeration. To serve, slice a piece and microwave it for about 20 seconds. The fudge will melt and soak into the cake. Serve with ice cream if you so desire.

Variations

• Replace the 7 oz (200 g) dark chocolate with semisweet chocolate in the frosting if you want a sweeter finish and a slightly softer set after chilling.
• Swap the 1 cup (235 ml) milk for buttermilk to give the cake a slightly tangier flavor and a finer, more tender crumb.
• Use hot coffee instead of the 1 cup (235 ml) boiling water in the cake batter if you want the chocolate flavor to taste deeper without making the cake taste like coffee.
• Add a thin layer of raspberry jam between the two cake layers before the frosting if you want a sharper fruit note against the rich cocoa and dark chocolate.

Tips for Success

• Sift the flour and baking cocoa powder if you can; cocoa clumps easily, and unmixed pockets will show up in the finished layers.
• When you add the boiling water, do not try to thicken the batter with extra flour. The thin batter is expected and bakes up correctly.
• Pull the cake layers as soon as a cake tester comes out clean. Extra minutes in the oven will dry out a cake that is meant to stay moist.
• Have the cooled cake layers ready before you finish the frosting. Once the whipping cream goes into the melted chocolate, you need to frost the cake immediately.
• Chill the finished cake until the frosting is firm enough to slice cleanly, then warm individual pieces as directed for the intended texture.

Storage and Reheating

Store the cake in an airtight cake carrier or a tightly covered container in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag for up to 2 months.

Reheat slices in the microwave for about 20 seconds, as directed, so the fudge softens and sinks into the cake. If the slice is frozen, thaw it overnight in the fridge first, then microwave; reheating the whole cake is less practical than warming individual portions.

FAQ

Why is the cake batter so thin?

The boiling water makes the batter look unusually loose, but that is expected in this recipe. It helps create a moist, tender crumb once the layers bake.

Can you make the cake a day ahead?

Yes. In fact, chilling the frosted cake overnight gives the frosting time to set fully and makes the layers easier to slice.

Can you use Dutch-process cocoa instead of regular baking cocoa powder?

You can, but the rise may change slightly because the recipe uses both baking soda and baking powder. Regular unsweetened cocoa is the safer choice if you want the recipe to behave as written.

Can you use a different chocolate in the frosting?

Yes. Semisweet chocolate works well and gives you a sweeter, less intense frosting, while milk chocolate will make the topping softer and noticeably sweeter.