Chocolate Layer Cake with Ganache and Chocolate Frosting

Name: Chocolate Layer Cake with Ganache and Chocolate Frosting
Total time: 20 min
Yield: 10 servings
Cuisine: International
Ingredients: 2 cups (250 g) all-purpose flour; 2 cups (400 g) granulated sugar; 3/4 cup (65 g) unsweetened cocoa powder; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup (240 ml) whole milk; 1/2 cup (120 ml) vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup (240 ml) boiling water; 1 cup (226 g) unsalted butter, softened; 3 1/2 cups (420 g) powdered sugar; 1/2 cup (45 g) unsweetened cocoa powder; 1/2 cup (120 ml) heavy cream; 1 teaspoon vanilla extract; 8 oz (225 g) semi-sweet chocolate, finely chopped; 1 cup (240 ml) heavy cream; 2 tablespoons unsalted butter

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20 mins

10 Servings

This is a rich, moist chocolate cake made with a thin batter that bakes up tender, then layered with creamy chocolate buttercream. A glossy ganache poured over the top gives it a bakery-style finish. It is a great choice for birthdays, holidays or any celebration that calls for serious chocolate.

Chocolate Layer Cake with Ganache and Chocolate Frosting

Preparation Steps

1Step 1

Heat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans, line the bottoms with parchment and dust the sides with flour.

2Step 2

Whisk the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, eggs and vanilla and beat on medium speed for 2 minutes.

3Step 3

Stir in the boiling water a little at a time. The batter will be very thin, which is what keeps the cake moist.

4Step 4

Divide the batter between the pans and bake for 30 to 35 minutes, until a toothpick in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.

5Step 5

For the frosting, beat the butter until smooth. Add the powdered sugar, cocoa, cream and vanilla and beat on low, then on medium for 3 minutes, until light and fluffy.

6Step 6

For the ganache, bring the cream just to a simmer and pour it over the chopped chocolate. Leave it for 3 minutes, add the butter and stir until glossy. Let it cool for 15 to 20 minutes until slightly thickened.

7Step 7

Set one cake layer on a plate and spread it with frosting. Add the second layer and cover the top and sides with the remaining frosting.

8Step 8

Pour the ganache over the top, nudging it to the edges so it drips down the sides. Chill the cake for 30 minutes to set the ganache before slicing.

Tips & Variations

Make sure the cake layers are completely cool before frosting, or the buttercream will melt and slide.
For a deeper chocolate flavor, replace the boiling water with the same amount of hot brewed coffee.
Cover and refrigerate the cake for up to 4 days. Let slices sit at room temperature for 20 minutes before serving so the frosting softens.

Chocolate Layer Cake with Ganache and Chocolate Frosting

Preparation Steps

Tips & Variations

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