Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For Ganache Frosting:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour batter evenly into prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool in pans for 10 minutes. Then, remove from pans and cool completely on a wire rack.
For Ganache Frosting:
- In a small saucepan, heat heavy cream over medium heat until steaming but not boiling.
- Place chopped chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit for 5 minutes.
- Add vanilla extract and stir until smooth and glossy.
- Let ganache cool until it thickens slightly, then spread over cooled cake layers.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 15 minutes
Kcal: 380 kcal | Servings: 12 servings
FAQs:
- How do I make the ganache frosting for the chocolate cake?
- To make ganache frosting, heat heavy cream until it just begins to simmer, then pour it over chopped chocolate. Let it sit for a few minutes, then stir until smooth and glossy. Let it cool until it reaches a spreadable consistency before frosting the cake.
- Can I use cocoa powder instead of melted chocolate for the cake batter?
- Yes, you can use cocoa powder to make the chocolate cake batter. Mix it with flour and other dry ingredients, and add liquid ingredients like milk and oil to create a rich chocolate batter.
- How can I prevent my chocolate cake from drying out?
- To keep your chocolate cake moist, do not overbake it. Follow the recommended baking time and check for doneness with a toothpick inserted into the center—it should come out with a few moist crumbs. Also, wrap the cake tightly with plastic wrap after it cools to retain moisture.
- Should I let the ganache cool before frosting the cake?
- Yes, it’s important to let the ganache cool to a spreadable consistency before frosting the cake. If it’s too warm, it may run off the sides of the cake. You can speed up the cooling process by placing the ganache in the refrigerator, stirring occasionally.
- Can I store the chocolate cake with ganache frosting?
- Yes, you can store the chocolate cake with ganache frosting. Store it in an airtight container in the refrigerator to keep it fresh. Bring it to room temperature before serving to enjoy the full flavor and texture of the cake and ganache.