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Dark Chocolate Cake with Rich Ganache

Dark Chocolate Cake: A Decadent Delight

Ouissam Recipes
Indulge in the rich, velvety goodness of homemade dark chocolate cake! This decadent dessert combines deep cocoa flavor with a moist, tender crumb, perfect for any occasion. Easy to make and irresistibly delicious, it's sure to impress!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 4 people

Equipment

  • 2 x 9-inch cake pans
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Cooling rack
  • Oven

Ingredients
  

  • 1 and 3/4 cups all-purpose flour (220g)
  • 3/4 cup unsweetened cocoa powder (65g)
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar (400g)
  • 2 large eggs
  • 1 cup whole milk (240ml)
  • 1/2 cup vegetable oil (120ml)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water (240ml)
  • 100g dark chocolate (melted)
  • 1 cup unsalted butter (226g)
  • 3 cups powdered sugar (360g)
  • 3/4 cup unsweetened cocoa powder (65g)
  • 1/2 cup heavy cream (120ml)
  • 1 teaspoon vanilla extract
  • 100g dark chocolate (melted)

Instructions
 

  • Preparation Steps:
    Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing and lining them with parchment paper.
    In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar, whisking until evenly blended.
    Beat the eggs in a separate bowl and mix in the milk, vegetable oil, and vanilla extract.
    Gradually incorporate the wet ingredients into the dry mix. Add the melted dark chocolate, followed by the boiling water, stirring until smooth.
    Evenly pour the batter into the prepared pans and bake for 30 to 35 minutes, until set and cooked through. Check with a toothpick—if it comes out clean, your cakes are ready!
    Let the cakes rest in the pans for 10 minutes before carefully moving them to a wire rack to cool fully.
    For the frosting, beat the softened butter, adding powdered sugar and cocoa powder. Stir in the heavy cream, vanilla, and melted dark chocolate until fluffy.
    Frost your cooled cakes, layering the frosting between each layer and covering the top and sides. Optionally, decorate with chocolate shavings or sprinkles.

Notes

For extra moisture, you can substitute half of the milk with buttermilk or add an extra egg yolk. If you're short on time, you can make this recipe into cupcakes (bake for 18-22 minutes).
Keyword Black Magic Cake, Chocolate cake, Chocolate Frosting, Dark Chocolate Cake, Dark Chocolate Frosting, Rich Chocolate Dessert