Decadent Dark Chocolate Cake With Ganache Frosting Recipe

Name: Decadent Dark Chocolate Cake With Ganache Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 2 cups granulated sugar; 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon salt; 2 large eggs; Milk; ½ cup vegetable oil; Vanilla Flavoring; 1 cup boiling water; 12 ounces semi-sweet chocolate chips; 1 cup heavy cream

This decadent dark chocolate cake, inspired by a friend's bridal shower masterpiece (think gorgeous red rose petals and a pedestal platter!), is surprisingly easy to make. Get ready to wow your guests with its rich, intensely chocolatey flavor and incredibly smooth ganache frosting. This recipe tastes like you spent hours baking, but the secret's out – it's a surprisingly quick and effortless dessert that's perfect for any occasion.

Prep Time 20 mins

Cook Time 40 mins

Calories 519.4 kcal

Protein 12g

Rating 5.0 (1 Reviews)

Decadent Dark Chocolate Cake With Ganache Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Decadent Dark Chocolate Cake With Ganache Frosting

2 cups granulated sugar
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 large eggs
Milk
½ cup vegetable oil
Vanilla Flavoring
1 cup boiling water
12 ounces semi-sweet chocolate chips
1 cup heavy cream

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How to Make Decadent Dark Chocolate Cake With Ganache Frosting

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
Add 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients.
Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
Gradually stir in 1 cup of boiling water until just combined. The batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, freeze the cakes for at least 30 minutes.
For the ganache frosting: In a medium heatproof bowl, combine 12 ounces of semi-sweet chocolate chips and 1 cup heavy cream. Heat the cream in a saucepan until just simmering. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth and glossy.
Once the cakes are frozen, frost the top of one layer with ganache. Top with the second cake layer and frost the entire cake with the remaining ganache. The ganache will set faster on the frozen cake.
Refrigerate the frosted cake for at least 30 minutes before serving to allow the ganache to fully set.