The Ultimate Chocolate Cake: Rich, Moist, and Irresistible

If you’re searching for the perfect chocolate cake recipe that delivers a deep, rich cocoa flavor and a decadently moist crumb—this is the one. This Chocolate Cake with a silky smooth chocolate ganache is a showstopper dessert that’s surprisingly simple to make. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself (because you deserve it), this cake rises to the occasion every time.

This cake is ideal for chocolate lovers of all ages. It’s not too fussy, doesn’t require a mixer if you don’t have one, and makes use of everyday pantry ingredients. What’s more, the ganache frosting gives it that elegant, glossy finish that looks like it came straight out of a professional bakery. Let’s dive into this foolproof, crowd-pleasing chocolate cake recipe.

Why You’ll Love This Chocolate Cake

• Deep Chocolate Flavor: Thanks to real cocoa powder and a glossy chocolate ganache made with cream and dark chocolate.

• Unbelievably Moist: Boiling water added to the batter creates a beautifully tender crumb.

• Easy to Make: One bowl for the batter and a quick stovetop ganache—no fancy equipment needed.

• Perfect for All Occasions: From casual afternoons to grand celebrations, it’s a timeless dessert.

• Customizable: Add a filling, change up the frosting, or make it gluten-free!

Ingredients List

For the Cake:

• 225g (8oz) plain flour

• 350g (12½oz) caster sugar

• 85g (3oz) cocoa powder

• 1½ tsp baking powder

• 1½ tsp bicarbonate of soda

• 2 free-range eggs

• 250ml (9fl oz) milk

• 125ml (4½fl oz) vegetable oil

• 2 tsp vanilla extract

• 250ml (9fl oz) boiling water

For the Chocolate Ganache:

• 200g (7oz) plain chocolate, broken into pieces

• 200ml (7fl oz) double cream

Kitchen Equipment You’ll Need

• 2 x 20cm (8in) round sandwich tins

• Mixing bowl

• Whisk or electric mixer

• Spatula or wooden spoon

• Saucepan

• Palette knife or icing spatula

• Wire cooling rack

• Baking paper (for lining tins)

Method: Step-by-Step

Step 1: Preheat and Prep

Preheat your oven to 180°C (160°C Fan) / Gas 4. Grease and line the bottom of your sandwich tins with baking paper. This ensures easy removal after baking and prevents sticking.

Step 2: Mix the Cake Batter

In a large mixing bowl, add all cake ingredients except the boiling water. Use a whisk or electric mixer to combine everything until smooth and lump-free.

Once combined, slowly add the boiling water in parts. Don’t panic—the batter will become very liquid. This is intentional and results in that incredibly moist texture.

Step 3: Bake

Divide the batter evenly between the two tins. Tap them gently on the counter to release any air bubbles.

Bake for 25–35 minutes, or until a skewer inserted in the center comes out clean. The tops should be springy to the touch.

Let the cakes cool completely in the tins before turning them out. Cooling in the tin helps them set without breaking apart.

Step 4: Make the Ganache

Place the broken chocolate and double cream in a saucepan over low heat. Stir gently until the chocolate melts and combines with the cream.

Once melted, remove from the heat and whisk until glossy and slightly thickened. Allow the ganache to cool for 1–2 hours, or until it’s spreadable. You can speed this up slightly by placing it in the fridge, but stir regularly to avoid uneven texture.

Step 5: Assemble the Cake

Run a knife along the edge of the tins and carefully release the cakes.

Spread a layer of ganache on the top of one cake. Place the second cake on top and gently press down to level.

Use a palette knife to spread the remaining ganache evenly over the top and sides. For a cleaner look, dip the knife in hot water, dry it off, and smooth the ganache.

Pro Tips & Variations

• No Caster Sugar? Substitute with granulated sugar or superfine sugar.

• Want a Coffee Kick? Replace half of the boiling water with hot espresso. Coffee enhances the chocolate flavor beautifully.

• Vegan Option: Use flax eggs (2 tbsp ground flax + 6 tbsp water), almond milk, and vegan chocolate/cream alternatives.

• Gluten-Free: Swap in a 1:1 gluten-free flour blend.

• Double It: This recipe scales easily for a four-layer cake or a large sheet cake.

• Add Texture: Fold in chopped walnuts or chocolate chips before baking.

Storage & Make-Ahead Tips

Storing the Cake

• Room Temperature: Keep in an airtight container for up to 2 days.

• Refrigerator: Store in the fridge for up to 5 days. Let it sit at room temp before serving for best flavor.

• Freezer: Wrap cake layers separately (unfrosted) and freeze for up to 3 months. Defrost overnight in the fridge.

Make-Ahead Ganache

Make the ganache up to 3 days ahead. Keep it in the fridge and bring to room temperature before using. A quick whisk will help restore its smooth consistency.

Pairing Suggestions

Chocolate cake pairs beautifully with:

• Beverages: Freshly brewed espresso, red wine (like Merlot or Cabernet), or a cold glass of milk.

• Sides: Fresh raspberries, whipped cream, or vanilla bean ice cream.

• Add a Drizzle: Caramel or raspberry sauce drizzled on the plate adds elegance and contrast.

FAQ

Q: Can I use self-raising flour instead of plain flour?

A: It’s best to stick with plain flour and add the baking powder and bicarbonate of soda separately. Self-raising flour may throw off the cake’s structure.

Q: Why is my ganache too runny?

A: It likely hasn’t cooled long enough. Let it sit at room temp for 1–2 hours or refrigerate it briefly (stirring every 10–15 minutes) until it thickens.

Q: Can I use milk chocolate instead of plain/dark chocolate?

A: Yes, but it will result in a much sweeter ganache. Balance it with a pinch of salt or reduce the sugar in the cake if using sweeter chocolate.

Q: My cake sank in the middle—what went wrong?

A: This usually happens if the oven door is opened too early, or the cake wasn’t baked long enough. Always test with a skewer before removing.

Final Thoughts: A Cake Worth Repeating

This rich, moist chocolate cake is pure indulgence and simplicity in one. Whether you’re an experienced baker or just starting out, this recipe delivers flawless results every time. The glossy ganache is the perfect finishing touch, elevating the cake from homemade to haute patisserie.