Equipment
Ingredients
Cake Batter
- 250 g all-purpose flour
- 350 g granulated sugar
- 85 g unsweetened cocoa powder, sifted
- 6 g baking powder
- 8 g baking soda
- 5 g fine sea salt
- 2 large eggs, room temperature
- 240 ml whole milk, room temperature
- 120 ml vegetable oil
- 10 ml vanilla extract
- 240 ml boiling water
Chocolate Ganache
- 350 g dark chocolate, finely chopped
- 350 ml heavy cream
- 30 g unsalted butter, softened
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 598 kcal
- Protein
- 8 g
- Carbohydrates
- 69 g
- Fat
- 35 g
- Fiber
- 5 g
- Sugar
- 45 g
- Sodium
- 383 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 73 mg
- Potassium
- 414 mg
- Calcium
- 99 mg
- Iron
- 3.9 mg
- Magnesium
- 90 mg
- Phosphorus
- 222 mg
- Zinc
- 1.5 mg
- Vitamin A
- 160 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.18 mg
- Niacin
- 0.7 mg
- Folate
- 14 mcg
- Water
- 65 g
- Alcohol
- 0 g
- Caffeine
- 30 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C/350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, thoroughly whisk together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until completely uniform.
Pour the wet ingredients into the dry ingredients and mix on low speed or by hand until a thick batter forms and no dry flour streaks remain.
Carefully and slowly pour the boiling water into the batter while stirring gently. The batter will become very thin; this is correct and ensures a moist crumb.
Divide the batter evenly between the prepared cake pans. Bake at 175°C/350°F for 30 to 35 minutes.
Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack, remove the parchment paper, and let cool completely to room temperature.
To prepare the ganache, place the finely chopped dark chocolate into a heatproof bowl. In a medium saucepan, gently heat the heavy cream until it reaches a bare simmer, avoiding a rolling boil.
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate gently.
Starting from the center and working outward in tight circles, whisk the chocolate and cream together until smooth and emulsified. Stir in the softened butter for extra gloss.
Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable, frosting-like consistency.
Place one cake layer on a serving platter. Spread an even layer of ganache over the top. Place the second layer on top, then frost the top and sides of the entire cake with the remaining ganache using an offset spatula.
Chef's Notes
- Replacing the boiling water with equal parts hot brewed coffee will enhance and deepen the chocolate flavor without making the cake taste like coffee.
- A pinch of salt in the ganache brings out the fruity, complex notes of high-quality dark chocolate.
- When making the ganache, the finer you chop the chocolate, the easier and more evenly it will melt, minimizing the risk of a split emulsion.
- For impeccably clean slices, dip a sharp chef's knife into hot water, wipe it dry, and slice the cake while the blade is still warm.
Storage
Refrigerator: 1 week — Store in an airtight cake keeper to prevent the ganache from absorbing fridge odors.
Freezer: 3 months — Freeze unglazed cake layers tightly wrapped in plastic wrap. Thaw at room temperature before glazing.
Reheating: Serve at room temperature; remove from the refrigerator 2 hours before serving.
Troubleshooting
Ganache splits, looks grainy or oily
Cause: The cream was too hot when poured over the chocolate, or the mixture was agitated too vigorously
Fix: Vigorously whisk in a tablespoon of warm milk or warm water until the emulsion comes back together
Prevention: Never let the cream reach a rolling boil, and stir gently starting from the center of the bowl
Cake sinks in the middle during baking
Cause: Oven door was opened too early, underbaking, or expired leavening agents
Fix: Trim the domed outer edges to level the cake, and fill the central dip with extra ganache
Prevention: Ensure baking powder and soda are fresh. Do not open the oven door during the first 25 minutes of baking
Cake crumbles severely when frosting
Cause: Cake was not completely cooled before assembly
Fix: Apply a very thin crumb coat of ganache to seal the crumbs, chill for 15 minutes, then apply the final layer
Prevention: Ensure cakes reach room temperature, or chill them in the refrigerator for 30 minutes prior to frosting
Cultural Context
The modern chocolate layer cake is a beloved staple of American baking, evolving from simple sponge cakes into rich, chemically-leavened treats during the mid-19th century as chocolate processing techniques advanced. Paired with a French-style ganache, this interpretation marries rustic home-baking comfort with European pastry refinement. It remains the quintessential centerpiece for birthdays and monumental celebrations worldwide.
