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Easy chocolate cake topped with glossy ganache on a home kitchen table

Easy Chocolate Cake

A tender, deeply chocolatey two-layer cake with a soft crumb and silky ganache.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 slices
Course: Dessert
Calories: 500
Ingredients Method Notes

Ingredients
  

Cake
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee or hot water
Ganache
  • 6 ounces semisweet chocolate finely chopped
  • 3/4 cup heavy cream
  • 1 pinch fine salt

Method
 

  1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment.
  2. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
  3. Add the eggs, milk, oil, and vanilla. Mix until the batter is smooth, about 2 minutes.
  4. Slowly stir in the hot coffee until combined. The batter will be thin.
  5. Divide the batter evenly between the pans. Bake for 30 to 35 minutes, rotating the pans halfway through, until a toothpick comes out with a few moist crumbs.
  6. Cool the cakes in the pans for 10 minutes. Run a knife around the edges, turn them onto a rack, remove the parchment, and cool completely.
  7. Place the chopped chocolate and a pinch of salt in a heatproof bowl. Warm the cream until steaming, pour it over the chocolate, and let stand for 5 minutes. Stir until glossy; cool until spreadable.
  8. Set one cake layer on a serving plate. Spread ganache over it, add the second layer, and cover the top and sides with the remaining ganache.
  9. Let the ganache set for about 15 minutes before slicing.

Notes

Use hot coffee for a richer chocolate flavor, or substitute hot water. Bring the eggs and milk to room temperature for a smoother batter. Let the cake layers cool completely before frosting. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving.