The Ultimate Dark Chocolate Cake with Whipped Dark Chocolate Ganache

The Ultimate Dark Chocolate Cake with Whipped Dark Chocolate Ganache. This cake is literally death by chocolate. From the four layers of rich, moist cake to the creamy and fluffy ganache. This is a chocolate lover’s dream! Every bite is just as good as the last.

two slices of chocolate cake on white plates with a glass of milk, forks, and chocolate cake on a cake plate

About The Recipe

If you’ve read our blog before then you know that I love all things chocolate. Whether thats a piece of chocolate, brownies, chocolate ice cream, truffles, etc. It’s one of my absolute favorite sweets!

That being said, this cake is fit for a chocolate loving queen/king!

Honestly, my love affair for chocolate cakes has always been around. I can’t think of a time when I didn’t have a chocolate cake for my birthday. My mom used to bring us chocolate cake for snack time in kindergarten!

No, I’m not kidding.

I might have just a slight obsession that dates back to the very beginning of – well, me. This cake is an homage to everything young Caylie loved.

Chocolate, on chocolate, with more chocolate.

two slices of chocolate cake with a glass of milk and flowers on a marble board

I blame so many books, movies, and tv shows for my love of chocolate. I mean, I’ve never seen a chocolate fountain in real life but… that’s my heaven.

Or reading/watching Matilda. That chocolate cake sounded and LOOKED amazing (no matter how emotionally scarring that scene was for me as a child!).

Do you guys remember that cake? Please tell me it wasn’t just me who thought that cake looked really good…

two slices of chocolate cake on white plates with a grey napkin, forks, and a glass of milk

So, whether you’re making this cake as a birthday cake, reminiscing on Matilda, or even just wanting a delicious and easy to make chocolate cake, this is the recipe for you!

Ingredients

ingredients for dark chocolate cake on a marble board

Instructions

In a medium sized bowl, combine the boiling water and cocoa powder. Mix together with a whisk until thoroughly combined. Set aside.

In a large bowl, combine the dry ingredients and whisk together until well combined.

In another medium sized bowl, mix together the wet ingredients with a whisk until well combined.

Add the wet ingredients to the dry ingredients and mix together!

Remember that cocoa powder you mixed with water? Well, it’s time to add it! Fold in the chocolate until well combined.

If you have a scale, you can measure out 15 ounces of cake batter to each pan. If you don’t have a scale, 15 ounces is just shy of about two cups per pan.

Now that all the cake batter is measured out, set the pans into a 350 degree oven and bake for 20-25 minutes, or until the cake tests done!

Take out of the oven and let rest for about ten minutes. Turn the cakes out onto a cooling rack and let cool completely.

Here comes the best/worst part of making a cake. Leveling it. I recommend just using a sharp bread knife and slowly cutting off the top until the cakes are/seem level.

two cake layers on a wire cooling rack wit a knife and cut off cake in a bowl

So, now that the cakes are leveled, it’s time to start assembling. Place your bottom cake layer on a cake plate and add roughly about 1/4 cup to 1/2 cup whipped dark chocolate ganache. Spread it evenly across the top. Repeat this step until the cake is fully assembled.

You can decorate the cake any way you’d like. I personally like to keep things simple but this is up to you!

How To Store

One of my favorite things about this cake is that it freezes beautifully. You can freeze this cake as a whole, or just freeze slices. I recommend freezing individual slices of cake in a freezer safe bag.

You can also keep it in a cake plate on the counter for a few days, but I recommend placing it in the refrigerator as it is a very moist cake.

a slice dark chocolate cake on a white plate with a dark chocolate on a marble cake plate with a jug of milk, flowers, and a grey napkin

Expert Tips

  • Using a whisk and rubber spatula will be the best way to mix this cake.
  • You can boil the water in a microwave, on the stove top, or in a kettle.
  • Mixing the boiling water and cocoa powder is a technique called, “blooming”. This allows for the powder to dissolve and release all of it’s amazing flavors. That means you wind up with a much more flavorful and delicious cake!
  • Check the dates on your baking powder and baking soda. Make sure they’re not expired!
  • If you freeze this cake, let it sit for a few hours to thaw. You can reheat in the microwave but the ganache will melt.

When you make this Ultimate Dark Chocolate Cake with Whipped Dark Chocolate Ganache recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

two slices of chocolate cake on white plates with a glass of milk, forks, and chocolate cake on a cake plate

The Ultimate Dark Chocolate Cake with Whipped Dark Chocolate Ganache

Traci
This Ultimate Dark Chocolate Cake with Whipped Dark Chocolate Ganache is the cake to end all other cakes. Moist, decadent, perfect amount of sweetness, and just amazingly smooth.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Desserts
Cuisine American
Servings 12 servings
Calories 822 kcal

Ingredients
 

  • 1 cup dark cocoa sifted
  • 1 cup boiling water
  • 2 ½ cups all purpose flour
  • 2 ¼ cups sugar
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • 1 ¼ teaspoons salt
  • 3 large eggs
  • cup vegetable oil
  • 1 ¼ cups milk
  • 2 ½ teaspoons vanilla
  • 4 cups [whipped dark chocolate ganache]

Instructions

  • Preheat oven to 350 degrees.
  • Spray 4 8-inch round cake pans with cooking spray. Set aside.
  • In a small bowl, combine cocoa and boiling water. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, whisk together eggs, vegetable oil, milk, and vanilla.
  • Pour egg mixture into flour mixture and whisk until well blended, about a minute.
  • Stir in chocolate.
  • Spoon batter evenly into pans and bake for 20 – 25 minutes, until cake tests done.

Notes

  • Using a whisk and rubber spatula will be the best way to mix this cake.
  • You can boil the water in a microwave, on the stove top, or in a kettle.
  • Mixing the boiling water and cocoa powder is a technique called, "blooming". This allows for the powder to dissolve and release all of it’s amazing flavors. That means you wind up with a much more flavorful and delicious cake!
  • Check the dates on your baking powder and baking soda. Make sure they’re not expired!
  • If you freeze this cake, let it sit for a few hours to thaw. You can reheat in the microwave but the ganache will melt.

Nutrition

Serving: 1Calories: 822kcalCarbohydrates: 109gProtein: 10gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 20gCholesterol: 55mgSodium: 472mgFiber: 7gSugar: 74g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. Thanks. As a chocolate cake lover I have to say this is an awesome recipe and the chocolate cake as well as the Ganache are heavenly delicious¡¡ One single detail, I took real care to prepare the Ganache according to the instructions but even though it tasted delicious I couldn’t get it to thicken enough, so what did I done wrong and how to avoid it in the future?

    1. Hi, Francisco! As a fellow chocolate cake lover, I’m so glad you liked the cake! I’m sorry the ganache didn’t work. It can be finicky sometimes. The ganache should be considerably thicker when you take it out of the refrigerator, but not completely set. It should still be too runny to spread on a cake. When you beat it, it should come together. If this was not the problem, you can always stir in more melted chocolate and refrigerate again.

    1. Hi, Janice! Just click on the whipped dark chocolate ganache in the recipe card. We have being updating, and now our link colors are blending in. We will get that fixed ASAP! Thanks for bringing it to our attention.