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Perfect Chocolate Cake

Incredibly decadent, rich and sweet, frosted with perfectly smooth chocolate ganache, this recipe brings out the perfectly chocolate flavor and the melt-in-your-mouth moisture. This homemade chocolate cake is born to be a dream of chocolate lovers!
4.31 from 23 votes
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

For The Cake

  • 1 tablespoon butter, for greasing the pan
  • 1 3/4 (225g) cups all purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 2 teaspoons (10g) baking soda
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (3g) salt
  • 2 large eggs room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 teaspoons (8ml) vanilla extract
  • 1 cup buttermilk
  • 1 cup (240ml) hot water/hot coffee

For Chocolate Ganache

  • 12 ounce (339g) semi-sweet chocolate bars chopped
  • 2 1/2 cup (360ml) heavy cream or whipping cream
  • A pinch of salt

Instructions

Make The Cake.

  • Preheat an oven to 350°F/175°C. Grease 2 8-inch round cake pans, line with parchment paper.
  • In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a medium bowl, beat together eggs, oil and vanilla until smooth. Add buttermilk and mixed until combined. With a mixer on low speed, slowly add the wet mixture into the dry mixture. Then add hot water/coffee and stir to combine. Keep whisking until the batter is fully combined and smooth.
  • Pour the batter into a 9x5 loaf pan or your preferred cooking pan. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place it on a wire rack. Allow to cool completely.
  • Once it is completely cool, top with your favorite frosting. Refrigerate the cake for 30 minutes before cutting. The leftovers can be stored in an airtight container in the fridge for up to 5 days.

Make Chocolate Ganache

  • Place chopped chocolate in a medium sized bowl and set aside.
  • In a small saucepan bring cream to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes.
  • With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency. Avoid over whisking, which can cause air bubbles to the ganache. Allow it to set.
  • When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).

Assemble The Cake

  • Place the first layer of cake onto a cake stand, then top with a 1/2 cup of frosting. Spread to edges, smoothing evenly. Repeat with second layer.
  • Add remaining frosting to sides of cake, then use a cake scraper to smooth frosting out around edges.
  • Pour caramel sauce on top of cake then use a spoon/cake spatula using to help pull drips down the cake.
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