Chocolate Cake With Ganache Glaze Recipe

A Decadent cake perfect for the chocolate lover in your life.


Chocolate Cake
1 Tablespoon butter (to grease pans)
2 Tablespoon all purpose flour
2 cup granulated sugar
1 1/2 cup + 4 Tablespoons all purpose flour
1/2 cup + 4 Tablespoons cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 egg
1/2 cup vegetable oil
1 cup whole milk (2% or 3.5%)
2 teaspoon vanilla
1 cup boiling water
1/2 cup chocolate shavings, for garnish
1 slice orange, for garnish
Chocolate Ganache
12 ounces dark chocolate
1 1/2 cup heavy cream
1/8 teaspoon salt


Preheat oven to 350F.

Grease two 9 x 9 inch round cake pans with butter.Line with parchment paper, grease the parchment paper then

sprinkle pans with 1 teaspoon cocoa powder and tilt and wiggle pan to coat the surface. Set aside.


Begin with the dry ingredients.

Sift flour into a large bowl.

Add salt, baking powder, baking soda, cocoa powder and sugar. Use a fork to mix together, breaking up any lumps that you find.

Set this mixture aside.

In a medium bowl, use an electric mixer on medium speed to beat the eggs until creamy.

Add the vegetable oil, milk, and vanilla. Continue to beat until creamy and well incorporated.

Mix the wet into the dry.

Mix until creamy and no lumps remain.

Add boiling water and continue to mix until well incorporated.

Pour batter into your prepared cake pans.

Place the cakes onto the middle rack and bake for 30-35 minutes or until you can insert a cake tester and it comes out clean.

Remove from the oven,place on cooling racks and loosen the edges of the cake with a knife. Let cool in thepans for 10 minutes, before flipping over onto the cooling racks. Let cool completely before adding the ganache.


Chop the chocolate into fine pieces and put into a heat proof pot.

In a small pot, bring the heavy cream to a boil over medium to high heat.

Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.

Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.

After 10 minutes, stir with a whisk until the ganache is nice and creamy.

Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.

The ganache is ready to use.


Set a wire rack over a rimmed baking sheet. Transfer 1 cake to the wire rack.

Starting in the centre, gently pour half the warm ganache over the cake, starting in the centre of the cake and then slowly pour around edges. Allowing ganache to drip down sides of the cake.

Let stand for 15 minutes.

Gently transfer the first cake to a cake stand.

Place the second cake on top of the first iced cake.

Repeat the icing process with remaining ganache, completely covering the top of the cake.

Sprinkle with chocolate shavings and top with a thin slice of orange.

Allow to cool for 15 minutes before serving.