This moist chocolate cake is every chocolate lover’s dream come true. With its rich, fudgy crumb and glossy chocolate ganache topping, it delivers a depth of flavor and texture that’s simply unforgettable. Whether you’re celebrating a special occasion or just indulging a sweet craving, this cake is the perfect centerpiece.
Each slice is a decadent experience, adorned with delicate chocolate shavings and a pop of color from a fresh raspberry. Compared to other chocolate desserts like a triple chocolate cake or Oreo cake, this one stands out for its balance of flavor, ease of preparation, and luscious texture. It’s the kind of recipe you’ll want to make again and again.
Ingredients
For the Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or boiling water
For the Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 tbsp butter (optional, for shine)
For Garnish:
Chocolate shavings
Fresh raspberries
Cocoa powder for dusting (optional)
Instructions
Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.Mix the Batter:
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat until smooth. Gradually mix in hot coffee or water. The batter will be thin.Bake the Cake:
Pour batter evenly into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.Make the Ganache:
Heat cream in a saucepan until just simmering. Pour over chopped chocolate. Let sit for 1 minute, then whisk until smooth. Stir in butter if using. Let it cool slightly before using.Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of ganache on top. Add the second layer and pour remaining ganache over the top, letting it drip down the sides.Decorate:
Garnish with chocolate shavings, a fresh raspberry on top, and a light dusting of cocoa powder if desired.
Cook and Prep Times
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling & Assembly Time: 45 minutes
Total Time: 1 hour 45 minutes
Baking Pro Tips
Use hot coffee instead of water to deepen the chocolate flavor.
Sift dry ingredients to avoid lumps and ensure a smooth batter.
Let the ganache cool to a pourable but not runny consistency.
Store leftovers in the fridge for up to 4 days; bring to room temp before serving.
Use high-quality cocoa powder and chocolate for the best taste.