Chocolate Cake & Silky Ganache

chocolate cake & silky ganache

This is my favorite chocolate cake recipe. It uses one bowl, doesn’t require sour cream, and is super moist. And, like the website I found it on (link below), I agree it is the best chocolate cake recipe around. I’ve made it using a 9×13 inch pan, 2 9-inch round pans, and I’ve even halved the recipe and baked it in a 9×9 pan, which works just as well when you want to have cake, but not have cake for days. In lieu of frosting, I opt for chocolate ganache (recipe also included), fresh whipped cream, and raspberries as pictured.



  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa
  • 2 tsps. baking powder
  •  1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. espresso powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil (I’ve used melted & cooled coconut oil before)
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 cup boiling water

Halved recipe for a 9×9 pan: 

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/4 cup + 2 tbsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. espresso powder
  • 1/2 cup milk
  • 1/4 vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup boiling water


Preheat oven to 350 degrees. Spray pan(s) of choice with non-stick spray, set aside.

In a large bowl or stand up mixer, add flour, sugar, cocoa, powder, soda, and salt. Whisk through to combine dry ingredients. Add milk, oil, egg(s), and vanilla extract and beat on medium speed until well combined. Reduce speed and carefully add the boiling water, beating on high speed for 1 minute to add air to the batter.

Pour batter into pan(s). Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and allow to cool completely before adding frosting or ganache.

Recipe from:

For the ganache:

  • 12 oz. semi-sweet or dark chocolate chips
  • 3/4 cup heavy cream
  • 1 tbsp. corn syrup
  • 1/4 tsp. vanilla extract
  • 2 tbsp. unsalted butter, room temperature


In the microwave (starting at 1 minute with 30 second intervals thereafter), or on the stove over medium heat, combine the chocolate and cream until melted and smooth. Remove from heat and stir in the corn syrup and vanilla extract. Transfer mixture to a bowl, allowing it to cool to room temperature. It must be room temperature or cooler to finish out the remaining step. Using a whisk attachment, add the butter to the cooled chocolate mixture and whip together on medium speed until the chocolate thickens. Spread ganache over the cooled cake.

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