The Ultimate Chocolate Cake

The Ultimate Chocolate Cake

Moist, rich, and unapologetically indulgent — this homemade chocolate cake is layered with silky ganache and packed with deep cocoa flavor. Perfect for birthdays, holidays, or when you just need to impress!

Ingredients

For the Chocolate Cake:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ½ cup (50g) Dutch-processed cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• ½ cup (120ml) whole milk
• 2 large eggs
• ½ cup (128g) sour cream
• ½ cup (110g) vegetable oil
• 1 tsp vanilla extract
• 1 tsp espresso powder (optional for deeper flavor)
• 1 cup (240ml) hot water

For the Chocolate Ganache:

• 16 oz (450g) chocolate (milk, dark, or a combo), chopped
• 2 cups (480ml) heavy cream

Instructions

1️⃣ Bake the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. In another bowl, whisk milk, eggs, sour cream, oil, and vanilla until smooth.
4. Combine wet and dry ingredients. Mix until smooth and lump-free.
5. Dissolve espresso powder in hot water. Stir into the batter.
6. Divide batter evenly among pans.
7. Bake for 25–30 minutes, or until a toothpick comes out clean.
8. Cool cakes in pans for 10 mins, then transfer to wire racks.

2️⃣ Make the Ganache

1. Place chopped chocolate in a heatproof bowl.
2. Heat cream in a saucepan over medium heat until steaming (not boiling).
3. Pour hot cream over chocolate. Let sit for 1–2 minutes.
4. Stir until smooth and glossy. Let cool to a spreadable consistency.

3️⃣ Assemble the Cake

1. Level cake layers with a serrated knife. Slice each layer in half to create 6 thin layers.
2. Spread ganache between layers, stacking them evenly.
3. Cover the top and sides with remaining ganache.
   • For rustic: Swirl it casually like the iconic Matilda cake.
   • For polished: Smooth the ganache and add a chocolate drip.

Quick Info

• Prep Time: 20 minutes
• Bake Time: 25–30 minutes
• Cool & Assemble: 1 hour
• Total Time: ~1 hour 45 minutes
• Servings: 12
• Calories: ~520 per slice (approx.)

Tips & Variations

• Ganache tip: Use high-quality chocolate for the best flavor.
• Add raspberry jam or crushed nuts between layers for extra texture.
• Espresso powder enhances chocolate flavor without making it taste like coffee.
• To make it dairy-free, sub in plant-based milk, cream, and butter.
• Store leftovers in an airtight container for up to 3 days (or freeze for 2 months!).

FAQs

Can I make this cake ahead of time?
Yes! Bake the layers and make the ganache up to 2 days in advance. Store cakes at room temp (wrapped), ganache in fridge.

What if I only have 2 pans?
No problem. Bake in two batches—batter can rest at room temp while the first ones bake.

Can I freeze it?
Absolutely! Wrap the fully assembled cake tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge.

Serving Suggestions

• Top with shaved chocolate, berries, or a dusting of cocoa powder
• Pair with vanilla ice cream, coffee, or a bold red wine
• Serve as a birthday showstopper or a weekend treat!

📌 Why You’ll Love It

✅ Moist, rich, and deeply chocolaty
✅ Easy homemade ganache
✅ Great for beginners and pros
✅ Freezer-friendly
✅ The BEST chocolate cake you’ll ever bake!