Classic Chocolate Cake with Dark Chocolate Ganache Frosting

Classic Chocolate Cake with Dark Chocolate Ganache Frosting
This velvety chocolate cake embodies the perfect harmony of rich cocoa flavor and tender crumb, creating a dessert that delights both the eye and the palate. Moist and tender, the cake layers rise beautifully thanks to the combined action of baking powder, baking soda, and a touch of vinegar that reacts with the cocoa and milk. The simple oil‑based batter ensures a soft texture that stays fresh for days, while the dark chocolate ganache frosting adds a luxurious finish with its glossy sheen and deep, bittersweet notes. Whether served at a birthday party, afternoon tea, or as a special treat after dinner, this cake’s classic profile and foolproof technique make it a go‑to recipe for bakers of every skill level.

Preparation and Cook Time
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Cooling and Frosting: 30 minutes
Total Time: Approximately 1 hour 30 minutes

Yield
Makes one 18 cm (7 in) round cake, approximately 8 generous servings.

Cuisine
Contemporary Western baking, inspired by classic American and European chocolate cake traditions.

Ingredients
For the Cake

1¼ cups (165 g) all‑purpose flour

¾ cup (150 g) granulated sugar

⅓ cup (35 g) unsweetened cocoa powder

¼ tsp fine salt

1 tsp baking powder

½ tsp baking soda

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⅓ cup (80 ml) neutral oil (vegetable or canola)

1 cup (240 ml) milk (whole or 2%)

1 tsp pure vanilla extract

1 Tbsp vinegar or fresh lemon juice

For the Dark Chocolate Ganache Frosting

½ cup (85 g) dark chocolate, finely chopped

⅓ cup (80 ml) heavy cream

Directions
Preheat your oven to 170 °C (340 °F). Grease an 18 cm round cake pan and line the bottom with parchment paper for easy release. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder, and baking soda until uniformly combined and free of lumps. In a separate bowl or large measuring jug, stir together the oil, milk, vanilla extract, and vinegar (or lemon juice). Pour the wet ingredients into the dry ingredients and gently whisk until the batter is smooth, taking care not to overmix; a few small streaks are acceptable. The batter should be pourable but slightly thick.

Transfer the batter to the prepared cake pan and smooth the surface with a spatula. Bake in the center of the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid opening the oven door in the first 25 minutes to prevent the cake from collapsing. Once baked, remove the pan and allow the cake to cool for 10 minutes. Gently run a thin knife around the edges to release the cake, then invert onto a cooling rack. Peel off the parchment and right‑side the cake. Let it cool completely before frosting.

To prepare the ganache, place the chopped dark chocolate in a heat‑proof bowl. In a small saucepan, bring the heavy cream just to a simmer over medium heat; do not boil. Pour the hot cream over the chocolate and let it sit, undisturbed, for two minutes. Using a whisk or silicone spatula, stir gently from the center outward until the mixture is smooth, glossy, and fully emulsified. Allow the ganache to cool and thicken slightly—about 10 minutes—until it reaches a spreadable consistency.

Place the cooled cake on a serving plate or cake stand. Pour half of the ganache over the center of the cake, allowing it to spread toward the edges. Use an offset spatula to coax the ganache over the sides for a dripping effect. Pour the remaining ganache on top, smoothing it evenly. Let the cake sit at room temperature for another ten minutes to set the frosting before slicing.

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Nutritional Information (per slice, 1 of 8)
Calories: 320 kcal
Protein: 4 g
Carbohydrates: 44 g
Fat: 15 g
Fiber: 2 g
Sugar: 29 g
Sodium: 210 mg

Origin and Popularity
Chocolate cake as we know it emerged in the mid‑19th century following the invention of cocoa powder. Early American bakers adapted classic sponge and pound cake techniques by incorporating cocoa and chemical leaveners like baking powder and baking soda to achieve lighter, moister results. The addition of acid—vinegar or buttermilk—reacts with baking soda to provide lift and tender crumb. Ganache, a French creation dating to the 19th century, originally combined chocolate and cream to produce a rich coating. Together, chocolate cake and ganache frosting represent a melding of European and American baking traditions that continue to captivate dessert enthusiasts around the globe.

Reasons to Love It
This recipe stands out for its balance of simplicity and indulgence. The oil‑based batter stays moist and forgiving, requiring no special equipment beyond basic mixing bowls. The straightforward ganache frosting offers a professional‑looking finish with minimal work. By baking one layer in a single pan, you save time and reduce cleanup, yet the cake retains an elegant profile suitable for celebrations. Every bite delivers deep chocolate flavor, tender crumb, and silky ganache, making it a perennial favorite for birthdays, holidays, or everyday treats.

Health Benefits
While indulgent, this chocolate cake provides some nutritional benefits. Cocoa powder is rich in flavonoid antioxidants associated with heart and cognitive health. Using a moderate amount of oil instead of butter reduces saturated fat, and whole‑milk or 2% milk contributes calcium and vitamin D. Portion control—serving eight slices—helps balance treat enjoyment with mindful eating. For those seeking lighter options, you can substitute half the sugar with coconut sugar or reduce sugar by up to 20% with minimal impact on texture.

Serving Suggestions
Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a classic pairing. Fresh berries—strawberries, raspberries, or blackberries—add a burst of acidity and color. For an adult twist, drizzle a little liqueur like Kahlúa or amaretto over the ganache before serving. On special occasions, garnish with chocolate shavings, edible flowers, or a dusting of cocoa powder or powdered sugar for an elevated presentation.

Cooking Tips
Use high‑quality unsweetened cocoa powder for the richest chocolate flavor; Dutch‑processed cocoa yields a darker color and deeper taste, while natural cocoa offers a brighter profile. Measure flour by gently spooning into the measuring cup and leveling with a knife—avoid scooping directly from the bag, which can compact the flour. When mixing wet and dry ingredients, whisk just until incorporated to avoid developing gluten and toughening the crumb. Allow the cake to cool fully before frosting to prevent the ganache from sliding off. If your ganache is too thin, refrigerate briefly; if too thick, microwave for 5‑10 seconds and stir to soften.

Variations
Turn this into a layered cake by dividing the batter between two smaller pans and stacking with additional ganache or whipped cream between layers. For a mocha twist, substitute 1 Tbsp of the milk with strong brewed coffee. Add one teaspoon of instant espresso powder to the dry ingredients for a flavor boost. To make a gluten‑free version, replace the flour with a 1:1 gluten‑free baking blend. For a vegan adaptation, use plant‑based milk, substitute oil for vegetable oil, replace egg with ¼ cup applesauce, and use dairy‑free dark chocolate and coconut cream for the ganache.

Conclusion
This Classic Chocolate Cake with Dark Chocolate Ganache Frosting combines ease of preparation with the luxurious taste and appearance of a bakery‑quality dessert. Its tender, moist crumb and glossy, rich frosting ensure every celebration feels special, while the straightforward ingredients and methods make it accessible to bakers of all levels. Keep this recipe in your repertoire for birthdays, dinner parties, or anytime you crave the comforting embrace of chocolate.

Frequently Asked Questions
1. Can I use butter instead of oil? Yes—substitute ⅓ cup melted butter for oil, though the texture will be slightly denser.
2. Why add vinegar or lemon juice? The acid reacts with baking soda to create carbon dioxide, aiding rise and tenderizing the crumb.
3. How do I know when the cake is done? Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is ready.
4. Can I make this cake a day ahead? Absolutely—bake and frost a day in advance, then store covered at room temperature.
5. What if my ganache is too runny? Chill it in the refrigerator for 5–10 minutes, stirring occasionally until it thickens to a spreadable consistency.
6. How should I store leftovers? Keep the cake covered at room temperature for up to three days, or refrigerate for up to five days.
7. Can I freeze this cake? Yes—freeze unfrosted layers wrapped tightly for up to two months; thaw and frost before serving.
8. What other frostings work well? Swiss meringue buttercream, cream cheese frosting, or chocolate buttercream all pair beautifully.
9. How can I prevent the cake from drying out? Measure ingredients accurately, avoid overbaking, and wrap leftover slices in plastic wrap.
10. Can I make cupcakes instead? Yes—divide the batter into a 12‑cup muffin tin and bake at 170 °C (340 °F) for 18–20 minutes, then top with ganache.