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slice of chocolate cake topped with milk chocolate ganache on white plate with silver fork about to go through slice

Classic Chocolate Cake

A perfectly moist chocolate cake topped with a smooth and decadent milk chocolate ganache, making it the chocolate lover's dream!
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Prep Time: 20 minutes
Cook Time: 35 minutes
Course: Dessert
Keyword: chocolate, chocolate cake, chocolate ganache
Servings: 14 slices
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 hand/stand mixer with mixing bowl and whip attachment
  • 1 offset spatula
  • 1 9-inch pan

Ingredients

Chocolate Cake

Milk Chocolate Ganache

Instructions

Chocolate cake

  • Sift flour, cocoa powders, baking powder, baking soda & salt in a bowl and set aside.
  • In a separate bowl combine hot water, instant coffee and milk chocolate. Stir until completely dissolved then add buttermilk and vanilla & set aside.
  • In a mixing bowl, beat butter, oil & sugar on medium speed until white and fluffy
  • Add eggs in, one at a time to mixing bowl until just combined.
  • Add dry ingredients to mixing bowl cup-by-cup alternating with the buttermilk & coffee/chocolate mixture.
  • Pour batter into a 9 inch pan and bake at 325℉ (375℉ for cupcakes) for 30-40 minutes until a toothpick comes out with a few crumbs then allow to cool in pan(s).

Milk Chocolate Ganache

  • Stovetop instructions:
    Bring heavy cream to a gentle simmer over medium heat.
    Remove from heat and pour hot heavy cream over milk chocolate.
    Stir until smooth and allow to come to room temperature then whip on high speed with a stand or handheld mixer until light brown in color.
  • Microwave instructions:
    To a microwave safe mixing bowl add milk chocolate and heavy cream and microwave in 15-30 second increments - stirring and checking to ensure chocolate hasn't seized frequently.
    Allow to come to room temperature then whip on high speed with a stand or handheld mixer until light brown in color.
  • Store in an airtight container until ready for use.
    If not using the same day, store in refrigerator. To soften for use, allow to come to room temperature then remove about a quarter of the ganache and microwave until soft and slightly runny then reincorporate to the remaining ganache either with a spatula or whipping with a mixer.

Assembly

  • Once cake is cool, spread ganache across the top in an even layer with an offset spatula and enjoy!
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