Name: Ultimate Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 3/4 cups (220 g) all-purpose flour; 3/4 cup (65 g) unsweetened cocoa powder; 2 cups (400 g) granulated sugar; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup (240 ml) whole milk; 1/2 cup (120 ml) vegetable oil; 2 tsp vanilla extract; 1 cup (240 ml) boiling water; 8 oz (225 g) semi-sweet or dark chocolate, chopped; 1 cup (240 ml) heavy cream; 2 tbsp unsalted butter (optional, for shine)

Why You’ll Love Ultimate Chocolate Cake Recipe

This isn’t just another chocolate cake — it’s the ultimate version. Here’s why you’ll fall in love with it:

Intensely chocolatey thanks to a generous amount of cocoa and a luscious chocolate ganache.
Moist and tender crumb with a light structure, thanks to the boiling water technique.
Easy to make with no special equipment required — just basic pantry staples.
Versatile enough for both casual gatherings and elegant celebrations.
Crowd-pleasing and guaranteed to impress even the pickiest dessert lovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (65 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) boiling water

For the Ganache Frosting:
• 8 oz (225 g) semi-sweet or dark chocolate, chopped
• 1 cup (240 ml) heavy cream
• 2 tbsp unsalted butter (optional, for shine)

Directions

Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
Stir in boiling water. The batter will be thin.
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the ganache: Heat cream until just boiling. Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth. Add butter if desired for extra shine.
Once cakes are fully cooled, spread ganache over the first layer, place the second layer on top, and frost the top and sides.

Servings and timing

Servings: 12 slices
Prep time: 20 minutes
Cook time: 35 minutes
Cooling and decorating time: 1 hour
Total time: About 1 hour 55 minutes

Variations

Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Vegan: Use dairy-free milk, replace eggs with flax eggs, and choose dairy-free chocolate and cream.
Espresso Boost: Add 1 tsp of instant espresso powder to intensify the chocolate flavor.
Peanut Butter Twist: Add a layer of peanut butter or peanut butter ganache between the cake layers.
Mint Chocolate: Stir a few drops of peppermint extract into the ganache for a cool, refreshing twist.

Storage/Reheating

Room Temperature: Store covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm individual slices in the microwave for 10–15 seconds to soften the ganache.

FAQs

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.

Can I make this cake in advance?

Yes. You can bake the cake layers a day ahead, wrap them tightly, and frost the next day.

What kind of chocolate is best for ganache?

Semi-sweet or dark chocolate works best. Avoid using chocolate chips, which contain stabilizers that can affect texture.

Can I use buttermilk instead of regular milk?

Yes, buttermilk will add a slight tang and help tenderize the cake crumb even more.

Is the boiling water necessary?

Yes, it helps bloom the cocoa for a richer flavor and keeps the batter thin for a moist texture.

Can I use this recipe for cupcakes?

Absolutely. Fill cupcake liners 2/3 full and bake for about 18-22 minutes.

How can I make the ganache thicker?

Let the ganache cool for 20–30 minutes at room temperature or refrigerate briefly, stirring occasionally, until it reaches your desired consistency.

What’s the best way to frost the cake neatly?

Apply a crumb coat (a thin layer of frosting) first, chill for 15 minutes, then apply the final coat of ganache.

Can I make this cake in one pan instead of two?

You can, but ensure the pan is deep enough and adjust baking time to around 45–50 minutes.

How do I prevent the cake from sticking to the pan?

Grease and flour your pans thoroughly or line with parchment circles for best results.

Conclusion

The Ultimate Chocolate Cake is a dessert that lives up to its name in every way — rich, moist, and topped with a luscious ganache that makes every bite feel indulgent. Whether you’re celebrating something special or simply treating yourself, this cake delivers decadence and satisfaction from the first slice to the last.