Easy Chocolate Cake with Silky Ganache

This is the reliable chocolate cake every kitchen needs: deep, fudgy and properly moist, with a silky dark chocolate ganache poured over the top. It comes together in one bowl with no fuss and slices beautifully for a crowd.

You don’t need fancy kit or a stand mixer for a proper chocolate cake. This one leans on cocoa and a splash of hot coffee to build a deep, moist crumb, then a glossy ganache finishes it off. It’s forgiving, quick to mix and perfect for birthdays, bake sales or a Sunday treat.

Ingredients

• 200 g plain flour
• 50 g cocoa powder — good quality, unsweetened
• 300 g caster sugar
• 1.5 tsp bicarbonate of soda
• 1 tsp baking powder
• 0.5 tsp fine salt
• 2 medium eggs — room temperature
• 250 ml whole milk
• 125 ml sunflower oil
• 2 tsp vanilla extract
• 250 ml hot black coffee — freshly brewed or 2 tsp instant in boiling water
• 200 g dark chocolate — for the ganache, roughly chopped
• 200 ml double cream — for the ganache

Method

1. Heat the oven to 180C/160C fan/gas 4. Grease two 20cm round sandwich tins and line the bases with baking paper.
2. In a large bowl, whisk together the flour, cocoa, sugar, bicarbonate of soda, baking powder and salt until evenly combined and lump-free.
3. Add the eggs, milk, oil and vanilla, then whisk to a smooth, thick batter. Pour in the hot coffee and whisk again; the batter will be quite loose, which is exactly right.
4. Divide between the tins and bake for 30-35 minutes, until risen and a skewer inserted in the centre comes out clean. Cool in the tins for 10 minutes, then turn out onto a rack to cool completely.
5. For the ganache, put the chopped chocolate in a heatproof bowl. Heat the cream until it just begins to steam and bubble at the edges, then pour over the chocolate. Leave for 2 minutes, then stir gently until glossy and smooth.
6. Let the ganache sit at room temperature for 15-20 minutes to thicken to a spreadable consistency.
7. Set one sponge on a plate and spread over a third of the ganache. Top with the second sponge, then pour and spread the rest over the top, letting it drip down the sides.
8. Leave to set for 20 minutes before slicing so the ganache firms up and cuts cleanly.

Serve it with

• A scoop of vanilla ice cream
• Fresh raspberries or strawberries
• A dusting of icing sugar
• Lightly whipped cream
• A pot of good coffee

Why this works

Hot coffee blooms the cocoa and deepens the chocolate flavour without tasting of coffee, while oil keeps the crumb tender and moist for days.

Common swaps

• Use a gluten-free plain flour blend to make it coeliac-friendly
• Swap milk and oil for plant-based versions and use dairy-free chocolate and cream for a vegan-leaning cake (use a flax egg)
• No coffee? Use the same amount of hot water instead
• Top with simple chocolate buttercream instead of ganache
• Add the zest of an orange to the batter for a chocolate-orange twist

Common mistakes to avoid

• Overbaking dries the crumb; start checking at 30 minutes and pull the tins as soon as a skewer comes out clean
• Boiling the cream splits the ganache; heat it only until it steams and bubbles at the edges
• Icing warm sponges melts the ganache, so let the cakes cool completely first
• Skipping the paper lining means the sponges stick and tear when you turn them out

Storage, freezing & reheating

Storage: Keep in an airtight container at cool room temperature for up to 4 days. Once cut, press cling film against the exposed sponge to stop it drying out.

Freezing: Freeze the un-iced sponges, well wrapped, for up to 3 months. Defrost at room temperature before filling and icing.

Allergen notes: contains Gluten, Egg, Milk. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.