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Velvet Ganache Cake

A vibrant and rich dessert perfect for celebrations, featuring a moist cake coated in smooth ganache and a colorful velvet finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Room temperature
  • 1 cup whole milk Room temperature
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Added carefully
For the ganache
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
For the velvet coating
  • as needed Red and blue food coloring To achieve desired shades

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
  4. Carefully stir in boiling water. The batter will be thin.
  5. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Ganache Preparation
  1. Heat the heavy cream in a small saucepan until it simmers. Pour over the chocolate chips in a bowl and stir until smooth.
Assembly
  1. Once the cakes are cooled, use the ganache to coat the top of one cake layer. Stack the second layer on top and cover the entire cake with the remaining ganache.
  2. Mix red and blue food coloring with the remaining ganache to create a velvet coating. Use a spatula to cover the cake with this colorful mix.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week and let it come back to room temperature before serving. Use room temperature ingredients for the best mix.