Chocolate Cake Recipe

Preheat and prepare pans

Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan (or two 8-inch pans) with butter or nonstick spray, then dust lightly with 1 tablespoon flour, tapping out excess.

Combine dry ingredients

In a large mixing bowl, sift or whisk together 2 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt until evenly distributed.

Mix wet ingredients

In a separate medium bowl or large measuring cup, whisk together 2 large eggs, 1 cup whole milk, 0.5 cup vegetable oil and 2 tsp vanilla extract until smooth.

Combine wet and dry

Pour the wet mixture into the dry ingredients. Using a spatula or electric mixer on low speed, mix until mostly combined and no large pockets of flour remain (about 30–45 seconds).

Add hot water

Slowly pour in 1 cup hot water (near-boiling) while stirring gently. The batter will be thin—this is expected and produces a moist cake. Scrape down the bowl to incorporate any remaining streaks.

Bake

Pour batter into the prepared pan(s) and smooth the top. Bake in the preheated 350°F (175°C) oven until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter: about 30–35 minutes for a 9-inch pan, or 25–30 minutes for 8-inch pans.

Cool

Remove cake from oven and set on a wire rack. Let cool in the pan for 10–15 minutes, then run a knife around the edge and invert onto the rack to cool completely (about 1 hour) before glazing or serving.

Heat cream

Place 0.5 cup heavy cream in a small saucepan and heat over medium until it just begins to simmer (do not boil) or microwave until steaming, about 30–45 seconds.

Make ganache

Place 1 cup semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chips and let sit for 1 minute, then stir until smooth. Add 1 tbsp unsalted butter and 0.25 tsp salt, stirring until glossy and fully incorporated. If too thick, stir in 1–2 teaspoons warm water until spreadable.

Glaze cake

Place cooled cake on a wire rack set over a sheet pan. Pour the warm ganache over the center of the cake, letting it flow toward the edges; use an offset spatula to coax it to the edges for an even coating. Allow glaze to set at room temperature (about 30 minutes) or refrigerate briefly (10–15 minutes) to speed setting.

If you used two 8-inch pans, cool layers completely, then level with a serrated knife if needed. Stack layers with a thin layer of ganache between them if desired. Transfer to a serving plate and slice with a clean serrated knife for best results.

Store: keep tightly covered at room temperature for up to 2 days or refrigerate up to 5 days. If refrigerated, bring to room temperature before serving for best texture.