Chocolate Hot Water Cake With Chocolate Ganache Frosting & Chocolate Ganache Drizzle

A Chocolate Lovers dream. This Chocolate Hot Water Cake With Chocolate Ganache Frosting & Chocolate Ganache Drizzle is a rich and decadent dessert, perfect for the Chocolate Lover in your life.

Chocolate Cake is by far my favorite flavor cake. It is always moist and tender and loaded with rich Chocolate Flavor. Every year when my kids birthdays roll around I always have my fingers crossed that they will want a chocolate cake, but every year they ask for vanilla. Nothing against a vanilla cake, but to me its a little boring. This year I decided for my birthday I was going to take matters into my own hands and bake a chocolate cake. Now my husband having already ordered an ice cream cake for me ( and it was delicious, coffee, my favorite ice cream ) felt bad that I was making my own cake, but to be honest I really wanted to do it. I don’t get the chance to bake a chocolate cake that often. Even though my husband and kids are vanilla cake people, they didn’t seem to mind having the chocolate cake. In fact they all went in for seconds.

You may be asking “ What is a hot water cake “. I asked the same question. Normally when making a cake I would turn to milk for added moisture but for this cake hot water is the key. Milk will detract from the chocolate flavor while water does not add any flavor and makes the chocolate the star of the show. The hot water will dissolve the cocoa, allowing it to blend easily.

Why You Will Love This Chocolate Hot Water Cake With Chocolate Ganache Frosting & Chocolate Ganache Drizzle:

It has a real Chocolate punch. This cake is loaded with Chocolate. Between the unsweetened cocoa powder, the mini chocolate chip morsels and the bittersweet chocolate in the Ganache, you will not miss that chocolate flavor.
This cake is moist and tender and has the perfect bite.
The frosting is so rich and creamy and easy to make. Just two ingredients, Bittersweet chocolate melted in warm cream then whipped until fluffy.
A Ganache drizzle for a little extra chocolate flavor.

Ingredients For Making Chocolate Hot Water Cake:

Now is it easier to buy a boxed cake, add a couple of ingredients and pop it in the oven? Yes, but making Chocolate Cake from scratch is so worth the little extra effort. Not to mention, it is such an easy recipe to make. Just 11 ingredients and you have a tender, rich and delicious Chocolate Cake.

All purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Hot Water
Avocado oil
White vinegar
Espresso powder
Pure vanilla extract
Semi sweet mini morsels

How To Make Chocolate Hot Water Cake With Chocolate Ganache Frosting & Chocolate Ganache Drizzle:

Preheat oven to 350º. Spray two 8” x 2” round cake pans with baking spray. Place a round of parchment paper on the bottom of each cake pan and set to the side.

To a large mixing bowl, whisk together the all purpose flour, sugar, cocoa powder, baking soda and salt until combined.

Combine the hot water, avocado oil, vinegar, espresso powder and pure vanilla extract in a large measuring cup.

Add the wet ingredients into the dry ingredients and stir with a rubber spatula to combine, being careful not to over mix.

For a little extra chocolate flavor, fold in the mini chocolate chips until combined.

Pour into prepared cake pans. Place in preheated oven and bake for 35 to 40 minutes or until toothpick inserted in the center of a cake, comes out clean.

Remove cakes from the oven and allow to cool for 15 minutes. Remove cakes from pans and place inverted on a wire rack to cool completely.

While your cakes are cooling, you can make your Ganache Frosting. Heat the heavy cream in a small saucepan over medium low heat until steaming. Remove from heat and pour over chopped chocolate. Let stand for 1 to 2 minutes. Using a rubber spatula, mix together until silky. Chill Ganache in the refrigerator for 20 minutes, it should be firm but pliable. Using a stand mixer fitted with a paddle attachment, mix the ganache for 4 to 5 minutes until pale in color and resembles whipped buttercream.

Place one cooled cake on a serving dish, top with whipped Ganache. Add another layer cake on top and another layer of whipped Ganache. For a three layer cake, top with another cake and coat the whole cake with whipped Ganache, spread with an offset spatula until smooth. Place cake in the refrigerator to set. While the cake is chilling, make the Chocolate Ganache drizzle.

Place the heaven whipping cream in a small saucepan over medium low heat until steaming. Place chocolate chips in a small bowl. Pour hot cream over chocolate and let sit for 1 to 2 minutes. Stir with a rubber spatula until smooth. Let chocolate ganache cool slightly.

Remove cake from the refrigerator. Pour the chocolate ganache around the edge of the cake, allowing it to drip down the sides of the cake. Place cake back in the refrigerator to set.

Place fresh fruit in the center of the cake. Place the remaining whipped ganache in a piping bag fitted with a star tip. Pipe the chocolate ganache around the edge of the cake. Sprinkle with chocolate sprinkles if desired.

Place in the refrigerator to set.

Tips For Making This Recipe:

As with all chocolate recipes, adding espresso powder will enhance the chocolate flavor.
Using a high quality unsweetened cocoa powder is key. I like to use King Arthurs Double Dark Unsweetened Cocoa Powder for its rich chocolate flavor.
I also find that using pure vanilla extract instead of imitation vanilla extract is important.