For the Cake:

  • 1-1/2 C hot water
  • 2 sticks (1 C) butter
  • 1 C semi-sweet chocolate chips
  • 1/4 C cocoa powder
  • 2 C baker’s sugar  (C&H makes one) – do not use regular sugar
  • 2 eggs – lightly beaten
  • 2 tsp vanilla extract
  • 1-1/2 C self-rising flour (do not use regular flour)

For the Ganache:

  • 1 C heavy whipping cream
  • 12 oz. (1 bag) dark chocolate chips – I use Guittard Brand real semi- sweet chips (gold bag)


  1. Spray a 12″ round cake pan with non-stick spray (I use Pam for Baking because it has flour in it) – set aside
  2. Preheat oven to 300 degrees

Make the Cake:

  1. In a saucepan over low heat, melt butter
  2. Add chocolate – stir until melted
  3. Add cocoa, sugar & vanilla
  4. Stir until sugar is dissolved
  5. Add hot water and stir well
  6. Remove from heat and let cool
  7. When cooled, add flour and beaten eggs and mix well – the mixture will be very runny
  8. Pour into a greased 12″ round cake pan and bake at 300 degrees for 1 hour and 15 minutes
  9. Allow to cool while making the Ganache

Make the Ganache:

  1. Place chocolate chips in a glass bowl
  2. In a saucepan, over medium-high heat, bring 1 C heavy whipping cream to a simmer (just until the edges start to bubble) 
  3. Pour the heated cream over the chocolate chips and let sit 5 minutes
  4. Whisk until completely smooth
  5. Let Ganache cool for about 5 minutes
  6. Pour over cake and refrigerate for 2 hours  (We like cold cake in our family)