Have you ever tasted a chocolate cake so rich and decadent that you found yourself thinking about it days later? That’s exactly what this chocolate ganache cake recipe delivers. I’ve spent years perfecting this moist chocolate cake, and I’m excited to share it with you today.
This isn’t just any chocolate cake recipe – it’s the kind of dessert that creates memories and becomes your go-to for special occasions. The secret lies in the perfect balance between the tender, dark chocolate cake layers and the silky ganache that covers every inch. When you cut through that glossy chocolate exterior to reveal the soft cake beneath, you’ll understand why this recipe has become my most requested dessert.
What makes this cake truly special is the chocolate ganache frosting – a simple yet transformative mixture that elevates this from a good chocolate cake to an extraordinary one. The ganache does double duty here, acting as both filling between the cake layers and the frosting that creates that stunning exterior. Each bite delivers the perfect ratio of cake to chocolate, creating a flavor experience that’s intense without being overwhelming.
Whether you’re making this for a birthday celebration, a holiday gathering, or simply because it’s Wednesday and you deserve something wonderful, this chocolate ganache cake will rise to the occasion. Let me show you how easy it is to create a cake that looks like it came from a high-end bakery but tastes even better because it’s homemade with care.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
This chocolate ganache cake stands out for several key reasons. The cake layers are remarkably moist and tender, with a rich chocolate taste that satisfies true chocolate lovers. The ganache works as both filling and frosting, creating a uniform flavor and stunning glossy finish.
Unlike many chocolate cakes, this one stays moist for days. The addition of hot coffee enhances the chocolate flavor without making the cake taste like coffee. Don’t skip this secret ingredient!
Despite its impressive appearance, this cake uses straightforward techniques accessible to bakers of all skill levels. The ganache, though elegant, requires just two main ingredients.
This versatile cake works equally well for birthdays, anniversaries, or weeknight treats. It can be made as a layer cake or simple sheet cake depending on your needs.
Best of all, this cake actually improves after a day as flavors meld together, making it perfect for make-ahead occasions when you need a guaranteed crowd-pleaser.
Ingredients Chocolate Ganache Cake
For the Cake Layers:
- 2 cups all-purpose flour: Forms the cake’s base structure while allowing a soft texture.
- 2 cups granulated sugar: Adds sweetness and helps create a tender crumb.
- 3/4 cup unsweetened cocoa powder: Provides rich chocolate flavor – quality matters here.
- 2 teaspoons baking soda: Creates rise and lightness when activated.
- 1 teaspoon baking powder: Works with baking soda for even rising.
- 1 teaspoon salt: Enhances chocolate flavor and balances sweetness.
- 2 large eggs: Add moisture and structure. Use at room temperature.
- 1 cup buttermilk: Creates tenderness and activates leavening agents.
- 1/2 cup vegetable oil: Keeps the cake moist longer than butter would.
- 2 teaspoons vanilla extract: Deepens flavor profile.
- 1 cup hot coffee: Intensifies chocolate flavor without tasting like coffee.
For the Chocolate Ganache:
- 16 ounces semi-sweet chocolate: The foundation of your ganache. Bars melt more smoothly than chips.
- 2 cups heavy cream: Creates silky texture. Must be at least 36% fat.
- 1/4 teaspoon salt: Brightens chocolate flavor.
- 2 tablespoons unsalted butter: Adds shine and richness.
- 1 teaspoon vanilla extract: Rounds out flavor.
For Whipped Chocolate Ganache (Optional):
- Half of the prepared ganache: Transforms into fluffy frosting when whipped.
- 1/4 cup powdered sugar (optional): Adds stability and sweetness if desired.
Kitchen Tools:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Basic measuring tools
- Cooling rack
- Serrated knife for leveling
- Cake stand or serving plate
Quality ingredients make a difference, especially the chocolate. Have everything measured and ready before starting for the smoothest baking experience.
How to Make Chocolate Ganache Cake
Preparing the Cake Layers
- Preheat & Prep: Heat oven to 350°F (175°C). Grease two 9-inch round pans, line bottoms with parchment, grease again and dust with cocoa powder.
- Mix Dry: Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Mix Wet: In another bowl, combine eggs, buttermilk, oil, and vanilla.
- Make Batter: Pour wet ingredients into dry, mix until just combined. Add hot coffee slowly, mixing until smooth. Batter will be thin.
- Bake: Divide batter between pans. Bake 30-35 minutes until a toothpick comes out with a few crumbs.
- Cool: Rest in pans 10 minutes, then remove to cooling racks until completely cool. For more on mixing dry and wet ingredients and achieving the perfect cake texture, refer to this baking guide from King Arthur Baking. If you need tips on how coffee enhances your cake’s flavor, check out this article on Bon Appétit.
Making the Chocolate Ganache
- Prep: Place chocolate in a heat-safe bowl.
- Heat Cream: Bring cream and salt just to a simmer (small bubbles around edges).
- Combine: Pour hot cream over chocolate. Let sit untouched for 5 minutes.
- Stir: Gently stir until smooth and glossy. Add butter and vanilla.
- Cool: Let ganache cool 30-45 minutes until spreadable but still pourable.
For Whipped Ganache (Optional)
- Chill: Refrigerate half the ganache for 30-40 minutes until thick but not solid.
- Whip: Beat with mixer until light and fluffy (2-3 minutes). Add powdered sugar if desired.
Assembling the Cake
- Level: If needed, trim domed tops of cakes flat.
- Layer: Place first cake on plate, spread with ganache or whipped ganache.
- Top: Add second cake layer.
- Frost: Cover entire cake with remaining ganache.
- Set: Let cake rest 30 minutes before slicing.
Quick Tips
- For clean slices, run knife under hot water before cutting.
- Store at room temperature up to 2 days or refrigerated up to 5 days.
- You can prepare the cake layers in advance and store them in the freezer for up to a month .
Serving Suggestions
This chocolate ganache cake shines on its own, but a few simple touches can enhance your serving experience:
Simple Pairings
- Serve with cold milk to balance the rich chocolate flavor
- Add a scoop of vanilla ice cream for temperature contrast
- Offer fresh berries on the side to cut through the richness
- Pair with coffee or espresso to complement the chocolate notes
Special Occasion Ideas
- Dust the top with cocoa powder through a small sieve for an elegant finish
- Add chocolate shavings or curls to the top or sides of the cake
- Place a few fresh raspberries or strawberries on top for color
- For birthdays, add candles atop a thin layer of whipped cream
Temperature Tips
- For optimal taste and texture, allow it to reach room temperature before serving
- If refrigerated, let the cake sit out for 30 minutes before serving
- Slightly warm individual slices for 10-15 seconds in the microwave for a more intense chocolate experience
Plating for Guests
- Use warm plates to prevent the ganache from hardening too quickly
- Add a small dollop of unsweetened whipped cream for balance
- Drizzle plates with a thin line of raspberry sauce for visual appeal
- Keep portions moderate – a small slice satisfies due to the cake’s richness
Beverage Pairings
- Red wines like Cabernet Sauvignon or Port complement the dark chocolate
- Coffee drinks, especially those with milk, balance the chocolate intensity
- Milk stout or chocolate stout beer offers an interesting contrast
- For non-alcoholic options, try chai tea or hot chocolate with cinnamon
Remember that the cake’s flavor improves after resting for a day, making this an ideal make-ahead dessert for gatherings.
Conclusion
This chocolate ganache cake delivers everything chocolate lovers crave – deep flavor, perfect moisture, and that luxurious ganache texture that makes each bite memorable. What sets it apart is how the elements work together to create something truly special.
The cake layers provide the perfect foundation with their tender crumb, while the ganache adds a silky finish that elevates the entire dessert. The balance between sweetness and rich chocolate intensity makes this cake appropriate for any occasion, from casual family dinners to the most special celebrations.
Making this cake may seem like a project, but the straightforward steps make it accessible even if you’re not an experienced baker. The visual impact of the glossy ganache gives professional-looking results that will have everyone thinking you spent hours in the kitchen.
Don’t be surprised when guests ask for the recipe. This chocolate ganache cake has a way of creating food memories that last – the kind of dessert people remember long after the last crumb is gone. Its combination of simplicity and impressive results makes it a recipe worth adding to your collection.
The next time you need a dessert that’s sure to impress, turn to this chocolate ganache cake. Rich, moist, and truly addictive, it’s the perfect way to bring a little luxury to any table.
FAQs
What is a chocolate ganache cake?
A chocolate ganache cake combines a chocolate cake base with ganache – a mixture of chocolate and cream – used as frosting, filling, or both. Unlike buttercream, ganache creates a smooth, glossy finish with intense chocolate flavor. The ganache can be used while still warm for a shiny glaze or whipped after cooling for a fluffier frosting texture.
What are the disadvantages of ganache?
Ganache has a few challenges to be aware of. It’s sensitive to temperature – too warm and it won’t set properly; too cold and it becomes hard to spread. It’s also quite rich, which some people may find overwhelming. Ganache doesn’t hold up as well in hot environments compared to buttercream. Finally, because it contains cream, cakes with ganache need refrigeration if not consumed within a day or two.
What is the difference between ganache and chocolate?
Chocolate is the primary ingredient in ganache, but ganache itself is a mixture of chocolate and cream. Plain chocolate is solid at room temperature with a snap when broken. Ganache, because of its cream content, remains softer with a smooth, silky texture. Think of ganache as transformed chocolate that’s creamier, more spreadable, and richer in mouthfeel.
Is ganache hard or soft?
Ganache’s texture depends on its chocolate-to-cream ratio and temperature. Standard ganache (1:1 ratio of chocolate to cream) is firm enough to hold its shape when cool but still spreadable – similar to soft fudge. More cream creates a softer, pourable ganache, while more chocolate makes a firmer ganache. At room temperature, properly made ganache should be soft enough to melt slightly in your mouth but firm enough to maintain its shape on the cake.
Can I put ganache in between cake layers?
Yes! Ganache makes an excellent filling between cake layers. For best results, let the ganache cool until spreadable before applying between layers. This prevents it from running out the sides while maintaining its smooth texture. For extra stability in taller cakes, you can use a slightly firmer ganache for the filling layers. Ganache filling creates a consistent chocolate flavor throughout the cake and makes beautiful clean slices.
Does ganache crack?
Ganache typically doesn’t crack like fondant might, but it can develop issues under certain conditions. If the ganache contains too much chocolate relative to cream, it may become too firm and develop small cracks when cut or refrigerated. Sudden temperature changes can also cause problems – moving a cold ganache-covered cake directly to a warm room might cause condensation or cracks as it expands. For smooth results, use the proper ratio (1:1 for frosting) and avoid dramatic temperature changes.