A chocolate ganache cake for a true chocolate lover. Delicious layers of rich chocolate cake frosted with chocolate ganache and chocolate glaze for that ultimate finish. Whether you make this for a birthday celebration or for a simple weekend dinner. This chocolate cake is truly a dessert to be enjoyed guilt-free.
Table of Content
This is Ziv's favorite chocolate cake. He loves dense, rich chocolate mud kinda chocolate cake with chocolate ganache rather than buttercream of sweet frostings. Though he has a sweet tooth he does not like sweet frosting.
When I met him zillion years ago he used to eat only milk chocolate over the year being with me he has come to the dark side. Now, like me, he eats only dark chocolate. Can't handle milk or white chocolate.
Now you know why most of the cakes I make for our family are mostly dark chocolate. Also, the reason why I barely have many white chocolate recipes. Usually white chocolate is something I would do if a customer orders that cake.
Why make this ganache cake
- As you can see in the video this is a very simple and easy cake.
- The batter takes only 10 minutes to combine and you don't need any special equipment like an electric mixer or stand mixer.
- Most of the ingredients in this recipe are simple pantry staples or easy to find.
- I baked this into 2 x 8-inch round cake pans to make a layer cake, but you can also pour the cake batter into one 9 x 13 sheet pan for a sheet cake, one 9 x 4 loaf pan for a chocolate loaf cake, or a 12 cup bundt pan to make a rich chocolate bundt cake.
- I made a layer cake that involves three main components
- The cake - is a light and airy cake with cocoa powder as a base.
- Filling and frosting - the best part about chocolate ganache are that I used it in two textures.
- Filling - The thick rich filling is ganache in a peanut butter consistency.
- Frosting - I then, whipped the remaining ganache to frost the top and sides. The heavy whipping cream in the ganache gives volume and lightness to the frosting when whipped.
- Drip and glaze - is made with just chocolate and heavy cream that is used for pouring consistency. By the way, you can also use vegetable oil for the glaze. I find heavy cream makes a thicker consistency which is easier to work with.
Timeline and process
- Cake batter - 20 mins prep + 25 mins baking
- Chocolate ganache - 20 mins prep + 4 hours chilling
- Assembling the cake - 30 mins
- Active time - 90 mins; Inactive time - 5 hours.
Ingredients and substitutes
- Chocolate - The chocolate you use will determine the ultimate experience you get from this cake. Always use good quality chocolate that you can eat on its own. You can use any percentage you want. If you use dark or bittersweet chocolate the cake will have a rich chocolate flavor. I prefer to use 60% Callebaut chocolate for my ganache but you can also use semi-sweet chocolate chips for this chocolate ganache frosting..
- Flour - I use regular all-purpose flour, plain flour, for most of my cakes. Because it is easily available and usually on hand in most households.
- Oil - While most cakes use unsalted butter, this cake works best with cooking oil. Use flavorless cooking oil like canola, sunflower, or grapeseed.
- Sugar - I've used both white and brown sugar. The molasses in the brown sugar contributes to the soft texture, as well as a rich flavor.
- Cocoa powder - I use dutch process unsweetened cocoa powder for this batter. But you can also use regular cocoa powder.
- Eggs - Always use large-size eggs when baking unless specified.
- Buttermilk - You can also use store-bought buttermilk, but you also make your own at home in just five minutes. Yogurt is also a great substitute for buttermilk or sour cream.
- Vanilla - A good quality vanilla goes a long way. I have used vanilla bean paste but vanilla extract works just as well. You can even replace some of the sugar with vanilla sugar.
- Hot water or brewed hot coffee - This melts the cocoa powder and gives this cake that deep, almost black color when baked. I used instant coffee powder but you can also use espresso powder for a stronger flavor.
Chocolate Ganache Cake
Cake
- Preheat Oven to 350°F/177°C/ Gas Mark 4
- Prep pan - Grease and dust 2×7-inch or 2 x 8-inch round cake pans with softened butter or cooking spray and cocoa powder.
- Coffee - In a large mixing bowl, combine boiling water and coffee. And set aside.
- Dry ingredients - Combine white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Wet ingredients - In a medium bowl, whip the eggs with buttermilk, cooking oil, and vanilla extract. Then, add the oil followed by the eggs and vanilla. Combine well making sure to break the eggs and incorporate well.
- Wet to dry ingredients - Pour the mixture of liquid ingredients into the dry ingredients (flour mixture) and combine well. Then, add the hot coffee and combine until you have a smooth batter with no lumps.
Pro tip - Use a whisk to ensure you have no lumps and do not over-mix. - Bake - Pour batter into the prepared pans. Bake in the center rack for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool - Let cool in the pan for 10 minutes. Then, invert onto a wire rack and let cool completely.
Chocolate ganache
- Microwave - Chop the chocolate into smaller similar size pieces and place it in a large bowl or measuring cup. Pour the whipping cream over the chocolate. Add the butter and vanilla extract. Combine well. Heat in the microwave for a minute or more until all the chocolate is melted and smooth. Use a whisk to ensure it is smooth.
Double boiler - Alternatively, you can heat the cream in a small saucepan over medium heat until it comes to an almost boil. Then, pour the hot cream over the chopped chocolate. Let stand for 2 minutes. Combine with a spatula until it is smooth. - Cover the ganache with plastic. Leave to set in the refrigerator for 2 hours or on the counter for 4 hours until it’s about peanut butter consistency.
Pro tip- in summer you may need to place the ganache in the fridge to set. If it gets hard, place it in the microwave for no more than 10 seconds until you have a spreadable consistency.
Assemble
- Prepare simple syrup - cool completely before using.
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
Pro tip - you can also split each layer horizontally to make four layers - Place a cake layer on the cake board or cake stand. Top with a big dollop of ganache - spread evenly using a straight-edge spatula.
- Then top the second cake layer on top followed by more ganache and the second layer. Top with a big dollop of chocolate ganache and spread with an off-set spatula
- Whip the remaining ganache until it is light and fluffy.
Pro tip - Don't overwhip as it can be difficult to smooth. If you do happen to overwhip add a few tablespoons of hot milk and whip some more. - Next, spread the whipped ganache on top or sides of the cake. Using a paddle motion when spreading will help smooth the ganache better. Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
Chocolate glaze
- In a microwave-safe bowl combine the chocolate and heavy cream. Combine until smooth. Set aside to cool until thick.
- Pro tip - Alternatively, you can place the chocolate and heavy cream in a small saucepan over medium heat until smooth.
- Place the glaze in a piping bag or use a spoon to create a drip on the side of the cake. Once you have the desired drip effect pour the remaining glaze on the top and smooth it out with a spatula. Chill the cake in the fridge until the top is set
Pro tip - letting the glaze set will prevent the piped swirls from slipping off the cake. - Place the remaining whipped ganache frosting in the piping bag with a star tip and pipe all around the cake. Top with chocolate curls.
Tips for Success
- The cake will stay fresh for up to 3 days at cool room temperature, and longer if kept in the fridge. It can also be frozen for a month.
- Always wrap cakes well especially after cutting them to prevent them from getting dry.
- When keeping in the refrigerator, place it in sealed silicon or ziplock bag or wrap in plastic wrap.
- If stored in the freezer - first wrap in parchment paper, then place in a freezer-safe bag. Lastly, wrap in foil to prevent it from catching any freezer smells from other food. Always, thaw in the fridge overnight. The parchment paper keeps the condensation on the paper, not the cake.
Variations
- Raspberry chocolate ganache cake - Add 7 oz (200 grams) of fresh raspberries to the batter and top with raspberry fruit filling as a sauce.
- Strawberry chocolate ganache cake - Drop dollops of strawberry fruit filling in between the chocolate cake batter in the bundt pan (or 8-inch cake pan).
- Baileys chocolate ganache cake - Substitute the coffee in the recipe with bailey's Irish cream or butterscotch Irish cream.
- Chocolate chip cake - Add 1 cup dark or white chocolate chips to the batter before pouring it into the cake pan to make a chocolate chip layer cake.
- Chocolate ganache cake with sour cream - Substitute buttermilk or yogurt in the recipe with sour cream.
- Chocolate cake with white chocolate ganache - Use chocolate ganache or white chocolate ganache as a glaze.
- Chocolate cake with Creme Anglaise - My favorite way to serve a slice of chocolate cake is with Creme Anglaise sauce.
Other pan suggestions
If you do not want to bake this as a chocolate layer cake you can also
- use this batter to bake a chocolate sheet cake using a 9 x 13 sheet pan.
- You can also make an 8-inch chocolate bundt cake, or
- For a taller layer cake use 3 x 6 inch round cakes. You will need to double (2x) the batter for 2 x 9-inch cakes.
- This batter would also make 15 to 18 cupcakes
More best chocolate cakes
- Simple Moist Chocolate Cake
- Chocolate Fudge Cake
- Coffee Chocolate Cake, Espresso Cake
- Chocolate Ganache Tart Recipe
- Flourless Chocolate Cake, Flourless Chocolate Birthday Cake
- Chocolate chiffon cake,
- Devil's Food Chocolate Cake with Chocolate Ganache
- Death By Chocolate Cake
- See all chocolate cakes or see all layer cakes
How long will this chocolate ganache cake keep?
If properly stored, this mud cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Can I make this an eggless chocolate ganache cake?
No, I have not replaced the egg in this cake so not sure how it will work. But, I do have an eggless chocolate cake recipe that is moist and fudgy similar to a mud cake.
What other pans can I use for this recipe?
If you don't want to make a layer cake like this,
You can make this into a sheet cake - a 'Chocolate Ganache Sheet Cake'.
You can also pour the batter into a well-greased and dusted bundt pan for a 'Chocolate Ganache Bundt Cake'.
This recipe can also be baked into 24 beautiful chocolate cupcakes
What other frostings can I use instead of chocolate ganache?
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
Printable Recipe
Chocolate Ganache Cake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/177°C/ Gas Mark 4
Calories: 400kcal
Adjust Servings Here: 8 servings
Description
A chocolate ganache cake for a true chocolate lover. Delicious layers of rich chocolate cake frosted with chocolate ganache and chocolate glaze for that ultimate finish. Whether you make this for a birthday celebration or for a simple weekend dinner. This chocolate cake is truly a dessert to be enjoyed guilt-free.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 2 x 7-inch round or 2 x 8-inch round cakes
Cake
- 2 cups (250 g) All-purpose flour
- ¾ cup (165 g) Brown sugar
- ½ cup (100 g) White sugar
- ½ cup (43 g) Cocoa Powder
- ¾ teaspoon Baking powder
- ¾ teaspoon Baking soda
- ½ teaspoon Salt
- 3 Eggs (large)
- ½ cup (120 ml) Buttermilk
- ¼ cup (60 ml) Brewed coffee (or hot water)
- ½ cup (120 ml) Cooking oil
- 2 teaspoon Vanilla extract (I used vanilla bean paste)
Chocolate Ganache
Chocolate ganache drip
- 4 oz (113 g) chocolate (60% or more)
- ½ cup (120 ml) whipping cream
Plus
- ½ cup (120 ml) Simple syrup
Instructions
Cake
- Preheat Oven to 350°F/177°C/ Gas Mark 4
- Prep pan - 6-cup bundt panGrease and dust 2×7-inch or 2 x 8-inch round cake pans with softened butter or cooking spray and cocoa powder.
- Coffee - In a large mixing bowl, combine boiling water and coffee. And set aside.
- Dry ingredients - Combine white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Wet ingredients - In a medium bowl, whip the eggs with buttermilk, cooking oil, and vanilla extract. Then, add the oil followed by the eggs and vanilla. Combine well making sure to break the eggs and incorporate well.
- Wet to dry ingredients - Pour the mixture of liquid ingredients into the dry ingredients (flour mixture) and combine well. Then, add the hot coffee and combine until you have a smooth batter with no lumps.Pro tip - Use a whisk to ensure you have no lumps and do not over mix.
- Bake - Pour batter into the prepared pans. Bake in the center rack for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool - Let cool in the pan for 10 minutes. Then, invert onto a wire rack and let cool completely.
Chocolate ganache
- Microwave - Chop the chocolate into smaller similar size pieces and place it in a large bowl or measuring cup. Pour the whipping cream over the chocolate. Add the butter and vanilla extract. Combine well. Heat in the microwave for a minute or more until all the chocolate is melted and smooth. Use a whisk to ensure it is smooth. Double boiler - Alternatively, you can heat the cream in a small saucepan over medium heat until it comes to an almost boil. Then, pour the hot cream over the chopped chocolate. Let stand for 2 minutes. Combine with a spatula until it is smooth.
- Cover the ganache with plastic. Leave to set in the fridge for 2 hours or on the counter for 4 hours until it’s about peanut butter consistency.Pro tip- in summer you may need to place the ganache in the fridge to set. If it gets hard, place it in the microwave for no more than 10 seconds until you have a spreadable consistency.
Assemble
- Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrupPro tip - you can also split each layer horizontally to make four layers
- Place a cake layer on the cake board or cake stand. Top with a big dollop of ganache - spread evenly using a straight-edge spatula.
- Then top the second cake layer on top followed by more ganache and the second layer. Top with a big dollop of chocolate ganache and spread with an off-set spatula
- Whip the remaining ganache until it is light and fluffy. Pro tip - Don't overwhip as it can be difficult to smooth. If you do happen to overwhip add a few tablespoons of hot milk and whip some more.
- Next, spread the whipped ganache on top or sides of the cake. Using a paddle motion when spreading will help smooth the ganache better. Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
Chocolate glaze
- In a microwave-safe bowl combine the chocolate and heavy cream. Combine until smooth. Set aside to cool until thick. Pro tip - Alternatively, you can place the chocolate and heavy cream in a small saucepan over medium heat until smooth.
- Place the glaze in a piping bag or use a smooth to create a drip on the side of the cake. Once you have the desired drip effect pour the remaining glaze on the top and smooth it out with a spatula. Chill the cake in the fridge until the top is set. Pro tip - letting the glaze set will prevent the piped swirls from slipping off the cake.
- Place the remaining whipped frosting in the piping bag with a star tip and pipe all around the cake. Top with chocolate curls.
Recipe Notes & Tips
- The cake will stay fresh for up to 3 days at cool room temperature, and longer if kept in the fridge. It can also be frozen for a month.
- Always wrap cakes well especially after cutting them to prevent them from getting dry.
- When keeping in the refrigerator, place it in sealed silicon or ziplock bag or wrap in plastic wrap.
- If stored in the freezer - first wrap in parchment paper, then place in a freezer-safe bag. Lastly, wrap in foil to prevent it from catching any freezer smells from other food. Always, thaw in the fridge overnight. The parchment paper keeps the condensation on the paper, not the cake.
Other pan suggestions
If you do not want to bake this as a chocolate layer cake you can also- use this batter to bake a chocolate sheet cake using a 9 x 13 sheet pan.
- You can also make an 8-inch chocolate bundt cake, or
- For a taller layer cake use 3 x 6 inch round cakes. You will need to double (2x) the batter for 2 x 9-inch cakes.
- This batter would also make 15 to 18 cupcakes
Nutrition Information
Calories: 400- kcalCarbohydrates: 32.9- gProtein: 5- gFat: 28- gSaturated Fat: 16.8- gPolyunsaturated Fat: 11- gMonounsaturated Fat: 0- gTrans Fat: 0.2- gCholesterol: 77- mgSodium: 123- mgPotassium: 0- mgFiber: 3.2- gSugar: 20.5- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Michelle
What an amazing cake! I'm not the best baker so I'm loving all your tips for making this. Can't wait to make this!
Veena Azmanov
Thanks, Michelle. I think you will love this cake.
Whitney
This cake looks so delicious! And thanks for all the tips too!
Veena Azmanov
Thank you, Whitney
Adrianne
I can see why it is his favourite!! What a great looking rich and dense cake. It would be so hard to choose which is best between this and your vanilla pound cake, I am loving both!
Veena Azmanov
It is a very rich, and dense cake, Adrianne. You will love them both
Dannii
That chocolate cake looks amazing. The ganache looks perfect!
Veena Azmanov
Thank you, Dannii.
Bhairavi
Hi.. I'm absolutely loving reading n wanna try so many recipes ASAP. Can u pls guide me as to which whipping cream do u use in ganache. I'm In India and here we either get non dairy whipped cream or fresh cream (dairy). Currently I use fresh cream. Can u pls guide.
Veena Azmanov
Thank you Bhairavi! I use 38% fresh cream.