Chocolate Ganache Cake Recipe
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.
I remember one particular birthday celebration at home when my mom decided to bake a chocolate ganache cake for me. It was a special occasion, and she wanted to make something extra delicious. The entire house filled with the rich aroma of chocolate as the cake baked in the oven, creating an atmosphere of warmth and anticipation.
When the cake was finally ready, she carefully layered it with the luscious ganache frosting, creating a masterpiece that looked almost too beautiful to eat. But as soon as we took the first bite, we knew it was worth every moment of waiting.
The cake was always incredibly moist and rich, with the perfect balance of sweetness and chocolatey goodness. Each bite was a moment of pure bliss. It wasn’t just a cake; it was a symbol of love and celebration, made with care and attention to detail.
That birthday cake holds a special place in my heart, not just because of its deliciousness but because of the love and effort that went into making it. It was a reminder that simple gestures, like baking a cake, can sometimes create the most memorable moments.
Why make this ganache cake
- Moist and Flavorful: The combination of buttermilk, brewed coffee, and cocoa powder ensures a moist and deeply chocolatey cake.
- Versatile: This recipe can be adapted for different pan sizes and shapes, making it suitable for various occasions and preferences.
- Rich Ganache Frosting: The ganache frosting is rich, smooth, and decadent, adding a luxurious touch to the cake.
- Easy to Make: Despite its impressive flavor and appearance, this recipe is straightforward and accessible to home bakers of all skill levels.
- Customizable: The cake and ganache can be easily customized with different flavors and additions, allowing for endless variations.
- Crowd-Pleaser: Whether you’re serving it at a birthday party, celebration, or casual gathering, this cake is sure to impress and satisfy chocolate lovers.
Ingredients and substitutes
- Flour: Provides structure to the cake. You can also use all-purpose flour or cake flour for a lighter texture.
- Cocoa Powder: Adds chocolate flavor and color to the cake. Use unsweetened cocoa powder for the best results.
- Sugar: Sweetens the cake and helps tenderize it. You can also use granulated sugar, brown sugar, or a combination of both.
- Eggs: Bind the ingredients together and add structure and moisture to the cake. You can also use a commercial egg replacer or applesauce for an egg-free option.
- Buttermilk: Adds moisture and a subtle tangy flavor to the cake. You can also substitute buttermilk with regular milk or a dairy-free alternative mixed with lemon juice or vinegar.
- Vegetable Oil: Provides moisture to the cake and helps keep it tender. You can also substitute with melted butter or a neutral-flavored oil like canola or sunflower oil.
- Vanilla Extract: Enhances the flavor of the cake. You can also use other flavor extracts like almond or hazelnut for a different flavor profile.
- Brewed Coffee: Enhances the chocolate flavor in the cake. You can also substitute with water or milk if you prefer.
- Chocolate: Provides the main flavor and texture for the ganache. Use good-quality chocolate for the best results. You can also use milk, dark, or white chocolate, depending on your preference.
- Heavy Cream: Adds richness and smoothness to the ganache. You can also substitute with coconut cream or a non-dairy alternative for a vegan option.
Step-by-step: Chocolate Ganache Cake
- Preheat your oven to 350°F / 175°C / Gas Mark 4. Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
- Dry ingredients – In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Wet ingredients – In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract.
- Wet to dry – Pour the wet ingredients into the dry ingredients and mix until well combined. Then, stir in the brewed coffee; the batter will be thin.
- Bake – Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool – Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Ganache – To make the ganache, heat the chopped chocolate, heavy cream, butter, and vanilla extract in a microwave-safe bowl until smooth. Allow the ganache to cool to room temperature.
- Fill – To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a layer of ganache over the cake. Place the second cake layer on top and press down gently.
- Whipped ganache – Use a whisk attachment and whip the rest of the ganache until light and fluffy.
- Frost – Use the remaining ganache to frost the outside of the cake. You can leave it smooth or create a textured finish with a spatula.
- Glaze – In a microwave-safe bowl, heat the chocolate and heavy cream until smooth. Cool to room temperature. 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 with a spatula. Chill the cake in the fridge until the top is set.
- Decorate – Place the remaining ganache frosting in the piping bag with a star tip and pipe around the cake. Top with chocolate curls.
Frequently asked questions
Store the cake in an airtight container in the refrigerator for up to five days. Bring it to room temperature before serving for the best taste and texture.
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days. You can also freeze the unfrosted cake layers for up to three months. Thaw them in the refrigerator before frosting.
Yes, you can freeze the frosted cake for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.
9×13-inch Pan: You can bake the cake in a 9×13-inch rectangular pan. Adjust the baking time as needed, as the cake may bake faster in a larger, shallower pan.
Bundt Pan: A bundt pan can give the cake an elegant shape. Make sure to grease and flour the pan well to prevent sticking. Bake at the same temperature but start checking for doneness a bit earlier, as the baking time may vary.
Cupcake/Muffin Pans: You can make cupcakes or muffins with the batter. Line the pans with cupcake liners and fill each liner about two-thirds full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Sheet Pan: A sheet pan can be used to make a sheet cake. Grease and flour the pan, then spread the batter evenly. Bake at the same temperature but start checking for doneness earlier, as the cake may bake faster in a larger pan.
Springform Pan: A springform pan can be used for a round cake with straight sides. Make sure to line the bottom with parchment paper and grease the sides well. Bake at the same temperature but start checking for doneness earlier, as the cake may bake faster in a larger pan.
Mini Cake Pans: You can use mini cake pans to make individual-sized cakes. Grease and flour the pans well and adjust the baking time accordingly, as smaller cakes will bake faster.
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.
Chocolate Ganache Cake
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
Ingredients
- 2½ cups (310 g) All-purpose flour
- ¾ cup (65 g) Unsweetened cocoa powder
- 2 cup (400 g) Granulated sugar
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 3 large Eggs at room temperature
- 1 cup (240 ml) Buttermilk at room temperature
- ¾ cup (180 ml) Vegetable oil
- 2 tsp Vanilla extract
- 1 cup (240 ml) Brewed coffee cooled
- 16 ounces (450 g) Good quality semi-sweet chocolate chopped
- 2 cups (470 ml) Heavy cream
- 2 tbsp (28 g) Butter
- 1 tsp Vanilla extract
- 4 oz Good quality semi-sweet chocolate
- 4 oz Heavy cream
Method
- Preheat your oven to 350°F /175°C/ Gas Mark 4. Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
- Dry ingredients – In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.2½ cups All-purpose flour, ¾ cup Unsweetened cocoa powder, 2 cup Granulated sugar, 2 tsp Baking soda, 1 tsp Baking powder, 1 tsp Salt
- Wet ingredients – In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract.3 large Eggs, 1 cup Buttermilk, ¾ cup Vegetable oil, 2 tsp Vanilla extract, 1 cup Brewed coffee
- Wet to dry – Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the brewed coffee; the batter will be thin.
- Bake – Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool – Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Ganache: To make the ganache, heat the chopped chocolate, heavy cream, butter, and vanilla extract in a microwave-safe bowl until smooth. Allow the ganache to cool to room temperature.16 ounces Good quality semi-sweet chocolate, 2 cups Heavy cream, 2 tbsp Butter, 1 tsp Vanilla extract
- Fill: To assemble the cake, Place one cake layer on a serving plate. Spread a layer of ganache over the cake. Place the second cake layer on top and press down gently.
- Whipped ganache – Use a whisk attachment and whip the rest of the ganache until light and fluffy.
- Frost – Use the remaining ganache to frost the outside of the cake. You can leave it smooth or create a textured finish with a spatula.
- Glaze – In a microwave-safe bowl, heat the chocolate and heavy cream until smooth. Cool to room temperature. 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 with a spatula. Chill the cake in the fridge until the top is set.4 oz Good quality semi-sweet chocolate, 4 oz Heavy cream
- Decorate – Place the remaining ganache frosting in the piping bag with a star tip and pipe around the cake. Top with chocolate curls.
Notes
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature. This helps them mix into the batter more evenly.
- Properly Greased Pans: Ensure your cake pans are well-greased and lined with parchment paper to prevent sticking.
- Sifting Dry Ingredients: Sift the flour, cocoa powder, baking soda, baking powder, and salt to remove any lumps and ensure even mixing.
- Brewed Coffee: The brewed coffee enhances the chocolate flavor in the cake. Use your favorite brewed coffee, cooled to room temperature.
- Cooling Cakes: Allow the cakes to cool completely before assembling and frosting. Warm cakes can cause the ganache to melt and slide off.
- Even Layers: Level your cake layers before assembling to ensure a stable and even cake.
- Chill Ganache: Let the ganache cool to room temperature and then chill it in the fridge for about 30 minutes before using it to fill and frost the cake. This helps it thicken slightly, making it easier to work with.
- Frosting Technique: For a smooth finish, apply a thin layer of ganache (crumb coat) to the cake, refrigerate for about 15 minutes to set, then apply the final layer.
- Ganache Consistency: If the ganache becomes too thick, gently heat it in the microwave in short bursts, stirring between each, until it reaches a spreadable consistency.
- Decorating: You can decorate the cake with chocolate shavings, sprinkles, or fresh berries before the ganache sets completely.
- Storage: Store the cake in the refrigerator, but allow it to come to room temperature before serving for the best texture and flavor.
Equipment you will need
Nutrition
Tried this recipe?
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I made this cake and it turned out so well. thank you.
does the sponge cake recipe change for each type of cake?
Thanks Elda, glad you enjoyed this cake. I’m not sure I understand your question, but a chocolate sponge can change with different ingredients. There is definitely more than one way to make a sponge cake.
I found this recipe difficult to follow. In picture number 8 of wet ingredients, there is a dollop of something chocolate that is not mentioned in the steps. Also, you never mention putting the cocoa powder in with the dry ingredients. The video moves much too fast to try to figure the steps out. T
Thanks for the feedback, Teresa. No 8 shows me adding vanilla extract. I have mentioned that in a few places in the post and ingredients. Also, cocoa powder is mentioned in the ingredients list.
The instructions are detailed with pro tips and I hope that is clear. The YouTube videos if longer and slower if you prefer. Thanks
Can I make any of this ahead of time to make assembly easier and not such a long process? I have a birthday on Friday, which means making it on a Thursday and up til 2am.
You can make everything ahead of time – up to 4 days ahead of time. You can even make the cake two days ahead of time.
Awesome!! Thank you
Week 2 day 2 done
Hi, Veena.
I tried some of your chocolate cake recipes and this one won over others!
I am not a chocolate person, but my friends who love chocolate claimed this is the ONE.
😉
By the way, what is the reason to use all-purpose flour for chocolate cake?
I used cake flour when I made this, but would it be better to use all-purpose flour?
Thank you!
Hey kay. I started baking when I only had all-purpose as an option and most of my bakers on the blog prefer to use all-purpose as well. So I kept my original recipes as they were. Why temper with my winning recipes. Right?
I use all-purpose in my recipes because that’s always on hand for everyone.
But you can certainly make the necessary adjustments and use cake flour just as well.
I am so happy you enjoyed this recipe. This is my husband’s favorite recipe. A big hit in the family as well.
Thanks
So many useful tips and tricks. Thanks for sharing. I will soon try this ganache recipe.
Thanks, Kushigalu