Introduction

Indulge in a slice of this incredibly rich and moist chocolate ganache cake. This cake features a tender crumb and intense cocoa flavor, perfectly complemented by a smooth and decadent chocolate ganache frosting. The balance of textures makes every bite heavenly. Perfect for birthdays, holidays, or any special celebration!

Why You’ll Love This Chocolate Ganache Cake

It delivers an irresistibly moist and tender cake with a beautiful crumb.
You’ll experience an intense and satisfying cocoa flavor in every bite.
The silky smooth and creamy ganache filling is pure bliss.
You can easily master a simple yet elegant 2-ingredient ganache.
Its elegant design will impress your guests, making any occasion special.

Ingredients

For the chocolate cake:

2 cups Flour
1 ¾ cups Granulated sugar
2 teaspoon Baking powder
½ teaspoon Baking soda
⅔ cup Cocoa powder
½ teaspoon Kosher salt
¾ cup Buttermilk
½ cup Sour cream
⅔ cup Vegetable oil
2 teaspoon Vanilla extract
3 Eggs
¾ cup Hot coffee

For the chocolate ganache:

500 g Dark chocolate
500 g Heavy cream

For the chocolate drip:

90 g Dark chocolate
90 g Heavy cream

Notes & Substitutions

Flour: All-purpose flour works well, but you can also use cake flour for a softer crumb.
Cocoa Powder: Dutch-process cocoa powder is recommended for a richer, darker flavor. To understand the difference between Dutch-process and natural cocoa, King Arthur Baking offers a helpful guide on Dutch-process vs. natural cocoa.
Leavening: Make sure your baking powder and baking soda are fresh to ensure a good rise.
Sugar: Granulated sugar provides the right amount of sweetness and structure.
Fat: Vegetable or canola oil keeps the cake moist and tender.
Dairy: Full-fat sour cream or Greek yogurt adds moisture and tang.
Liquid: Room temperature buttermilk adds tenderness. (DIY: 1 tbsp lemon juice + milk to = ¾ cup).
Flavor: Hot coffee enhances the cocoa flavor without making the cake taste like coffee.
Salt: Don’t skip the salt; it balances the sweetness and enhances the cocoa flavor.
Chocolate: Use high-quality dark or semisweet chocolate for the best ganache.
Heavy cream: Full-fat heavy cream is a must for a smooth and luscious ganache.
Dairy-free: Use almond milk for the cake and coconut cream for the ganache.
Egg-free: Substitute applesauce for eggs (1/4 cup applesauce per egg).
Gluten-free: Use a gluten-free flour blend for a gluten-free chocolate ganache cake.

Equipment

Large mixing bowls are essential for mixing the batter and the ganache.
Use both a hand whisk and an electric mixer for different steps in the recipe.
You’ll need two 8-inch cake pans for baking the cake layers.
Parchment paper ensures the cakes don’t stick to the pans.
Cake strips help the cakes bake evenly and prevent doming.
A saucepan is used to heat the heavy cream for the ganache.
Use a piping bag for decorating the cake with a ganache border.
Spatulas (regular and offset) are perfect for spreading the frosting smoothly.
A wire rack is needed for cooling the cake layers completely.
A kitchen scale ensures accuracy, especially when dividing the batter.

Instructions

For the Chocolate Cake

Preheat your oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cocoa powder, and salt. Make sure to sift the cocoa powder.
Add the buttermilk, sour cream, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until just combined.
Slowly pour in the hot coffee and mix until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans (weigh for accuracy!).
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting with the chocolate ganache.

Make the Chocolate Ganache

Finely chop the dark chocolate and place it in a heatproof bowl.
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chopped chocolate.
Let the mixture sit undisturbed for 5-10 minutes to allow the chocolate to melt.
Gently stir the chocolate and cream together until smooth and glossy.
Let the ganache cool to room temperature, covering the bowl with plastic wrap to prevent a skin from forming.
Divide the ganache in half. Whip half of it with an electric mixer until light and fluffy.

Assembly & Drip

Pipe a border of whipped chocolate ganache around the edge of the first cake layer.
Fill the center of the cake layer with the unwhipped ganache, spreading it evenly.
Carefully place the second cake layer on top.
Frost the entire cake with the remaining whipped chocolate ganache.
Chill the cake in the refrigerator while you prepare the chocolate drip.
Make a smaller batch of ganache for the drip using the specified ingredient amounts.
Let the drip ganache cool slightly for about 15 minutes, or until it’s thickened but still pourable.
Pour the chocolate ganache over the center of the cake and gently push it over the edges to create drips.

Pro Tips & Troubleshooting

Don’t skip the hot coffee; it intensifies the cocoa flavor without adding a coffee taste.
Always check the expiration dates of your baking powder and baking soda for optimal results.
Use cake strips around the cake pans for even baking and flat cake layers.
Ensure all your ingredients, especially dairy, are at room temperature for a smooth batter.
Measure the flour accurately using the spoon and level method to avoid a dry cake.
Avoid overmixing the cake batter to prevent a tough cake.
Serve the chocolate ganache cake at room temperature for the best flavor.
Always line your cake pans with parchment paper to prevent sticking.
Cool the cakes completely before frosting to prevent the ganache from melting.
Troubleshooting: If your ganache isn’t whipping, chill it for a longer period.

Serving, Storage & Variations

Serving Suggestions

Serve the chocolate ganache cake chilled or at room temperature.
Garnish with fresh berries for a pop of color and flavor.
Add a scoop of vanilla ice cream for an extra indulgent treat.

Storage

Store the cake covered at room temperature for 1-2 days.
Refrigerate the cake in an airtight container for up to 4 days.

Freezing

Freeze the entire cake, tightly wrapped in plastic wrap and foil, for up to 2 months.
Freeze individual slices wrapped separately for easy thawing.
Thaw overnight in the refrigerator before serving.

Make Ahead

Bake the cake layers in advance and freeze them until ready to assemble.
Prepare the ganache ahead of time and store it in the refrigerator, then whip it when ready to use.

Flavor Variations

Add orange zest to the cake batter for a bright citrus note.
Spread a layer of raspberry jam between the cake layers.
Stir in espresso powder to intensify the cocoa flavor.
Include chopped nuts in the ganache filling for added texture.
Use salted caramel as a filling instead of plain ganache.
Top the cake with an assortment of fresh berries for a beautiful presentation.

Nutrition

Disclaimer: Nutritional values are estimates only. Actual values may vary based on specific ingredients and preparation methods.

Nutrient	Value
Calories	697 kcal
Carbohydrates	63 g
Protein	9 g
Fat	47 g
Saturated Fat	23 g
Polyunsaturated Fat	8 g
Monounsaturated Fat	13 g
Trans Fat	0.1 g
Cholesterol	90 mg
Sodium	234 mg
Potassium	471 mg
Fiber	7 g
Sugar	37 g
Vitamin A	759 IU
Vitamin C	0.3 mg
Calcium	129 mg
Iron	7 mg

FAQ

What defines a chocolate ganache cake? It is a chocolate-flavored cake featuring a decadent ganache made from chocolate and cream, used as frosting and filling.
Does chocolate ganache always harden? No, the consistency depends on the ratio of chocolate to cream; more chocolate results in a firmer ganache.
Can I bake this as a three-layer cake? Yes, you can divide the batter into three pans, but reduce the baking time accordingly to prevent dryness.
What are the key ganache ratios? For frosting, a 1:1 ratio of chocolate to cream is common; for a drip, you might use a slightly higher cream ratio. For a detailed breakdown of different ganache ratios for various applications, Handle the Heat provides a comprehensive guide on how to make chocolate ganache.
How to fix runny or lumpy ganache? If runny, add more melted chocolate; if lumpy, gently reheat while stirring continuously until smooth.
Why did my cake sink in the middle? This could be due to overmixing the batter, the oven temperature being too high, or opening the oven door too frequently during baking.

Conclusion

This chocolate ganache cake is a symphony of rich cocoa flavor and smooth, creamy texture. With its simple elegance and undeniable decadence, this cake will surely become a favorite for any occasion. So, gather your ingredients, preheat your oven, and treat yourself to a slice of pure chocolate bliss. Don’t forget to rate this recipe and share your baking experience!