Chocolate Ganache Cake

This chocolate ganache cake is a chocolate lover's dream! A layer of soft, moist chocolate cake is frosted with rich, velvety smooth chocolate ganache. It's decadent, indulgent, and will leave you wanting another slice.

Calling all chocolate lovers- this chocolate ganache cake is for you! The chocolate cake is fluffy, rich, and will melt in your mouth.

Topped with smooth, glossy dark chocolate ganache that I used on my chocolate ganache brownies, chocolate ganache cookies, and chocolate ganache cheesecake, you'll want to make this cake over and over again. Whether it's for special occasions like birthdays, parties, anniversaries, or just for those nights when you're craving a chocolate cake, this recipe is sure to deliver!

For more chocolate cake recipes, make this chocolate espresso cake, chocolate crunch cake, chocolate truffle cake, chocolate mascarpone cake, or chocolate lemon cake.

Why You'll Love This Recipe

• Rich chocolate flavor- The cake is made with Dutch-process cocoa powder, which is cocoa powder treated with alkali that creates deeper, richer chocolate flavor that'll please all the chocoholics in your life.
• Easy to make- Like my spicy chocolate cake, you don't need any special equipment to make it. All you need is 2 large bowls and a whisk- no mixer required!
• Customizable- You make the cake in lots of different pan sizes, turning it into a sheet cake or an impressive layer cake. Plus, you can substitute several ingredients to make it suitable for those with dietary restrictions or allergies.

Ingredient Notes

Here are some notes about the ingredients used. For quantities and the full instructions, see the recipe card below.

Ingredients for the cake.

Ingredients for the ganache.

• Egg- One large egg encourages the cake to rise and holds the other ingredients together. Take it out of the refrigerator 1-2 hours before baking to reach room temperature so it mixes in well.
• Oil- Making chocolate cake with oil makes it extra soft and spongey. Use a neutral tasting oil, like canola oil, grapeseed oil, or vegetable oil. Olive oil would also be great since it pairs well with chocolate.
• Buttermilk- Buttermilk tenderizes the gluten, creating a super soft and fluffy cake. Make sure it's at room temperature so it mixes in seamlessly.
• Vanilla extract- A splash of vanilla enhances all the other flavors.
• All purpose flour- This type of flour creates the perfect tender crumb. I highly recommend using a digital scale to measure it in grams so your cake doesn't turn out dry or tough.
• Granulated sugar- Sugar helps to sweeten the cake and retain moisture. I don't recommend reducing the amount of sugar since it impacts the flavor and texture.
• Cocoa powder- I used Dutch-processed cocoa powder for the deepest cocoa flavor. You can also use natural cocoa powder, but the flavor will be a little less intense. Make sure your cocoa powder is unsweetened.
• Baking powder and baking soda- These ingredients work together to leaven, making the cake rise and become fluffy. Make sure both aren't expired.
• Salt- A pinch of salt enhances the flavor of the cake and keeps it from being too sweet.
• Brewed coffee- Freshly brewed hot coffee makes the chocolate bloom and deepens its flavor. Use decaf coffee if you are sensitive to caffeine.
• Bittersweet chocolate- For the ganache, I used Ghirardelli bittersweet chocolate, which is 60% cacao. You can also use dark chocolate, and if you aren't a fan of dark chocolate, use semi-sweet chocolate. Just make sure to use chocolate baking bars and not chocolate chips. Chocolate chips contain emulsifiers that make them harder to melt than chocolate bars.
• Heavy cream- Use heavy cream to make the ganache. Do not substitute half and half or milk since you need extra fat to make thick and creamy ganache!
• Cold unsalted butter- Stirring cold butter into the ganache makes it shiny with an extra rich flavor. It also prevents it from hardening over time. Dairy free butter works too.

Ingredient Substitutions

• Egg substitute- While I haven't tested this, feel free to try substituting the egg with a flax egg. Combine 1 tablespoon water with 2.5 teaspoons flax meal and let it thicken for a few minutes before using.
• Buttermilk substitute- Instead of buttermilk, you can use plain kefir, sour cream, or full-fat Greek yogurt. I don't recommend making your own buttermilk because it will impact the texture.
• Gluten free option- All of my cakes can be made gluten free using a gluten free, 1-to-1 baking flour like Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
• Coffee substitute- Use boiling hot water if you don't have coffee on hand.
• Heavy cream substitute- I've made the ganache with coconut cream and it works perfectly.

Helpful Equipment and Tools

• You'll need a 9-inch round cake pan lined with parchment paper. An 8-inch pan also works. I've listed other pans you can use in the FAQs below.
• To decorate your cake, an offset spatula is helpful for spreading the ganache evenly. You can also use a rubber spatula, which you'll need to make the batter anyway.

Step by Step Instructions

Before you start, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9-inch round baking pan with parchment paper and set aside.

Step 1: In a large bowl, whisk the egg, oil, buttermilk, and vanilla together until smooth and well incorporated.

Step 2: Pour the flour, sugar, cocoa powder, baking powder, baking soda, and salt into the bowl of wet ingredients. Sifting is optional! With a rubber spatula, gently fold the ingredients together until the batter is smooth with no lumps.

Step 3: Next, pour in half of the hot coffee and fold until smooth. Repeat with the second half.

After that, pour the chocolate cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before removing it from the pan and transferring to a wire cooling rack to cool completely.

Step 4: While the cake cools, make the ganache. Add the chopped chocolate to a large bowl. Microwave the heavy cream in a separate microwave-safe container for about 45 seconds and pour it over the chocolate. Make sure all the chocolate is covered in hot cream and let it sit for 1 minute.

Expert Baking Tips

• Use a kitchen scale. For all my recipes, I highly recommend measuring your ingredients in grams with a kitchen scale for the best results. Measuring the flour correctly is the most important because the cake will be dry if you overmeasure it! If you don't have a scale, fluff the flour up in the bag and gently spoon it into your measuring cup. Don't pack it in! Then swipe the excess back into the bag.
• Don't overmix the batter. This cake batter will take quite a bit of mixing to remove any lumps, but don't overmix! Mixing too much creates a dense, chewy cake. Stop mixing right as the batter looks silky and smooth.
• Use an aluminum baking pan. For the best results, use an aluminum cake pan with a parchment paper round or greased with baking spray. Because aluminum pans are lighter in color, they attract heat at a slower rate, creating a softer cake. Black pans and silicone will get too hot, resulting in dry or burnt cakes, and glass pans won't heat up evenly.

Additions and Variations

1. Whipped chocolate ganache- If you'd like to turn your shiny chocolate ganache into whipped ganache, let it cool completely until it's solid yet pliable at room temperature. Use an electric hand mixer to beat the ganache at medium speed for 3-5 minutes until it's paler in color and resembles buttercream.
2. Fresh berries- Strawberries, raspberries, or blueberries complement the cake's chocolatey goodness with their bright and tangy flavors.
3. Nuts- Chopped toasted almonds, hazelnuts, or pecans add a lovely crunch and nutty flavor to each bite.
4. Salted caramel- A drizzle of caramel sauce on top of the cake makes it even more decadent. You could also add salted caramel ganache.
5. Spices- Warm spices like cinnamon, nutmeg, or cardamom are a great addition to the batter.
6. Whipped cream- A dollop of whipped cream helps lighten up the texture and flavor of the ganache, making a great garnish!

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. I recommend slicing the cake into individual pieces or storing the whole thing in a cake carrier. The cake tastes best at room temperature, so let it sit on the counter for 30 minutes before enjoying.

Freezing Instructions

Freeze individual slices by wrapping each in plastic wrap and then storing in an airtight container or freezer bag. These slices can be frozen for up to 2 months. I don't recommend storing the entire unsliced cake!

When you're ready to enjoy, let the slices thaw at room temperature for a few hours before serving.

Frequently Asked Questions