Chocolate Ganache Cake Recipe (Soft Cake, Silky Ganache)
This chocolate ganache cake is what happens when a really good chocolate cake meets an even better frosting. Two soft layers, and a glossy chocolate ganache poured and spread over the top instead of a regular buttercream.
The cake itself comes together easily with cocoa powder, buttermilk, and a splash of hot coffee to deepen the chocolate flavor. Then the ganache, just cream and melted chocolate, gets poured on once it cools to a spreadable consistency.
It looks like something from a bakery window, but it is honestly one of the easier cakes I make.
If you want even more chocolate cake ideas to choose from, check out this roundup of 15 Best Chocolate Cake Recipes.
WHY YOU WILL LOVE THIS RECIPE
- Soft, moist chocolate cake with real depth of flavor
- Silky chocolate ganache instead of a traditional buttercream
- Simple ingredients, no fancy equipment needed
- Ganache can be made ahead and softened before frosting
- Looks impressive but comes together in under 2 hours total
INGREDIENTS
Cake:
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 1/2 cup Dutch processed cocoa powder
- 2 teaspoons instant coffee
- 1/2 cup boiling water
Chocolate Ganache:
- 1 cup heavy cream
- 300g semi-sweet chocolate, chopped (or a mix of dark and milk chocolate)
INGREDIENT NOTES AND SUBSTITUTIONS
- Buttermilk: no buttermilk on hand? Stir 1 tablespoon vinegar into 1 cup milk and let it sit for a few minutes.
- Cocoa powder: Dutch processed gives the best color and flavor here, but natural cocoa will work in a pinch.
- Instant coffee: enhances the chocolate flavor without making the cake taste like coffee. Leave it out if you prefer.
- Chocolate for ganache: a mix of dark and milk chocolate makes a slightly sweeter, less intense ganache if you want that instead of all semi-sweet.
STEP-BY-STEP INSTRUCTIONS
Make the ganache first
Heat the cream and chopped chocolate together in the microwave in 15 to 20 second bursts, stirring between each, until fully melted and smooth. Cover and let cool at room temperature for 1 1/2 to 2 hours, stirring every 30 minutes, until it reaches a spreadable consistency.
Preheat and prep your pans
Preheat your oven to 350°F (175°C). Line two 8 or 9 inch round cake pans with parchment paper and grease well.
Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the wet ingredients
Add the eggs, oil, and buttermilk to the dry ingredients. Whisk gently until just combined.
Add the cocoa mixture
In a separate bowl, mix the boiling water with the cocoa powder and instant coffee until smooth. Fold this into the batter gently, being careful not to overmix.
Bake the cake
Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes in 9 inch pans, or 23 to 28 minutes in 8 inch pans, until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool the cakes
Let the cakes cool in the pans for 10 to 15 minutes, then turn out onto wire racks to cool completely.
Assemble and frost
Trim the domed tops of the cakes to level them if needed. Place one layer on a serving stand and spread about a third of the ganache evenly over the top. Add the second layer and cover the entire cake with the remaining ganache.
TIPS FOR THE BEST RESULTS
- Weigh your ingredients for the most accurate, consistent results
- Sift the flour and cocoa powder to avoid lumps in the batter
- Don’t overmix once the cocoa mixture is added, this keeps the cake tender
- Let the ganache cool fully to a spreadable consistency before frosting, it will be too thin straight off the heat
VARIATIONS AND ADD-INS
- Use a mix of dark and milk chocolate in the ganache for a sweeter finish
- Add fresh raspberries between the layers for a chocolate raspberry twist
- Warm a portion of the ganache back up for a glossy drip effect down the sides
- Sprinkle chopped toasted nuts around the base for added crunch
WHAT TO SERVE WITH IT
- A scoop of vanilla ice cream
- Fresh raspberries or strawberries
- A hot cup of coffee
- A dusting of cocoa powder on top
Chocolate Ganache Cake
Ingredients
Method
- Heat cream and chocolate together until melted and smooth. Cool at room temperature 1 1/2 to 2 hours, stirring occasionally, until spreadable.
- Preheat oven to 350°F (175°C). Line two 8 or 9 inch round cake pans with parchment and grease.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add eggs, oil, and buttermilk. Whisk gently until combined.
- Mix boiling water with cocoa powder and instant coffee, then fold into the batter without overmixing.
- Divide between pans and bake 20 to 28 minutes, until a toothpick comes out with moist crumbs.
- Cool in pans 10 to 15 minutes, then turn out onto racks to cool completely.
- Level the cake layers, fill and frost with the ganache.
Notes
- Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Bring refrigerated cake to room temperature before serving for the best texture.
- For a shinier ganache finish, gently warm the surface with a hair dryer on low right after frosting.
- Cake layers can be baked ahead and frozen, wrapped tightly, for up to 3 months.
This chocolate ganache cake is the one to make when you want something that looks fancy but really is not that much extra work. Two soft layers, a glossy pour of ganache, and you have a cake that looks like it came straight from a bakery case.
Bake it for a birthday, a holiday, or just because chocolate cake deserves a reason sometimes and sometimes it does not. Either way, this one delivers every time.
For more chocolate dessert recipes you will love:
