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Chocolate Ganache Cake

A soft, moist chocolate cake covered in silky chocolate ganache. This easy chocolate ganache cake recipe looks like a bakery cake but comes together with simple ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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
  • 300 g semi-sweet chocolate chopped or mix of dark and milk chocolate

Method
 

  1. Heat cream and chocolate together until melted and smooth. Cool at room temperature 1 1/2 to 2 hours, stirring occasionally, until spreadable.
  2. Preheat oven to 350°F (175°C). Line two 8 or 9 inch round cake pans with parchment and grease.
  3. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. Add eggs, oil, and buttermilk. Whisk gently until combined.
  5. Mix boiling water with cocoa powder and instant coffee, then fold into the batter without overmixing.
  6. Divide between pans and bake 20 to 28 minutes, until a toothpick comes out with moist crumbs.
  7. Cool in pans 10 to 15 minutes, then turn out onto racks to cool completely.
  8. 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.