cake with chocolate ganache recipe

Written BySheba G Updated On
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The Best cake with chocolate ganache recipe

I have been making this cake with chocolate ganache for years and it is a family favorite. My kids always ask for it on their birthdays and it is the first dessert to disappear at potlucks. The cake itself is moist and tender, and the ganache is rich and smooth without being too sweet. It is a simple recipe that uses basic ingredients you probably already have in your pantry. I love that it feels special enough for a celebration but is easy enough to whip up on a random Tuesday. Plus, dark chocolate in the ganache has antioxidants, so you can feel a little better about having a slice.

Classic Chocolate Cake with Ganache

4.6 from 1996 votes

This is a moist and tender chocolate cake topped with a silky smooth chocolate ganache. It is perfect for birthdays, holidays, or any day you need a chocolate fix.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

For the Ganache

8 ounces dark chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter, softened

👨‍🍳Directions

1Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3Add eggs, buttermilk, oil, and vanilla. Beat with an electric mixer on medium speed for 2 minutes.
4Stir in the hot coffee. The batter will be thin. Pour batter evenly into the prepared pans.
5Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
6To make the ganache, place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour hot cream over chocolate and let sit for 5 minutes.
7Add butter and whisk until smooth. Let ganache cool for 10 to 15 minutes until it thickens slightly.
8Place one cake layer on a serving plate. Spread a layer of ganache on top. Place the second layer on top and pour remaining ganache over the top, letting it drip down the sides. Let set for 30 minutes before slicing.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Saucepan
Whisk
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 450mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For a dairy-free version, use almond milk and a dairy-free butter substitute. The coffee enhances the chocolate flavor but does not make the cake taste like coffee.

Watch Video Of How Classic Chocolate Cake with Ganache Works

This cake with chocolate ganache is always a good idea for any occasion. It works well for family gatherings because it is simple to make and everyone loves it. I hope you try it and enjoy it as much as my family does.

❓ Frequently Asked Questions About Chocolate Cake with Ganache

1. Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, you can use milk chocolate. The ganache will be sweeter and lighter in color. Reduce the heavy cream to 3/4 cup for a thicker consistency.

2. How do I store this cake?

Store the cake covered at room temperature for up to 3 days. You can also refrigerate it for up to a week. Let it come to room temperature before serving for the best texture.

3. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure.

4. Why did my ganache turn out greasy?

This can happen if the cream was too hot or if the chocolate was overheated. Use a thermometer and heat the cream just until small bubbles form around the edge. Let the mixture sit undisturbed before whisking.

5. Can I freeze this cake?

Yes, you can freeze the unfrosted cake layers wrapped in plastic wrap for up to 3 months. Thaw at room temperature before frosting. The ganache can also be frozen separately.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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