Chocolate Ganache Cake
This chocolate cake is one of our absolute favorite recipes, and once you try it, you’ll see why. It’s got that perfect moist, tender crumb that’s not overly sweet paired with luscious chocolate ganache that melts in your mouth. And if you’re into warm cake with a scoop of vanilla ice cream… let’s just say we highly recommend it.
Key ingredients
- All-purpose flour: The main structure of the cake comes from flour. It provides support for the rise while keeping the cake tender.
- Sugar: A mix of granulated and brown sugar adds sweetness and moisture.
- Cornstarch: Adding a little cornstarch to all-purpose flour helps make the cake light and fluffy. It lightens the flour slightly, giving you a texture closer to cake flour without needing a special type of flour.
- Unsweetened cocoa powder: Cocoa powder gives the cake its rich chocolate flavor, so using a high-quality one makes a big difference. This recipe uses a mix of natural and Dutch-process cocoa for the best balance of flavor and color.
- Buttermilk: Buttermilk is key for a soft, tender cake. Its acidity reacts with the baking soda to help the cake rise while keeping the crumb moist. If you don’t have buttermilk, you can easily make your own by mixing 3/4 cup whole milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5–10 minutes before using.
- Vegetable oil: Oil keeps the cake incredibly moist and soft, giving it a tender crumb.
- Eggs: Two whole eggs provide structure and help the cake rise.
- Coffee: Strong brewed coffee enhances the chocolate flavor and makes it taste deeper and richer. It won’t make the cake taste like coffee, it just brings out the chocolate!
How to make chocolate ganache
- Simmer the cream: In a saucepan over medium heat or in the microwave, gently heat the heavy cream until hot but not boiling.
- Add the chocolate: Pour the heavy cream over the chopped chocolate in a bowl. Cover the bowl and let it sit for 5 minutes, allowing the chocolate to melt. Then, uncover and whisk until smooth and glossy.
- Chill before using: Refrigerate the ganache for at least 30 minutes to firm up before spreading on your cake!
To Make Ahead: Ganache can be made 1 week ahead of time and stored in the fridge. When you’re ready to use it, reheat it gently and whisk until smooth.
Recipe Q&A
Q: Can I use all Dutch-process or all natural cocoa powder?
A: You can use all natural cocoa powder and it will work just fine. However, using all Dutch-process cocoa is not recommended, because it may prevent the cake from rising properly. For the best flavor, color, and texture, we recommend a mix of natural and Dutch-process cocoa.
Q: What is “blooming” cocoa and why should I do it?
A: Blooming cocoa means mixing it with a warm liquid, like coffee, before adding it to the batter. This helps release its full chocolate flavor and creates a richer, more intense cake. Your cake will taste noticeably more chocolatey!
Q: Can I use decaf or just hot water instead of brewed coffee?
A: Decaf works just like regular coffee and still enhances the chocolate flavor. You can also use plain hot water, though the chocolate flavor will be slightly less intense. In all cases, bloom the cocoa by mixing it with the warm liquid first to maximize the chocolate taste.
Q: Can I use butter instead of vegetable oil?
A: We don’t recommend it here. Vegetable oil keeps the cake moist and tender, creating a softer crumb that lasts longer.
Q: How do I prevent the cake from sinking?
A: Don’t open the oven before 30 minutes. Check for doneness by pressing the center gently. It should spring back and a toothpick should come out with a few moist crumbs. Let the cakes cool 10–15 minutes in the pan before removing.
Q: Can I mix in add-ins like chocolate chips or nuts?
A: Absolutely! Fold in 1/2–3/4 cup chocolate chips or nuts at the end.
Chocolate Cake Tips
Don’t overmix the batter: Once the flour is added, mix just until combined. Overmixing can make the cake dense or tough instead of light and fluffy.
Don’t overbake: Check for doneness by inserting a toothpick in the center. It’s perfect if it comes out with a few moist crumbs. If it’s completely clean, the cake may be slightly overbaked.
Use a scale for even cake layers: Weighing your batter using a kitchen scale ensures that each pan is filled with same amount so they bake evenly and stack beautifully. Our 8-inch pan weighed about 145g empty, and each filled pan was around 840g.
Watch how we made it:
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How to Store & Make AheaD
- Storing: Store in an airtight container at room temperature for up to 3 days.
- Making Ahead: You can bake the cake a day or two in advance. Let the cake cool completely, then wrap it tightly in plastic wrap and store it at room temperature. When you’re ready to serve, just frost, and enjoy!
- Freezing: Bake the cake layers and freeze them for longer storage. Wrap each layer in plastic wrap, then freeze for up to 3 months. Let the layers thaw at room temperature before frosting.
more chocolate recipes you’ll love:
Chocolate Ganache Cake
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 tsp corn starch
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs room temp.
- 2 tsp vanilla extract
- 3/4 cup warm coffee
- 1/2 cup natural cocoa powder
- 1/4 cup dutch-process cocoa powder
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi sweet or dark chocolate chopped
Instructions
- Preheat the oven to 350℉. Grease and line two 8 inch cake pans.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, corn starch, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla until combined. Add the wet ingredients to the dry mixture and mix until combined. The batter will be thick.
- In a small bowl, whisk together the warm coffee and cocoa powder until smooth, then add it to the batter and whisk until combined.
- Evenly pour the batter into the prepared cake pans. Bake for 30-35 minutes, until a toothpick comes out with a few moist crumbs.
- To make the chocolate ganache: In a saucepan over medium heat or in the microwave, heat the heavy cream until hot but not boiling. Pour it into a bowl with the chocolate. Cover for 5 minutes, allowing the chocolate to melt. Then, uncover and whisk until smooth. Refrigerate for at least 30 minutes.
- Let the cakes cool for 10–15 minutes, then carefully flip them onto a cooling rack and let them cool completely.
- Place one cake layer on your serving plate and spread an even layer of chocolate ganache over the top (1/2 to 3/4 cup), letting it reach the edges. Place the second layer on top, then spoon the remaining ganache onto the center and gently spread it outward and down the sides. Use an offset spatula to smooth the top and over the sides.
This cake is absolutely delicious. It’s so simple to make yet delivers the best chocolaty flavours. It’s a firm favourite in our home. My son asks me to make this cake all the time!!
We’re so happy to hear that!!
this cake is so good and easy to make. It’s so easy that me a teenage girl was able to make it. I made one for my mother’s birthday last week and it was gone within days. It’s the second time i’ve made it now and it’s so gorgeous. definitely recommend making it !!
We’re so happy to hear that the cake was easy to make! So happy you enjoyed!
Is it have to be heavy cream with high % of fat or 10% will be okay?
It’s best to use heavy cream with a high fat percentage. Using 10% cream can lead to a thinner, runnier consistency
I made this for my sister’s birthday and she said it was hands down the best chocolate cake she’d ever tasted! I have to agree, it was phenomenal!
so happy you loved it!!
Delectable, flavorful, moist; what I imagine the Matilda Cake would be like. Paired this with a flan (I made chocoflan) for a birthday last year but is perfect alone. Everyone loved the cake. Thank you for sharing 🙂
Hi Maritza,
Thank you for trying our recipe! We’re so happy you enjoyed it!