Easy Chocolate Ganache Cake
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If we’re being honest, the real reason to make this chocolate ganache cake is the ganache. Don’t get me wrong — the cake itself is soft, fluffy, and exactly what you want from a good chocolate cake. But that thick, fudgy layer of ganache? That’s the part I think about later. It’s rich without being complicated, and when you get a bite of both together, it just works.
This is my go-to cake when I want something that feels special without being complicated. It’s perfect for Valentine’s Day, because that’s when chocolate desserts, like chocolate lava cake are practically mandatory, right? Or to celebrate your chocolate loving best friend, partner or kiddo.
If you’re looking for a cake that feels thoughtful, impressive enough, and still totally doable on a normal day, this is the one!
What you Need
The ingredients for chocolate ganache cake are the same ingredients as my homemade chocolate cake with chocolate buttercream frosting. I tested a different recipe twice and it just didn’t compare. So I thought, why change a good thing? Even though the cake is the same recipe, the difference between chocolate ganache and the buttercream frosting sets these two cakes completely apart. The ganache is richer, less sweet and has a fudge like texture compared to the buttercream frosting. It’s a completely different experience!
I think you’ll be surprised just how easy this cake is to make. The ingredients, equipment and steps are very straightforward, but as you can see, the results are pretty dang awesome.
Step-By Step-Instructions
Here are photos to help you visually see how to make the cake and ganache. If you’re a visual person like me, these will help you! For the full instructions see the recipe card below.
Let’s Talk Chocolate Ganache
Ganache can sound intimidating, but once you make it, you realize it’s just chocolate and cream doing their thing. The only real requirement is a little patience — which is usually the hardest part when you’re standing in the kitchen staring at it.
That’s what makes ganache so forgiving. When it’s warm, it can be poured or drizzled when you don’t feel like fussing. Let it sit at room temperature and it thickens enough to spread with an offset spatula. Chill it in the refrigerator and it’s pipeable. And if it gets too firm? A little time on the counter or gentle reheating in the microwave, fixes it.
For this chocolate cake, I chilled the ganache to spread it between the two cakes, frost the cake and pipe it for a decorative look. I then re-heated to gently pour on top for a drizzle look. See? Super forgiving and adaptable.
This is one of those recipes that looks impressive without requiring perfection — my favorite kind. Spread the ganache, drizzle it, swirl it… whatever mood you’re in that day. It’s a great make-ahead dessert, travels well, and has a habit of disappearing quickly. If that happens in your house too, consider yourself warned!
If you bake it, I’d love to hear how you finished it — poured, spread, drippy, smooth…ate with a spoon. There’s no wrong answer here. Enjoy!
Rich & Indulgent Chocolate Ganache Cake
A rich and moist chocolate cake is layered with silky, fudgy chocolate ganache. It's easier to make than you think and it's the perfect cake to celebrate chocolate lovers with!
Ingredients
Chocolate Cake
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 cups granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 cup vegetable oil (refined coconut oil would work, too)
- 2 large eggs, room temperature
- 1 cup milk, room temperature (whole milk preferred)
- 1 cup hot coffee or boiling water
Ganache:
- 16 ounces semi-sweet chocolate bar (35%-45% cocoa), finely chopped
- 16 ounces heavy whipping cream
Instructions
- Preheat the oven to 350 degrees and line 2, 8 or 9 inch cake pans with parchment paper, (I trace the bottom of the pans on the parchment paper then cut out circles) and then lightly spray with baking spray. If you don’t have parchment paper, spray pans with baking spray then lightly flour the pans. Set aside.
- In a stand-alone mixer fitted with a paddle attachment (Hand-held mixer works, too), Mix together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar and brown sugar.
- Next, mix in vegetable oil, milk, eggs and vanilla extract until combined, scraping down the sides of the bowl as necessary.
- Lastly, with your mixer on low-speed, very slowly pour in the boiled water until incorporated, again scraping down sides of bowl as necessary. Cake batter will be thin and runny.
- Pour batter evenly between the cake pans and bake for 31-33 minutes. Cake should slightly pull away from the edge and a toothpick should come out clean when inserted into the cake. Let cool completely.
- Chop the chocolate finely and place it in a heat-proof bowl.
- Heat the cream in a saucepan until it just starts to simmer around the edges (do not bring to a full boil).
- Pour the hot cream over the chopped chocolate and let it sit undisturbed for 3 to 5 minutes to soften the chocolate.
- Gently and slowly stir the mixture with a spoon or whisk until it becomes a smooth, glossy, and uniform liquid. Be patient with this process. It will come together.
- Place the ganache in the refrigerator to cool, stirring every 10 minutes until it has reached the consistency of nutella.
- Spread a layer of chocolate ganache between the two cakes, then use the rest to cover the sides and top of the cake. An offset spatula is helpful for this. If you would like to drizzle the chocolate ganache or pipe it, it can be gently re-heated to get the consistency to drizzle and pipe. Simply heat in the microwave in 10 second intervals and stir until you've reached the desired consistency. Ganache does harden as it cools. Decorate as desired. Enjoy!
Chocolate Cake:
Ganache Frosting:
Notes
Store cake in a cake container in the refrigerator. It will last 5-7 days. Before serving, let cake sit at room temperature for 30-60 minutes so the ganache can soften.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving:Calories: 726Total Fat: 33gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 73mgSodium: 482mgCarbohydrates: 94gFiber: 6gSugar: 53gProtein: 12g
Nutrition information is automatically calculated. Use as an approximation only.
