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Rich & Indulgent Chocolate Ganache Cake Recipe

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3.9 from 246 reviews

This Rich & Indulgent Chocolate Ganache Cake is a decadent dessert featuring a moist and tender chocolate cake layered and covered with a luscious, smooth chocolate ganache. The combination of cocoa powder and semi-sweet chocolate creates a deep chocolate flavor, while the hot coffee enhances the cake’s richness. Perfect for celebrations or any chocolate lover’s craving, this cake balances sweetness with an intense cocoa depth and a creamy ganache finish.

  • Total Time: 1 hour 28 minutes
  • Yield: 1 2-layer 8 or 9-inch cake, serves 8-10

Ingredients

For the 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 works too)
  • 2 large eggs, room temperature
  • 1 cup milk, room temperature (whole milk preferred)
  • 1 cup hot coffee or boiling water

For the Ganache Frosting

  • 16 ounces semi-sweet chocolate bar (35%-45% cocoa), finely chopped
  • 16 ounces heavy whipping cream

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8 or 9-inch cake pans with parchment paper circles and lightly spray with baking spray. Alternatively, you can spray and lightly flour the pans if you don’t have parchment paper. Set pans aside.
  2. Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment or using a hand-held mixer, combine the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. Mix until fully combined.
  3. Add Wet Ingredients: Add the vegetable oil, milk, eggs, and vanilla extract to the dry ingredients. Mix until just combined, scraping down the bowl sides as necessary to ensure all ingredients are well incorporated.
  4. Incorporate Hot Coffee or Water: With the mixer running on low speed, slowly pour in the hot coffee or boiling water. The batter will appear thin and runny — this is expected. Mix until fully combined, scraping down the sides of the bowl again if needed.
  5. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 31 to 33 minutes, or until the cake pulls away slightly from the sides and a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
  6. Prepare the Ganache: Finely chop the semi-sweet chocolate and place it in a heat-proof bowl. Heat the heavy cream in a saucepan until it just begins to simmer around the edges — do not bring to a full boil.
  7. Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate. Let sit undisturbed for 3 to 5 minutes to allow the chocolate to soften.
  8. Stir the Ganache: Gently and slowly stir the chocolate and cream mixture with a spoon or whisk until it becomes smooth, glossy, and uniform. Be patient as this process may take a few minutes for the mixture to come together.
  9. Cool the Ganache: Place the ganache in the refrigerator. Stir every 10 minutes until it reaches a spreadable consistency similar to Nutella.
  10. Assemble the Cake: Spread a layer of ganache between the two cooled cake layers. Then, use the remaining ganache to cover the top and sides of the cake evenly. An offset spatula works well for smooth application.
  11. Optional Decorating: If you want to drizzle or pipe the ganache, gently reheat it in the microwave in 10-second increments, stirring until it reaches the desired consistency. Note that ganache will harden as it cools. Decorate as desired and serve.

Notes

  • Room temperature eggs and milk help the batter come together better and produce a tender crumb.
  • Using hot coffee instead of water intensifies the chocolate flavor without adding coffee taste.
  • For ease of ganache spreading, chill and stir it frequently to achieve the right spreadable consistency.
  • If you don’t have vegetable oil, refined coconut oil is a good substitute.
  • Ganache can be stored in the refrigerator for up to 3 days; gently reheat before using.
  • Make sure not to boil the cream to prevent it from breaking the ganache.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/rich-and-indulgent-chocolate-ganache-cake-recipe/