If you’re searching for the ultimate chocolate ganache cake recipe, this is the one that ends the hunt. With deep, intense chocolate flavor and a silky ganache glaze, it’s the kind of rich chocolate dessert that makes people pause mid-bite and say, “Oh. Wow.”
This cake isn’t just good—it’s bakery-level decadent, with moist, tender layers and a glossy ganache that looks like it came straight from a pastry chef’s kitchen. And the best part? It only takes 20 minutes of hands-on prep to pull off. No complicated steps, no special tools—just a foolproof method that delivers impressive results every time.
Whether you’re celebrating a birthday, hosting a dinner party, or just want the best chocolate cake to satisfy a serious craving, this easy chocolate ganache cake brings big flavor with minimal effort
What’s All the Fuss About? Let Me Tell You…
❀ Quick 20-minute prep: Active cooking and mixing time is minimal, making this perfect for busy schedules, last-minute celebrations, or a spontaneous chocolate craving.
❀ One-bowl cake method: Less cleanup means more time to enjoy the fruits of your labor — creamy, decadent, chocolatey cake without the kitchen mess.
❀ Make-ahead friendly: This cake actually improves overnight. The flavors meld beautifully, and the ganache sets perfectly in the fridge, so you can prep ahead for stress-free serving.
❀ Crowd-pleaser guaranteed: Rich enough to satisfy chocolate lovers, but balanced so everyone at the table can enjoy it — a dessert that’s as versatile as it is indulgent.
❀ Flexible serving sizes: Scale the recipe up or down with ease — perfect for intimate dinners or large parties. Everyone gets their slice of chocolate heaven.
❀ Foolproof ganache technique: No seized chocolate, no grainy textures — just smooth, glossy, perfectly silky ganache every time with our easy, reliable method.
What’s Going Into This Beauty?
❧ For the Chocolate Cake:
• 1¾ cups all-purpose flour. Spoon and level for accuracy; cake flour works too for extra tenderness
• 2 cups granulated sugar. Don’t reduce; sugar keeps the cake moist and tender
• ¾ cup unsweetened cocoa powder. Dutch-processed gives richer flavor, natural works fine
• 2 teaspoons baking soda. Fresh baking soda is crucial
• 1 teaspoon baking powder. Double-acting preferred for consistent rise
• 1 teaspoon salt. Enhances chocolate flavor; don’t skip this
• 2 large eggs, room temperature. Cold eggs can cause batter to curdle
• 1 cup buttermilk – Substitute: 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes
• 1 cup strong black coffee, cooled. Intensifies chocolate without tasting like coffee
• ½ cup vegetable oil. Neutral oil keeps cake moist longer than butter
• 2 teaspoons vanilla extract. Pure vanilla makes a difference here
❧ For the Chocolate Ganache:
• 12 oz high-quality dark chocolate, chopped – 60–70% cocoa content works best
• 1¼ cups heavy cream – Must be at least 35% fat content for proper setting
• 2 tablespoons unsalted butter – Optional but adds gorgeous shine
• Pinch of sea salt – Balances sweetness and enhances chocolate flavor
Storage tip: Keep chopped chocolate in airtight container at room temperature. Heavy cream stays fresh 5–7 days past sell-by date when properly stored.
Ready to Bake? Here’s How We Do It
➲ Prepare your workspace and preheat oven to 350°F.
Grease two 9-inch round cake pans with butter, then dust with cocoa powder instead of flour – this prevents white residue on your dark cake. Line bottoms with parchment paper for foolproof release.
➲ Mix all dry ingredients in a large bowl.
Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain. This step ensures even distribution and prevents pockets of leavening agents.
➲ Combine wet ingredients separately.
In a medium bowl, whisk eggs until smooth, then add buttermilk, cooled coffee, oil, and vanilla. The coffee should be completely cool to prevent scrambling the eggs.
➲ Create the batter using the muffin method.
Pour wet ingredients into dry ingredients and stir just until combined – don’t overmix or the cake will be tough. Batter will look thin; this is correct and creates the moist texture.
➲ Divide and bake immediately.
Split batter evenly between prepared pans (a kitchen scale helps here). Bake 28–32 minutes until a toothpick inserted in center comes out with just a few moist crumbs clinging to it.
➲ Cool cakes properly for easy handling.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting – warm cake will melt your ganache.
➲ Make ganache while cakes cool.
Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until it just begins to simmer (tiny bubbles around edges). Pour hot cream over chocolate and let sit 2 minutes without stirring.
➲ Finish ganache with proper technique.
Start stirring from the center outward in small circles, gradually incorporating all the chocolate. Add butter and salt, stirring until glossy and smooth. Let cool 15–20 minutes until spreadable but not set.
Here’s How to Nail It Every Single Time
❀ Temperature control makes perfect ganache. If your ganache breaks or looks grainy, it’s usually too hot or too cold. Fix broken ganache by whisking in 1–2 tablespoons of warm cream until smooth again.
❀ Level your cake layers for professional results. Use a serrated knife to remove any domed tops – this creates clean, even layers and prevents sliding. Save the scraps for snacking or cake pops.
❀ The toothpick test needs interpretation. For fudgy chocolate cake, you want a few moist crumbs on the toothpick, not completely clean. Completely clean means overbaked and dry.
❀ Ganache consistency determines your options. Slightly warm ganache spreads beautifully for frosting. Cooled ganache can be whipped for lighter texture. Completely set ganache can be rolled into truffles.
❀ Make-ahead strategy maximizes flavor. This chocolate ganache cake actually improves overnight as flavors meld and the cake becomes more tender. Store covered at room temperature up to 2 days.
Your Burning Questions Answered
❧ Can you freeze chocolate ganache cake?
Absolutely. Wrap unfrosted cake layers tightly in plastic wrap and freeze up to 3 months. Thaw completely before frosting. Frosted cake freezes well too – freeze uncovered for 1 hour, then wrap. Thaw in refrigerator overnight.
❧ What’s the best chocolate for ganache?
High-quality chocolate with 60–70% cocoa content gives the perfect balance of richness and sweetness. Avoid chocolate chips – they contain stabilizers that prevent smooth melting. Ghirardelli, Valrhona, or Guittard work beautifully.
❧ How do you fix seized or lumpy ganache?
Seized ganache happens when chocolate gets too hot or water gets introduced. Fix it by whisking in warm cream, one tablespoon at a time, until smooth. Prevention: ensure all tools are completely dry and don’t overheat the cream.
❧ Can you make this cake dairy-free?
Yes, with modifications. Replace buttermilk with non-dairy milk plus acid (lemon juice or vinegar). Use coconut cream for ganache instead of heavy cream – full-fat canned coconut cream works best. The texture will be slightly different but still delicious.
Conclusion
This chocolate ganache cake is guaranteed to become your new signature dessert. Rich, decadent, and surprisingly simple – it’s everything you want in a show-stopper cake.
You like it! try this next:
❀ Gluten Free Cheesecake in 5 Simple Steps (Rich, Creamy & Foolproof)
❀ Cottage Cheese Chocolate Mousse in 5 Easy Minutes
❀ Moist Pumpkin Chocolate Chip Bread Recipe in 8 Easy Steps
❀ Quick & Delicious Banana Chocolate Chip Cookies Recipe (20 Min prep)
Made it? I want to hear all about it! Drop a comment below and let me know how your version turned out — did you try any tweaks or mix-ins?
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Seeing your creations come to life is the absolute best part — whether you share a photo online or just enjoy it with family and friends, it’s all about celebrating your kitchen wins!
Easy Chocolate Ganache Cake
Ingredients
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee cooled
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 12 oz dark chocolate chopped
- 1¼ cups heavy cream
- 2 tablespoons unsalted butter
- Pinch of sea salt
Instructions
- Preheat oven to 350°F and grease two 9-inch round pans with butter and cocoa powder. Line bottoms with parchment.
- In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, buttermilk, coffee, oil, and vanilla until smooth.
- Pour wet ingredients into dry and stir just until combined. Batter will be thin.
- Divide between pans and bake 28–32 minutes, until a toothpick comes out with moist crumbs.
- Cool in pans 10 minutes, then transfer to racks to cool completely.
- For ganache, heat cream until just simmering, then pour over chopped chocolate. Let sit 2 minutes.
- Stir gently until smooth, then mix in butter and salt.
- Spread ganache over cooled cakes and stack layers. Chill briefly before slicing.
Notes
- Substitute buttermilk with 1 cup milk + 1 tbsp lemon juice if needed.
- For dairy-free version, use coconut cream for ganache and plant-based milk for the cake.
- Store covered at room temperature for 2 days or refrigerate up to 5 days.
- Freezes well up to 3 months. Thaw overnight in the fridge before serving.
