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
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What’s All the Fuss About? Let Me Tell You…
❀ Quick 20-minute prep: Active cooking time is minimal, perfect for busy schedules
❀ One-bowl cake method: Less cleanup means more time to enjoy the results
❀ Make-ahead friendly: Cake improves overnight, ganache sets beautifully in the fridge
❀ Crowd-pleaser guaranteed: Rich enough for chocolate lovers, balanced enough for everyone
❀ Flexible serving sizes: Recipe scales easily for intimate gatherings or large parties
❀ Foolproof ganache technique: No seized chocolate or grainy texture with our 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)
Drop a comment below and let me know how yours turned out! Tag me on Instagram @hdrecipe.co – nothing makes my day like seeing your beautiful creations. #easy chocolate ganache cake #chocolate ganache cake recipe #chocolate ganache cake #simple chocolate ganache cake #chocolate ganache cake made easy #chocolate ganache cake in 20-min
Easy Chocolate Ganache Cake That Wows Every Time (20 Min Prep!)
Finally! A chocolate ganache cake that actually works every time. No fancy skills needed, just pure chocolate bliss waiting to happen.
Type: Dessert
Cuisine: American
Keywords: chocolate ganache cake, chocolate cake recipe, ganache recipe, homemade chocolate cake, easy chocolate dessert
Recipe Yield: 12
Calories: 485
Preparation Time: PT20M
Cooking Time: PT30M
Total Time: PT50M
Recipe Ingredients:
- For the chocolate cake: Use 1¾ cups all-purpose flour spooned and leveled for accuracy, 2 cups granulated sugar for moisture and tenderness, ¾ cup unsweetened cocoa powder preferably Dutch-processed, 2 teaspoons fresh baking soda, 1 teaspoon baking powder, 1 teaspoon salt to enhance chocolate flavor, 2 large room temperature eggs, 1 cup buttermilk, 1 cup cooled strong black coffee to intensify chocolate, ½ cup vegetable oil for moisture, and 2 teaspoons pure vanilla extract. For the ganache: Chop 12 oz high-quality dark chocolate with 60-70% cocoa content, use 1¼ cups heavy cream with at least 35% fat, add 2 tablespoons unsalted butter for shine, and finish with a pinch of sea salt.
Recipe Instructions: Preheat oven to 350°F and prepare two 9-inch round pans by greasing with butter and dusting with cocoa powder, then line bottoms with parchment. Whisk all dry ingredients in a large bowl until no lumps remain, ensuring even distribution. Combine wet ingredients separately, whisking eggs smooth before adding buttermilk, cooled coffee, oil and vanilla. Pour wet ingredients into dry using the muffin method, stirring just until combined - batter will look thin but this creates the moist texture. Split batter evenly between pans and bake 28-32 minutes until toothpick shows few moist crumbs. Cool in pans 10 minutes, then turn out completely before frosting. For ganache, place chopped chocolate in heatproof bowl, heat cream until simmering, pour over chocolate and let sit 2 minutes, then stir from center outward until smooth, adding butter and salt. Cool 15-20 minutes until spreadable.
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