Hey there, fellow chocolate lovers! Today, I’m super excited to share with you my secrets for making the perfect Chocolate Ganache Cake. This moist, rich, and indulgent dessert is sure to become a family favorite and impress your guests. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, this cake is a must-try. So, let’s dive in and get started!
Why You’ll Love This Recipe
- Rich, velvety chocolate ganache frosting
- Moist and flavorful chocolate cake layers
- Perfect for special occasions or everyday treats
- Easy to follow, step-by-step instructions
- Customizable for different serving sizes
- Make-ahead friendly for busy schedules
Ingredients
Here’s what you’ll need to make this decadent Chocolate Ganache Cake:
- 2 cups Semi-sweet Chocolate Chips
- 1 cup Heavy cream
- 8 tbsp Salted butter (melted)
- 2½ cups Flour
- 2 cups Sugar
- ¼ cup Brown sugar
- 1½ tsp Baking soda
- ½ tsp Baking powder
- 1 tsp Espresso powder
- ½ tsp Salt
- ½ cup Butter (melted)
- ⅓ cup + 2 tbsp Oil
- 1 cup Cocoa powder
- 1 cup Hot coffee
- ½ cup Sour cream
- 3 Eggs
- 1½ tsp Vanilla extract
- ½ cup Milk
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down into simple steps:
- Preheat your oven to 350 degrees F.
- Make the chocolate ganache by combining chocolate chips and heavy cream in a large bowl. Heat in the microwave for one minute. Whisk together, then microwave again for 15 seconds. Whisk again until smooth. If some chocolate chips aren’t melted, microwave for another 15 seconds until all chocolate is melted. Slowly add the melted butter, continuously whisking. Once all butter is incorporated, cover with plastic wrap and set aside to set.
- Prepare the dry ingredients by whisking together flour, sugar, brown sugar, baking soda, baking powder, espresso powder, and salt in a large bowl.
- Mix the wet ingredients in a separate bowl. Whisk together melted butter, oil, cocoa powder, hot coffee, and sour cream until smooth.
- Combine wet and dry ingredients by folding the dry ingredients into the wet ingredients. Add eggs one at a time, then stir in vanilla extract and milk until combined.
- Bake the cake layers by dividing the batter equally between two 8-inch cake pans. Bake for 35-40 minutes, until a toothpick comes out with just a few crumbs.
- Allow the cakes to cool completely before assembling.
- Assemble the cake by placing one cake on a cake stand and spreading half of the ganache on top. Place the second cake on top and ice the cake with the remaining ganache.
Pro Tips for Making the Recipe
Here are some tips to ensure your cake turns out perfectly:
- Use high-quality chocolate for the best flavor.
- Don’t overmix the batter to keep the cake moist.
- Let the ganache set properly before using it for frosting.
- For a ganache decorated cake, drizzle extra ganache over the top for a beautiful presentation.
How to Serve
This cake is perfect on its own, but here are some ideas to elevate it:
- Serve with a scoop of vanilla ice cream.
- Pair with a cup of hot coffee or espresso.
- Top with fresh berries for a pop of color and flavor.
- Consider it as a DIY birthday cake or for any celebration.
Make Ahead and Storage
For busy schedules, you can:
- Make the ganache up to 3 days in advance and store it in the fridge. Let it come to room temperature before using.
- Bake the cake layers a day ahead and store them in an airtight container at room temperature.
- Store the assembled cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.
There you have it, folks! A rich, moist, and indulgent Chocolate Ganache Cake that’s sure to impress. Whether you’re a chocolate lover or just looking for a special treat, this cake is a winner. Don’t forget to check out my other recipes like How to Make Perfect Chocolate Ganache in 3 Easy Steps and How to Make the Best Easy Chocolate Drip Cake for more chocolatey goodness. Happy baking!
Chocolate Ganache Cake
Ingredients
- 2 cups Semi-sweet Chocolate Chips
- 1 cup Heavy cream
- 8 tbsp Salted butter (melted)
- 2.5 cups Flour
- 2 cups Sugar
- 0.25 cup Brown sugar
- 1.5 tsp Baking soda
- 0.5 tsp Baking powder
- 1 tsp Espresso powder
- 0.5 tsp Salt
- 0.5 cup Butter (melted)
- 0.333 cup Oil
- 1 cup Cocoa powder
- 1 cup Hot coffee
- 0.5 cup Sour cream
- 3 Eggs
- 1.5 tsp Vanilla extract
- 0.5 cup Milk
Instructions
- Preheat oven to 350 degrees F.
- Make the chocolate ganache by combining chocolate chips and heavy cream. Microwave in 1-minute increments, whisking until smooth. Add melted butter and whisk until incorporated. Set aside to cool.
- Whisk together flour, sugar, brown sugar, baking soda, baking powder, espresso powder, and salt.
- Combine melted butter, oil, cocoa powder, hot coffee, and sour cream until smooth. Fold in dry ingredients, then add eggs, vanilla extract, and milk. Mix until combined.
- Divide batter between two 8-inch cake pans. Bake for 35-40 minutes, until a toothpick comes out with a few crumbs. Let cool completely.
- Place one cake on a stand, spread half the ganache on top, then place the second cake and ice with the remaining ganache.
