This Chocolate Ganache Cake is incredibly moist and rich, and it's super easy to make. It's filled and topped with a rich and decadent chocolate ganache. A chocolate lover's dream!
One of my favorite things to make and eat is chocolate cake. This 8 inch, two layer Chocolate Cake with Chocolate Ganache hits every spot. It features incredibly moist cake layers, then filled and topped with a decadent and rich chocolate ganache. This cake stays moist for days!
Why You'll Love This Recipe
- Easy: This cake can come together in one day if you'd like, but I always like to make my chocolate cake layers the day before. The cake is quick to whip up too!
- Moist & Tender: The crumb to this cake is SUPER moist, thanks to the buttermilk, vegetable oil, and brown sugar.
- Chocolate Ganache: The decadent chocolate ganache takes this already delicious cake and turns it into a chocolate lover's dream.
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Ingredients
Chocolate Ganache
- Chocolate: I love using either chopped chocolate (melts faster and more evenly) or chocolate chips. Semi-sweet or dark chocolate for this recipe.
- Heavy cream: Heavy cream or heavy whipping cream. Make sure not to use milk or half and half.
- Butter: Unsalted butter, but you could use salted if you like.
Chocolate Cake
- All-Purpose Flour: This recipe is best used with all-purpose flour for the best structure.
- Dutch Process Cocoa powder: I like using Dutch Process cocoa powder instead of natural because it gives a deeper and more intense chocolate flavor, but if all you have is natural, then you can use that.
- Baking powder & Baking Soda: Using leavening agents will help the cake rise and give a tender crumb and help with structure.
- Salt: The salt enhances the flavors and sweetness.
- Sugar: I like using a mixture of granulated sugar and brown sugar. The brown sugar adds extra moisture to the cake.
- Espresso powder & Coffee: Both will intensify the chocolate flavor. If you’re not a coffee drinker, no worries because you won’t taste it. But if you have issues with coffee, leave out the espresso powder and sub the coffee with water.
- Buttermilk: Buttermilk creates such a tender and moist crumb. You can sub yogurt or sour cream.
- Vegetable oil: Oil instead of butter in chocolate cake is one of the key ingredients that creates a moist and tender cake. Use any neutral oil. I’ve even had good results using olive oil.
- Eggs: They help bind the cake and give it structure.
- Vanilla extract: Adds even more flavor!
See recipe card for quantities.
Step-by-Step instructions
Chocolate Ganache
STEP 1: In a heatproof, microwave-safe bowl, add the chocolate and set aside.
STEP 2: In a medium sauce pan, add the butter and heavy cream and cook on medium heat until it starts to simmer. Don't let it boil.
STEP 3: Pour the heavy cream onto the chocolate and let sit for a few minutes, then stir until the chocolate is completely melted and smooth.
- If the chocolate doesn't melt completely, you could microwave it for 15 second increments, making sure to stir in between until the chocolate is completely melted and smooth.
STEP 4: Cover the the ganache with saran wrap, making sure the saran wrap touches the chocolate. Let sit at room temperature for at least 3 hours.
Hint: If after adding the heavy cream there are still clumps of unmelted chocolate, microwave in 15 second increments, making sure to stir between increments. Do this until it's melted and smooth.
Chocolate Cake
STEP 5: In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.
STEP 6: In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
STEP 7: Slowly add the hot coffee until completely mixed together and smooth.
STEP 8: Pour the batter evenly into prepared pans and bake for about 30-35 minutes until toothpick inserted comes out clean. Every oven is different, so start checking at 28 minutes.
STEP 9: Assemble the cake - add one layer on a serving plate or turntable, then top with half the ganache and spread. Add the second layer and spread the remainder of the ganache on top.
Substitutions & Variations
- Sugar: You can use all granulated sugar if you don't have any brown sugar.
- Sour cream or Greek yogurt: Instead of buttermilk, use sour cream or greek yogurt.
- Natural Cocoa powder: If you don't have dutch process cocoa powder, you can use natural. It will work in this recipe. However, it will have a less intense chocolate flavor, and not as dark of a color.
- Frosting: If you'd like to use a frosting for this chocolate cake, you can try the chocolate cream cheese frosting from my Mini Chocolate Cake recipe.
Storage
Room temperature: Cover cake and keep at room temperature for up to 3 days.
Refrigerator: Cover cake and refrigerate for up to a week.
Freezer: Cover cake tightly and securely and freeze either layered or completely frosted for up to 3 months. When ready to eat, let sit in the refrigerator to thaw.
Pro Tips
Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients: When called for, it's always best to use room temperature ingredients. This helps the ingredients mix together properly.
Line pans: Prep your pans with parchment paper at the bottom, and grease your pans to make sure the cakes come out in one piece.
Don't over mix: Using a spatula or whisk instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the cake at 28 minutes to ensure you don't over bake.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
FAQ
Yes! Just divide the batter into three 6 inch pans and bake. The time will be different, so start checking the cake much earlier.
The hot coffee does two things: it brings out the flavor of the chocolate, but the hot liquid 'blooms' the cocoa powder, which essentially intensifies the flavor.
You can, but I do have a dairy-free chocolate cake recipe that you can use, and it's delicious.
More Chocolate Recipes to Try:
- Mini Chocolate Cake
- Dairy-Free Chocolate Cake
- Flourless Chocolate Cake
- No-Bake Chocolate Ganache Tart
- Mini No-Bake Chocolate Cheesecake For Two
- Chocolate Raspberry Tart
📖 Recipe
Chocolate Cake with Chocolate Ganache
Ingredients
Chocolate Ganache
- 10 oz. (290g) dark chocolate chopped (or chocolate chips)
- ½ cup (125g) heavy cream
- 3 tablespoon (42g) butter
Chocolate Cake
- 2 cup (240g) all purpose flour
- ¾ cup (65g) Dutch Process Cocoa powder
- 1¼ cup (250g) granulated sugar
- ¾ cup (150g) brown sugar
- 2 teaspoon espresso powder (or instant espresso powder)
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 cup Buttermilk room temperature
- 1 cup hot coffee
Instructions
Chocolate Ganache
- In a heatproof, microwave-safe bowl, add the chocolate and set aside.10 oz. (290g) dark chocolate
- In a medium sauce pan, add the butter and heavy cream and cook on medium heat until it starts to simmer. Don't let it boil.½ cup (125g) heavy cream, 3 tablespoon (42g) butter
- Pour the heavy cream onto the chocolate and let sit for a few minutes, then stir until the chocolate is completely melted and smooth.
- If the chocolate doesn't melt completely, you could microwave it for 15 second increments, making sure to stir in between until the chocolate is completely melted and smooth.
- Cover the the ganache with saran wrap, making sure the saran wrap touches the chocolate. Let sit at room temperature for at least 3 hours.
Chocolate Cake
- Pre-heat the oven to 350°. Grease TWO 8 inch cake pans and line with parchment paper.
- In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.2 cup (240g) all purpose flour, ¾ cup (65g) Dutch Process Cocoa powder, 1¼ cup (250g) granulated sugar, ¾ cup (150g) brown sugar, 2 teaspoon espresso powder, 2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.2 large eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil, 1 cup Buttermilk
- Slowly add the hot coffee until completely mixed together and smooth.1 cup hot coffee
- Pour the batter evenly into prepared pans and bake for about 30-35 minutes until toothpick inserted comes out clean. Every oven is different, so start checking at 28 minutes.
- Let cool before frosting.
Assembly
- Level the cakes using a knife (if necessary).
- Place one cake layer on a cake stand or serving plate and add half the Chocolate ganache and smooth using an offset spatula. Place the second layer on top, then add the remaining ganache and smooth or decorate how you like.
- Add fruit, sprinkles, or any other desired toppings.
- Store leftovers covered at room temperature.
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