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! If you're a fan of chocolate, then this one's for you. It's perfect for all occasions, like birthdays, holidays, gatherings, or just because!
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♥ 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.
Rich Chocolate - Thanks to the Dutch Process cocoa powder, this cake is incredibly rich and filled with flavor. The use of dutch process cocoa powder in this recipe gives a deeper and richer flavor, and a darker color.
Chocolate Ganache - The decadent chocolate ganache takes this already delicious cake and turns it into a chocolate lover's dream.
Versatile - It can be turned into a sheet cake or a one layer cake.
Perfect Birthday Cake - This cake would make a great addition to any birthday party because who doesn't love chocolate cake with cream cheese frosting?
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
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.
🍫 Dutch Process vs Natural Cocoa Powder
Dutch Process Cocoa Powder is treated in an alkaline solution, which neutralizes its acidity, making it smoother, deeper, and darker in color. Because of this, it does not react with baking soda, and when added to chocolate cake, it's typically paired with baking powder. Natural cocoa powder, however, is acidic, so you'll find chocolate cake recipes that call for natural cocoa powder to also call for baking soda because they react to each other, creating a rise in the cake.
When a recipe doesn't call for a leavening agent, you can use either Dutch Process or Natural cocoa powder in the recipe. However, if a recipe calls only for baking soda, it's probably best to use natural cocoa powder, as it will not react to dutch process because it is not acidic, and baking soda needs an acid to react. Make sure to read the notes and recipes carefully and use what is instructed in the recipe.
This Chocolate Cake with Chocolate Ganache recipe calls for Dutch Process, but you can also use Natural because both baking soda and baking powder are used in this recipe. This chocolate cake recipe calls for more baking soda than baking powder, but it does not need the Dutch Process Cocoa Powder as an acid; instead the baking soda reacts with the acid in the buttermilk to yield a more tender and fluffier cake.
For more information, check out this article on the difference between Dutch Process and Natural Cocoa Powder.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 8 inch round USA pan is from USA pan. I highly recommend purchasing a good quality baking pan for your cakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer, or a handheld mixer for the frosting.
Parchment paper - I love using pre-cut parchment paper. You can either get the large sheets or pre-cut round sheets.
⇄ Substitutions
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.
✨ Variations
Chocolate 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 or Chocolate Sheet Cake recipe.
Biscoff Frosting - Switch it up and use a Biscoff Cream Cheese Frosting, but make sure to double the recipe if you're making two layers.
Blueberry Frosting - Blueberry + Chocolate are delicious together! Try my Blueberry Cream Cheese Frosting to get addicted!
Sheet cake - Instead of a round single layer cake, you can make this in a 9x13 pan. You'll need to double the recipe. Use this Chocolate Sheet Cake recipe for reference.
Single layer cake - Instead of two layers, turn it into one single layer and only make half the ganache, or use a different frosting.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Make the ganache - In a heatproof, microwave-safe bowl, add the chocolate and set aside. 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. 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.
💡 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.
Step 2
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 3
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 4
Add Coffee - Slowly add the hot coffee until completely mixed together and smooth.
Step 5
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 6
Assemble the cake - add one layer on a serving plate or turntable, then top with half the ganache and spread.
Step 7
Add the second layer and spread the remainder of the ganache on top.
💬 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.
💡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.
Make Ahead: You can make the chocolate cake layers in advance. Just make sure to wrap it tightly and refrigerate it. If you plan to make it ahead by more than 3 days, I suggest wrapping it tightly with saran wrap, then aluminum foil, then placing it in the freezer. Let it thaw in the freezer overnight when ready to use.
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.
❄ 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.
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 Card
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.
Jan Burk says
MOIST chocolate cake. Loved this. The chocolate ganache was delicious. Everyone loved it.
Hakima says
Thank you so much for the review, Jan! So glad you enjoyed the cake. 🙂
Tania says
Made it for a birthday celebration. It was such a delicious cake. Everyone loved it. I saved it to make it again for a party next month because people requested this cake. Thank you for sharing.
Hakima says
Thank you so much for trying out and leaving a review! I appreciate it, Tania!
Taylor C. says
The cake was really easy to make. I threw everything in one bowl and it baked up nice and moist. The ganache was paired well with the cake. I added some fruit on top of the cake and it was a hit.
Hakima says
So glad you loved the cake. Thanks for the review. 🙂
Lynette says
This is now my favorite chocolate cake recipe. It's very moist and delicious. I've made it so many times with different frostings.
Hakima says
Thank you, Lynette! So happy you loved the recipe. It's my favorite chocolate cake too!