This chocolate ganache cake is a moist, fudgy and rich dark chocolate cake frosted with a lusciously creamy whipped chocolate ganache. What I love most about this ganache cake is how easy it is to make with just two bowls and a whisk. This chocolate cake with ganache is the perfect simple and simply decadent cake for birthdays, celebrations or just because.
Why Should You Make This Recipe
I absolutely adore a fudgy chocolate cake. My Buttermilk Chocolate Cake, Matilda’s Chocolate Cake and Tahini Buttercream Chocolate Cake are my absolute favorites. Until now that is! This chocolate ganache cake is such a gem and quite possibly my new favorite chocolate cake. I know you’ll love it too because:
- It’s super simple to make (aka, a truly lazy cake). From start to finish, you make and bake this fudgy chocolate cake with ganache in about an hour. All you need is a mixing bowl, a whisk and a cake pan.
- The most decadent and fudgy chocolate cake made with simple ingredients. This chocolate ganache filled cake is made with simple ingredients like flour, dutch cocoa powder, oil, butter, sugar, eggs, sour cream and freshly brewed coffee. This delectable ganache cake comes together quickly and easily making it the perfect cake for birthdays, a decadent weekend treat and every occasion in between.
Ingredients
This recipe for chocolate ganache cake requires only a handful of ingredients to make and you probably already have them in your pantry and fridge! Make sure you have these ingredients ready to go!
Chocolate Ganache Cake
Dry Ingredients: Gather all purpose flour, cocoa powder, baking powder, and salt.
Wet Ingredients: Gather melted butter, oil, sugar, eggs, vanilla extract, sour cream and freshly brewed coffee.
Chocolate Ganache Topping
Gather chocolate and heavy cream.
Substitutions
This chocolate cake with chocolate cake filling is meant to be so easy, you can make it as a casual cake to enjoy anytime. Here are my recommended substitutions to make this homemade cake as easy as possible.
- All purpose flour: To make this pound cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. I recommend weighing the flour (120 g) versus measuring it cup for cup.
- Dutch Process Cocoa powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and swap the baking powder for baking soda. For this recipe that would be 6 tablespoon (30 g) unsweetened cocoa powder and ½ teaspoon baking soda (with no baking powder).
- Melted Butter: Additional oil, vegan butter or plant based can also be used in place of regular unsalted butter.
- Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this chocolate cake recipe.
- Sugar: This recipe hasn’t been tested using other types of sugar.
- Sour Cream: This ingredient can be substituted with full fat greek yogurt or an equal amount of buttermilk.
- Eggs: This recipe hasn’t been tested without eggs.
- Freshly Brewed Coffee: Use an equal amount of hot water.
- Semi Sweet Chocolate Chips: This is for the whipped chocolate ganache topping. Feel free to use any type of milk, semi sweet, or dark chocolate you like. Use a diary free chocolate if needed.
- Heavy Cream: This is to make the chocolate ganache filling or topping for the chocolate ganache cake. Feel free to use an equal amount of coconut cream in place of the heavy cream to keep this cake filling or topping dairy free.
Variation
2 or 3 Layer Chocolate Ganache Cake: Make this chocolate ganache cake into a layer cake by doubling the recipe and baking the cakes in 2 or 3 8-inch pans for 30 - 40 minutes. You can also double the recipe and bake it in (2) 9-inch pans. For the exact measurements, check out my Matilda Chocolate Cake recipe as the two recipes are very similar. If you make this ganache cake into a layered cake, make sure to double the whipped ganache recipe for a 2 layer cake and triple the recipe for a three layer cake.
How To Make
Let me should you how to make this ganache cake in a few easy steps.
- Preheat the oven to 325 F (163 C). Lightly grease and line the bottom of (1) 8 inch cake pan with parchment paper. In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder and salt until well combined.
- In another large bowl add the melted butter, oil, granulated sugar, eggs, vanilla extract and sour cream. Mix until smooth and well combined.
- Slowly mix the dry ingredients into the wet, alternating with the warm coffee until wet until smooth and well combined.
- Evenly pour the chocolate cake batter into the prepared cake pan. Bake the cake for about 35 - 45 minutes. Cool the cake in the pan for 15 minutes then carefully remove the cake from the pan to cool completely. While the cake cools, make the chocolate ganache frosting.
- Pour the chocolate chips or chopped chocolate into a mixing bowl. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 30 - 45 seconds. Pour the heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Using a spoon or spatula, gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream. Allow the ganache to fully cool until it’s become more like a soft fudge like consistency.
- Once the chocolate ganache has fully cooled and thickened, whip the ganache on medium-high speed for 3 - 4 minutes until lightened and increased in size.
- Evenly spread the chocolate ganache cake with the whipped ganache topping. Use the back of a small spoon to create some decorative swirls and swoops if you like!
How To Store, Freeze and Thaw
Store the chocolate cake: Once the chocolate cake has cooled completely to room temperature, it can be stored in an airtight container at room temperature without the whipped ganache frosting for 2 - 3 days. Once he cake has the ganache filling, store the cake in an airtight container in the fridge for 4 - 5 days.
Freeze the chocolate cake: Make sure the cake is completely cooled to room temperature. Cut the cake into your preferred amount of pieces. Individually wrap each piece in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months. I suggest not topping the cake with the chocolate ganache frosting if you plan on freezing the cake.
To thaw the cake slices: The easiest and tastiest way to thaw your slices of chocolate cake with chocolate ganache is to let them sit overnight in the fridge.
M’s Expert Tips
- Use a non-stick spray and line the bottom of the cake pan to prevent the cake from sticking.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly, resulting in a softer cake.
- Measure the ingredients properly: I highly recommend using a food scale .
- Don’t overmix the cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use cake strips to help the cakes bake evenly: This chocolate ganache filled cake should bake evenly without a doming top, but I love using cake strips to help ensure even baking and flatter tops.
- Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
FAQs
Whipped chocolate ganache is made from chocolate and heavy cream. While chocolate frosting is usually made from butter, cocoa powder or chocolate and powdered sugar.
Chocolate ganache is made from heating heavy cream and pouring it over chopped chocolate. Once the chocolate is melted, the ganache is created by mixing the two ingredients together until smooth and glossy. As the ganache cools, it will thicken to a fudge like consistency which can then be used to create truffles or can be whipped to create a chocolate filling or frosting for cakes.
Other Chocolate Cake Recipes To Try
- Almond Flour Chocolate Cake
- Spiced Chocolate Pear Cake
- Chocolate Fig Loaf Cake
- Chocolate Olive Oil Loaf Cake
If you try this Chocolate Ganache Cake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Ganache Cake Recipe
Equipment
- 1 whisk
- 1 8-inch (20 cm) cake pan
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
Chocolate Ganache Cake
- 1 cup (120 g) all purpose flour
- 6 tbsp (30 g) dutch processed cocoa powder
- 1½ tsp baking powder
- ½ tsp salt
- ¼ cup (59 ml) oil
- ¼ cup (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg (US), room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 g) sour cream, room temperature
- ½ cup (118 ml) very warm coffee or water
Whipped Chocolate Ganache Topping
- 1 cup (6 oz, 170 g) semi sweet or dark chocolate chips or chopped chocolate
- 6 oz. heavy cream
Instructions
- Preheat the oven to 325 F (163 C). Lightly grease and line the bottom of (1) 8 inch cake pan with parchment paper.
- In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder and salt until well combined.1 cup (120 g) all purpose flour, 6 tablespoon (30 g) dutch processed cocoa powder, 1½ teaspoon baking powder, ½ teaspoon salt
- In another large bowl add the melted butter, oil, granulated sugar, eggs, vanilla extract and sour cream. Mix until smooth and well combined.¼ cup (59 ml) oil, ¼ cup (57 g) unsalted butter, melted, 1 cup (200 g) granulated sugar, 1 large egg (US), room temperature, 1 teaspoon (5 ml) vanilla extract, ½ cup (120 g) sour cream, room temperature
- Slowly mix the dry ingredients into the wet, alternating with the warm coffee until wet until smooth and well combined.½ cup (118 ml) very warm coffee or water
- Pour the chocolate cake batter into the prepared cake pan. Bake the cake for about 35 - 45 minutes.Cool the cake in the pan for 15 minutes then carefully remove the cake from the pan to cool completely. While the cake cools, make the chocolate ganache frosting.
- Pour the chocolate chips or chopped chocolate into a mixing bowl. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 30 - 45 seconds.1 cup (6 oz, 170 g) semi sweet or dark chocolate chips or chopped chocolate, 6 oz. heavy cream
- Pour the heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Using a spoon or spatula, gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream. Allow the ganache to fully cool until it’s become more like a soft fudge like consistency. If you would like more of a silky ganache topping for the cake, feel free to top the cake at this point or right after the ganache is fully mixed.
- Once the chocolate ganache has fully cooled and thickened, whip the ganache on medium-high speed for 3 - 4 minutes until lightened and increased in size.
- Evenly spread the chocolate ganache cake with the whipped ganache topping. Use the back of a small spoon to create some decorative swirls and swoops if you like!
Francesca says
This looks amazing. Thank you for the simplicity - planning on whipping this up for company on Friday.
Megan says
Hi Francesca, I hope you enjoyed the cake! Please let me know how it turned out for you.
Shawna says
Can this be made into a layer cake?
Megan says
Hi Shawna,
Yes, this cake can be made into a layer cake. Please refer to the "Variation" section of the blog post for instructions on how to do this. Please let me know if there is anything else I can help you with!
Heaven says
Hi what brands did you use? My dutch processed cocoa didnt come out as dark as your cake
Megan says
Hi Heaven, I use Rodelle dutch process cocoa powder. Hope this helps!
Debra, Chicago says
Not only does this cake taste amazing it’s also incredibly easy to make!
Megan says
Hi Debra, Thank you so much for the kind words. I adore an easy to make cake that also tastes incredible! I hope you enjoy this recipe for many years.