Chocolate Ganache Cake Recipe
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.
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!
Notes
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.
See the Variation section to make this chocolate ganache cake into a layer cake.
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