Here’s a luscious chocolate ganache cake that balances a moist chocolate sponge with a shiny, silky ganache finish. Rich yet not overpowering, this cake is ideal for special occasions or an indulgent weekend bake. The glossy mirror-like ganache drips temptingly down the sides and makes an elegant centerpiece with minimal fuss.
Ingredients
– 200 g (7 oz) all-purpose flour
– 50 g (1/2 cup) unsweetened cocoa powder
– 1 1/2 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 200 g (1 cup) granulated sugar
– 120 g (1/2 cup) brown sugar, packed
– 2 large eggs, room temperature
– 240 ml (1 cup) whole milk, room temperature
– 120 ml (1/2 cup) vegetable oil or melted butter
– 2 tsp vanilla extract
– 240 ml (1 cup) hot brewed coffee (or hot water)
– 200 g (7 oz) bittersweet chocolate, chopped (for ganache)
– 240 ml (1 cup) heavy cream (for ganache)
– 30 g (2 tbsp) unsalted butter (optional, for shine)
– Pinch of sea salt
Servings and Cooking Time
Servings: Makes one 8–9 inch (20–23 cm) two-layer or single tall cake — serves 10–12 slices.
Preparation time: 25 minutes (plus cooling)
Baking time: 25–30 minutes per layer (or 35–40 minutes for a single tall cake)
Ganache setting time: 1–2 hours chilled (or 30–60 minutes at room temperature)
Nutritional Value
Nutritional values below are for one serving (1 slice) assuming cake yields 12 slices — about 1 slice (~130 g):
– Calories: ~420 kcal
– Fat: ~24 g
– Saturated fat: ~13 g
– Carbohydrates: ~48 g
– Sugars: ~32 g
– Protein: ~5 g
– Fiber: ~3 g
This nutrition estimate is for one person (one slice).
Step-by-Step Cooking Process
– Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans or a single 9-inch tall pan.
– Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl until combined.
– In a larger bowl, beat sugars with eggs until pale and slightly thick.
– Add oil (or melted butter), milk, and vanilla to the egg mixture; whisk until smooth.
– Alternately fold dry ingredients into wet mixture until just combined; avoid overmixing.
– Stir in hot coffee (or hot water) slowly to create a thin batter; batter will be loose.
– Divide batter between prepared pans and bake 25–30 minutes (or longer for a single pan) until a toothpick comes out with moist crumbs.
– Cool cakes in pans 10 minutes, then turn out onto a wire rack to cool completely before ganache.
– For ganache: heat cream until simmering, pour over chopped chocolate, let sit 1 minute then whisk to glossy emulsion; add butter and salt, whisk smooth.
– Level cake layers if needed, stack with a thin layer of ganache between, crumb-coat with ganache, chill 20–30 minutes, then pour final ganache over chilled cake for a smooth, glossy finish.
Alternative Ingredients
You can use dark cocoa or Dutch-processed cocoa for a deeper flavor; substitute coffee with hot water to keep it caffeine-free. For dairy-free, replace cream with full-fat coconut milk and use dairy-free chocolate; use flax-egg or commercial egg replacer for vegan versions.
Serving and Pairings
Serve slices with lightly sweetened whipped cream, a scoop of vanilla or espresso ice cream, or fresh berries to cut richness. Pair with strong coffee, a fortified dessert wine, or black tea. Garnish with toasted nuts or flaky sea salt for contrast.
Storage and Reheating
Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving (30–60 minutes) for best texture. Ganache cake freezes well: wrap tightly and freeze up to 2 months; thaw in fridge overnight, then rest at room temperature before serving. Reheat individual slices briefly in a microwave (5–10 seconds) if desired.
Cooking Mistakes
– Overbaking the cake makes it dry; test with a toothpick and avoid a fully dry probe.
– Pouring ganache on a warm cake can make it slide off; cool first.
– Using cold cream for ganache can cause chocolate to seize; warm cream properly.
– Overwhisking batter develops gluten—mix just until combined.
– Skipping the crumb coat leads to crumbs in the final glaze.
– Incorrect chocolate quality yields grainy ganache—use good-quality chocolate.
– Not chilling between ganache layers causes sagging and uneven finish.
Helpful Tips
– Chop chocolate finely for faster, smoother ganache.
– Warm your serving plate to prevent ganache from setting too quickly when plating.
– Use an offset spatula and turntable for a polished finish.
– Taste and adjust salt—tiny salt enhances chocolate depth.
– For extra shine, add a teaspoon of light corn syrup to ganache.
– Let ganache cool slightly before pouring to avoid thin runoff.
FAQs
How long does ganache take to set on a cake?
Ganache typically firms up within 1–2 hours in the refrigerator. At room temperature it can set in 30–60 minutes depending on thickness and ambient conditions. For a glossy finish, let it rest until slightly tacky before moving the cake.
Can I make chocolate ganache cake ahead of time?
Yes — you can bake layers a day ahead and refrigerate them wrapped. Assemble and ganache the cake the day before serving; store chilled and bring to room temperature before serving for best flavor and texture.
What chocolate should I use for the best ganache?
Use high-quality bittersweet or semisweet chocolate with at least 55–70% cocoa for balanced flavor. Avoid low-quality compound chocolates; couverture or good baking chocolate melts and emulsifies into a smoother ganache.
Why is my ganache grainy and how can I fix it?
Grainy ganache results from overheating or using cold ingredients that shock the chocolate. To fix, gently warm the mixture over a bain-marie and whisk slowly to re-emulsify, or add a tablespoon of warm cream and whisk until smooth.
Can I freeze a cake with ganache on it?
Yes, ganache-coated cakes freeze well. Wrap tightly in plastic and foil to prevent freezer burn; freeze up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving to preserve texture and shine.
How do I get a perfectly smooth ganache glaze?
Ensure the cake is chilled and ganache is slightly cooled (but still pourable). Pour from the center, moving outward, and use an offset spatula to smooth. A turntable helps achieve even coverage and clean drips.
Is this recipe suitable for beginners?
Yes — the method is forgiving: a simple but precise batter and a basic ganache require minimal equipment. Follow cooling and chilling steps, and you’ll get a professional-looking cake even on your first try.
Conclusion
This chocolate ganache cake delivers glossy, silky ganache atop a tender chocolate sponge — elegant enough for celebrations, simple enough for home bakers. With a few reliable techniques and quality chocolate, you’ll achieve a stunning dessert that’s rich, balanced, and irresistibly chocolatey.
Chocolate Ganache Cake
Ingredients
- 200 g all-purpose flour
- 50 g unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 200 g granulated sugar
- 120 g brown sugar packed
- 2 large eggs room temperature
- 240 ml whole milk room temperature
- 120 ml vegetable oil or melted butter
- 2 tsp vanilla extract
- 240 ml hot brewed coffee or hot water
- 200 g bittersweet chocolate chopped (for ganache)
- 240 ml heavy cream for ganache
- 30 g unsalted butter optional, for shine
- Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) cake pans or a single 9-inch tall pan.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl until combined.
- In a larger bowl, beat granulated and brown sugars with eggs until pale and slightly thick.
- Add oil (or melted butter), milk, and vanilla to the egg mixture; whisk until smooth.
- Alternately fold dry ingredients into wet mixture until just combined; avoid overmixing.
- Stir in hot coffee (or hot water) slowly to create a thin batter; batter will be loose.
- Divide batter between prepared pans and bake 25–30 minutes (or 35–40 minutes for a single tall pan) until a toothpick comes out with moist crumbs.
- Cool cakes in pans 10 minutes, then turn out onto a wire rack to cool completely before ganache.
- For ganache: heat cream until just simmering, pour over chopped chocolate, let sit 1 minute, then whisk to a glossy emulsion; add butter and sea salt, whisk smooth.
- Level cake layers if needed, stack with a thin layer of ganache between, apply a crumb coat, chill 20–30 minutes, then pour final ganache over the chilled cake and smooth for a glossy finish.
Nutrition
