Name: Chocolate Ganache Cake
Prep time: 15 min
Cook time: PT-487025H47M17S
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 1/2 cup boiling water; 8 oz semi-sweet chocolate, chopped; 1/2 cup heavy cream; 2 tbsp unsalted butter

Why You’ll Love This Recipe

This cake is a dream for any chocolate lover! The moist, fluffy chocolate cake is the perfect canvas for a silky chocolate ganache that coats it beautifully. The combination of rich ganache and the tender cake creates a dessert that’s both elegant and indulgent. Whether you’re celebrating a special occasion or just craving something sweet, the simplicity of the ingredients makes it easy to prepare while still delivering impressive results. Plus, the ganache adds an irresistible shine and depth of flavor that elevates the entire cake.

Ingredients

For the cake:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1/2 cup boiling water

For the ganache:

8 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
2 tbsp unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, ensuring each is well combined before adding the next.
Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the wet mixture in 3 parts, alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Mix until just combined.
Add boiling water: Stir in the boiling water until the batter becomes smooth and thin. This step helps the cake stay moist and tender.
Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Make the Ganache:

Heat the cream: In a small saucepan over medium heat, bring the heavy cream to a simmer, stirring occasionally.
Combine chocolate and cream: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt the chocolate.
Stir to combine: After the chocolate has softened, whisk the mixture until smooth and glossy. Stir in the butter until fully incorporated.
Cool the ganache: Let the ganache sit at room temperature for about 10-15 minutes, or until it thickens slightly but is still pourable.

Assemble the Cake:

Frost the cake: Place one layer of the cooled cake on a serving plate. Pour a generous amount of ganache over the top, spreading it evenly with a spatula to cover the top and allow it to drip down the sides.
Add the second layer: Place the second cake layer on top of the first one, then pour the remaining ganache over the top, allowing it to drip down the sides.
Chill the cake: Let the cake sit at room temperature for about 30 minutes to allow the ganache to set. If you want a firmer ganache, place the cake in the refrigerator for 10-15 minutes.
Serve: Slice and serve the cake once the ganache has set. For extra elegance, top with fresh berries, whipped cream, or chocolate shavings.

Servings and Timing

Servings: 10-12 slices
Prep time: 15 minutes
Cook time: 30-35 minutes
Cooling time: 1-2 hours (including time for the ganache to set)

Variations

Dark chocolate ganache: Swap out the semi-sweet chocolate for dark chocolate for a more intense, less sweet flavor.
Flavored ganache: Add a teaspoon of vanilla extract, coffee, or a splash of liqueur (like Kahlua or Baileys) to the ganache for extra depth of flavor.
Nutty topping: Add chopped nuts like walnuts or hazelnuts on top of the cake before the ganache sets for added crunch and flavor.
Fruit topping: Top the cake with fresh raspberries, strawberries, or blueberries for a touch of freshness and color.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If your room is warm, you may want to refrigerate it to prevent the ganache from becoming too soft.
Freezing: The cake freezes well! Wrap slices of the cake tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Reheating: The cake is best served at room temperature. If you prefer it warm, microwave individual slices for 15-20 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

1. Can I use milk instead of buttermilk?

While buttermilk adds a nice tang and helps make the cake moist, you can substitute it with regular milk. For a buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5-10 minutes.

2. Can I make this cake ahead of time?

Yes, you can make the cake ahead of time. You can bake the layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature until ready to assemble.

3. How do I prevent the ganache from being too thin?

If your ganache is too thin, let it cool for a bit longer before pouring it onto the cake. If you’ve already poured it and it’s too runny, you can refrigerate the cake briefly to let the ganache set.

4. Can I make this cake in a different pan?

Yes, you can make this cake in a 9×13-inch baking pan or even as cupcakes. If using different pans, adjust the baking time accordingly, as it may vary.

5. How do I make the ganache smoother?

To make the ganache extra smooth, be sure to use high-quality chocolate and stir the ganache gently until it becomes glossy. You can also use an immersion blender to get a completely silky texture.

6. Can I add frosting to the cake?

You can top the cake with whipped cream or add a buttercream frosting underneath the ganache for extra richness, but the ganache alone should be sufficient for a moist and flavorful cake.

7. Can I use a different type of chocolate?

Yes! You can substitute the semi-sweet chocolate with milk chocolate, dark chocolate, or even white chocolate for a different flavor profile. Keep in mind that the sweetness will vary depending on the type of chocolate used.

8. How do I make the ganache set faster?

If you need the ganache to set quickly, place the cake in the fridge for about 15 minutes to allow it to firm up. Just be sure not to leave it too long, as the ganache may harden too much.

9. Can I make the ganache in advance?

Yes, you can prepare the ganache a day ahead of time. Simply store it in the refrigerator and warm it slightly before using it to glaze the cake.

10. Can I decorate the cake with something else?

Certainly! You can decorate the cake with chocolate shavings, fresh berries, or even edible flowers to give it a more festive appearance.

Conclusion

Chocolate Ganache Cake is the epitome of indulgence, combining a rich, moist chocolate cake with a smooth, glossy ganache. The simplicity of this cake makes it easy to prepare, but the result is a showstopper that will impress any guest. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to satisfy your chocolate cravings in the most decadent way possible.

Chocolate Ganache Cake

Why You’ll Love This Recipe

Ingredients