Chocolate Ganache Cake Recipe

Introduction

This rich and decadent Chocolate Ganache Cake is perfect for any chocolate lover. Moist layers of chocolate cake are paired with a silky whipped chocolate ganache frosting and finished with a glossy ganache drip. It’s elegant, indulgent, and sure to impress.

Ingredients

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 3/4 cup (60 g) Dutch process cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 cups (400 g) granulated white sugar
• 3/4 cup (168 g) unsalted butter, softened
• 3 eggs, at room temperature
• 1 tsp vanilla extract
• 1 1/4 cups (300 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) hot coffee
• 16 oz (454 g) semi-sweet chocolate, chopped
• 2 cups (480 ml) heavy cream
• 3 oz (85 g) semi-sweet chocolate, chopped
• 1/2 cup (120 ml) heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the butter and granulated sugar using an electric mixer on high speed until fluffy, about 3-4 minutes.
4. Step 4: Add the eggs and vanilla extract, mixing on medium to medium-high speed until smooth and pale, about 2-3 minutes. Scrape down the sides as needed.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture in batches, mixing on low to medium speed after each addition until just combined and smooth.
6. Step 6: Mix in the hot coffee on low speed until evenly incorporated.
7. Step 7: Divide the batter evenly among the prepared pans and bake for 39-44 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes, then transfer to wire racks to cool completely.
8. Step 8: To make the whipped chocolate ganache frosting, place 16 oz chopped chocolate in a large bowl. Heat 2 cups heavy cream in a saucepan over medium-low heat until steaming, then pour it over the chocolate. Let sit 1-2 minutes, then stir until smooth and glossy.
9. Step 9: Cool the ganache to room temperature by chilling in 10-minute intervals, stirring between. When firm but pliable, whip with an electric mixer for 3-5 minutes until pale and fluffy.
10. Step 10: Level the cooled cake layers by trimming domed tops so they stack evenly.
11. Step 11: Assemble the cake by placing a dollop of whipped ganache on a turntable or serving board. Set the first cake layer on top, then spread a generous layer of ganache evenly over it. Repeat with remaining layers.
12. Step 12: Apply a thin crumb coat of ganache over the entire cake to seal in crumbs. Smooth it out with an offset spatula or scraper. Chill in the fridge for 30 minutes.
13. Step 13: After chilling, rewhip the ganache if needed and apply a final thick coat of frosting on the cake. Smooth with a spatula or scraper for a clean finish. Return the cake to the fridge to chill an additional 30 minutes.
14. Step 14: For the ganache drip, place 3 oz chopped chocolate in a bowl. Heat 1/2 cup heavy cream until steaming and pour over the chocolate. Let stand 1-2 minutes, then stir until combined.
15. Step 15: Allow the drip ganache to cool slightly (about 5 minutes), then transfer it to a piping bag or squeeze bottle.
16. Step 16: Remove the chilled cake and test a drip on the back to check consistency. Carefully pipe ganache around the top edges of the cake, letting it drip down the sides. Spread remaining ganache over the top and smooth with a spatula, creating a swirl pattern if desired.
17. Step 17: Chill the finished cake in the refrigerator for at least 15 minutes to set the drip before serving.

Tips & Variations

• Use freshly brewed espresso instead of hot coffee for an even richer chocolate flavor.
• Make sure all ingredients are at room temperature to ensure a smooth batter and even baking.
• If you don’t have buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• For a different flavor, add a teaspoon of orange zest to the cake batter or a splash of your favorite liqueur to the ganache.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and whip the ganache slightly before frosting if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

You can use other pan sizes but adjust the baking time accordingly. Thicker layers will take longer to bake, so test doneness with a toothpick.

How do I know when the ganache is ready for whipping?

The ganache should be cool to room temperature and firm but still pliable. If it’s too soft, it won’t whip properly; if too hard, it will be difficult to whip.

Chocolate Ganache Cake Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

This decadent Chocolate Ganache Cake features moist, rich chocolate layers infused with coffee and topped with a luscious whipped chocolate ganache frosting and a silky chocolate ganache drip, perfect for any special occasion or chocolate lover’s craving.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: One 3-layer 6-inch cake, serves 8-10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 3/4 cup (60 g) Dutch process cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 cups (400 g) granulated white sugar
• 3/4 cup (168 g) unsalted butter, softened
• 3 eggs, at room temperature
• 1 tsp vanilla extract
• 1 1/4 cups (300 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) hot coffee

Whipped Chocolate Ganache Frosting

• 16 oz (454 g) semi-sweet chocolate, chopped
• 2 cups (480 ml) heavy cream

Chocolate Ganache Drip

• 3 oz (85 g) semi-sweet chocolate, chopped
• 1/2 cup (120 ml) heavy cream

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer on high speed to cream the softened butter and granulated sugar until fluffy, about 3-4 minutes. Scrape sides as needed.
4. Add Eggs and Vanilla: Add the eggs and vanilla to the butter mixture, mixing on medium then medium-high speed until smooth, pale, and slightly fluffy, about 2-3 minutes. Scrape sides as needed.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture in portions, mixing on low then medium speed until combined and smooth. Do not overmix.
6. Add Hot Coffee: Gently mix in the hot coffee on low speed until evenly incorporated.
7. Bake Cakes: Divide the batter evenly among prepared pans. Bake for 39-44 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.
8. Make Whipped Chocolate Ganache: Place 16 oz chopped semi-sweet chocolate in a large bowl. Heat 2 cups heavy cream in a small saucepan over medium-low heat until steaming. Pour hot cream over chocolate and let stand for 1-2 minutes, then stir until smooth and silky. Chill ganache in the fridge for 10-minute intervals, stirring between until it reaches room temperature and becomes solid but pliable (about 30 minutes).
9. Whip Ganache: Using an electric mixer, whip the chilled ganache for 3-5 minutes until paler and resembling buttercream frosting.
10. Level Cake Layers: Once cooled, trim domed tops to create flat, even cake layers for stacking.
11. Crumb Coat the Cake: Place a dollop of whipped ganache on a cake turntable and put the first cake layer on top. Spread a generous layer of ganache evenly over the first layer. Repeat layering with remaining cakes. Apply a thin layer of ganache over the entire cake to seal crumbs. Chill in fridge for 30 minutes.
12. Final Frosting Layer: Rewhip ganache if needed and apply a thick, smooth final layer over cake sides and top with an offset spatula and cake scraper for a polished finish. Return cake to fridge to chill for another 30 minutes.
13. Prepare Chocolate Ganache Drip: In a bowl, place chopped semi-sweet chocolate. Heat 1/2 cup heavy cream in a saucepan over medium heat until steaming, then pour over chocolate. Let sit 1-2 minutes and stir until smooth. Let ganache cool for 5 minutes to thicken slightly. Transfer to a piping bag or squeeze bottle.
14. Apply Ganache Drip: Remove cake from fridge and test drip consistency on backside of cake. Carefully pipe ganache around the cake edges for drip effect, controlling drips to stop halfway down the cake. Spread ganache on top of cake and smooth or swirl with an offset spatula. Chill the cake in fridge for 15 minutes to set the drip glaze.

Notes

• Room temperature ingredients ensure better mixing and cake texture.
• Use Dutch process cocoa powder for richer chocolate flavor.
• Hot coffee enhances the chocolate flavor without making the batter watery.
• Chilling the whipped ganache before whipping is critical for achieving the right frosting consistency.
• Use a cake turntable for easier frosting and smooth finishes.
• Make sure to chill the cake between frosting steps to make the ganache easier to work with and reduce crumbs.
• If ganache drips are too runny, chill longer before piping to avoid drips running to the bottom.
• Store the completed cake in the refrigerator for best freshness.

Keywords: Chocolate cake, chocolate ganache, whipped ganache frosting, chocolate drip cake, coffee chocolate cake, rich chocolate dessert