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Chocolate Ganache Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/chocolate-ganache-cake-recipe/