Go Back
chocolate ganache cake

chocolate ganache cake

This decadent Chocolate Ganache Cake is the ultimate treat for chocolate lovers. Rich and moist chocolate cake is layered with a silky chocolate ganache, creating a dessert that's perfect for special occasions or any time you want to indulge.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 double boiler or microwave-safe bowl
  • 1 measuring cups and spoons
  • 1 offset spatula or knife
  • 1 cooling rack
  • 1 cake stand or serving platter

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 ½ cups heavy cream
  • 12 ounces semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
  • Carefully stir in the boiling water until well combined. The batter will be thin.
  • Pour an equal amount of batter into each prepared pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
  • For the ganache, heat the heavy cream in a double boiler or microwave until just simmering (do not boil).
  • Pour the hot cream over the chopped chocolate in a mixing bowl. Let it sit for 5 minutes, then add the butter and stir until smooth and glossy.
  • Place one layer of the cooled cake on a serving platter. Spread a layer of ganache on top. Add the second cake layer and cover the top and sides with the remaining ganache.
  • Let the ganache set for about 30 minutes before slicing and serving.

Notes

You can enhance the flavor of the ganache with a splash of espresso or coffee if desired.
Decorate the cake with chocolate shavings or fresh berries for a beautiful presentation.
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.