If you’re a chocolate lover, this Chocolate Ganache Cake is a must-try! It’s an indulgent and rich dessert that features a moist chocolate cake layered with velvety chocolate ganache. The cake is topped off with a gorgeous chocolate drip, creating a perfect balance of flavor and texture. This is a dessert that’s sure to impress your guests and satisfy your sweet tooth cravings. Here’s everything you need to know to create this delicious cake from scratch.
Why You’ll Love This Chocolate Ganache Cake
- Rich and indulgent: The combination of dark chocolate cake and creamy ganache makes this dessert a true chocolate lover’s dream.
- Balanced sweetness: The dark ganache perfectly complements the rich chocolate cake, preventing the cake from becoming overly sweet.
- Simple ingredients: The frosting, filling, and drip are made using just two ingredients, which means less hassle and more flavor.
- Versatile and forgiving: The cake recipe allows for many substitutions, making it adaptable for dietary preferences and restrictions.
For more chocolate-heavy recipes, check out my chocolate mousse cake, double chocolate cookies, and triple chocolate macarons.
Ingredients & Substitutions
This cake is made with simple ingredients that can easily be substituted to suit your dietary needs.
- Flour: Use all-purpose flour for the best results. If you don’t have a digital scale, be sure to measure your flour carefully to avoid using too much.
- Cocoa Powder: I recommend unsweetened cocoa powder, preferably Dutch-process, but natural cocoa powder will work too (though the flavor and color will be less intense).
- Baking Powder: I use baking powder, but you can substitute it with 1 tsp of baking soda.
- Sugar: Granulated sugar is essential for the texture and flavor, so I don’t recommend reducing the amount.
- Butter: I use salted butter, but you can swap it for unsalted butter or dairy-free butter if needed.
- Oil: A neutral oil like sunflower, vegetable, or canola oil works best. Olive oil is also an excellent option, as it pairs well with chocolate.
- Eggs: Use large eggs at room temperature. If your eggs are cold, warm them in hot water for a few minutes.
- Sour Cream: Sour cream adds moisture and richness. You can replace it with plain yogurt or Greek yogurt, but make sure it’s unsweetened.
- Milk: Whole milk or 2% milk works best, but any milk (including dairy-free) will work.
- Chocolate: Use high-quality dark chocolate for the ganache and cake. Trader Joe’s Pound Plus chocolate is my favorite, but any good baking chocolate will do.
Step-by-Step Instructions
Step 1: Make the Cake
Start by creaming the butter and sugar together for 1-2 minutes. Add the oil and beat on high until the mixture becomes pale and fluffy.
Step 2: Add the Eggs
Add the eggs one at a time, mixing well after each addition. Follow up with vanilla and sour cream, and mix just until combined.
Step 3: Mix the Dry Ingredients and Milk
Add half of the dry ingredients to the wet mixture, followed by the milk. Then, add the remaining dry ingredients, making sure to scrape the sides and bottom of the bowl to mix everything thoroughly.
Step 4: Divide the Batter
Distribute the cake batter evenly among three 8-inch cake pans. Each pan should have around 18 ounces of batter.
Step 5: Bake the Cake
Bake the cakes for 30-35 minutes. The cake is done when it releases from the edges of the pan and springs back when pressed in the center. Let the cakes cool completely on a cooling rack.
Step 6: Make the Chocolate Ganache
Chop the dark chocolate and place it in a large bowl. Heat the cream in a saucepan and pour it over the chopped chocolate. Cover the bowl for 3-5 minutes to allow the chocolate to melt.
Step 7: Stir the Ganache
Stir the mixture gently until smooth and fully melted. Let it cool to room temperature. For faster cooling, place it in the fridge, but make sure to stir it every 10 minutes.
Step 8: Split the Ganache
Once the ganache has cooled, divide it in half. The first half will be used for the filling, and the second half will be whipped for the frosting.
Step 9: Whip the Ganache
Using a mixer, beat the second half of the ganache at high speed until it lightens in color and turns into a thick frosting-like consistency.
Step 10: Assemble the Cake
Pipe a border of the whipped ganache around the edge of the cake layers. Fill the center with the plain ganache. Repeat this process with the second layer and then place the third layer on top.
Step 11: Frost the Cake
Use the remaining whipped ganache to cover the top and sides of the cake. Place it in the fridge to chill.
Step 12: Create the Chocolate Drip
To make the chocolate drip, heat a small batch of ganache, then cool it until it thickens slightly. Spread it on top of the chilled cake, allowing it to drip over the edges.
Variations
Feel free to get creative with this recipe! Here are a few ideas to personalize your cake:
- Flavored Ganache: Add a splash of vanilla extract or even a little coffee for a mocha flavor.
- Filling options: Try adding raspberry, caramel, or hazelnut spreads for an extra layer of flavor inside the cake.
- Decorations: Top with fresh berries, chocolate shavings, or crushed nuts for added texture.
FAQs
Can I make this dairy-free?
Yes! You can substitute dairy-free butter, milk, and cream to make this cake dairy-free. Make sure to use a dairy-free cream for the ganache.
Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur Flour. The cake will turn out just as delicious.
Can I make this in a different size pan?
Yes! This recipe is adaptable to various pan sizes. Here’s a guide:
- 3 round 8-inch pans (what I used)
- 3 square 8-inch pans (reduce bake time by 5 minutes)
- 2 or 3 round 9-inch pans (increase bake time by 5-10 minutes)
- 9×13-inch pan (bake 10-15 minutes longer)
How do I know when it’s done baking?
Test the cake by gently pressing on the top. It should spring back. Alternatively, insert a toothpick into the center—it should come out clean or with a few crumbs.
Can I decorate this cake with frosting?
If you prefer to cover the cake with frosting, double the amount of ganache and whip ¾ of it. Alternatively, you can use Swiss meringue buttercream, French buttercream, or American buttercream for decoration.
How to Make the Cake Ahead of Time
- Cake: Bake the cake up to a month in advance. After cooling, wrap the cakes in plastic wrap and store them in a freezer bag.
- Ganache: You can prepare the ganache ahead of time, refrigerate it, and bring it to room temperature before assembling the cake.
How to Store the Finished Cake
- Store the cake in an airtight container or cover it with a cake dome at room temperature for 1-2 days.
- For longer storage, refrigerate it for up to a week or freeze the cake for months. Wrap it tightly in plastic wrap and aluminum foil to keep it fresh.
Conclusion
This Chocolate Ganache Cake is the ultimate dessert for chocolate lovers. It’s rich, indulgent, and versatile, perfect for any occasion. Whether you’re making it ahead of time, modifying it for dietary needs, or adding your own twist, this cake will undoubtedly become a favorite in your baking repertoire. Happy baking!
If you try this recipe, please leave a rating and comment to let me know how it turned out! I’d love to hear from you!