This Chocolate cake with ganache recipe yields a moist, rich, delicious, and decadent cake that is a winner. Adapted from a Rouxbe.com classic, it’s a recipe I come back to whenever only deep, indulgent cocoa will do, as in Molten Lava Cake. The key? High-quality chocolate. I used Guittard 64% semi-sweet from Whole Foods, and the result was pure magic. Whether you're baking for a celebration or just craving something special, this cake never disappoints. Let’s dive in.
Why do you love this cake?
- A great cake for chocolate cake and chocolate ganache lovers.
- No stand mixer needed for this recipe, just a simple whisk does the job perfectly.
- It uses the finest chocolate for the ganache, giving it a rich, indulgent flavor like the authentic tiramisu recipe made with eggs that's absolutely out of this world.
- Brushing each layer with syrup while assembling and leveling the cake adds extra moisture and enhances flavor.
Ingredients needed
- Chocolate semisweet or bittersweet, cut into tiny bits
- Whipping cream heavy
- Butter unsalted organic at room temperature
- All-purpose Flour, sugar
- Cocoa powder natural, unsweetened, Dutch (Ghirardelli or Hershey)
- Baking powder, baking soda, salt
- Milk whole (I used 2% milk), Eggs, room temperature
- Vanilla extract, Vegetable oil, Coffee
Chocolate cake with Ganache Recipe - How to make?
Steps 1-4) Making the Ganache - We start by making the ganache by cutting the chocolate into tiny bits. Next, we pour the warm, simmering whipping cream and butter to make a beautiful, glossy ganache.
Steps 5 -6) We proceed to make the cake batter, so by the time the cake is baked, cooled, and ready, the ganache is ready for frosting! Sift the dry ingredients, line the cake pans, and mix the dry and wet ingredients to make a smooth batter. I didn't even have to use a stand mixer to make the batter; just a whisk to mix them all was enough.
Steps 9-10) Bake and Frost - I am no expert at frosting, but I did my best to get a decent-looking final coating. I also sprinkled the cake layers with chocolate sugar syrup (sugar, water, and cocoa powder mixture boiled and cooled) while assembling, although the original recipe didn't mention that. It was just to ensure that the cake remained super moist.
Recipe FAQs
When refrigerated, the cake can stay good for a week and longer, maybe up to a month when frozen
Ensure the ganache is spreadable and is made with the right whipping cream and chocolate ratio so that it can be easily frosted. You can also use whipped chocolate cream along with ganache if you like.
Leave it at room temperature if refrigerated, or warm it on a double boiler to loosen it up a bit.
Useful Tips
- When making the ganache, be sure to cut the chocolate into tiny bits, or else the chocolate lumps may not completely melt.
- In that case, you can also use a double boiler to loosen it up.
- A simple whisk is enough to mix the dry and wet ingredients, but it is also ok to use a stand mixer.
- Make sure the cakes are cooled before frosting.
- Poke holes in the cake when adding the chocolate sugar solution so it absorbs and remains moist.
- The key is to use the best cocoa powder you can obtain. The original recipe asks for at least 54% cocoa, and I was happy to find one with 64% called Guittard semi-sweet chocolate.
- The first coating of ganache will be a crumb coat. Place the frosted cake in the refrigerator, and then frost again for a smooth finish.
If you loved this cake, you may also love this delicious chocolate truffle cake. Do check it out.
For more chocolate cake recipes, do check out my post on the seven best chocolate cake recipes! If you are looking for simple vanilla cakes, then my citrus olive oil cake and simple vanilla sponge cake are the best!
Related Recipes
If you tried this Chocolate Cake with Ganache Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Chocolate Cake with Ganache Recipe
Ingredients
For Ganache
- 3 cups chocolate semisweet or bittersweet cut into tiny bits
- ¾ cup whipping cream heavy
- 5 oz butter unsalted organic at room temperature
For Cake - Dry ingredients
- 2 ¼ cups All purpose Flour
- 2 ¼ cups sugar
- 1 cup cocoa powder natural unsweetened dutch (Ghiradelli or Hershey)
- 1 tsp baking powder
- 1 ¾ tsp baking soda
- 1 ¼ tsp salt
For Cake - Wet ingredients
- 1 ¼ cup milk whole (I used 2% milk)
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 10 tbsp vegetable oil ½ cup + 2 tbsp
- 1 ¼ cup coffee cold I used 2 tsp coffee with 1 cup water
Instructions
To Make Ganache
- Cut the chocolate into tiny bits.
- Bring the whipping cream in a sauce pan to just about boil on a medium flame.
- Pour the whipping cream on to the chocolate and let it rest for about 3 minutes.
- Whisk slowly until it forms a smooth paste .
- Add softened butter and make sure it form a smooth and glossy consistency.In case, there are lumps place it over a pot of boiling water and gently whisk until you get the required smooth consistency.
- Cover with a cling wrap to avoid forming a skin and let it cool.
To make the cake
- Pre-heat the oven to 350 def F . Spray the baking pans with cooking oil and line with parchment paper.
- Sift the dry ingredients into a large bowl .
- Beat the eggs with vanilla using a whisk .
- Next add milk and coffee and whisk well .
- Add the wet ingredients to the dry ingredients and mix well until well combined .Do not over mix.
- Distribute the batter into the two baking pans .
- Pat the pans on the counter to ensure they are leveled and all air bubbles escape.
- Bake for about 40 to 45 mins or until a tooth pick poked in the center comes out dry.
- Take the pans out and let it cool in the pan for about 10 mins and later on the cooling rack.Cover with plastic wrap and refrigerate if not frosting immediately.
To Assemble cake
- Level the cakes by cutting of the top dome and poke some holes with a fork.
- Sprinkle sugar syrup ,made with one third cup cocoa powder and sugar and water in 1:1 ratio by boiling and cooling it.
- The ganache can be whisked with a whisk or stand mixer to get a smooth consistency before frosting.
- Take the first cake , frost with ganache
- Sprinkle sugar syrup and continue frosting . Layer the second cake and repeat.
- Once its frosted with the crumb coat , place in the refrigerator.
- After about 10 mins or half hour frost again to get a smooth finish.
- Decorate as you like with chocolate sprinkles, strawberries or blueberries.
- Cake is ready to be served . Enjoy!
Notes
-
- When making the ganache, be sure to cut the chocolate into tiny bits, or else the chocolate lumps may not completely melt.
-
- In that case, you can also use a double boiler to loosen it up.
-
- A simple whisk is enough to mix the dry and wet ingredients, but it is also ok to use a stand mixer.
-
- Make sure the cakes are cooled before frosting.
-
- Poke holes in the cake when adding the chocolate sugar solution so it absorbs and remains moist.
-
- The key is to use the best cocoa powder you can obtain. The original recipe asks for at least 54% cocoa, and I was happy to find one with 64% called Guittard semi-sweet chocolate.
- The first coating of ganache will be a crumb coat. Place the frosted cake in the refrigerator, and then frost again for a smooth finish.
Thank you so much Aarthi, this cake is truly a chocolate lovers delight ! I am so happy to hear you liked the photographs . Appreciate your stopping by and the comments.
Omg, Nisha! you are making me hungry now. Absolutely love the chocolate ganache, It has that perfect glaze. Chocolate cake looks super moist and soft. As usual I love your photography, truly great clicks Nisha.
This looks amazing Nish!
Thanks a lot Sumith, much appreciated!
Oooooh Nisha, this looks amazing! I love how simple you've made it seem too. I've never been blessed with baking, at least not yet, but think this one seems very doable!
I love how you've arranged the final cake too. It looks tempting from every angle! 🙂
Sending you loads of love today. Thank you for sharing this delicious recipe! 🤗
Thank you so much Holly! Baking is very satisfying , therapeutic and addictive .I'm pretty sure you will enjoy baking once you start .I ventured into it only couple of years ago . I appreciate your lovely comments and hope you will try it sometime.
This cake looks scrumptious and so professional! Great job!
Thank you so much Sandhya, appreciate it!
This should be illegal!!! I want a piece now.
Thanks for the wonderful comment ,I would be happy to send it your way anytime Diane 🙂
Oooooh yes, this is what I like to see (first thing on a morning so I spend the rest of the day dreaming of cake!) The cup of cold coffee part is interesting, is it necessary, does it give it a bit of a coffee edge? You did very well with the ganache. This looks soooooo good!
Thank you Caz for such a lovely comment! This cake is super tempting indeed .I believe the coffee in the cake enchances and brings out the chocolatey flavor even more.The semi sweet chocolate in the ganache made it even more tasty.Hope you will try it out some time.
This cake looks delicious Nisha!! Hard to resist but luckily it's only on my screen but I will for sure save the recipe. 😀
Wish you a lovely weekend from Malta!
Glad to hear you loved the recipe Anita.It sure is very tempting .Thank you for the lovely comment and happy weekend to you as well!
What a great celebration cake, can't go wrong with a delicious chocolate cake 🙂
I agree Lorelle chooclate cake can never really go wrong! This was super delish for sure 🙂
Super tempting Nisha 😋
Thank you Jyo , it sure was !
I love chocolate, and this cake is screaming my name, Nisha! I don't bake much, but the next time I do, this will be the first recipe I reach for 🙂 It looks scrumptious!
I'm sure this recipe will not disappoint you .Thank you so much for the lovely comment , appreciate it!