A warm welcome to your chocolate moment
This Chocolate Ganache Cake is rich, simple, and always a crowd-pleaser. It has a moist chocolate crumb and a glossy ganache that drips down the sides. If you enjoy deep chocolate desserts, you might also like a recipe for a no-bake Twix cheesecake that pairs caramel and ganache in a different way.
Why this cake is worth baking
- Deep chocolate flavor from cocoa and hot coffee or water.
- Very moist texture thanks to the liquid batter.
- Smooth, shiny ganache that’s easy to make and looks professional.
You’ll get a bakery-style cake with basic ingredients and little fuss.
Step-by-step: making the Chocolate Ganache Cake
Ingredients:
- 220 g flour
- 65 g cocoa
- 2 cups (400 g) granulated sugar
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water or hot coffee
- 270 g semi-sweet chocolate, finely chopped
- 1 cup (240 ml) heavy cream
- 2 tablespoons butter (optional, for extra shine)
- Chocolate curls or shavings for decoration
Directions:
- Preheat the oven to 175°C (350°F). Grease two 20 cm round cake pans and line the bottoms with parchment paper.
- In a large bowl sift the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat until smooth.
- Carefully add the boiling water or hot coffee. The batter will be thin — that’s normal and helps keep the cake moist.
- Divide the batter evenly between the two pans. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove and cool completely on a wire rack.
- For the ganache: heat the heavy cream until it’s hot but not boiling. Pour it over the chopped chocolate and let it sit 3 minutes. Stir until smooth. Stir in butter if you want extra shine. Let ganache thicken slightly so it’s pourable but not too runny.
- To assemble: place one cake layer on a serving plate. If you like, spread a thin layer of ganache between layers. Top with the second layer. Pour the ganache over the top, letting it drip down the sides. Decorate with chocolate curls or shavings.
Best ways to serve Chocolate Ganache Cake
Serve the cake at room temperature so the ganache is glossy and the crumb is tender. A dusting of cocoa or a few fresh berries on top adds color. For an easy dessert tray, cut into slices and place on plates with a small scoop of vanilla ice cream. You can also complement a slice with a shortbread cookie or a few roasted hazelnuts. See another idea for chocolate-forward desserts like this brownie dump cake with chocolate chips.
How to store your cake so it stays fresh
- At room temperature: Keep covered for up to 2 days.
- In the refrigerator: Store in an airtight cake box or wrap with plastic for up to 5 days. The ganache will firm up when chilled; bring to room temperature before serving.
- For longer storage: Freeze individual slices wrapped tightly for up to 2 months. Thaw in the fridge, then bring to room temperature.
Handy tips for a flawless cake
- Bring eggs and milk to room temperature for even mixing.
- The thin batter is expected — don’t add flour to thicken it.
- Use hot coffee instead of water for a deeper chocolate flavor.
- Warm the ganache to make pouring easier; cool slightly so it’s not too runny.
- If your ganache thickens too much, gently warm it over a double boiler and stir until smooth.
For more layered chocolate tips, try ideas from this brownie-cheesecake recipe.
Small variations to try
- Add a layer of raspberry jam or cherry compote between the layers for a fruit contrast.
- Fold a tablespoon of espresso powder into the batter for more depth.
- Use dark or milk chocolate for the ganache to change sweetness.
- Make a salted caramel drizzle over the ganache for a sweet-salty finish.
Approximate nutrition per slice (12 slices)
- Calories: ~420 kcal
- Fat: ~22 g
- Carbohydrates: ~52 g
- Protein: ~5 g
Note: Values are estimates and change with ingredient brands and portion sizes.
Family-friendly serving ideas
- Cut into small slices for kids and serve with milk.
- Make mini versions in cupcake tins and top with ganache for parties.
- Pair a slice with fresh fruit and a dollop of whipped cream for a lighter family dessert. For another crowd-pleasing chocolate cake method, see this super moist chocolate cake.
What to pair with this cake
- Drinks: black coffee, espresso, or a glass of cold milk.
- Sauces: warm caramel or raspberry coulis.
- Ice cream: vanilla, salted caramel, or coffee flavors. Simple cheeses like mascarpone also work well.
Conclusion
For more recipes and tips on chocolate ganache cakes and techniques, check these trusted guides: Chocolate Ganache Cake – Live to Sweet, The BEST Chocolate Ganache Cake – Rich And Delish, and BEST EVER Chocolate Ganache Cake Recipe – Averie Cooks B.
Frequently asked questions
Q: Can I use milk instead of heavy cream for the ganache?
A: Heavy cream gives a smooth, stable ganache. Using milk will make the ganache thinner and less glossy. If you must, use a higher-fat milk and reduce the amount slightly.
Q: Do I have to use coffee in the batter?
A: No. Use boiling water if you prefer, but coffee deepens the chocolate flavor. The batter will be thin either way.
Q: How do I fix grainy ganache?
A: Gently warm the ganache and whisk until smooth. If it stays grainy, you can strain it through a fine sieve or add a small amount of warm cream and whisk.
Q: Can I make the cake a day ahead?
A: Yes. Bake and cool the layers, then wrap and keep at room temperature or in the fridge. Make ganache the same day or the day before and rewarm slightly before pouring.
Q: Is the butter in the ganache necessary?
A: No. Butter is optional and only adds shine and a touch of richness. The ganache will set fine without it.
Chocolate Ganache Cake
Ingredients
For the cake
- 220 g flour
- 65 g cocoa
- 2 cups granulated sugar (400 g)
- 0.5 tablespoon baking powder
- 0.5 tablespoon baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup milk (240 ml)
- 0.5 cup vegetable oil (120 ml)
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee (240 ml)
For the ganache
- 270 g semi-sweet chocolate finely chopped
- 1 cup heavy cream (240 ml)
- 2 tablespoons butter (optional, for extra shine)
- Chocolate curls or shavings for decoration
Instructions
Preparation and Baking
- Preheat the oven to 175°C (350°F). Grease two 20 cm round cake pans and line the bottoms with parchment paper.
- In a large bowl sift the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat until smooth.
- Carefully add the boiling water or hot coffee. The batter will be thin — that’s normal and helps keep the cake moist.
- Divide the batter evenly between the two pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Making the Ganache
- Heat the heavy cream until it’s hot but not boiling. Pour it over the chopped chocolate and let it sit for 3 minutes. Stir until smooth. Stir in butter if you want extra shine. Let ganache thicken slightly so it’s pourable but not too runny.
Assembly
- Place one cake layer on a serving plate. If you like, spread a thin layer of ganache between the layers. Top with the second layer.
- Pour the ganache over the top, letting it drip down the sides. Decorate with chocolate curls or shavings.
