Chocolate Ganache Cake
A decadent and moist chocolate cake topped with a glossy chocolate ganache, perfect for any occasion.
Ingredients
For the Ganache
- 12 ounces semi-sweet chocolate Chop finely for easy melting.
- 12 ounces heavy cream Heat until just steaming without boiling.
- 1 tablespoon unsalted butter Optional, for shine.
- 1 pinch salt Optional, for balance.
For the Cake
- 1 cup all-purpose flour Spoon into measuring cup and level off.
- 1 cup granulated sugar
- 1/3 cup cocoa powder Bloom with hot coffee or hot water.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs Use room temperature.
- 1 cup buttermilk Can substitute with milk and vinegar.
- 1/2 cup vegetable oil Keeps the cake moist.
- 1 teaspoon vanilla extract
Instructions
Prepare the Ganache
- Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl.
- Heat the heavy cream until it just begins to steam; do not boil.
- Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes without stirring.
- Stir gently from the center outward until smooth and glossy. If lumps remain, warm the bowl over a pot of simmering water and stir.
- Add unsalted butter and a pinch of salt, then let it thicken to a poured velvet consistency at room temperature.
Make the Cake
- Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine eggs, buttermilk, vegetable oil, and vanilla extract; mix until smooth.
- Combine the wet and dry ingredients gently until just blended.
- Pour the batter into the prepared pans and bake until a toothpick comes out with a few moist crumbs, about 25-30 minutes.
- Cool the cakes completely in the pans before removing them.
Finish the Cake
- Once the cakes are completely cooled, pour the ganache over the top of one cake layer, allowing it to drizzle down the sides.
- Place the second layer on top and pour more ganache on top.
Notes
For best results, let the cake cool completely before ganache application. Variations include adding espresso powder for a mocha cake or raspberry jam between layers.