Chocolate Cake With Chocolate Ganache

Chocolate cake with chocolate ganache is pure happiness on a plate. That rich, deep cocoa flavor, the moist, melt-in-your-mouth texture, and the silky ganache that glides over each bite—it’s the kind of dessert that makes you close your eyes and just savor the moment.

If you’ve ever had a cake that was too dry or frosting that was overly sweet, don’t worry. This recipe gets everything just right.

The cake is soft and fudgy with the perfect balance of sweetness, while the ganache is smooth, glossy, and rich without being overpowering. And the best part? It’s way easier to make than you might think.

You don’t need fancy skills or special equipment—just simple ingredients, a little patience, and a love for chocolate.

Whether you’re baking for a birthday, a family gathering, or just because you feel like treating yourself, this cake is always a winner. So, let’s get started and make something truly delicious!

Table of Contents

Chocolate Cake With Chocolate Ganache Recipe

Ingredients

For the Chocolate Cake:

1 ¾ cups (220g) all-purpose flour (sifted)
¾ cup (75g) unsweetened cocoa powder (high-quality, sifted)
2 cups (400g) granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 large eggs (room temperature)
1 cup (240ml) whole milk (room temperature)
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) hot water or hot brewed coffee

For the Chocolate Ganache Frosting:

2 cups (480ml) heavy cream
16 oz (450g) semi-sweet chocolate (chopped into small pieces)
2 tablespoons unsalted butter (softened)
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed using a hand or stand mixer until the batter is smooth.
Slowly pour in the hot water or coffee while mixing on low speed. The batter will be thin, but this ensures a moist cake.
Evenly divide the batter between the two prepared cake pans. Tap the pans gently to remove air bubbles.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Remove from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes.
Stir gently with a spatula until the chocolate is fully melted and smooth.
Add the butter and vanilla extract, stirring until fully combined and glossy.
Allow the ganache to cool at room temperature until it thickens to a spreadable consistency. If needed, refrigerate for 15-20 minutes, stirring occasionally.
Place one cake layer on a serving plate. Spread a generous layer of ganache on top using an offset spatula.
Place the second cake layer on top and apply a thin crumb coat (a light layer of ganache). Refrigerate for 15 minutes.
Spread the remaining ganache over the entire cake, smoothing it out or creating swirls for texture.
Let the cake set for about 30 minutes at room temperature before slicing.
Serve at room temperature for the best texture.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To freeze, wrap slices in plastic wrap and store them in an airtight container for up to 3 months.

How Do I Make A Moist Chocolate Cake With Ganache?

Achieving a moist chocolate cake involves careful ingredient selection and precise baking techniques. Here are some tips to ensure your cake turns out moist and delicious:

Use Quality Cocoa Powder: Opt for high-quality cocoa powder to enhance the chocolate flavor.
Incorporate Oil: Using oil instead of butter can result in a moister crumb.
Add Sour Cream or Yogurt: Including sour cream or yogurt adds moisture and richness to the batter.
Don’t Overmix the Batter: Mix just until the ingredients are combined to avoid a dense cake.
Monitor Baking Time: Bake until a toothpick inserted in the center comes out with a few moist crumbs; overbaking can dry out the cake.

What Is The Best Chocolate For Ganache?

Selecting the right chocolate is crucial for a smooth and flavorful ganache. Consider the following:

Choose High-Quality Chocolate: Use chocolate with at least 60% cocoa content for a rich taste.
Avoid Chocolate Chips: Chocolate chips contain stabilizers that can affect the texture; opt for chocolate bars instead.
Balance Sweetness: Adjust the sweetness by selecting between semi-sweet or bittersweet chocolate based on your preference.

Why Is My Chocolate Cake Dry?

A dry chocolate cake can result from several factors. Here are some common reasons and solutions:

Overbaking: Baking the cake for too long can remove moisture. Check for doneness a few minutes before the recommended time.
Incorrect Ingredient Measurements: Too much flour or cocoa powder can lead to dryness. Use a kitchen scale for accuracy.
Insufficient Fat or Liquid: Ensure the recipe includes enough fat (like oil) and liquid (like milk or water) to maintain moisture.
High Oven Temperature: An oven that’s too hot can overcook the cake’s exterior before the inside is done. Use an oven thermometer to verify the temperature.

How Do I Thicken Chocolate Ganache For Frosting?

If your ganache is too thin and won’t hold its shape for frosting, try these methods:

Increase the Chocolate Ratio: A higher amount of chocolate makes the ganache thicker. Use a 2:1 ratio (two parts chocolate, one part cream) for a firm consistency.
Let It Cool Naturally: Ganache thickens as it cools. Leave it at room temperature for a few hours or refrigerate for 30–60 minutes, stirring occasionally.
Add Melted Chocolate: If it’s still too thin, melt extra chocolate and mix it in gradually until the texture is right.
Whip the Ganache: Once slightly set, beating it with a mixer adds air, making it thick and fluffy for frosting.
Use Less Liquid Next Time: If the consistency is too runny, reduce the amount of cream or liquid in the recipe.

Can I Use Milk Instead Of Cream For Ganache?

Yes, you can substitute milk for cream, but keep these points in mind:

Add Butter for Richness: Since milk has less fat than cream, mixing in a small amount of butter gives it a similar texture.
Use Less Milk: Milk is thinner than cream, so use less liquid to avoid a runny ganache. A 2.5:1 chocolate-to-milk ratio works well.
Heat the Milk Gently: Warm the milk without boiling and pour it over chopped chocolate, stirring continuously until smooth.
Expect a Softer Ganache: Ganache made with milk won’t be as thick or glossy as one made with cream, but it still works for drizzles and fillings.

How Long Does Chocolate Ganache Take To Set?

The time it takes for ganache to set depends on the temperature and ratio:

At Room Temperature: It takes about 2 to 4 hours to thicken enough for spreading.
In the Refrigerator: Cooling speeds up the process, setting ganache in about 1 hour.
For a Firmer Texture: If you need a thick, pipeable consistency, let it sit in the fridge for at least 2 hours or overnight.
Higher Chocolate Content Sets Faster: If using a thicker chocolate-to-liquid ratio, ganache will firm up more quickly.

How Do I Make A Glossy Chocolate Ganache?

Getting a smooth and glossy ganache is easy with the right technique. Here are some tips to achieve that perfect shine:

Use High-Quality Chocolate: The better the chocolate, the smoother and shinier your ganache will be.
Maintain the Right Chocolate-to-Cream Ratio: A 1:1 ratio gives a glossy finish. Too much cream can make it look dull.
Add a Small Amount of Corn Syrup or Butter: A teaspoon of corn syrup or butter can add extra shine.
Heat the Cream Correctly: The cream should be hot but not boiling before mixing with chocolate. Overheating can affect the texture and gloss.
Stir Gently: Avoid whisking too hard, as air bubbles can make the ganache lose its shine.

How Long Does Chocolate Ganache Last At Room Temperature?

Chocolate ganache is a smooth and creamy mixture of chocolate and cream, but since it contains dairy, its shelf life at room temperature is limited.

Up to 2 Days: Ganache can stay fresh at room temperature for about two days if stored in a cool, dry place.
Refrigeration Extends Freshness: Keeping ganache in an airtight container in the fridge can preserve it for up to two weeks.
Freezing for Longer Storage: You can freeze ganache for up to three months and thaw it when needed.

Can I Make Chocolate Cake Without Eggs?

Yes! You can bake a delicious and moist chocolate cake without using eggs. There are several easy substitutes that work just as well.

Yogurt or Buttermilk: Helps keep the cake soft and moist.
Applesauce: Adds moisture and a slight natural sweetness.
Vinegar + Baking Soda: Acts as a great leavening agent.
Mashed Bananas: Gives structure and a subtle fruity flavor.

What Makes A Chocolate Cake Rich And Fudgy?

A truly rich and fudgy chocolate cake is all about using the right ingredients and baking techniques.

More Chocolate, Less Flour: Using melted chocolate instead of just cocoa powder makes the cake denser and more indulgent.
Higher Fat Content: Butter, oil, or even a mix of both helps create a moist and tender texture.
Proper Baking Time: Underbaking slightly ensures a gooey, fudgy center instead of a dry cake.
Extra Liquid: Adding coffee, milk, or even hot water enhances the chocolate flavor and improves the texture.

How Do I Get Smooth Ganache On My Cake?

To get a silky, smooth ganache finish on your cake, follow these simple tips:

Use Good-Quality Chocolate: A high cocoa content makes a difference in texture and taste.
Maintain the Right Ratio: A 2:1 ratio of chocolate to cream works best for a stable, glossy finish.
Heat the Cream Gently: Bring it to a slight simmer, not a boil, to avoid burning.
Let the Ganache Cool First: It should thicken slightly before spreading but remain pourable.
Apply a Thin Crumb Coat: Seal in any crumbs with a light layer of ganache before the final coat.
Use an Offset Spatula: Spread smoothly from the center outward for an even finish.
Smooth with a Bench Scraper: Gently glide it over the surface for a polished look.
Warm Your Tools Slightly: A warm spatula helps achieve an ultra-smooth surface.

How Do I Make Dark Chocolate Ganache Less Bitter?

If your ganache is too bitter, here’s how to make it taste better:

Choose Chocolate with Less Cocoa: A 50-60% cocoa percentage gives a smoother, less bitter taste.
Add a Sweetener: Stir in powdered sugar, honey, or maple syrup in small amounts.
Blend with Milk Chocolate: Mixing dark with milk chocolate balances the flavor.
Use Fresh, High-Quality Cream: It can naturally reduce bitterness.
Enhance with Vanilla or Salt: A small amount of either can mellow out the bitterness.

Can I Pour Ganache Over A Warm Cake?

Pouring ganache over a warm cake might seem like a time-saver, but it’s not the best idea.

Prevents Melting: A warm cake can make ganache too thin, causing it to drip excessively.
Ensures a Smooth Finish: A cooled cake helps ganache spread evenly without soaking in.
Keeps the Layers Defined: If the cake is warm, it can absorb the ganache instead of creating a beautiful topping.

Why Is My Ganache Too Runny Or Too Thick?

Getting the right ganache texture can be tricky, but here’s how to fix common issues:

1. Runny Ganache:

Too much cream makes it thin. Use a 2:1 ratio of chocolate to cream for a thicker consistency.
Overheating can cause excess liquidity. Let it cool slightly to thicken.
Fix: Add more melted chocolate and mix until thickened.

2. Thick Ganache:

Too much chocolate makes it hard to pour.
Cooling too much can make it stiff.
Fix: Warm it gently over a double boiler or microwave in short intervals, stirring frequently.

Can I Freeze A Chocolate Cake With Ganache?

Yes! You can freeze a chocolate cake with ganache if you follow these steps carefully:

Let the Cake Cool Completely: This prevents condensation from forming.
Pre-Freeze the Cake: Place it in the freezer for an hour to firm up the ganache.
Wrap It Well: Use plastic wrap first, then aluminum foil to prevent freezer burn.
Store in an Airtight Container: This keeps the cake fresh and prevents odor absorption.
Label It: Mark the date so you remember how long it has been stored.
Freeze for Up to 3 Months: Any longer, and the texture may change.
Thaw Slowly: Move it to the fridge and let it thaw overnight while still wrapped.