Chocolate Ganache Cake
A rich, moist chocolate layer cake finished with a glossy, pourable ganache glaze. This Chocolate Ganache Cake is soft, decadent, and perfect for birthdays, holidays, or anytime you want to wow your guests with a homemade dessert that feels fancy but is simple to make.
Equipment
- Two 9-inch round cake pans
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Saucepan
- Heat-safe bowl for ganache
- Cooling racks
- Offset spatula (optional but helpful)
Ingredients
Cake Batter:
- 2¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup neutral oil like canola or vegetable
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Ganache:
- 12 oz semi-sweet chocolate finely chopped
- 1½ cups heavy cream
- 2 tablespoons unsalted butter
Optional Add-Ins:
- ½ cup mini chocolate chips folded into the batter
- 2 tablespoons seedless raspberry jam stirred into ganache
- ½ cup white chocolate chunks for variation
Instructions
- Prep oven to 350°F. Grease and line two 9-inch pans with parchment; dust lightly with cocoa powder.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, oil, and vanilla. Whisk until smooth.
- Pour in hot coffee. Stir until fully blended—batter will be thin.
- Divide evenly into pans. Bake 30–33 min until a toothpick comes out with moist crumbs.
- Cool cakes in pans 10 min; then transfer to wire racks to cool fully.
- Heat cream until it simmers, pour over chopped chocolate. Let sit 2 min. Stir slowly until smooth. Add butter and stir in.
- Spread a thin layer of ganache between cake layers. Chill briefly.
- Pour remaining ganache over top and gently spread to edges.
- Let set at room temp or refrigerate before slicing and serving.
Notes
Contains dairy, eggs, and gluten. For best texture and shine, use high-quality chocolate bars (not chips) and allow cakes to fully cool before glazing.