This is the best chocolate ganache cake! It's a rich, fudgy and moist dark chocolate cake frosted with silky smooth whipped chocolate ganache and finished with a chocolate ganache drip.
This is absolutely the best chocolate cake recipe! It's easy to make, extremely moist and just so beautiful! Its rich dark chocolate flavor comes from Dutch process cocoa powder, and it's frosted with the best whipped chocolate ganache. It gets decorated with a pretty chocolate ganache drip, chocolate covered and sliced strawberries. I know any chocolate lovers will adore this cake!
If you're looking for other cake recipes, check out my chocolate drip cake, blueberry lemon cake, chantilly cake, cappuccino cake, or banana cream cake!
Why You'll Love This Chocolate Ganache Cake Recipe
It's super chocolatey- Dutch process cocoa powder gives this cake it's amazing flavor and texture.
It's got the best texture- This cake is fudgy! It's a moist chocolate cake and each bite is chewy and fluffy at the same time. Its texture is one of a kind!
It's frosted with the best whipped chocolate ganache- The frosting is so easy to make and just has two ingredients: chocolate and cream.
Ingredients for Chocolate Ganache Cake
- All Purpose Flour- gives this cake the best crumb
- Unsweetened Cocoa Powder- I recommend using Dutch process for the richest chocolate flavor
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- make sure it's softened, used in the cake and frosting
- Sugar- granulated white sugar is used to sweeten and add moisture to the chocolate cake
- Eggs- make sure they're room temperature
- Vanilla Extract- adds a sweet note to the cake
- Buttermilk- helps to make the cake super moist
- Coffee- hot coffee is used in the cake batter to accentuate the chocolate flavor and to help give the cake it's extra soft and moist crumb
- Chopped Semi-Sweet Chocolate- I recommend using high quality chocolate bars like Lindt or Ghiradelli
- Heavy Whipping Cream- used to make the ganache
Making the Chocolate Cake and Whipped Chocolate Ganache Step by Step
STEP ONE: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP TWO: In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using the bowl of an electric mixer, use the paddle attachment.)
STEP THREE: Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FOUR: Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary
STEP FIVE: Add in the hot coffee and mix on low speed just until dispersed through the batter.
STEP SIX: Evenly distribute the cake batter between the prepared cake pans lined with parchment paper. Bake the cakes for 39-44 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.
STEP SEVEN: To make the chocolate ganache frosting, add the chopped chocolate to a large bowl. Heat the heavy cream in a small saucepan over medium low heat just until steaming. (You can also use the top of a double boiler.)
STEP EIGHT: Pour the hot cream over the chocolate and let it stand for 1-2 minutes. Then mix together until the cream and chocolate mix together to form silky chocolate ganache.
STEP NINE: Let the chocolate ganache come to room temperature. You can speed this us by chilling the ganache in 10 minute intervals. Make sure to mix the ganache well after each 10 minute chilling. When it's at room temperature it should be solid but still pliable.
STEP TEN: Whip the ganache for 3-5 minutes with an electric mixer until it's paler in color and resembles buttercream frosting.
Please see the full recipe with measurements below!
Assembling the Best Chocolate Ganache Cake Step by Step
For these steps you'll need:
- a cake scraper
- a rotating cake turntable
- an offset spatula
- a sharp knife
- a disposable piping bag for the ganache
STEP ONE Getting Perfectly Sized Cake Layers: Once the cakes are completely cooled, make them even by removing the domed tops. With a sharp knife, remove the domed tops from each cake layer until each are flat and can be evenly stacked.
STEP TWO Creating a Crumb Coat: Then place a dollop of whipped ganache in the center of your cake turntable. Place the first cake layer over it. Then add a generous amount of whipped ganache on top of the cake layer and even it out with your offset spatula, turning the cake turntable as you go. Place the next layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be a thin layer for this step. It ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.
STEP THREE Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides of the cake and the top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you a smooth finish of whipped chocolate ganache on the entire cake. (Work quickly to avoid the ganache getting "stiff" on you. Then return the cake to the fridge to chill for 30 minutes.
STEP FOUR Making the Chocolate Ganache Drip: When the cake has about 10 minutes left to chill, make the chocolate ganache. Add the chopped chocolate to bowl and set aside. Add the cream to a small sauce pan and heat it over medium heat just until its steaming. Pour the cream over the chocolate and let it stand for 1-2 minutes. Then stir until the chocolate and cream are combined. Let the ganache cool slightly, about 5 minutes, then transfer it to a piping bag. (You can also use a squeeze bottle if you prefer.) Once the cake has finished chilling, squeeze chocolate ganache around the top edges of the cake. I always like to do a test drip on the back side of the cake to make sure the ganache is the perfect temperature. You'll want it to be the right consistency so that the drips don't go all the way to the bottom. You'll know it's right when they stop about half way down the cake. If they're hitting the bottom, simply wait a few minutes until the ganache has cooled a little bit more. Having a cold cake also helps to control the drips so that they don't go all the way to the bottom of the cake, so don't skip chilling it! Then squeeze ganache on the top of the cake and smooth it out with an offset spatula or a back of the spoon. (I like to give it a swirl pattern by turning the cake turntable as I go.) Once the ganache drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the ganache has set.
STEP FIVE Decorating the Cake: Once the ganache has chilled on the cake, decorate with chocolate covered and sliced strawberries if you wish, then serve the cake!
FAQs
Can I use chocolate chips for the ganache? I really recommend sticking with higher quality chocolate bars so that the ganache has the perfect consistency.
Can I use milk chocolate for the ganache? I have not tested this recipe using milk chocolate so I can't say for sure if it would work the same.
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. The cake is best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
For best results, make sure all your wet ingredients for the cake are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
If you make this cake please leave a star rating! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Layer Cakes to Try Next Time
📖 Recipe
Chocolate Ganache Cake
Ingredients
For the Chocolate Cake
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ¾ cup (60 g) Dutch process cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (400 g) granulated white sugar
- ¾ cup (168 g) unsalted butter, softened
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 1 ¼ cups (300 ml) buttermilk, at room temperature
- ½ cup (120 ml) hot coffee
For the Whipped Chocolate Ganache
- 16 oz (454 g) semi-sweet chocolate, chopped
- 2 cups (480 ml) heavy cream
For the Chocolate Ganache Drip
- 3 oz (85 g) semi-sweet chocolate, chopped
- ½ cup (120 ml) heavy cream
Instructions
For the Chocolate Cake
- Preheat the oven to 350 degrees. Spray 3 6-inch cake pans with non-stick spray, line the bottoms with parchment paper rounds and set aside.
- In a medium bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the dry ingredients.2 cups (250 g) all-purpose flour, spooned and leveled, ¾ cup (60 g) Dutch process cocoa powder, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)2 cups (400 g) granulated white sugar, ¾ cup (168 g) unsalted butter, softened
- Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 eggs, at room temperature, 1 teaspoon vanilla
- Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary1 ¼ cups (300 ml) buttermilk, at room temperature
- Add in the hot coffee and mix on low speed just until dispersed through the batter.½ cup (120 ml) hot coffee
- Evenly distribute the cake batter between the prepared cake pans. Bake the cakes for 39-44 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.
For the Whipped Chocolate Ganache
- To make the chocolate ganache frosting, add the chopped chocolate to a large bowl. Heat the heavy cream in a small saucepan over medium low heat just until steaming.16 oz (454 g) semi-sweet chocolate, chopped, 2 cups (480 ml) heavy cream
- Pour the hot cream over the chocolate and let it stand for 1-2 minutes. Then mix together until the cream and chocolate mix together to form silky chocolate ganache.
- Let the chocolate ganache come to room temperature. You can speed this us by chilling the ganache in 10 minute intervals. Make sure to mix the ganache well after each 10 minute chilling. When it's at room temperature it should be solid but still pliable.(It takes me about 30 minutes in the fridge to chill enough.)
- Whip the ganache for 3-5 minutes with an electric mixer until it's paler in color and resembles buttercream frosting.
Assembling the Cake
- STEP ONE Getting Perfectly Sized Cake Layers:Once the cakes are completely cooled, make them even by removing the domed tops. With a sharp knife, remove the domed tops from each cake layer until each are flat and can be evenly stacked.
- STEP TWO Creating a Crumb Coat: Then place a dollop of whipped ganache in the center of your cake turntable. Place the first cake layer over it. Then add a generous amount of whipped ganache on top of the cake layer and even it out with your offset spatula, turning the cake turntable as you go. Place the next layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be a thin layer for this step. It ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.
- STEP THREE Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides of the cake and the top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you a smooth finish of whipped chocolate ganache on the entire cake. (Work quickly to avoid the ganache getting "stiff" on you.) Then return the cake to the fridge to chill for 30 minutes.
- STEP FOUR Making the Chocolate Ganache Drip:When the cake has about 10 minutes left to chill, make the chocolate ganache. Add the chopped chocolate to bowl and set aside. Add the cream to a small sauce pan and heat it over medium heat just until its steaming. Pour the cream over the chocolate and let it stand for 1-2 minutes. Then stir until the chocolate and cream are combined. Let the ganache cool slightly, about 5 minutes, then transfer it to a piping bag. (You can also use a squeeze bottle if you prefer.) Once the cake has finished chilling, squeeze chocolate ganache around the top edges of the cake. I always like to do a test drip on the back side of the cake to make sure the ganache is the perfect temperature. You'll want it to be the right consistency so that the drips don't go all the way to the bottom. You'll know it's right when they stop about half way down the cake. If they're hitting the bottom, simply wait a few minutes until the ganache has cooled a little bit more. Having a cold cake also helps to control the drips so that they don't go all the way to the bottom of the cake, so don't skip chilling it! Then squeeze ganache on the top of the cake and smooth it out with an offset spatula or a back of the spoon. (I like to give it a swirl pattern by turning the cake turntable as I go.) Once the ganache drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the ganache has set.3 oz (85 g) semi-sweet chocolate, chopped, ½ cup (120 ml) heavy cream
- STEP FIVE Decorating the Cake: Once the ganache has chilled on the cake, decorate with chocolate covered and sliced strawberries if you wish, then serve the cake!
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