Chocolate lovers: this divine chocolate ganache cake is EVERYTHING! It is exceptionally moist, extremely delicious, and by far the best chocolate ganache cake ever! The combination of natural cocoa powder, nutty-flavored coffee, and creamy ganache gives this cake the most intense flavor and the perfect texture!
Start with the Chocolate Ganache
Ganache is a simple icing made with cream poured over chocolate. It is effortless to make and only requires three ingredients: semi-sweet chocolate chips, heavy whipping cream, and unsalted butter. This delicious icing is key for this recipe because it adds a luxurious touch and stays juicy and moist for days!
Ganache is super versatile: drizzle it over your baked goods when still warm, spread it over your cakes when cooled, or roll it to make chocolate balls when cold. That is, making chocolate ganache a couple of hours before assembling gives the ganache the perfect texture for spreading! Therefore, make your ganache as the cake is baking, cover it, and let it sit at room temperature until it’s time to assemble!
Bake Your Cake!
I love this recipe most because you don’t need a mixer! You can whip it up in a few bowls without washing many dishes afterward! And while the recipe highlights all the measurements in detail, here are the key ingredients to a successful chocolate cake:
- Cocoa powder is all the chocolate you need to bake this cake. While most bakers use Dutch-processed baking cocoa, I prefer Nestle Toll House 100% Cocoa Powder for its deep chocolate flavor. That is, use whichever you like and what you have available!
- Freshly brewed coffee brings out the cocoa powder’s flavor and takes it to another level! It’s essential, however, to ensure your coffee is cooled to room temperature; otherwise, it may scramble the eggs! Finally, although you will not taste the coffee in your cake, I like using this walnut-flavored coffee to add a tiny hint of nuts.
- Whole milk is usually the professional standard for baked goods because it includes all the fat needed for a creamy, moist cake! You may use other types of milk, but whole milk is the best option since it acts as a tenderizer and moisturizer.
- Oil produces a moister cake than butter! In my experience, I believe that chocolate cakes made with vegetable or canola oil stay moist and tender much longer than cakes made with butter.
Assemble, Slice, and Serve!
This cake tastes divine, but you may top it off with fun additions to take it up a notch! I love berries because they balance the flavor and add a beautiful splash of color. However, you may also use shaved chocolate topped with powdered sugar! I have also used crushed nuts, toasted coconut flakes, and sprinkles; they all taste fantastic!
Slice and serve your cake immediately, or keep it covered in a dry place for up to two days. Afterward, store your cake in the refrigerator for up to 5 days. So decadent. So moist. So Intense. Enjoy!
The Best Chocolate Ganache Cake
Equipment
- Two 9" round cake pans
Ingredients
Ganache Ingredients
- 2 cups semi-sweet chocolate chips (340 grams)
- 3/4 cup heavy whipping cream (approximately 170 grams)
- 10 tbsp room temperature unsalted butter (140 grams)
Cake Ingredients
- 2 – 1/3 cups organic all-purpose flour
- 1 cup baking cocoa (I use nestle toll house)
- 1 tsp baking powder
- 2 tsp baking soda
- 1-1/4 tsp salt
- 3 large eggs
- 2 – 1/3 cups granulated sugar
- 10 tbsp vegetable or canola oil
- 1 – 1/3 cups whole milk
- 1 – 1/3 cups brewed coffee (room temperature)
- 3 tsp vanilla extract
Toppings
- 1 cup fresh strawberries (totally optional – see notes for substitutes)
Instructions
Make the Ganache
- Whisk the two ingredients until it's all combined. Next, add the softened butter and whisk until your ganache becomes homogenous.
- Cover the bowl with cling film and set it aside for a few hours before assembling. A rested ganache gives the best texture for spreading!
Bake the Cake
- Preheat your oven to 350 degrees F. Line the bottoms of two 9" round baking pans with parchment paper and grease the sides with baking spray.
- Whisk together the flour, salt, baking cocoa, baking powder, and baking soda in a medium bowl. Set it aside.
- In a separate, large bowl, whisk the eggs with the sugar. Gradually add oil and whisk until it's all combined. Add the milk, coffee, and vanilla extract, gently whisking with every addition.
- Gradually add the flour mixture to the wet ingredients and whisk until it's all combined. The batter will be light and fairly runny; that's totally normal.
- Transfer batters to the prepared pans. Bake on the middle rack for 40-45 minutes or until a toothpick comes out clean.
- Allow the cakes to cool for 10-15 minutes before inverting them onto a cooling rack. Finally, allow 40-45 minutes of cooling; the cakes should be at room temperature before assembling.
Assemble the Cake
- Slice a little bit off the top of each cake to remove the domes and even the cakes out.
- Place a large dollop of the ganache into the center of the first cake and spread it out using an offset spatula.
- Carefully place the second cake over the top, crumb-side down.
- Spread the remaining ganache over the top and the sides.
- Top your cake off with fresh berries or your favorite cake topping! Enjoy!
Notes
- Toppings are optional for this cake, as it tastes divine on its own! However, you may decorate your cake with strawberries, raspberries, shaved chocolate, buttercream icing, crushed nuts, toasted coconuts, sprinkles, or your favorite cake topping!
- Store at room temperature in an airtight container or covered with a cling film for up to two days. After that, move your cake to the refrigerator and store it for five more days.
Do you love cakes? Try this deliciously moist Almond Marble Cake!
Did you make this chocolate ganache cake? Tag @petitapron on Instagram and show us how it turned out for ya!
This was easier than I expected and my husband (who doesnt care for cake) loved it and devoured several slices. Honestly the best cake ive ever baked
Hi Sarah,
Very happy to hear that! Thank you for the SWEET comment – you made my day!
May this be made without the coffee?
Hi Nancy,
I’ve never made this cake without coffee so I can’t speak to the consistency of how it will turn out.
My favorite chocolate ganache cake recipe! I’m in love!!!
Am I blind or is there no measurement for salt? It’s in the directions to whisk salt with flour.
Hello Ruben,
My apologies. I have added the salt measurement to the instructions. Thank you for bringing this to my attention! 🙂