The Best Chocolate Ganache Cake
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!
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.