Chocolate Cake With Ganache

Name: Chocolate Cake With Ganache
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 8 oz dark chocolate, chopped; 1 cup heavy cream; 2 tbsp unsalted butter

Highlighted under: Golden Inspiration

When I first decided to bake a Chocolate Cake With Ganache, I wanted to create something that would impress my friends and family. This cake is rich, moist, and incredibly satisfying, with layers that ooze decadent chocolate. Each bite feels like a little celebration, and the best part is how straightforward the recipe is. By using high-quality cocoa and a simple ganache, I learned that even a beginner can achieve professional-level results in their own kitchen.

Created by

Tallulah Brooks

Last updated on 2026-02-02T01:49:36.435Z

When I first tackled this Chocolate Cake With Ganache, I was amazed at how certain ingredients can transform the flavor profile. I discovered that using buttermilk instead of regular milk keeps the cake incredibly moist and adds a slight tang, balancing the sweetness perfectly. It’s a little trick I came to appreciate along the way!

The ganache, made from heavy cream and dark chocolate, added a lush finish to the cake. I was surprised by how seamless it was to prepare, and letting it sit allows the flavors to meld beautifully. It’s a technique I believe enhances any dessert, making it truly special.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Baking Techniques for Success

Achieving the perfect chocolate cake requires attention to mixing techniques. When combining wet and dry ingredients, mix just until incorporated to avoid overworking the gluten in the flour, which can lead to a dense texture. Be careful when adding boiling water; this step enhances the cocoa flavor and helps dissolve any lumps, resulting in a velvety batter that's a joy to pour into your prepared pans.

Additionally, ensure your oven is accurately calibrated. An oven that runs hot or cold can drastically affect the baking time, so consider using an oven thermometer for precision. My cakes typically take about 30-35 minutes; however, start checking at the 30-minute mark and be on the lookout for a springy top and a toothpick coming out clean from the center.

Understanding Ganache and Its Versatility

The ganache serves not only as a decadent frosting but also as a filling. By adjusting the ratio of chocolate to cream, you can customize its consistency. For a thicker ganache that's perfect for spreading, use a higher chocolate-to-cream ratio, whereas a 1:1 ratio yields a pourable glaze. If it's too thick, simply reheat it gently, adding a splash of warm cream to reach your desired consistency.

Letting the ganache sit for a few minutes before stirring allows it to maintain some texture, creating a shiny finish when poured over the cake. I recommend using high-quality dark chocolate, 60-70% cocoa, which balances richness and sweetness, enhancing the overall flavor without being overpowering.

Serving and Storing Tips

For an elegant presentation, consider decorating the cake with fresh berries or citrus zest right before serving. Not only do they add visual appeal, but they also provide a refreshing contrast to the rich chocolate flavor. If you're planning to serve this cake at a gathering, you can prepare it a day in advance; just keep it in an airtight container to maintain moisture.

If you have leftovers, this chocolate cake stores well in the refrigerator for up to five days. To freeze, wrap individual slices in plastic wrap and then in foil, ensuring they stay fresh for up to three months. When ready to enjoy, allow the cake to thaw in the refrigerator overnight for the best texture.

Ingredients

Gather these ingredients for a delightful baking experience:

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Ganache

8 oz dark chocolate, chopped
1 cup heavy cream
2 tbsp unsalted butter

Once you have all the ingredients ready, you’re well on your way to baking a delicious cake!

Instructions

Follow these steps to create your Chocolate Cake With Ganache:

Prepare the Cake Batter

In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, oil, and vanilla. Combine the wet and dry ingredients, then add the boiling water. Mix until smooth.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Make the Ganache

In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and pour the hot cream over the chopped chocolate. Let sit for a few minutes, then stir until smooth. Add butter and mix until incorporated.

Assemble the Cake

Once the cakes are cooled, place one layer on a serving plate and spread a layer of ganache on top. Add the second layer and pour the remaining ganache over the entire cake, allowing it to drip down the sides.

Once assembled, let the ganache set for a bit before serving for the best texture!

Pro Tips

For an even richer flavor, consider adding a teaspoon of espresso powder to the cake batter. It enhances the chocolate taste without adding any coffee flavor.

Ingredient Spotlight: Cocoa Powder

Cocoa powder is a key player in this recipe, providing deep chocolate flavor and color. When selecting cocoa powder, opt for Dutch-processed over natural cocoa powder for a smoother, less acidic taste. The choice of cocoa can influence the final flavor profile significantly, so a high-quality product will yield better results.

Additionally, the acidity of buttermilk in the recipe complements the cocoa, aiding in leavening and resulting in a tender crumb. If you don't have buttermilk on hand, you can easily substitute it by mixing regular milk with a splash of vinegar or lemon juice and letting it sit for 5-10 minutes.

Troubleshooting Common Cake Issues

If your cake sinks in the middle, it may have been underbaked or the oven temperature was too low; make sure to test with a toothpick in the center. If your cake domes too much, check to ensure your oven isn’t running too hot. You may also need to adjust the baking time or use different pan sizes if you notice consistent issues.

For a dryer cake texture, be cautious not to over-mix your batter after adding the boiling water. Over-mixing can create excess gluten, leading to a chewy rather than tender cake. Alternatively, try reducing the baking time if you notice dryness; every oven behaves differently, and small adjustments can have a big impact.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can try using whole wheat flour for a healthier version, but it may alter the texture slightly.

→ Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance and stored in an airtight container. Apply the ganache just before serving.

→ What can I substitute if I don't have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk. Let it sit for about 5 minutes before using.

→ How should I store the leftover cake?

Store the leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.