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chocolate ganache cake recipe

Chocolate Ganache Cake Recipe

Moist and tender cake topped with ganache frosting

Course Dessert
Cuisine American
Keyword chocolate ganache cake
Servings 8 or 9-inch pan

Ingredients

  • 1/3 Cup Chopped semi-sweet dark chocolate (60g/2oz)
  • 1 1/2 teaspoon Baking powder
  • 2/3 Cup Hot coffee (160ml)
  • 1/3 Cup Sour cream, at room temperature (80ml)
  • 1 1/4 Cup Unbleached all-purpose flour (150g/3oz)
  • 1/2 Cup Unsweetened cocoa powder (50g/2oz)
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon salt
  • 7 Tablespoons Unsalted butter, at room temperature (100g/3.5oz)
  • 1/4 Cup Vegetable oil (60ml)
  • 1 Cup Light brown sugar (200g/7oz)
  • 2 Large Eggs, at room temperature

Chocolate Ganache

  • 1 1/3 Cup Dark chocolate chopped (225 g / 8 oz)
  • 1 Cup Heavy cream (240ml)
  • 1/4 Cup Dark brown sugar (56 g / 2 oz)

Instructions

  1. Preheat oven to 340F (165C) and line an 8-inch or 9-inch pan with parchment paper.

  2. Pour the hot coffee over the chopped chocolate and cocoa powder, in a medium bowl. Give it a minutes or two to sit, then gently stir until smooth.

  3. Mix in the sour cream and set aside.

  4. mix the flour, baking powder, baking soda, and salt in a separate bowl. Set aside.

  5. Beat the butter, oil, and sugar in a bowl of a stand mixer until light and fluffy, about 4-5 minutes. Scrape the bottom and sides of the bowl.

  6. Add the eggs, one at a time, waiting for the first egg to be fully incorporated before adding the next.

  7. Lower the speed to low, then add the flour mixture in three additions alternating with the cocoa mixture.

  8. Once you added the last portion of the flour, turn the mixer off and use a rubber spatula to incorporate any chocolate residue.

  9. Pour the batter into the prepared pan, use an offset spatula to smooth the top, and bake for 38-45 minutes if using an 8-inch, or 35-40 minutes if using a 9-inch.

Making The Ganache

  1. Place the chopped chocolate in a medium bowl.

  2. Over the stove, heat the cream and sugar to a simmer while stirring.

  3. Pour the cream mixture over the chocolate and set aside for about 5 minutes.

  4. Slowly stir the chocolate and cream until smooth and shiny.

  5. Let cool. As it cools it will get a paste-like texture.

Recipe Notes

  • Make sure the ingredients are all at room temperature.
  • Use hot water or warm milk instead of coffee.
  • For straight edges, only grease the bottom of the pan, then run a knife through the sides of the pan to remove from pan.
  • You can bake in two 8-inches pans for a layer cake or three 6-inches pans. 
  • To make a tall layer cake, double the recipe.
  • For a thick ganache, follow the recipe. 
  • For a thin ganache, double the amount of cream by 50-100%.
  • For a gluten-free option, use 1:1 gluten-free flour.
  • To bake a dairy-free recipe, use vegan chocolate, vegan butter, and unsweetened apple sauce instead of sour cream.