The Ultimate Decadent Chocolate Ganache Cake Recipe: Moist Perfection with Velvety Frosting
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Welcome to the epitome of chocolate indulgence – the best Chocolate Ganache Cake you’ll ever bake and taste! Prepare to immerse yourself in an irresistible chocolate lover’s dream with this truly spectacular recipe. This exquisite dessert masterfully combines the deep, rich flavors of a soft, incredibly moist chocolate cake with the luxurious, velvety smooth embrace of a homemade chocolate ganache. Each forkful promises pure chocolate bliss, a symphony of textures and tastes that will undoubtedly leave you yearning for just one more bite. This isn’t just a cake; it’s an experience designed to captivate your senses and establish itself as a perennial favorite in your baking repertoire.
Whether you’re planning a grand celebration, marking a special occasion, or simply giving in to an intense craving for a decadent treat, this Chocolate Ganache Cake recipe is your ultimate answer. We confidently declare it the finest chocolate cake recipe you’ll encounter, a recipe you’ll find yourself reaching for time and again. What sets this cake apart is its truly moist and tender crumb, which practically melts in your mouth upon contact. Elevating this already delightful cake to extraordinary heights is the generous, luscious layer of smooth chocolate ganache frosting. This perfectly crafted ganache, a recipe we believe is unparalleled, drapes over the cake, creating a stunningly glossy finish that’s as beautiful to behold as it is delicious to taste.
For those who adore all things chocolate, be sure to explore more of our delightful chocolate cake recipes, including these favorites: Chocolate Fudge Cupcakes, Chocolate Cake with Cream Cheese Frosting, and the unique Blueberry Chocolate Cake.
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WHY THIS CHOCOLATE GANACHE CAKE RECIPE IS A MUST-TRY
- Unbelievably Moist Chocolate Cake: This recipe delivers an exceptionally soft and moist chocolate cake that’s surprisingly easy to prepare. Forget the bulky stand mixer; this cake requires nothing more than a simple whisk and a mixing bowl, making it accessible for bakers of all skill levels. The carefully balanced ingredients ensure a tender crumb that stays fresh and delicious for days.
- Silky Smooth Chocolate Ganache: The star topping of this cake is a truly luxurious, velvety smooth chocolate ganache. Unlike many ganache recipes that can seize up or become too firm, our version incorporates butter, ensuring it remains wonderfully pliable, spreadable, and never hardens. This results in a perfect, glossy blanket for your cake that adds both visual appeal and incredible flavor.
- Effortless and Quick Assembly: Despite its impressive appearance and rich flavor, this cake is designed to be a no-fuss baking project. Both the cake and the ganache come together with minimal effort, and the final assembly is quick and straightforward. You’ll be amazed at how easily you can create such a show-stopping dessert, perfect for busy schedules or impromptu cravings.
KEY INGREDIENT NOTES FOR THE PERFECT CHOCOLATE CAKE
Understanding the role of each ingredient is crucial for achieving the best results. Below are some of the key components for this irresistible Chocolate Ganache Cake. For a complete list of measurements, please refer to the detailed recipe card at the bottom of this page.
- All-purpose flour: This provides the foundational structure for our cake, contributing to its light and airy texture. For optimal results, we recommend using all-purpose flour with a protein content between 10-11%, which helps create a tender yet sturdy crumb.
- Cornstarch: A secret weapon for a truly delicate and soft cake! Adding cornstarch to your flour mixture helps to tenderize the cake, giving it an incredibly fine and melt-in-your-mouth texture that distinguishes it from denser cakes.
- Granulated Sugar & Brown Sugar: Our recipe uses a combination of two sugars to achieve a perfectly balanced flavor and texture. Granulated sugar sweetens the cake and helps retain moisture, contributing to its soft crumb. Brown sugar, with its molasses content, not only adds a deeper, more complex sweetness but also introduces subtle toffee notes that beautifully complement the chocolate.
- Baking powder and baking soda: These are our essential leavening agents, working in harmony to give the cake its desirable light and fluffy texture. Baking soda reacts with the acidic ingredients (like cocoa powder and sour cream), while baking powder provides additional lift, ensuring a beautifully risen cake.
- Salt: Often underestimated, salt plays a vital role in baking. In this chocolate cake, it’s not just for seasoning; it significantly enhances the deep, complex flavors of the chocolate, balancing the sweetness and making every bite more profound.
- Egg: For best results, ensure your egg is at room temperature. Take it out of the fridge 1-2 hours before you plan to bake (adjusting for your kitchen’s warmth). Room temperature eggs emulsify better with other ingredients, leading to a smoother batter and a lighter, more even cake texture.
- Coffee: Freshly brewed coffee is a game-changer for chocolate cakes. It doesn’t make the cake taste like coffee; instead, it remarkably boosts and intensifies the chocolate flavor, making it richer and more profound. If you prefer not to use coffee, an equal amount of hot water can be substituted without compromising the cake’s moisture.
- Oil: Opt for a flavor-neutral oil, such as canola oil. Oil contributes significantly to the cake’s moistness and tender texture, often keeping cakes moister than butter alone, as it remains liquid at room temperature.
- Sour cream: This ingredient is key to the cake’s incredible moisture and rich texture. Sour cream adds a delightful tang that complements the sweetness of the chocolate, and its fat content contributes to a soft, velvety crumb and excellent cake structure. Make sure it’s at room temperature for smooth incorporation.
- Cocoa powder: The quality of your cocoa powder directly impacts the cake’s chocolate flavor. We highly recommend using a high-quality Dutch-process cocoa powder, such as Valrhona, for the deepest, richest chocolate taste and a beautiful dark color.
- Semi-sweet chocolate chips: For the ganache, the quality of your chocolate matters. Use good quality semi-sweet chocolate chips or finely chopped chocolate. Better chocolate melts more smoothly and provides a superior flavor and texture to your ganache.
- Heavy cream: This is the foundation of our luscious ganache. Heavy cream, when heated and combined with chocolate, creates the smooth, rich emulsion that defines ganache. Its high-fat content ensures a luxurious mouthfeel.
- Butter: The addition of cold butter to the ganache is a crucial step. It contributes to the ganache’s incredibly smooth and delicious texture, giving it an irresistible sheen. More importantly, it helps prevent the ganache from hardening excessively as it cools, keeping it wonderfully soft and pliable for spreading and eating.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE VELVETY CHOCOLATE GANACHE
Creating this sensational Chocolate Ganache Cake is simpler than you might think, especially with our easy-to-follow, no-mixer method. All you’ll need are a large bowl, a whisk, and a spatula. Below, we’ll walk you through each step to ensure your cake turns out perfectly. The complete recipe with precise measurements can be found in the recipe card below.
STEP 1: Prepare the chocolate base. Begin by placing your semi-sweet chocolate chips (or finely chopped chocolate) into a heatproof bowl. In a small saucepan, gently heat the heavy cream and granulated sugar over medium heat, stirring occasionally, until it reaches a rolling boil. It’s important to stir to ensure all the granulated sugar has fully dissolved into the heavy cream, preventing a grainy ganache.
STEP 2: Create the chocolate emulsion. Once the cream mixture is boiling, immediately pour it over the chocolate chips in the bowl. Ensure that all the chocolate is submerged and covered by the hot cream. Do not stir yet! Let the mixture sit undisturbed for exactly 1 minute. This allows the hot cream to melt the chocolate thoroughly. After 1 minute, gently begin to stir the mixture from the center outwards with a whisk or spatula until it transforms into a beautifully smooth, glossy, and uniform ganache. Avoid vigorous stirring, which can incorporate too much air.
STEP 3: Incorporate the butter and cool. When your ganache is perfectly smooth, add the cold butter, cut into small pieces, to the mixture. Gently stir it in until the butter is completely melted and fully combined with the chocolate, creating an even silkier texture and a magnificent shine. To prevent a skin from forming and to maintain its smooth consistency, cover the ganache directly with cling film (plastic wrap), ensuring the film touches the surface. Let it cool down to room temperature on your kitchen counter while you proceed with baking the chocolate cake. This cooling period is crucial for the ganache to reach the perfect spreadable consistency.
STEP-BY-STEP INSTRUCTIONS: BAKING THE MOIST CHOCOLATE CAKE
Preheat your oven to 170ºC/340ºF (conventional oven setting). Prepare a 20 cm/8-inch round baking pan by spraying it lightly with a non-stick cooking spray, then line the bottom with parchment paper. This preparation ensures easy release and a perfectly shaped cake.
STEP 1: Prepare the dry ingredients. Begin by brewing your coffee and measuring out the required amount. Set it aside to cool slightly while you gather and prepare your other ingredients. In a large mixing bowl, meticulously sift together all the dry ingredients: all-purpose flour, cornstarch, granulated sugar, brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting is vital as it aerates the flour and removes any lumps, ensuring a smooth, uniform batter and a tender cake. Give the sifted dry ingredients a good stir with a whisk to ensure everything is thoroughly combined. This even distribution of leavening agents and sugars is critical for consistent baking results.
STEP 2: Combine the wet ingredients. In a separate, medium-sized mixing bowl, add all of your wet ingredients: the cooled coffee, vegetable oil, room temperature sour cream, room temperature large egg, and vanilla extract. Using a hand whisk, gently whisk these ingredients together until they are just combined and homogeneous. It’s important not to overmix the wet ingredients, particularly the egg, as excessive whisking can incorporate too much air or overdevelop the egg proteins, potentially leading to a tougher cake.
STEP 3: Gently combine wet and dry mixtures. Now, it’s time to bring your cake batter together. Slowly pour the wet mixture into the bowl containing your dry ingredients. Using your hand whisk or a spatula, gently fold and stir everything together until just combined. The key here is to mix until there are no visible lumps of dry flour remaining, but be extremely careful not to overmix. Overmixing develops gluten, which can result in a dense, chewy, and less tender cake. A few small lumps are preferable to an overmixed batter.
STEP 4: Bake the cake. Carefully pour the prepared cake batter into your lined 20 cm/8-inch baking pan. Ensure the top is relatively even. Transfer the pan to your preheated oven and bake for approximately 28-32 minutes. Baking times can vary depending on your oven, so always keep an eye on the cake. To test for doneness, insert a cake tester, toothpick, or thin skewer into the center of the cake; it should come out clean with no wet batter clinging to it. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 5-10 minutes. This allows the cake to set before handling.
STEP 5: Cool and assemble. After the initial cooling period in the pan, gently invert the cake onto the wire rack and carefully remove the baking pan and parchment paper. Allow the cake to cool down completely to room temperature before applying the ganache. This step is critical; applying ganache to a warm cake will cause it to melt and slide off. Once the cake is fully cooled, place it on your chosen serving dish. Generously pour or spread the cooled, velvety chocolate ganache over the top of the cake, using an offset spatula to evenly distribute it and create that beautiful, glossy finish. For an extra touch of elegance and flavor, you can optionally decorate the cake with some delicate shaved chocolate on top. Slice and serve immediately!
EXPERT BAKING TIPS FOR A FLAWLESS CHOCOLATE GANACHE CAKE
- Always Use a Kitchen Scale: For consistent and precise baking results, a kitchen scale is your best friend. My recipes are typically developed using grams as the primary unit of measurement. Measuring by weight (grams) is far more accurate than using volume measurements (cups and spoons), which can vary significantly. This precision ensures your cake batter has the correct ratio of ingredients, leading to the perfect texture and flavor every time.
- Avoid Overmixing Your Batter: This is a golden rule in baking, especially for cakes. Once you’ve combined the wet and dry ingredients, mix only until they are just incorporated and no streaks of dry flour remain. Overmixing develops the gluten in the flour, resulting in a tough, dense, and less tender cake. I always recommend giving the batter one final gentle fold with a spatula after initial mixing to ensure all ingredients from the bottom of the bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pan: The type of baking pan you use can significantly impact your cake’s texture and crust. For the absolute best results, we recommend using an aluminum baking pan. Aluminum pans are light in color and are excellent heat conductors, meaning they attract less heat and distribute it more evenly and gently. This gentler baking process helps create a softer, more evenly baked cake with a lighter crust. If you opt for a dark-colored baking pan, it will absorb and radiate more heat, potentially leading to a darker, tougher crust and a drier cake. Always grease your pan thoroughly and line the bottom with parchment paper for easy release.
FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE GANACHE CAKE
No problem! If you find yourself without sour cream, full-fat plain Greek yogurt makes an excellent substitute. You can replace it in a 1:1 ratio. Greek yogurt offers a similar tanginess and richness that will help maintain the cake’s moist texture and delicate flavor profile.
Absolutely! This cake is perfect for making ahead, which can be a real time-saver. You can bake the chocolate cake layers and prepare the ganache the day before you plan to serve. For the cake, once it has cooled completely, wrap it tightly in plastic wrap and store it on your kitchen counter, away from direct sunlight. For the ganache, once it’s made and cooled, cover it directly with cling film (making sure it touches the surface to prevent a skin) and let it sit at room temperature. The next day, simply assemble the cake by spreading the ganache, and it will be ready to serve fresh and delicious.
The best way to determine if your cake is done is by using a cake tester or a wooden skewer. Once the suggested baking time in the recipe has passed, gently insert the cake tester into the very center of the cake. If it comes out clean, with no wet batter clinging to it, your cake is perfectly baked. If there’s still wet batter, return it to the oven for a few more minutes and test again.
While this recipe yields a wonderfully moist and tender cake, we generally don’t recommend using this particular ganache recipe for stacking multiple cake layers. The ganache, while incredibly delicious and smooth, is designed to be a pourable or spreadable frosting rather than a structural filling. Its softer consistency might not be stable enough to hold the weight of stacked cake layers, potentially leading to instability. If you’re looking to serve a larger crowd, we suggest doubling the batch and baking it in a sheet pan, then cutting it into generous squares, rather than attempting multiple stacked layers with this specific ganache.
STORAGE RECOMMENDATIONS FOR YOUR CHOCOLATE GANACHE CAKE
To maintain the freshness, moisture, and delicious flavor of your Chocolate Ganache Cake, store it properly at room temperature. Keep the cake covered tightly with plastic wrap or inside an airtight container. This will help prevent it from drying out and keep the ganache fresh and velvety. It will remain wonderfully fresh and enjoyable for up to 2 days on your kitchen counter. Beyond that, you might consider refrigerating for longer storage, though the cake is best enjoyed at room temperature.
Other Delightful Cake Recipes To Try
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
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- Lemon Poppy Seed Cake
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Chocolate Ganache Cake
Pin Recipe
Equipment
- 20 cm (8 in) baking pan
Ingredients
CHOCOLATE GANACHE
- 130 g semi-sweet dark chocolate ¾ cup, good quality chips or chopped chocolate
- 115 g heavy cream
- 25 g granulated sugar
- 15 g cold butter cut into small pieces
CHOCOLATE CAKE
- 120 g warm coffee or water freshly brewed or hot water
- 120 g all-purpose flour sifted
- 2 teaspoon cornstarch sifted
- 100 g granulated sugar
- 50 g brown sugar packed
- 25 g unsweetened cocoa powder Dutch-process, sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 55 g vegetable oil or other flavor-neutral oil
- 90 g sour cream room temperature, or full-fat Greek yogurt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
CHOCOLATE GANACHE
- Add the chocolate chips (or finely chopped semi-sweet chocolate) to a heatproof bowl. In a small saucepan, heat the heavy cream and granulated sugar until it reaches a rolling boil, stirring to ensure the sugar has fully melted.130 g semi-sweet dark chocolate, 115 g heavy cream, 25 g sugar
- Pour the heated heavy cream and sugar mixture over the chocolate chips. Make sure all of the chocolate is covered with the hot cream. Let it sit undisturbed for 1 minute to allow the chocolate to melt. Then, gently stir it together with a whisk until smooth and glossy.
- Once the ganache is smooth, add the cold butter pieces and gently stir until the butter is completely melted and incorporated. Cover the ganache with cling film so it touches the surface, and let it cool down to room temperature on the kitchen counter while you prepare and bake the chocolate cake.15 g butter
CHOCOLATE CAKE
- Preheat your conventional oven to 170ºC/340ºF. Prepare a 20 cm/8-inch baking pan by lightly spraying it with non-stick cooking spray and lining the bottom with parchment paper.
- Brew your coffee and weigh out 120g, then set it aside to cool slightly while you prepare the remaining ingredients.120 g warm coffee or water
- In a large bowl, sift together all of the dry ingredients: all-purpose flour, cornstarch, granulated sugar, brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk briefly to ensure everything is thoroughly combined.120 g all-purpose flour, 2 teaspoon cornstarch, 100 g granulated sugar, 50 g brown sugar, 25 g unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl, add all of the wet ingredients: the cooled coffee, vegetable oil, room temperature sour cream, room temperature large egg, and vanilla extract. Whisk them together gently until just combined. Be careful not to overmix to avoid toughening the cake.55 g vegetable oil, 90 g sour cream, 1 large egg, 1 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until the batter is just combined and no lumps of dry flour remain. Avoid overmixing.
- Pour the cake batter evenly into the prepared baking tin. Bake for 28-32 minutes, or until a cake tester inserted into the center comes out clean.
- Let the cake cool in the pan on a cooling rack for 5-10 minutes. Then, gently remove the cake from the tin and peel off the parchment paper. Transfer it to the cooling rack to cool down completely to room temperature.
- Once the cake is completely cooled, place it on a serving dish. Pour the room-temperature ganache over the cake and spread it evenly using an offset spatula to create a smooth, glossy finish. Optionally, decorate with some shaved chocolate for an extra touch.