Chocolate Cake with Ganache

This chocolate cake has been through so many test runs in my kitchen, I could probably make it in my sleep. I’m not the kind of baker who shares something after one or two tries, I want it just right. After dozens of tweaks, lots of late night note scribbles, and more taste tests than I’m willing to count, this cake finally made the cut. It’s rich, moist, and topped with  ganache that pours like silk and sets up just enough to slice cleanly. It looks like something from a pastry case, but it’s meant to be made in a real kitchen!

Baking cakes is one of my favorite parts of being in the kitchen, so much so that I took a specialty course just to dive deeper into the craft. I learned how to balance texture and flavor, how to get a perfect rise without over mixing, and how to troubleshoot everything from sunken centers to dry crumbs. That training, combined with years of recipe development and testing, has given me a real sense of confidence in the baking process. This cake is the kind of dessert I make for family birthdays, dinner parties, or just when I want to make a weeknight feel a little more special. If you're like me, you want recipes that deliver every time, and this one absolutely does.

Why you'll love this recipe

• It’s crazy easy: It's a single layer chocolate cake! This simple chocolate cake chocolate ganache uses one bowl for the batter, a few simple steps for the ganache, and you’re done. No fancy gadgets or culinary degrees required. Strawberry and white chocolate cheesecake is crazy easy too!
• The texture is a dream: The chocolate cake with ganache frosting is ridiculously moist and tender, and the ganache is so silky it feels like a chocolate hug. It reminds me of my orange chocolate cupcakes and chocolate cake with chocolate cream cheese frosting recipe!
• Flavor explosion: Deep, rich chocolate that’s perfectly balanced (thanks, coffee!). It’s chocolate heaven in every bite.
• Super versatile: Birthday bash? Fancy dinner? Just because it’s Tuesday? This cake fits every vibe. White chocolate mousse cake is super versatile too!

Chocolate Ganache Cake Ingredients

What you'll need for this cake with ganache recipe:

• Natural cocoa powder: This is where all that chocolate magic starts. This recipe was developed with natural cocoa powder, I don't recommend using Dutch Processed. Chocolate and lemon cake uses natural cocoa powder as well!
• Kosher Salt: A small amount of salt might seem small, but it’s the unsung hero that makes the chocolate flavor pop.
• Coffee: Trust me, you’ll want to add this. It makes the chocolate flavor deeper and richer without making the cake taste like a latte. I always use instant espresso powder mixed with hot water. My coffee chocolate cake is for you if you love coffee.
• High-quality chocolate: When it comes to ganache, don’t skimp. The better the chocolate, the better the ganache—it’s worth it. My strawberry chocolate cookies and peanut butter rice krispies are for the chocolate lover too!
• Sour cream: The secret weapon for a moist chocolate cake that’s super tender and stays that way.
• Heavy cream: This is the magic behind a velvety ganache. No shortcuts here!
• Vegetable oil: Say goodbye to dry cakes. This keeps everything soft and luscious for days.

See recipe card below for quantities.

Equipment

Why Use a Kitchen Scale? Because baking is basically edible chemistry, and precise measurements make all the difference. A scale helps you nail those measurements every time, so your cake is always on point. Plus, it cuts down on dishes (less washing = more cake eating). Trust me, once you try it, you won’t go back to measuring cups.

How to Make Chocolate Cake with Chocolate Ganache

Let's make chocolate cake with chocolate ganache:

Step 1. In a large bowl with an electric mixer, beat together granulated sugar, all purpose flour, natural cocoa powder, baking soda, baking powder, and kosher salt.

Step 2. In another bowl, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream.

Step 3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Step 4. Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix. Pour into the pan, spreading it out evenly. Bake for 27-30 minutes or until a toothpick comes out clean.

Step 5. Finely chop the chocolate into small pieces and place it in a heatproof bowl. This helps it melt evenly. In a small saucepan, heat the heavy cream and small pinch of salt over medium heat until it just begins to simmer. Do not let it boil. Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered. Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully.

Step 6. After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth. Pour the ganache over the cooled down cake, spreading it out evenly. You can place in the refrigerator until slightly set or enjoy after an hour or so until a bit firmer.

Hint: If your ganache is too thin, add a tablespoon more chocolate at a time until desired consistency.

Substitutions

Variations for this chocolate ganache cake:

• Raspberry Sauce: Drizzle on a homemade raspberry sauce for a tangy twist that pairs perfectly with the chocolate ganache cake
• Coffee Lovers’ Dream: Crank up the espresso in the batter for a bold mocha vibe.
• Orange Chocolate: Add some orange zest or a splash of orange extract to the batter for a fresh, citrusy flavor (check out my orange cake recipe!). Also, my cannoli bars are divine!
• Nutty Touch: Add some chopped pecans or walnuts for a satisfying crunch. Chocolate nut is my fave!

The best ganache chocolate cake recipe has not been tested with other substitutions. These are just suggestions.

Chocolate Ganache Cake Recipe Tips

• Don’t over mix: Stir just until everything is combined, your cake will thank you.
• Whisk your cocoa powder: Seriously, those lumps are not your friends.
• Heat heavy cream gently: Don’t let it boil! Just heat until it’s steaming and ready to work its magic.
• Use a kitchen scale: It’s not just for show, it makes measuring easier and keeps your chocolate cake with chocolate ganache consistently amazing.
• To measure flour correctly using cups: Start by fluffing the flour in its container with a spoon to loosen it. Then, spoon the flour lightly into a measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge, like the back of a knife, to level off the top.
• Salt is key: Just a pinch does wonders in the ganache for balancing all that chocolatey goodness.
• Patience with the ganache: Let the hot cream sit on the chocolate for a minute before you stir, it’ll melt perfectly.
• Line your pan: Parchment paper makes it so much easier to get that cake out in one beautiful piece.

Chocolate Ganache Tips

Use a 1:1 ratio: Chocolate ganache is made with equal parts heavy cream and chocolate by weight. A kitchen scale ensures precision for the best results. You can use more chocolate for a thicker ganache.

Avoid boiling the cream: Overheating can burn the chocolate and cause the ganache to split.

Choose a high quality bar: A chopped chocolate bar works best, as it typically contains less sugar and fewer additives than chocolate chips.

Do not use milk chocolate: Milk chocolate requires less cream due to its higher fat and sugar content.

Finely chop your chocolate: This ensures even melting and a silky ganache.

Rest before stirring: Let the hot cream sit over the chopped chocolate for about 5 minutes to help it melt gently.

Add a pinch of salt and espresso powder: A touch of salt and espresso powder enhances the chocolate’s flavor profile and adds depth.

Difference Between Frosting and Ganache

Ganache and frosting might seem similar, but they’re pretty different in texture, flavor, and how you use them. Ganache is made with just chocolate and heavy cream. When warm, it’s pourable for a smooth glaze, and as it cools, it thickens into a rich, truffle like consistency. It’s intensely chocolatey and not overly sweet. Frosting is fluffier and sweeter, usually made with butter, powdered sugar, and flavorings like vanilla or cocoa. It’s perfect for piping decorations or spreading on cakes. Ganache is rich and silky, while frosting is creamy and structured, so they bring totally different aspects to your desserts!

Can you use milk?

You can’t make ganache with milk because it doesn’t have enough fat to create the creamy, rich consistency that ganache is known for. Instead, you’ll end up with a thin and runny mixture that lacks the smooth texture and luxurious feel of a proper ganache.

Best chocolate

The best chocolate for ganache is high quality semi sweet or dark chocolate. Semi sweet is perfect if you want a balanced sweetness, while dark chocolate gives a deeper, more intense flavor. Using a chocolate bar is ideal because it typically contains fewer additives and less sugar than chocolate chips, which helps the ganache stay smooth and glossy. Look for chocolate with at least 60% cacao for the best results, and avoid overly sweet varieties or those with waxy coatings, as they can affect the texture and flavor. Always finely chop the chocolate to ensure even melting.

FAQs

Storage

Room Temperature: Keep the cake in an airtight container for one day.

Refrigerator: Refrigerating cake can dry it out so I don't recommend it but you can pop it in the fridge for up to 3 days. Just let it come to room temp before serving so it’s soft and dreamy again.

Freezer: Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready, let it thaw overnight in the fridge.

Related

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📖 Recipe

Chocolate Ganache Cake Recipe

Amanda

If you’re looking for the perfect chocolate cake that’s rich, moist, and covered in a decadent ganache, you’ve found it. This chocolate cake with chocolate ganache recipe is for the chocolate lover, and so easy too!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• ▢
  Handheld or stand mixer
• ▢
  Measuring cups or kitchen scale
• ▢
  Measuring Spoons
• ▢
  Measuring Spoons
• ▢
  8X8 metal baking pan metal is best

Ingredients

 

• ▢ 1 cup (211 grams) granulated sugar
• ▢ 1 cup (127 grams) all purpose flour
• ▢ ½ cup (46 grams) natural cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup (63 grams) whole milk room temperature, can also use 2%
• ▢ ¼ cup (59 grams) vegetable oil
• ▢ ¼ cup (61 grams) sour cream full fat, room temperature
• ▢ ½ cup hot coffee don't skip the coffee, it won't taste like coffee just makes the flavors pop. You can mix 1 teaspoon of instant espresso powder with ½ cup of hot water

Chocolate Ganache Recipe

• ▢ 1 ¼ cups (211 grams) semi sweet or dark chocolate chopped, you can also use chocolate chips
• ▢ 1 cup (211 grams) heavy cream

Get Recipe Ingredients

Instructions

 

Chocolate Cake

• Start by preheating your oven to 350°F. Line an 8X8 metal baking pan with parchment paper, going up and over the sides.
• In a large bowl with an electric mixer, beat together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt.
• In another bowl, beat together 1 egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
• Pour into the pan, spreading it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or until a toothpick comes out clean. Don't open the oven door while the cake is baking.

Chocolate Ganache

• Finely chop the chocolate into small pieces and place it in a heatproof bowl. This helps it melt evenly.
• In a small saucepan, heat the heavy cream and small pinch of salt over medium heat until it just begins to simmer. Do not let it boil.
• Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered.
• Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully.
• After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth
• Pour the ganache over the cooled down cake, spreading it out evenly. You can place in the refrigerator until slightly set or enjoy after an hour or so until a bit firmer.
• If your ganache is runny- I highly recommend using a kitchen scale when making ganache because the ratio should be perfect. If it is too thin, add 1 tablespoon of chocolate (30 grams) heat and stir until the desired consistency.
• See storage in notes below

Notes

*you can also use an 8 or 9 inch round cake pan, the baking time may vary, check it after 26 minutes.

*To measure flour correctly using cups, start by fluffing the flour in its container with a spoon to loosen it. Then, spoon the flour lightly into a measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge, like the back of a knife, to level off the top.

Salt is key: Just a pinch does wonders in the ganache for balancing all that chocolatey goodness.

Storage

Room Temperature: Keep the cake in an airtight container for up to 1 day.

Refrigerator: Refrigerating cake can dry it out so I don't recommend it but you can pop it in the fridge for up to 3 days. Just let it come to room temp before serving so it’s soft and dreamy again.

Freezer: Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready, let it thaw overnight in the fridge.

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