Chocolate Cake with Chocolate Ganache

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 all about ease and indulgence. With just one bowl for the cake batter and a simple ganache poured right over the top, it’s effortless and completely satisfying. Whether you’re baking for a birthday, a special occasion, or just a cozy night in, this chocolate cake is a must-try.

The cake itself is incredibly moist, thanks to the sour cream and vegetable oil, and the ganache adds an irresistible, glossy layer of chocolate perfection. It’s the kind of dessert that makes you feel like a pro baker without all the fuss. Who can turn down chocolate on chocolate cake?

No matter the occasion, this easy chocolate cake with chocolate ganache is guaranteed to impress. It’s foolproof, deeply satisfying, and a surefire way to win over any chocolate lover. So grab your whisk, preheat that oven, and get ready to enjoy the easiest, most decadent chocolate cake! If you love decadent, check out my chocolate mousse cake.

Why you'll love this recipe

• It’s crazy easy: It's a single layer chocolate cake! 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 cake is ridiculously moist and tender, and the ganache is so silky it feels like a chocolate hug. It reminds me of my 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!

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.

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. Make sure to whisk it first so you don’t get any sneaky lumps.
• 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.
• Sour cream: The secret weapon for a cake that’s super moist 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.

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!).
• Nutty Touch: Add some chopped pecans or walnuts for a satisfying crunch. Chocolate nut is my fave! Chocolate walnut cake is packed with walnuts!

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make chocolate cake with chocolate ganache:

Step 1. 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, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt.

Step 2. In another bowl, beat together 1 large room temperature egg, 1 teaspoon vanilla extract, ¼ cup milk (whole or 2%, room temperature), ¼ cup vegetable oil, and ¼ cup room temperature 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.

Pro 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, ensuring an accurate measurement. Avoid scooping directly with the cup, as this can compact the flour and result in using too much.
• 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.

FAQ

Storage

Room Temperature: Got leftovers? (Lucky you!) Keep the cake in an airtight container for up to 2 days.

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

Looking for other recipes like this? Try these:

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📖 Recipe

Chocolate Cake with Chocolate Ganache

Amanda Valsamis

Chocolate cake with chocolate ganache! The cake itself is incredibly moist, thanks to the sour cream and vegetable oil, and the ganache adds an irresistible, glossy layer of chocolate perfection!

5 from 1 vote

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
• ¾ 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 (93 grams) 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

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

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, ¾ teaspoon baking soda, ¾ 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. 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, ensuring an accurate measurement. Avoid scooping directly with the cup, as this can compact the flour and result in using too much.

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 cake consistently amazing.

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.

Storage

Room Temperature: Got leftovers? (Lucky you!) Keep the cake in an airtight container for up to 2 days.

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.