Chocolate Ganache Cake
This Chocolate Ganache Cake features layers of ultra rich chocolate cake filled with a whipped chocolate ganache frosting. The entire cake is then drizzled with dark chocolate ganache and garnished with fresh berries. Make this cake for the chocolate lovers in your life!
About This Recipe
This chocolate ganache cake is incredibly fudgy and moist. A blend of buttermilk and oil in the batter keeps the cake soft and tender, while instant espresso powder enhances the chocolate flavor.
The cake features chocolate ganache two ways: as both a whipped frosting and a pourable chocolate topping.
A chocolate overload? Most definitely! But because the ganache is made with high-quality dark chocolate, the overall chocolate flavor of the cake is deep and rich rather than sugary sweet.
This is an elegant chocolate ganache cake that’s perfect for special occasions like birthdays, Mother’s Day, Valentine’s Day — or anytime you’re craving a slice of ganache-laden chocolate cake!
Tools You’ll Need
I recommend having the following pieces of kitchen equipment on hand when preparing this chocolate cake recipe with chocolate ganache:
- 8-Inch Cake Pans: You’ll need three for this layer cake recipe.
- Parchment Paper: Lining the cake pans is essential to prevent the batter from sticking.
- Measuring Cups and Spoons: A must for any baking recipe.
- Liquid Measuring Cup: For measuring the milks and oil.
- Cutting Board and Chef’s Knife: For finely chopping the dark chocolate.
- Stand Mixer (or Handheld Electric Mixer): I used the paddle attachment to prepare the cake batter and the whisk attachment to whip the ganache frosting.
- Rubber Spatula: Makes it super easy to scrape every last bit of batter out of the mixing bowl.
- Saucepan: Use a medium saucepan with a heavy bottom to prepare the ganache.
- Offset Spatula: For frosting the cake. A butter knife works too, but an offset spatula is much easier to use.
Recipe Ingredients
Surprise, surprise! This chocolate ganache-filled cake calls for a hearty amount of chocolate, cocoa powder, and cream.
Here’s everything you’ll need:
- Eggs
- Oil (Canola or Vegetable)
- Buttermilk
- Whole Milk
- Vanilla Extract
- Granulated Sugar
- Salt
- All-Purpose Flour
- Baking Powder
- Cocoa Powder
- Instant Espresso Powder (Optional)
- Boiling Water
- Dark Chocolate
- Heavy Whipping Cream
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Chocolate Ganache Cake
This impressive three-layer chocolate ganache cake with ganache filling and frosting is very easy to make. However, it does require some patience since each element of the recipe needs to cool to room temperature before the cake can be assembled!
- Prep the cake pans: Line three 8-inch round cake pans with parchment paper (here are my tips on how to line cake pans with parchment paper).
- Make the cake batter: This is very similar to your typical method for making chocolate cake batter, but a portion of the oil and milk go into the cake batter at the beginning of the recipe and the remaining portion is used to make a chocolate slurry that is added to the cake batter at the end.
- Bake the cakes: Divide the batter between the prepared pans and bake until a toothpick inserted in the middle comes out clean. Allow to cool completely before frosting.
- Make the chocolate ganache frosting: Make a batch of chocolate ganache, then let cool to room temperature before whipping to a mousse-like texture.
- Assemble the cake: Detailed instructions on frosting the chocolate ganache layer cake have been provided in the recipe card below.
- Drizzle with chocolate ganache: Make another batch of chocolate ganache, but this time let it cool for just 10 minutes before drizzling all over the frosted cake.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Other filling ideas: Make this a raspberry chocolate ganache cake by filling the cake with raspberry curd instead of the ganache frosting. I suggest piping a border of whipped chocolate ganache frosting around the edge of the cake to contain the curd. To make an orange chocolate ganache cake, follow this same method using orange curd.
Garnish Ideas
We love to garnish this decadent chocolate ganache-filled cake with fresh strawberries, but there are a number of different garnishes you can use depending on the season:
- Fresh raspberries (or mix of berries)
- Macerated strawberries
- Dried orange slices
- Chocolate shavings
- Toasted coconut flakes
Tips for Making This Recipe
- Leave the cakes to cool in the pans for 15 minutes before turning out. Be sure to cool completely before attempting to frost, otherwise the ganache frosting will melt and slide off the cake layers.
- Do NOT boil the cream! Bring it just to the boil, then remove it from the heat. The cream should be steaming with bubbles appearing around the edges, but not at a rolling boil. If the cream is too hot, it will burn the chocolate and the entire mixture will seize up.
- Chocolate not melting? If the chocolate doesn’t melt after you’ve poured the cream over top, that means it wasn’t hot enough. To fix this, place the bowl of cream and chocolate over a pan of simmering water and melt it this way.
- Let the ganache cool completely before whipping. Before making the whipped ganache frosting, the regular chocolate ganache needs around 30 minutes to cool and set at room temperature. This can take longer if your kitchen is hot. You can put the ganache in the fridge to speed this process up, but you’ll have to stir it every 10 minutes to ensure even cooling.
- Don’t have buttermilk? You can make a DIY buttermilk substitute using just whole milk and lemon juice or vinegar.
- Has your baking powder expired? I’ve got a solution for that, too! Make a baking powder substitute using pantry staples you keep on hand.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Why do chocolate cake recipes call for espresso powder? Can it be omitted?
Adding a small amount of instant espresso powder in the chocolate cake enhances the rich chocolate flavor. You will not be able to taste coffee! However, if you are sensitive to caffeine or don’t keep espresso powder on hand, it can be omitted.
How can you tell when chocolate cake is done baking?
You’ll know the cake is ready to be pulled from the oven when a toothpick inserted into the center comes out clean. The cakes should also feel springy to the touch and will have shrunk away from the sides of the pan slightly.
Can I use chocolate chips to make the chocolate ganache filling and topping?
No! High-quality chocolate is essential. Chocolate chips contain additives to stop them from losing their shape, which means they don’t melt smoothly and evenly. It’s better to buy high-quality chocolate by the bar and chop it finely for making the ganache.
Can the ganache drizzle be omitted?
Of course! If you want to use just the chocolate ganache frosting, you’re welcome to omit the ganache drizzle.
(But the drizzle really takes this cake over the top, so I highly recommend using it!)
Storage Instructions
Leftover cake should be stored in an airtight container and refrigerated for up to 5 days, noting that the cake will dry out slightly over time.
Can the Cake Be Frozen?
The cake can also be frozen, either fully assembled or in parts.
To freeze the frosted cake (whole or in slices):
- Line a baking sheet with parchment paper.
- Place the frosted cake (whole or slices) onto the prepared baking sheet.
- Flash freeze for about 1 hour, or until the cake is firm.
- Remove from the freezer and wrap tightly in plastic wrap. Then, seal inside a freezer bag.
- Label and date the freezer bag, then freeze for up to 3 months.
- When ready to eat, thaw overnight in the fridge. Note that the chocolate ganache frosting won’t stay perfectly smooth.
To freeze the cake and frosting separately:
- Cake: Let the chocolate cake layers cool completely.
- Wrap tightly in plastic wrap, then seal in a freezer bag.
- Label and date, then freeze for up to 3 months.
- Thaw overnight on the counter when ready to eat.
- Whipped ganache frosting: Store the frosting in an airtight freezer-safe container or freezer bag.
- Label and date, then freeze for up to 3 months.
- When ready to use, thaw overnight in the fridge. You might need to stir or gently whip the ganache frosting if it looks “flat.”
Try Making Chocolate Ganache Cake at Home!
Next time you’re looking for a decadent chocolate dessert, give this triple chocolate ganache cake recipe a try!
Did you love how rich this cake was? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your chocolate ganache cake!
More Chocolate Cake and Cupcake Recipes:
Dark Chocolate Molten Lava Cakes have a center that tastes like the most delicious hot fudge! Top the cakes with ice cream and sliced almonds for a pretty presentation and decadent chocolate richness.
A moist Chocolate Raspberry Bundt Cake that features a tunnel of raspberry cream cheese filling and a healthier chocolate ganache.
These Chocolate Mint Cupcakes feature chocolate cupcakes with chunks of andes mint and vanilla mint buttercream. They’re perfect for any mint chocolate lover!
Decadent Dark Chocolate Cupcakes are piped with a salted caramel buttercream and drizzled in homemade bourbon caramel sauce for a delicious sweet and salty dessert.
These Chocolate Raspberry Cupcakes feature a sour cream chocolate cupcake base and a bright raspberry buttercream frosting.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Chocolate Ganache Cake
This Chocolate Ganache Cake features layers of ultra rich chocolate cake filled with a whipped chocolate ganache frosting. The entire cake is then drizzled with dark chocolate ganache and garnished with fresh berries. Make this cake for the chocolate lovers in your life!
Ingredients
For the chocolate cake layers:
- 3 large eggs
- ¾ cup neutral oil, divided (see recipe)
- ½ cup buttermilk
- ¾ cup whole milk, divided (see recipe)
- 2 teaspoons vanilla extract
- 1 ½ cups white granulated sugar
- 1 teaspoon salt
- 2 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- ¾ cup cocoa powder
- 1 teaspoon instant espresso powder (optional)
- 4 tablespoons boiling water
For the whipped ganache (filling and frosting):
- 16 ounces dark chocolate, finely chopped
- 16 ounces heavy whipping cream
For the chocolate ganache topping:
- 3 ounces dark chocolate, finely chopped
- 3 ounces heavy whipping cream
Instructions
Make the chocolate cake layers:
- Preheat the oven to 325 degrees F. Line three 8 inch baking pans with parchment paper and set aside.
- Add the eggs, ½ cup oil (use the remaining ¼ cup later), buttermilk, ½ cup milk (use the remaining ¼ cup later) and vanilla to the bowl of a stand mixer. Using the paddle attachment, beat the mixture on medium speed until frothy and well combined - about 2 minutes.
- Add the sugar and beat again on a medium speed until well mixed - about 1 minute.
- Stop the mixer, remove the bowl and place a sieve on top of it. Sift in the salt, flour, and baking powder then return the bowl to the stand mixer. Using the lowest speed, mix in the dry ingredients until only just combined.
- In a separate bowl add the cocoa powder, remaining ¼ cup oil, remaining ¼ cup milk, espresso powder and boiling water. Mix to form a paste then add it to the stand mixer bowl containing the cake batter. With the mixer on its lowest speed, stir the ingredients together until uniform in color. Do not over mix.
- Divide the cake batter between the prepared baking pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the middle of the cakes comes out clean.
- Remove the cakes from the oven and leave to cool in the pans for 15 minutes before turning out onto a wire cooling rack to completely cool.
Make the whipped chocolate ganache:
- Put the finely chopped chocolate into a heatproof bowl.
- Pour the cream into a saucepan set over a medium heat and bring it just to the boil then remove from the heat.
- Pour the hot cream over the chocolate and leave to sit for 5 minutes.
- Whisk the cream and chocolate by hand until you have a thick and glossy mixture.
- Cover with plastic wrap and set aside until it reaches room temperature. This should take around 30 minutes.
- When the chocolate ganache has cooled and is set semi-firm, transfer it to the large bowl of a stand mixer with the whisk attachment fitted.
- Whip the ganache, slowly at first, then increase the speed to high and whip until the volume has increased and the ganache looks light and creamy. This will take around 5 minutes.
Frost the cake:
- Once the cakes have cooled you can start decorating. Place one cake on a serving plate or platter in front of you. Spread the cake with an even layer of whipped ganache then place the second layer on top and repeat. Repeat for the final layer then spread the remaining ganache around the sides of the cake.
Make the chocolate ganache topping:
- As before, place the chopped chocolate into a heatproof bowl, add the cream to a saucepan and bring just to the boil then pour it over the chopped chocolate. Leave for five minutes then stir until the ganache looks thick and glossy.
- Leave the chocolate ganache to cool for 10 minutes then pour it over the top of the decorated cake spreading it out so it drapes over the edges.
- For a garnish, add strawberries to one side of the cake.
Notes
Please note: The oil and milk used in the recipe are divided. A portion of the oil and milk go into the cake batter at the beginning of the recipe and the remaining portion is used to make a chocolate slurry that is added to the cake batter.
Chocolate: For the chocolate ganache (whipped and drip) high quality chocolate is essential. Chocolate chips have added ingredients to stop them losing their shape and aren’t recommended because they don’t melt smoothly and evenly. It is better to buy high quality chocolate by the bar and chop it finely.
Flavor variations: Make this a raspberry chocolate ganache cake by filling the cake with raspberry curd instead of the ganache frosting. I suggest piping a border of whipped chocolate ganache frosting around the edge of the cake to contain the curd. To make an orange chocolate ganache cake, follow this same method using orange curd.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 930Total Fat: 57gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 126mgSodium: 415mgCarbohydrates: 94gFiber: 6gSugar: 59gProtein: 12g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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