As a self-proclaimed, lifelong chocolate enthusiast (and with a glance at my extensive collection of chocolate recipes, you’ll see I’m serious!), I can confidently declare that this is THE chocolate cake you need to bake. This recipe harnesses my tried-and-true chocolate cake base, a beloved classic you might recognize from my Matilda’s chocolate cake, elevating it with a luxurious, super rich, and utterly indulgent chocolate ganache frosting. It’s truly a celebration of all things chocolate.

Not only is this arguably the best chocolate ganache cake you’ll ever make, but it’s also surprisingly simple and straightforward to prepare. The entire cake comes together effortlessly using just two bowls and a whisk, simplifying your baking process and minimizing cleanup. For the exquisite whipped ganache frosting, a hand mixer is all you’ll need to transform the silky ganache into a light and airy dream, perfect for frosting and filling. This recipe proves that you don’t need complex equipment to achieve professional-level results in your home kitchen.

If you share my passion for chocolate and are constantly seeking new ways to enjoy its delightful flavors, then you absolutely must explore some of my other favorite recipes. I highly recommend trying my deeply satisfying chocolate fudge cupcakes, the rustic elegance of my chocolate walnut cake, or the ultimate treat: brownies with chocolate ganache. Each offers a unique chocolate experience that’s sure to impress.

And for those moments when you’re craving a vibrant combination of chocolate and fresh fruit, especially strawberries, look no further than my enchanting chocolate-covered strawberry cake! It perfectly blends the sweetness of berries with the richness of chocolate for an unforgettable dessert experience. This array of recipes ensures that every chocolate craving is met with perfection.

Why You’ll Adore This Chocolate Ganache Cake!

• Incredibly Rich Chocolate Flavor: This isn’t just any chocolate cake. The base cake recipe is crafted with high-quality Dutch-processed cocoa powder, which lends a remarkably deep, dark, and intensely flavorful chocolate taste, without any bitterness. Complementing this, the luscious chocolate ganache frosting is made with premium dark chocolate, typically around 60% cocoa, ensuring a sophisticated and profound chocolate experience with every single bite. It’s a true feast for the senses, designed for serious chocolate enthusiasts.
• A True Showstopper Cake: If you’re searching for an impressive dessert that will undoubtedly steal the spotlight at any special occasion, this is it. Despite its elegant appearance, this cake is surprisingly easy to make, yet it looks incredibly professional and celebratory. I love to use a piping bag to create beautiful swirls along the sides and top, adding a touch of artistry. Finishing it off with a scattering of fresh raspberries not only provides a lovely pop of color but also a delightful tart contrast to the rich chocolate.
• Made with Simple, Accessible Ingredients: You might expect a cake this luxurious to require a list of exotic components, but that’s far from the truth. This recipe relies on readily available, simple ingredients that, when combined, pack a serious flavor punch. There’s nothing too fancy or out of the ordinary here; you’ll only need about 12 common baking ingredients to create this extraordinary dessert. The magic happens through the quality of the ingredients and the careful balance of the recipe, making gourmet baking accessible to everyone.

Gather Your Essential Ingredients

Creating this magnificent chocolate cake begins with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is vital for achieving the perfect result:

• Granulated Sugar: For this particular chocolate cake recipe, we stick to simple granulated, or white, sugar. It not only provides essential sweetness but also contributes significantly to the cake’s tender crumb and moist texture. There’s no need to reach for brown sugar today; granulated sugar is perfectly suited for this rich chocolate profile.
• All-Purpose Flour: All-purpose flour is the structural backbone of our cake, providing the necessary framework. While I haven’t specifically tested this recipe with gluten-free flour, results may vary. A crucial tip for any baker: always use a kitchen scale to accurately weigh your flour. Measuring by volume (cups) can easily lead to adding too much flour, which will result in a dense, dry, and unappealing cake. Precision here ensures a light and airy texture.
• Neutral Oil: Unlike many cake recipes that call for butter, my signature chocolate cake recipes utilize oil. This strategic choice is what gives the cake its incredibly moist texture, allowing it to stay soft and fresh for days. It’s essential to use an oil that has a neutral flavor and aroma, such as vegetable oil, canola oil, or sunflower oil, to ensure the pure chocolate taste shines through without interference.
• Kosher Salt: A touch of salt is indispensable in baking; it doesn’t just make things salty, it actually amplifies and balances all the other flavors, particularly the chocolate. I consistently use kosher salt in my baking, specifically Diamond Crystal kosher salt, due to its larger flake size and milder salinity. Be aware that Morton Salt is a different type of kosher salt and is considerably saltier, so using the same amount would make your cake too salty. Adjust accordingly if you’re not using Diamond Crystal.
• Cocoa Powder: For this recipe, I exclusively use Dutch-processed cocoa powder, not natural cocoa powder. Dutch-processed cocoa is darker in color and boasts a richer, smoother flavor due to being treated with an alkali to reduce its acidity. This treatment also affects how it reacts with leavening agents. If you’re unsure which type you have, check the ingredients label: if it lists ‘alkali’ or ‘acidity regulators’, it’s Dutch-processed. Its deep color and complex flavor are key to this cake’s intense chocolate profile.
• Buttermilk: The inherent acidity found in buttermilk plays a pivotal role in making this chocolate cake extraordinarily moist and tender. Its acidic properties react with the baking soda in the recipe, contributing to a lighter texture and a more delicate crumb. If you don’t have buttermilk on hand, don’t worry—you can easily make a substitute at home.
• Heavy Cream: This is one of the essential ingredients for our divine chocolate ganache. Heavy cream, or double cream if you’re in the UK, provides the rich fat content needed to create a smooth, emulsified, and luxurious ganache that whips up beautifully into a frosting.
• Quality Chocolate: The success of your ganache hinges on the type of chocolate you choose. I recommend using dark chocolate with a cocoa content of around 60%, or a high-quality semisweet chocolate. Please, whatever you do, avoid chocolate chips! Chocolate chips contain emulsifiers that prevent them from melting smoothly, which is ideal for cookies but disastrous for ganache. Also, I do not recommend using milk chocolate or white chocolate for this specific ganache recipe, as their different fat and sugar ratios would throw off the chocolate-to-cream ratio, resulting in a ganache that won’t set or whip properly. Opt for a good quality bar chocolate that you chop yourself for the best results.

Enhance Your Cake: Substitutions & Additions

• Espresso Powder for an Amplified Chocolate Flavor: If you’re looking to truly deepen and intensify the chocolate notes in this cake, a fantastic secret ingredient is fine espresso powder or instant coffee. Adding up to 2 teaspoons to the hot water called for in the recipe won’t make your cake taste like coffee; instead, it will magically enhance the chocolate flavor, making it taste even richer and more profound. It’s a subtle but impactful addition for serious chocolate aficionados.
• Citrus Zest: For a bright, refreshing counterpoint to the rich chocolate, consider adding 1-2 teaspoons of orange or clementine zest to the cake batter. The citrus oils beautifully complement chocolate, adding an aromatic lift.
• Mini Chocolate Chips: While not recommended for the ganache, mini chocolate chips can be folded into the cake batter just before baking for an extra burst of chocolatey goodness and texture.
• Nuts: Toasted and finely chopped walnuts or pecans can be added to the cake batter for a delightful crunch and nutty flavor that pairs wonderfully with chocolate.

1. Step 1: Preparing Your Pans & Wet Ingredients. Begin by preheating your oven to 350ºF (175ºC). Generously grease and line the bottoms of two 8-inch round cake pans with parchment paper. In a large jug or a separate bowl, whisk together all of your wet ingredients (buttermilk, oil, eggs, and vanilla extract) until the mixture is smooth and well combined. Remember, the hot water will be added later!

2. Step 2: Combining Dry Ingredients. In an even larger mixing bowl, vigorously whisk together all of the dry ingredients for the cake: granulated sugar, all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and kosher salt. Ensure they are thoroughly combined and no lumps remain, creating a uniform dry mixture.

3. Step 3: Mixing Wet and Dry. Pour the prepared wet ingredients from the jug into the large bowl containing your whisked dry ingredients. Gently mix until they are just combined and smooth. Do not overmix! Then, carefully add the very hot water to the batter. The resulting cake batter will be quite runny, so whisk gently to incorporate the water without splashing, ensuring a consistent mixture.

4. Step 4: Baking the Cake Layers. Carefully divide the runny batter evenly between your two prepared cake pans. Transfer them to the preheated oven and bake for approximately 35-40 minutes. You’ll know they’re ready when a toothpick inserted into the center of the cake comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely. Cooling thoroughly is essential before frosting.

5. Step 5: Starting the Ganache. While your cake layers are cooling, it’s time to prepare the luxurious chocolate ganache. Begin by finely chopping your preferred dark or semisweet chocolate and placing it into a large, heatproof bowl. Set this aside. Next, pour the heavy cream into a small saucepan and heat it gently on the stove over medium-low heat. Watch it carefully and remove it from the heat just as it begins to simmer, but before it reaches a rolling boil.

6. Step 6: Melting the Chocolate. Once the cream is simmering, immediately pour the hot cream directly over the finely chopped chocolate in the bowl. Resist the urge to stir and let it sit undisturbed for 5 minutes. This allows the heat from the cream to gently melt the chocolate. After 5 minutes, use a rubber spatula (avoid a whisk at this stage to prevent incorporating air) to gently stir the mixture until all the chocolate has melted and you have a smooth, glossy ganache. Stir in a pinch of salt to enhance the flavor.

7. Step 7: Whipping the Ganache Frosting. Allow the ganache to sit at room temperature for 2-3 hours, or until it becomes firm yet still scoopable – similar to the consistency of soft butter. If your kitchen is particularly warm, you can place it in the fridge, but make sure to stir it every 15 minutes to prevent solid chunks from forming. Once it reaches the desired firm-but-scoopable consistency, use an electric mixer to beat the ganache on medium-high speed until it transforms into a light, fluffy, and spreadable frosting. This whipping process incorporates air, giving it a delightful texture.

8. Step 8: Assembling and Enjoying Your Cake! Once your cake layers are completely cool and your ganache is whipped to perfection, it’s time for the grand assembly. Place one cake layer onto your serving plate or cake stand. Spread a generous amount of the whipped chocolate ganache evenly over this layer. Carefully place the second cake layer on top. Use the remaining ganache to frost the top and sides of the entire cake, smoothing it out for a polished finish. For decorative flair, I like to place some of the remaining ganache into a piping bag fitted with a star tip to pipe elegant details along the top edge of the cake. Garnish with fresh berries if desired, then slice, serve, and savor every indulgent bite!

My Top Baking Tips for Perfection

• The Art of Chopping Chocolate: For the smoothest ganache, it’s crucial to chop your chocolate finely. While my pictures might sometimes show larger chunks (do as I say, not as I do!), a finer chop ensures the chocolate melts quickly and evenly when the hot cream is poured over it. I find that a larger serrated knife, like a bread knife, makes this task surprisingly easy and efficient. The smaller the pieces, the faster and more uniformly they will incorporate into the cream, preventing any un-melted bits.
• Why Not Microwave Heavy Cream: I strongly advise against heating your heavy cream in the microwave for ganache. The microwave can heat liquids unevenly and too rapidly, making it difficult to control the exact temperature. If the heavy cream gets too hot, it can cause the chocolate ganache to become gritty or even “split,” resulting in an oily, unappealing texture. Heating it gently on the stovetop allows for precise temperature control, ensuring a perfectly smooth and stable ganache every time.
• Smart Ganache Setting: While you can speed up the ganache setting process by placing it in the fridge, it comes with a vital caveat: you must stir it every 15 minutes or so. If you simply leave it to chill without stirring, you risk developing solidified lumps of chocolate within the ganache. These hard pieces will cause absolute havoc if you’re trying to pipe the frosting later, getting stuck in your piping bag and creating a nightmarish situation (trust me, I’ve been there!). Constant stirring ensures a consistently smooth and pliable ganache, whether chilled or at room temperature.
• Achieving that Beautiful Swirly Top: I absolutely adore the elegant look of a swirly frosting top on a cake. To achieve this professional finish, start by placing your assembled and frosted cake on a cake turntable. Hold a small offset spatula (or a butter knife if you don’t have one) lightly on the edge of the cake’s top surface. As you slowly rotate the cake turntable, guide the spatula to create those beautiful, graceful swirls. If my written explanation doesn’t quite click, you can watch a quick demonstration of this technique here for a clearer visual guide.
• Make Ahead for Stress-Free Baking: If you’re planning ahead or need to save time on the day of serving, this cake is wonderfully conducive to making in advance. You can bake the cake layers up to 3 days beforehand. Once they have cooled completely to room temperature, wrap each layer tightly in plastic wrap to prevent them from drying out. Store them at room temperature until you’re ready to frost and assemble the cake, ideally on the day of your event for the freshest taste.

Delightful Serving Suggestions

• The Ultimate Dinner Party Dessert: Elevate your next dinner party by serving this exquisite chocolate cake with chocolate ganache as the grand finale. It pairs wonderfully after a savory and satisfying main course, like my personal favorite spicy vodka pasta! The richness of the cake provides a perfect contrast to the pasta’s heat.
• A Classic Pairing: Serve a slice alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The creamy coldness offers a beautiful balance to the dense chocolate.
• Coffee Lover’s Dream: Enjoy with a freshly brewed cup of coffee or a rich espresso. The bitterness of the coffee beautifully complements the sweetness of the cake.
• Berry Bliss: Garnish individual slices with extra fresh raspberries, strawberries, or cherries. The tartness of the fruit cuts through the richness of the chocolate for a refreshing bite.

Storage & Freezing Instructions

To keep your chocolate ganache cake fresh and delicious, proper storage is key. You can store the assembled cake, loosely covered, at room temperature for up to 3 days, provided your kitchen isn’t excessively warm. In warmer climates or if you prefer it chilled, you can place the covered cake in the fridge for 4-5 days. If you, like me, don’t own a cake dome or an airtight container large enough for an entire cake, a great trick is to gently press a piece of parchment paper directly onto any exposed cut slices. This prevents them from drying out. Always allow chilled cake to come to room temperature for about 30-60 minutes before enjoying, as this allows the flavors and textures to fully soften and develop.

For longer storage, this cake also freezes beautifully. You can freeze individual slices or the entire cake (unfrosted layers are best, or fully frosted but tightly wrapped). Wrap cake layers or slices in multiple layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Frosted cakes should be frozen solid for an hour before wrapping to protect the frosting. It can be stored in the freezer for up to 2 months. To defrost, transfer the cake (still wrapped) to the refrigerator overnight, then bring to room temperature before serving for the best texture and flavor.

Indulge Further: Try These Chocolate Recipes Next!

If you’ve loved this chocolate cake, you’ll surely adore these other chocolate-centric delights from my collection. Expand your baking repertoire and satisfy every cocoa craving with these irresistible recipes:

If you’ve had the pleasure of making this decadent chocolate ganache cake, I would be absolutely thrilled to hear about your experience! Please take a moment to leave a ⭐️ rating and a thoughtful review below. Your feedback helps me and other bakers in our community. I genuinely love seeing your culinary creations, so don’t forget to tag me on Instagram @alpineella so I can admire your work! You can also stay updated with my latest recipes and baking adventures by following along on Pinterest, Facebook, and TikTok!

Moist & Easy Chocolate Cake with Chocolate Ganache

Ella Gilbert

Nutrition