There are chocolate cakes, and then there is a chocolate ganache cake. Rich, smooth and deeply chocolatey, it combines a soft cocoa cake with silky ganache for a dessert that feels indulgent without needing complicated decoration.
The beauty of this cake lies in its simplicity. Ganache is essentially chocolate combined with cream, yet changing the ratio or temperature can turn it from a glossy glaze into a thick, spreadable frosting.
Whether you are planning a birthday, preparing dessert for guests or simply craving something chocolate-heavy, this chocolate ganache cake recipe is one worth keeping.
What Is a Chocolate Ganache Cake?
A chocolate ganache cake is a chocolate cake filled, covered or topped with chocolate ganache. Ganache is traditionally made by pouring hot cream over chopped chocolate and mixing the two until smooth and glossy.
Unlike regular buttercream, ganache has an intense chocolate flavour and a dense, silky texture. When warm, it can be poured over cakes as a glaze. As it cools, it becomes thicker and can be spread between cake layers or around the outside.
The consistency depends mainly on the type of chocolate used, the quantity of cream and the temperature of the mixture. More chocolate generally creates a firmer ganache, while more cream gives it a softer consistency.
This makes ganache particularly versatile. The same basic preparation can be used for:
- Cake fillings
- Cake frosting
- Chocolate drips
- Cupcake toppings
- Tart fillings
- Truffles
- Dessert sauces
For this recipe, we want a ganache that stays smooth and rich while becoming firm enough to spread over the cake.
Ingredients
- Ingredients for the Chocolate Cake
- 220 g plain flour
- 65 g unsweetened cocoa powder
- 300 g caster sugar
- 1½ teaspoons baking powder
- 1½ teaspoons bicarbonate of soda
- ½ teaspoon salt
- 2 large eggs
- 240 ml buttermilk
- 120 ml vegetable or sunflower oil
- 2 teaspoons vanilla extract
- 180 ml hot water or freshly brewed coffee
- Ingredients for Chocolate Ganache
- 350 g dark or semi-sweet chocolate
- 280 ml double cream
- 1 teaspoon vanilla extract, optional
- A small pinch of salt, optional
- Coffee is optional in the cake batter. It helps deepen the cocoa flavour without necessarily making the finished cake taste strongly of coffee.
Instructions
How to Make Chocolate Ganache Cake
Step 1: Prepare the Cake Tins
Preheat the oven to 175°C or 155°C fan.
Grease two 20 cm or 8-inch round cake tins and line the bases with baking paper.
Preparing the tins before mixing the batter means the cake can go into the oven immediately.
Step 2: Combine the Dry Ingredients
Add the flour, cocoa powder, sugar, baking powder, bicarbonate of soda and salt to a large bowl.
Whisk everything together until evenly distributed.
Breaking up any cocoa lumps at this stage will help create a smoother batter.
Step 3: Add the Wet Ingredients
Add the eggs, buttermilk, oil and vanilla.
Mix gently until the ingredients are combined.
Avoid beating the mixture excessively. Overmixing cake batter can affect its final texture.
Step 4: Add the Hot Liquid
Slowly pour in the hot water or coffee while gently mixing.
Do not worry if the batter looks thinner than traditional cake batter. Chocolate cake mixtures containing hot liquid are often quite loose.
Divide the mixture evenly between the prepared tins.
Step 5: Bake
Bake for approximately 30 to 35 minutes.
Insert a skewer into the centre of each cake. If it comes out clean or with only a few moist crumbs attached, the cakes are ready.
Allow them to cool in their tins for around 10 minutes before carefully transferring them to a wire rack.
Let the cakes cool completely before adding ganache.
How to Make Chocolate Ganache
Making ganache is simple, but temperature makes a big difference.
Step 1: Chop the Chocolate
Finely chop the chocolate and place it in a heatproof bowl.
Smaller pieces melt more evenly when the cream is added.
Step 2: Heat the Cream
Pour the double cream into a small saucepan.
Heat gently until it is steaming and almost simmering. Do not let it boil vigorously.
Step 3: Pour the Cream Over the Chocolate
Pour the hot cream over the chopped chocolate.
Leave it untouched for about three to five minutes. This gives the heat enough time to begin melting the chocolate.
Similar ganache techniques recommend allowing the hot cream and chocolate to rest briefly before stirring them smooth.
Step 4: Mix Until Smooth
Start stirring slowly from the centre of the bowl.
Continue until the chocolate and cream form a smooth, glossy mixture.
Add vanilla and a small pinch of salt if desired.
Step 5: Let the Ganache Thicken
Leave the ganache at room temperature until it becomes thick enough to spread.
Ganache naturally becomes firmer as it cools, so a mixture that initially looks too thin may simply need more time.
How to Assemble the Chocolate Ganache Cake
Place one completely cooled cake layer on a serving plate or cake board.
Spread a generous layer of ganache over the top.
Place the second cake layer on top and gently press it into position.
Add ganache to the top and sides of the cake. Use a palette knife or cake scraper to spread it evenly.
For a more rustic finish, leave soft swirls across the top rather than trying to make every surface perfectly smooth.
Allow the cake to sit until the ganache has settled before slicing.
Tips for Making the Best Chocolate Ganache Cake
Choose Good Chocolate
Ganache contains very few ingredients, so the quality of the chocolate has a noticeable effect on its flavour.
A good dark or semi-sweet baking chocolate works particularly well when you want an intense chocolate finish.
Chop the Chocolate Finely
Large pieces take longer to melt and can leave small lumps in the ganache.
Finely chopped chocolate melts more quickly and evenly.
Do Not Boil the Cream
The cream needs to be hot enough to melt the chocolate, but aggressive boiling is unnecessary.
Heat it until steaming, then remove it from the hob.
Cool the Cake Completely
Never spread ganache over a warm cake.
The heat can soften the ganache and make the layers slide or the frosting run down the sides.
Give Ganache Time to Thicken
Freshly prepared ganache can look quite liquid.
Wait before changing the recipe. Ganache becomes noticeably thicker as its temperature drops.
Wrapping Up
A good chocolate ganache cake does not need complicated decorating techniques or a long list of fillings. A soft chocolate cake and smooth ganache already create plenty of flavour.
More importantly, learning how ganache behaves makes this chocolate ganache cake recipe useful beyond a single bake. Make it thinner for pouring, let it cool for spreading or whip it for a lighter frosting.
Once you master those basics, ganache becomes one of the easiest ways to turn an everyday chocolate cake into a seriously indulgent dessert.
