Chocolate Ganache Cake
It's hard to beat our house-baked, signature chocolate cake! A dark, rich and moist chocolate sponge filled with chocolate ganache and covered with chocolate buttercream that will satisfy all your sweet cravings
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Chocolate Ganache Cake Recipe
Ingredients:
For the Chocolate Cake (Two 8-inch Layers):
1¾ cups (220g) all-purpose flour
1¾ cups (350g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water or hot coffee
For the Chocolate Ganache Filling:
12 oz (340g) dark chocolate, finely chopped
1½ cups (360ml) heavy cream
1 tbsp butter (optional, for extra shine)
For the Chocolate Buttercream Frosting:
1 cup (230g) unsalted butter, room temperature
3½ cups (440g) powdered sugar, sifted
½ cup (50g) unsweetened cocoa powder, sifted
2-3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Instructions:
For the Chocolate Cake:
For the Chocolate Cake:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Prepare the wet ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients and mix until smooth. Pour in the hot water or coffee and mix until the batter is thin but smooth.
Bake the cake layers: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Ganache Filling:
For the Chocolate Ganache Filling:
Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but do not boil).
Melt the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir gently until the chocolate is fully melted and smooth. Add butter for extra shine (optional).
Chill the ganache: Allow the ganache to cool and thicken slightly before using it as a filling for the cake.
For the Chocolate Buttercream Frosting:
For the Chocolate Buttercream Frosting:
Beat the butter: In a large mixing bowl, beat the butter on medium speed until light and fluffy (about 3-4 minutes).
Add the dry ingredients: Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Increase the speed and beat until smooth.
Add cream and vanilla: Slowly add the heavy cream or milk, vanilla extract, and salt, beating until the frosting reaches a creamy consistency. If the frosting is too thick, add more cream; if too thin, add more powdered sugar.
Assembly:
Assembly:
Prepare the cake layers: Once the cake layers have cooled completely, level the tops if necessary. Place one layer on a cake board or serving plate.
Fill with ganache: Spread a generous layer of chocolate ganache over the top of the first cake layer.
Add the second layer: Place the second cake layer on top of the ganache filling.
Crumb coat the cake: Apply a thin layer of chocolate buttercream over the entire cake to seal in the crumbs. Chill the cake for 15-20 minutes to set the crumb coat.
Frost the cake: Apply the remaining chocolate buttercream to frost the cake evenly. Use a spatula to smooth the sides and top.
Optional decoration: Drizzle additional ganache over the cake for a drip effect or decorate with chocolate shavings, sprinkles, or fruit.
Enjoy your rich and decadent Chocolate Ganache Cake with moist chocolate layers, smooth ganache filling, and creamy buttercream frosting!
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