This chocolate ganache cake is a moist, fudgy, deeply chocolatey cake finished with a silky whipped ganache. It comes together quickly using just two bowls and a whisk, and produces a decadently tender crumb that’s perfect for birthdays, celebrations or an indulgent weeknight dessert.
Why You Should Make This Recipe
If you love fudgy chocolate cakes, this recipe is for you. It’s simple, fast and reliably rich. The reasons to try it:
- Easy and quick. From mixing to baked cake in about an hour using just a mixing bowl, a whisk and a cake pan.
- Decadent texture and flavor. The cake is fudgy and tender, made with everyday pantry ingredients—flour, Dutch-process cocoa, oil and butter—plus eggs, sour cream and hot coffee to boost chocolate flavor and keep the crumb moist.
Ingredients
This recipe uses a short list of common ingredients. Have everything measured and ready before you start.
Chocolate Ganache Cake
Dry: all-purpose flour, Dutch-process cocoa powder, baking powder and salt.
Wet: melted butter, neutral oil, granulated sugar, eggs, vanilla extract, sour cream, and very warm coffee or water.
Chocolate Ganache Topping
Chocolate (chopped or chips) and heavy cream for the ganache; you can whip the cooled ganache for a light, pipeable frosting.
Substitutions
This cake is flexible—here are reliable swaps:
- Flour: Use a 1:1 gluten-free flour blend if needed; weigh for accuracy (about 120 g per cup).
- Cocoa: If using regular unsweetened cocoa instead of Dutch-process, replace the baking powder with ½ teaspoon baking soda and use the same cocoa amount.
- Butter or oil: Use vegan butter or vegetable oil in place of butter if you prefer.
- Sour cream: Substitute full-fat Greek yogurt or an equal amount of buttermilk.
- Coffee: Hot water works if you prefer not to use coffee.
- Ganache chocolate: Use milk, semi-sweet or dark chocolate, or a dairy-free chocolate for a dairy-free finish. Replace heavy cream with coconut cream for a dairy-free ganache.
Variation
Layer cake: Double the batter to make a two- or three-layer 8-inch (or two 9-inch) cake. If making layers, double the whipped ganache for two layers and triple it for three layers to ensure enough frosting between and over the cakes.
How To Make
Follow these simple steps to bake and finish the cake.
- Preheat oven to 325 F (163 C). Grease and line the bottom of an 8-inch cake pan.
- Whisk dry ingredients. In a large bowl, combine 1 cup (120 g) all-purpose flour, 6 tbsp (30 g) Dutch-process cocoa, 1½ tsp baking powder and ½ tsp salt.
- Mix wet ingredients. In another bowl whisk ¼ cup (59 ml) oil, ¼ cup (57 g) melted unsalted butter, 1 cup (200 g) granulated sugar, 1 large room-temperature egg, 1 tsp vanilla and ½ cup (120 g) sour cream until smooth.
- Combine with warm coffee. Gradually fold the dry mix into the wet ingredients, alternating with ½ cup (118 ml) very warm coffee or water, until smooth.
- Bake and cool. Pour batter into the prepared pan and bake 35–45 minutes, until a tester comes out clean or with a few moist crumbs. Cool the cake in the pan for 10–15 minutes, then remove to a rack to cool completely.
- Make the ganache. Place 1 cup (170 g) chopped chocolate or chips in a bowl. Heat 6 oz heavy cream to a gentle simmer and pour over the chocolate. Let sit 2–3 minutes, then stir until smooth. Cool the ganache until it reaches a soft, fudge-like consistency suitable for whipping.
- Whip the ganache. Once cooled and thickened, whip the ganache on medium-high speed for 3–4 minutes until lighter and slightly aerated.
- Frost the cake. Spread the whipped ganache evenly over the cooled cake. Use the back of a spoon to create decorative swirls if desired.
How To Store, Freeze and Thaw
Storing: An unfrosted, cooled cake keeps at room temperature in an airtight container for 2–3 days. A cake with whipped ganache should be refrigerated and will keep 4–5 days.
Freezing: Cool completely, slice if desired, wrap pieces tightly in plastic and place in a zip bag. Freeze up to 2 months. Avoid freezing with the whipped ganache on top for best texture.
Thawing: Thaw slices overnight in the refrigerator for the best texture and flavor.
Tips
- Prepare the pan well: Non-stick spray and a parchment round prevent sticking.
- Room-temperature ingredients: Bring dairy and eggs to room temperature so they incorporate evenly.
- Measure carefully: Weigh flour for best results.
- Don’t overmix: Stir batter until just combined to keep the crumb tender.
- Even baking: Use cake strips if you want a perfectly flat top, though the recipe bakes evenly on its own.
- Timing for cooling: Cool in the pan 10–15 minutes before removing; earlier removal risks collapse, later removal can increase sticking.
FAQs
Whipped chocolate ganache is made from chocolate and heated cream; chocolate frosting is typically butter-based and sweetened with powdered sugar or made with cocoa powder and butter.
Ganache is made by pouring hot cream over chopped chocolate, stirring until smooth. As it cools it thickens to a fudge-like texture that can be whipped into a light frosting or used as a glaze or truffle filling.
Other Chocolate Cake Recipes To Try
- Almond Flour Chocolate Cake
- Spiced Chocolate Pear Cake
- Chocolate Fig Loaf Cake
- Chocolate Olive Oil Loaf Cake
If you try this Chocolate Ganache Cake recipe, please leave a rating and comment to help other bakers. Happy baking! – M
Chocolate Ganache Cake Recipe
Megan
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Equipment
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2 mixing bowls
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1 whisk
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1 8-inch (20 cm) cake pan
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Stand mixer with whisk attachment or hand mixer
Ingredients
Chocolate Ganache Cake
- 1 cup (120 g) all purpose flour
- 6 tbsp (30 g) dutch processed cocoa powder
- 1½ tsp baking powder
- ½ tsp salt
- ¼ cup (59 ml) oil
- ¼ cup (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 large egg (US), room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 g) sour cream, room temperature
- ½ cup (118 ml) very warm coffee or water
Whipped Chocolate Ganache Topping
- 1 cup (6 oz, 170 g) semi sweet or dark chocolate chips or chopped chocolate
- 6 oz. heavy cream
Instructions
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Preheat oven to 325 F (163 C). Grease and line an 8-inch cake pan with parchment.
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Whisk together flour, cocoa, baking powder and salt in a large bowl.
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In a separate bowl combine oil, melted butter, sugar, egg, vanilla and sour cream until smooth.
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Fold dry ingredients into the wet mixture, alternating with very warm coffee or water, until just combined.
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Bake 35–45 minutes. Cool in pan 10–15 minutes, then remove to a rack to cool completely. Meanwhile, prepare ganache.
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Place chocolate in a bowl and pour hot cream over it. Let sit 2–3 minutes, then stir until smooth. Cool until thickened to a soft, fudgy texture.
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If you prefer a glossy pourable ganache, use it once fully combined. To make a whipped frosting, chill until thick and then whip 3–4 minutes until lighter in texture.
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Spread the whipped ganache over the cooled cake and decorate with spoon swirls as desired.
Notes
See the Variation section above to make this into a layered cake.