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Chocolate Ganache Cake Recipe

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4.8 from 75 reviews

A rich and decadent Chocolate Ganache Cake featuring moist chocolate layers made with buttermilk and coffee, layered and frosted with silky whipped chocolate ganache and finished with a glossy chocolate ganache drip. Perfect for special occasions or chocolate lovers seeking indulgence.

Ingredients

Scale

For the Chocolate Cake

  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 3/4 cup (60 g) Dutch process cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (400 g) granulated white sugar
  • 3/4 cup (168 g) unsalted butter, softened
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups (300 ml) buttermilk, at room temperature
  • 1/2 cup (120 ml) hot coffee

For the Whipped Chocolate Ganache

  • 16 oz (454 g) semi-sweet chocolate, chopped
  • 2 cups (480 ml) heavy cream

For the Chocolate Ganache Drip

  • 3 oz (85 g) semi-sweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (177°C). Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds; set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened butter and granulated sugar until fluffy, about 3-4 minutes. If using a stand mixer, use the paddle attachment.
  4. Add Eggs and Vanilla: Add eggs one at a time and the vanilla extract to the butter mixture. Mix on medium to medium-high speed until smooth, pale, and slightly fluffy, about 2-3 minutes, scraping bowl as needed.
  5. Combine Dry Ingredients and Buttermilk: Add dry ingredients and buttermilk alternately to the butter mixture in small batches, mixing on low then medium speed. Mix just until combined and smooth, scraping the sides of the bowl as needed.
  6. Add Hot Coffee: Pour in hot coffee and mix on low speed just to combine evenly throughout the batter.
  7. Divide and Bake: Evenly distribute the cake batter among the prepared pans. Bake for 39-44 minutes or until a toothpick inserted in center comes out clean.
  8. Cool Cakes: Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.
  9. Make Whipped Chocolate Ganache: Place chopped semi-sweet chocolate in a large bowl. Heat heavy cream in a small saucepan over medium-low heat until steaming. Pour hot cream over chocolate and let sit 1-2 minutes. Stir gently until silky and smooth. Cool to room temperature, chilling in 10-minute intervals and stirring until a pliable solid forms (about 30 minutes). Whip ganache with electric mixer for 3-5 minutes until pale and buttercream-like.
  10. Prepare Cake Layers: Once cakes are cooled, level domed tops with a sharp knife so layers are flat and even.
  11. Crumb Coat: Place a dollop of whipped ganache on cake turntable, set first layer on top. Spread a generous layer of ganache evenly over top. Repeat with second layer. Add final layer. Apply thin layer of ganache around sides and top to seal crumbs, smoothing with an offset spatula and cake scraper. Refrigerate for 30 minutes.
  12. Final Frosting Layer: Rewhip ganache if needed. Apply a thick, smooth final layer of ganache over cake using offset spatula and cake scraper for a neat finish. Work quickly to avoid stiffening. Chill in fridge for 30 minutes.
  13. Make Chocolate Ganache Drip: Place chopped semi-sweet chocolate in a bowl. Heat cream in saucepan over medium heat until steaming. Pour cream over chocolate and let sit 1-2 minutes. Stir until smooth. Let cool about 5 minutes, then transfer to piping bag or squeeze bottle.
  14. Apply Ganache Drip: After final chill, pipe ganache drips around the edges of the cake, testing drip length on backside to ensure ideal consistency stopping about halfway down sides. Spread remaining ganache evenly on cake top with an offset spatula creating a swirl if desired. Refrigerate for 15 minutes to set.
  15. Decorate and Serve: Optional: garnish the cake with chocolate-covered sliced strawberries or other preferred decorations before serving.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing results.
  • Chilling the whipped ganache multiple times is important to achieve the right piping consistency.
  • Use a cake turntable and offset spatula for smooth, professional frosting application.
  • Hot coffee enhances the chocolate flavor but ensure it’s not boiling when added to batter to avoid cooking the eggs.
  • Let the ganache drip cool to the right temperature before applying to control drip length and appearance.
  • Store cake refrigerated until serving. Bring to room temperature before eating for best texture and flavor.

Keywords: Chocolate Cake, Chocolate Ganache, Layer Cake, Whipped Ganache, Chocolate Drip Cake, Homemade Chocolate Cake

Find it online: https://www.cheftara.com/chocolate-ganache-cake-recipe/