My chocolate ganache cake features two fluffy, moist 9-inch chocolate cake layers frosted with a simple three-ingredient whipped chocolate ganache. The cake batter comes together easily with just a bowl and whisk - no mixer required. Made with real chocolate rather than relying on cocoa powder and powdered sugar, the frosting delivers a deep, rich chocolate flavor without the excessive sweetness of chocolate buttercream. Whipping the ganache gives it a light, airy consistency that’s perfect for an effortless rustic finish.
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Why you'll love this Chocolate Ganache Cake
- Soft & Moist Chocolate Cake:Â These cupcakes bake up impossibly soft with moist crumbs, making them the definition of indulgence.
- Whipped Chocolate Ganache: This three ingredient ganache is incredibly easy to make and as chocolatey as chocolate frosting gets!
- Chocolate on Chocolate: A rich chocolate cake paired with whipped chocolate ganache makes this recipe ideal for chocolate lovers and the perfect addition to my Chocolate on Chocolate series.
For more chocolate recipes, try my Chocolate Birthday Cupcakes, Chocolate Sugar Cookie Bars, and 30 Minute Scoopable Chocolate Cake.
Ingredient Notes
- Flour:Â Use high quality unbleached cake flour for best flavor and overall result. Alternatively, you can use all-purpose flour.
- Cocoa Powder:Â I recommend a mix dutch process and black cocoa powders for a rich chocolatey flavor.
- Butter:Â I highly recommend European-style butter, as it has a higher fat percentage and less water content than American-style butter. I use Kerrygold!
- Neutral Oil:Â I recommend using an extra light tasting olive oil for this cake recipe.
- Chocolate:Â Ganache is mostly chocolate, so it's very important to use a high quality brand! I love Guittard semisweet chocolate.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this chocolate ganache cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Combine the dry ingredients
In a small bowl, combine the flour, cocoa powders, baking powder, and salt.
Finish the cake batter
In a medium bowl, add the sugars, oil, eggs, and vanilla, and whisk until smooth. Add the dry ingredients to the wet, and mix until mostly combined. Lastly, add the buttermilk and whisk until fully combined.
Bake the cake layers
Divide the batter between the two prepared cake pans. Bake the cake layers for about 24-26 minutes or until the centers spring back when you touch them and a toothpick inserted comes out clean. Allow the cake layers to cool completely before decorating.
Make the ganache
In a small saucepan, place the heavy cream over low-medium heat. Stir frequently with a rubber spatula, and bring to simmer, or about 190 degrees F. Remove the pan from heat and add the chocolate and butter, and gently stir with a rubber spatula until fully combined. Place in the fridge to cool for about 1 hour. Once chilled, use an electric hand mixer to whip on high speed until it reaches a thick, spreadable consistency.
Decorate
Place the first cake layer on the cake stand. Use a 3 tablespoon cookie scoop to add 8 scoops of ganache, and spread into an even layer with an offset spatula. Add the second cake layer on top and finish decorating the cake as desired.
Expert Baking Tips
- Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup.
Recipe FAQs
Store this cake in airtight container at room temperature for up to 3 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.Â
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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📖 Recipe
Chocolate Ganache Cake
Ingredients
For the chocolate cake:
- 135 g (1 cup + 2 tbsp) cake flour
- 42 g (½ cup) Dutch process cocoa powder
- 21 g (¼ cup) black cocoa powder
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- 150 g (¾ cup) granulated sugar
- 160 g (¾ cup) light brown sugar
- 112 g (½ cup + 1 tbsp) neutral oil
- 3 eggs
- 1 tablespoon vanilla
- 170 g (¾ cup) buttermilk
For the chocolate ganache:
- 454 g (2 cups) heavy cream
- 454 g (2 â…” cups) semisweet chocolate
- 56 g (4 tablespoon) unsalted butter
Instructions
For the chocolate cake:
- Preheat the oven to 350 degrees F.
- Grease and line two 9" round cake pans with parchment paper. Set aside.
- In a small bowl, combine the flour, cocoa powders, baking powder, and salt.
- In a medium bowl, add the sugars, oil, eggs, and vanilla, and whisk until smooth.
- Add the dry ingredients to the wet, and mix until mostly combined.
- Lastly, add the buttermilk and whisk until fully combined.
- Divide the batter between the two prepared cake pans.
- Bake the cake layers for about 24-26 minutes or until the centers spring back when you touch them and a toothpick inserted comes out clean.
- Allow the cake layers to cool completely before decorating.
For the chocolate ganache:
- In a small saucepan, place the heavy cream over low-medium heat. Stir frequently with a rubber spatula, and bring to simmer, or about 190 degrees F.
- Remove the pan from heat and add the chocolate and butter, and gently stir with a rubber spatula until fully combined. Place in the fridge to cool for about 1 hour.
- Once chilled, use an electric hand mixer to whip on high speed until it reaches a thick, spreadable consistency.
For assembly:
- Place the first cake layer on the cake stand. Use a 3 tablespoon cookie scoop to add 8 scoops of ganache, and spread into an even layer with an offset spatula.
- Add the second cake layer on top and finish decorating the cake as desired.
Notes
- Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup.
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