Chocolate Ganache Cake
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.
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 ⅔ 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.
Nutrition Facts
Serving: 1serving | Calories: 482kcal | Carbohydrates: 44g | Protein: 6g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 170mg | Potassium: 298mg | Fiber: 4g | Sugar: 31g | Vitamin A: 581IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 3mg
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