Chocolate ganache cake is a super rich treat that so many people love. It got layers of moist choclate cake and a smooth ganache made from cream and choclate. The soft cake and the creamy top go together and it tastes like a dream, its great for parties or any special day.
People like it not just because it tastes good but also because you can use the ganache in lots of ways, like a frosting, filling, or even a shiny glaze. You can make it simple or real fancy, and it still look awesome. From birthdays to weddings, this cake always grabs attention and makes everyone smile.
What is Chocolate Ganache?
Chocolate ganache is just choclate melted with cream. When you stir them together you get a glossy, smooth mix thats perfect for cakes or cookies. It melts in your mouth and feels kinda fancy, even though its super easy to make.
It started in France back in the 1800s by accident. A cook poured hot cream over chocolate and called it “ganache,” which means “silly” in French, since he thought he messed up. But people fell in love with it, and now bakers everywhere use it for all kinds of desserts.
You can spread it on cakes, dip fruit into it, or even whip it up until its fluffy like mousse. When you chill it, you can roll it into little truffles. Its one of those few things that lets you get creative without much effort.
The Perfect Chocolate Ganache Cake Recipe
This cake hits the spot if you love deep chocolate flavor and moist layers. Its easier to make than it looks, so even if youre not a pro baker, you can pull it off. Great for a birthday or just because you deserve a treat.
Below are the basics youll need and simple steps to follow. Stick to them and youll end up with a cake that looks like you got it from a bakery.
Ingredients
To make this cake, get the following stuff:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup boiling water
- For the Ganache:
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
- Optional Extras:
- Espresso powder or orange zest
- Raspberry jam or whipped cream
Directions
1. Preparing the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans.
In a big bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, mix eggs, milk, oil, and vanilla. Pour wet stuff into dry and stir until no lumps remain.
Add boiling water slowly while stirring. The batter will be thin, thats ok. Divide it between the pans.
Bake 30–35 minutes or until a toothpick comes out clean. Let cool in pans 10 minutes, then move to a wire rack.
2. Making the Ganache
Heat cream in a small pot over medium heat until it almost boils. Put chopped chocolate in a bowl and pour hot cream on top. Wait 2–3 minutes, then stir until smooth. If its too thick, add a splash more cream. If too thin, add more chocolate.
3. Assembling the Cake
Once the layers are cool, level any domes off the top. Put one layer on a plate and spread half the ganache on it. Add the second layer and pour the rest of the ganache over, letting it drip down the sides.
Decorate with chocolate shavings, berries, or even edible flowers if you want.
Expert Advice for the Best Ganache Cake
- Measure Carefully: Too much flour or sugar can mess up the texture.
- Mix Gently: Overmixing makes cake dense. Stop when things are just combined.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 5 days. Bring to room temp before eating.
- Serving: Serve with ice cream or fresh fruit for extra yum.
Variations on Chocolate Ganache Cake
- Flourless Option: Swap almond flour for regular flour to go gluten-free.
- Cupcake Version: Divide batter into cupcake tins for easy serving.
- Seasonal Tweak: Add fresh raspberries or strawberries between layers.
- Vegan Twist: Use plant-based milk, egg replacer, and dairy-free chocolate.
Why Chocolate Ganache Cake is a Favorite
This cake is a hit because its both rich and elegant. It works for any event—birthdays, anniversaries, or just because. The moist chocolate layers plus silky ganache give you that luxurious feel every bite.
Its famous in many countries and you can find it in bakeries and homes alike. If you love choclate, this cake wont disappoint.
FAQs
How do you store chocolate ganache cake?
Keep it in the fridge in an airtight container for up to 5 days. If you leave it out, eat within 2 days.
Can you freeze chocolate ganache cake?
Yes. Wrap slices in plastic and put in a freezer bag. Thaw in the fridge overnight before eating.
What is the best chocolate to use for ganache?
Use dark chocolate with at least 60% cocoa for best flavor. Avoid baking chocolate since it can taste flat.
How can I make chocolate ganache thicker?
Add more chopped chocolate or let it cool in the fridge until it firms up.
Can I use chocolate chips instead of chocolate bars?
You can but chips have stabilizers that might change the texture. High-quality chips work better.
Conclusion
Chocolate ganache cake is a delicious, fancy-looking dessert youve gotta try. Give this recipe a shot and mix in your own twists. Share it with friends and family—everyone will love it.
chocolate ganache cake
Equipment
- 2 9-inch round cake pans
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 spatula
- 1 baking parchment
- 1 cooling rack
- 1 saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 knife for leveling cakes
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water The batter will be thin, but this is normal.
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter Optional for added richness and gloss.
Instructions
- Preheat your oven to 350°F (175°C). Grease the cake pans and line the bottom with parchment paper.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
- Carefully stir in the boiling water. The batter will be thin, but this is normal. Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
- While the cakes are cooling, prepare the ganache. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- Add the chopped chocolate to the hot cream and let it sit for a few minutes. Stir until the chocolate is fully melted and smooth. If desired, add butter for added richness and gloss.
- Once the cakes are completely cooled, level the tops if necessary. Place one cake layer on a serving plate and pour a portion of the ganache over it, spreading it evenly.
- Top with the second cake layer and pour the remaining ganache over the top and sides of the cake, smoothing it out with a spatula.
- Allow the ganache to set slightly before slicing and serving.
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