Chocolate Ganache Cake Recipe: Rich, Glossy Finish

The ultimate chocolate ganache cake

A great chocolate cake is like the dependable little black dress in your wardrobe: timeless, flattering, and always appropriate. This chocolate ganache cake is straightforward to prepare, uses simple pantry ingredients, and delivers rich chocolate flavor with a tender crumb. It’s perfect for celebrations as well as casual coffee-time treats.

The recipe is flexible — with a few substitutions you can make it gluten-free or dairy-free without losing the deep chocolate character.

Other chocolate dessert ideas: Chocolate Drip Cake, Torta Tenerina, Chocolate Almond Cake (names referenced for inspiration).

Key ingredients and substitutions

The full ingredient list and exact measurements appear in the recipe card below. Here are the important items and options:

• Unbleached all-purpose flour. For consistent results measure flour and cocoa by weight with a kitchen scale. For a gluten-free version use a 1:1 gluten-free baking flour.
• Chopped dark chocolate. Use chopped chocolate rather than chips so it melts smoothly. A 65% or 72% dark chocolate works well for both cake and ganache. Avoid white or milk chocolate here unless you want a much sweeter, different result. For added texture fold in 1/2 cup mini chocolate chips to the batter.
• Natural unsweetened cocoa powder. This contributes pure chocolate flavor and a deep color.
• Hot coffee. Hot coffee blooms and intensifies the chocolate. Use coffee you enjoy; instant coffee or espresso powder will also boost flavor if needed.
• Sour cream. Adds moisture and a touch of acidity to balance sweetness. Full-fat sour cream gives the best texture; for dairy-free baking swap in unsweetened applesauce, dairy-free chocolate, and vegan butter.
• Unsalted butter and vegetable oil. Butter adds flavor while oil helps keep the crumb moist and tender. Use softened butter at room temperature; salted butter is acceptable if you reduce added salt in the recipe.
• Light brown sugar. The molasses in brown sugar adds depth and a slight caramel note.
• Large eggs at room temperature.
• Heavy cream for making a shiny, stable ganache.

Make it — overview

You can prepare this cake with a stand mixer or an electric hand mixer. The method intentionally blends melted chocolate and cocoa with coffee and sour cream, then combines them with creamed butter, oil, and sugar to produce a smooth, tender batter.

1. Pour hot coffee over the cocoa powder and chopped chocolate and let it rest briefly so the chocolate melts.
2. Whisk together the dry ingredients in a separate bowl; then stir in the sour cream and the cooled chocolate mixture.
3. Cream the butter, oil, and sugar until light and fluffy, then add eggs one at a time, scraping the bowl between additions.
4. Fold in the dry ingredients in three additions, alternating with the chocolate-sour cream mixture, using low mixer speed or a spatula to avoid overmixing.
5. Pour into prepared pan(s), level the surface, and bake until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack before spreading ganache.

Tip: For straight, tall cake sides, line the pan with parchment and only grease the bottom; this helps the batter cling to the parchment and rise straight up.

How to make chocolate ganache

This is a reliable, classic ganache method that yields a smooth, glossy finish perfect for frosting or glazing. There are other chocolate finishes you can try—French cremeux, ice cream buttercream, or chocolate whipped cream—but this ganache is simple and dependable.

1. Chop the dark chocolate and place it in a deep bowl.
2. Heat the heavy cream with the brown sugar in a saucepan until it reaches a gentle simmer.
3. Pour the hot cream over the chopped chocolate, cover the bowl, and let it sit for 4–5 minutes to soften the chocolate.
4. Uncover and stir gently until the mixture becomes smooth and shiny.
5. Allow the ganache to cool and set; depending on the chocolate and room temperature this can take 1–4 hours.

Tip: If you need the ganache to thicken faster, set the bowl inside a larger bowl filled with ice and stir frequently, taking care that no water gets into the chocolate.

Making ahead and storing

This chocolate cake freezes very well. You can bake it up to three weeks ahead, either frosted or unfrosted. For a frosted cake, place it in an airtight container or cake dome before freezing. Thaw at room temperature before serving. Unfrosted layers can be wrapped tightly in plastic and frozen.

Make ganache up to 48 hours ahead and refrigerate; rewarm gently over a double boiler before using. At room temperature, a finished cake keeps well for up to three days when covered.

Yields

This recipe makes one 8- or 9-inch cake, which serves roughly 12–16 people depending on slice size.

For a layered cake: divide the batter between three 6- or 7-inch pans, or double the recipe to create three 8-inch layers. To bake cupcakes, fill liners two-thirds full and bake 15–18 minutes.

More chocolate and ganache recipes

Recipe ideas for more chocolate treats: Brownie cake, Brownie Pizza, Orange Ganache Cake, Double-decker Chocolate Profiteroles (cream puffs).

Rating: 5 from 1 review

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Chocolate Ganache Cake Recipe

Moist, tender cake topped with glossy ganache frosting.

Servings 8 or 9-inch pan

Author Dikla Levy Frances

Ingredients

• 1/3 Cup Chopped semi-sweet dark chocolate (60g/2oz)
• 1 1/2 teaspoon Baking powder
• 2/3 Cup Hot coffee (160ml)
• 1/3 Cup Sour cream, at room temperature (80ml)
• 1 1/4 Cup Unbleached all-purpose flour (150g/3oz)
• 1/2 Cup Unsweetened cocoa powder (50g/2oz)
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Salt
• 7 Tablespoons Unsalted butter, at room temperature (100g/3.5oz)
• 1/4 Cup Vegetable oil (60ml)
• 1 Cup Light brown sugar (200g/7oz)
• 2 Large Eggs, at room temperature

Chocolate Ganache

• 1 1/3 Cup Dark chocolate, chopped (225 g / 8 oz)
• 1 Cup Heavy cream (240ml)
• 1/4 Cup Dark brown sugar (56 g / 2 oz)

Instructions

• Preheat oven to 340°F (165°C). Line an 8-inch or 9-inch pan with parchment paper.
• In a medium bowl, pour the hot coffee over the chopped chocolate and cocoa powder. Let it sit for a minute or two, then stir gently until smooth.
• Mix in the sour cream and set the chocolate mixture aside.
• Whisk together the flour, baking powder, baking soda, and salt in a separate bowl and set aside.
• In a mixer bowl, beat the butter, oil, and sugar until light and fluffy, about 4–5 minutes. Scrape the bottom and sides of the bowl as needed.
• Add the eggs one at a time, waiting until each is fully incorporated before adding the next.
• Reduce mixer speed to low and add the flour mixture in three additions, alternating with the chocolate mixture.
• After the final addition of flour, turn off the mixer and fold any remaining streaks in with a rubber spatula.
• Pour batter into the prepared pan and smooth the top with an offset spatula. Bake 38–45 minutes for an 8-inch pan, or 35–40 minutes for a 9-inch pan, until a toothpick inserted in the center comes out with a few moist crumbs.

Making the Ganache

• Place the chopped chocolate in a medium bowl.
• Heat the cream and brown sugar over medium heat until it begins to simmer, stirring occasionally.
• Pour the hot cream over the chocolate and let it sit for about 5 minutes to soften the chocolate.
• Stir slowly until the ganache is smooth and glossy. Allow it to cool; as it cools it will thicken to a spreadable consistency.

Notes

• Bring ingredients to room temperature before starting for even mixing and better texture.
• If you prefer, use hot water or warm milk instead of coffee; coffee simply intensifies chocolate flavor.
• For straight cake sides, grease only the bottom of the pan and run a knife around the inside edge before removing the cake.
• Bake in two 8-inch pans for a layered cake or use three 6-inch pans for multiple thin layers.
• To make a taller layer cake, double the recipe.
• For a thicker ganache use the cream and chocolate amounts as listed; to thin the ganache, increase the cream by 50–100%.
• For a gluten-free version use a 1:1 gluten-free flour blend.
• For dairy-free baking use vegan chocolate, vegan butter, and unsweetened applesauce in place of sour cream.