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Chocolate Ganache Cake - Rich, Glossy, and Surprisingly Simple

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Cake:
  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 1 3/4 cups (350 g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) neutral oil (canola or vegetable)
  • 2 teaspoons vanilla extract
  • 3/4 cup (180 ml) hot brewed coffee or hot water
  • For the Ganache:
  • 12 oz (340 g) semi-sweet or dark chocolate, finely chopped
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon unsalted butter (optional, for extra sheen)
  • Pinch of salt
  • Optional Garnishes:
  • Fresh berries
  • Chocolate curls or shavings
  • Flaky sea salt

Method
 

  1. Prep the pans and oven. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment on the bottom. Lightly dust the sides with cocoa powder to prevent sticking.
  2. Whisk the dry ingredients. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. This helps prevent lumps and ensures even rise.
  3. Mix the wet ingredients. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. The mixture should look glossy and uniform.
  4. Combine wet and dry. Pour the wet mixture into the dry ingredients and whisk until just combined. The batter will be thick at this point.
  5. Add the hot coffee. Carefully whisk in the hot coffee (or hot water). The batter will become thin, which is expected. Avoid overmixing; stop once it’s smooth.
  6. Fill and bake. Divide the batter evenly between the two pans. Bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs. The tops should spring back lightly to the touch.
  7. Cool the layers. Let cakes cool in the pans for 10 minutes. Invert onto a wire rack, peel off the parchment, and cool completely. A fully cooled cake prevents melting the ganache.
  8. Make the ganache. Place chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until steaming and just starting to simmer at the edges. Pour it over the chocolate, cover the bowl for 2 minutes, then gently stir from the center out until glossy. Stir in butter and a pinch of salt.
  9. Let ganache thicken slightly. Set the ganache aside for 10–15 minutes, stirring occasionally, until it’s pourable but not runny. It should ribbon off a spoon and hold a soft shape.
  10. Assemble the cake. Place one cake layer on a serving plate. Spread 1/3 of the ganache over the top. Set the second layer on top. Pour the remaining ganache over the center, nudging it to the edges with an offset spatula so it drips evenly down the sides.
  11. Finish and set. Let the cake sit at room temperature for 30–45 minutes to let the ganache firm. Garnish with berries, chocolate curls, or a pinch of flaky salt if you like.
  12. Slice and serve. Use a warm, clean knife for neat slices. Wipe the knife between cuts for a tidy finish.