Chocolate Ganache Cake

5 from 4 votes

Chocolate Ganache Cake is a deliciously moist, two-layered chocolate cake filled and topped with a decadent ganache frosting. Impress family and friends with this rich, chocolatey dessert.

Prep Time15

Cook Time40

Cooling Time2

Course: Cakes, Pies, Tarts, Dessert

Cuisine: American

Servings:

Calories: 755kcal

Author: Britney

Equipment

Mixing Bowls
Electric Mixer or Stand Mixer
2 8-inch cake pans

Ingredients

Chocolate Ganache

2 cups Semi-sweet Chocolate Chips
1 cup Heavy cream
8 tbsp Salted butter melted

Cake

2½ cups Flour
2 cups Sugar
¼ cup Brown sugar
1½ tsp Baking soda
½ tsp Baking powder
1 tsp Espresso powder
½ tsp Salt
½ cup Butter melted
⅓ cup + 2 tbsp Oil
1 cup Cocoa powder
1 cup Hot coffee
½ cup Sour cream
3 Eggs
1½ tsp Vanilla extract
½ cup Milk

Instructions

Preheat oven to 350 degrees F.
Make the chocolate ganache - combine chocolate chips and heavy cream in a large bowl. Heat in the microwave for one minute. Whisk together then microwave again for 15 seconds. Whisk together again until smooth. (if some pieces of chocolate chips are not melted, microwave for 15 seconds again until all chocolate is melted) Slowly begin adding the melted butter, continuously whisking. Once all butter is incorporated, cover with plastic wrap and set aside to set.
In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, espresso powder, and salt.
In a separate bowl, whisk together melted butter, oil, cocoa powder, hot coffee, and sour cream in a large bowl until smooth.
Fold the dry ingredients into the wet ingredients and then begin adding eggs, one at a time. Then add vanilla extract and milk and whisk until combined.
Divide batter equally between two 8 inch cake pans. Bake for 35-40 minutes, until a toothpick comes out with just a few crumbs.
Set cakes aside and allow them to cool completely.
Place one of the cakes onto a cake stand and add ½ of the ganache on top of the cake. Place the second cake on top and ice the cake with the remaining ganache.

Notes

Tips for the Best Chocolate Ganache Cake

The longer ganache sits, the thicker it becomes which makes it easier to spread onto the cake. However, if the ganache becomes too stiff, warm ganache in the microwave in 15 second increments until the texture loosens up. 1-3 times should suffice.
It's easier to stack cakes when they are cold or even frozen. This chocolate ganache cake is super moist so if you try to frost the cakes while they're still warm, they may break or crumble.
Use a microwave to combine the chocolate chips and heavy cream instead of a stove. You want the mixture hot but not boiling.
When used as frosting, the ganache needs time to set. Allow it to cool and set in the refrigerator.

Nutrition