Go Back
–+ servings
5 from 5 votes

Chocolate Ganache Cake

By Britney
Prep: 35 minutes
Cook: 40 minutes
Cooling Time: 2 hours
Total: 3 hours 15 minutes
Servings: 16
chocolate ganache cake on a cake stand.
Pin Print
Chocolate Ganache Cake is a deliciously moist, 3 layered chocolate cake filled and topped with a decadent ganache frosting. Impress family and friends with this rich, chocolatey dessert.

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

Chocolate Ganache

  • 3 cups (510 g) Semi-sweet Chocolate Chips
  • 1 3/4 cup (420 g) Heavy cream
  • 8 tbsp (113 g) Salted butter, (melted)
  • 3 tbsp (45 g) Corn Syrup, (optional)

Cake

  • 1 cup (170 g) Semi-Sweet Chocolate chips
  • 1/2 cup (113 g) Salted Butter
  • 1 cup (224 g) Vegetable Oil
  • 3/4 cup (g) Sugar
  • 1 cup (220 g) Brown Sugar
  • 3 large (150 g) Eggs, (room temperature)
  • 1 tbsp (15 g) Vanilla Extract
  • 2/3 cup (56 g) Dutch Process Cocoa Powder, (sift if lumpy)
  • 2 2/3 cup (333 g) All Purpose Flour
  • 2 tbsp (12 g) Milk Powder, (optional)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 1/4 tsp Kosher Salt
  • 1/2 cup (120 g) Buttermilk
  • 1/2 cup (120 g) Sour Cream
  • 3/4 cup (180 g) Coffee, (hot)

Instructions 

  • Make the chocolate ganache. Add heavy cream to a large microwave safe bowl. Heat in the microwave for 60-90 seconds, until hot. Add chocolate chips and let them sit in the warm cream for 2 minutes, then mix together. If the chocolate isn't fully melted, microwave again for 15 seconds. Mix together until smooth, then add the melted butter and corn syrup, continuously whisking. Once all butter is incorporated, cover with plastic wrap and set aside to firm up. 3 cups Semi-sweet Chocolate Chips 1 3/4 cup Heavy cream 8 tbsp Salted butter 3 tbsp Corn Syrup
  • Preheat oven to 325 degrees F. Spray 3 8-inch cake pans with nonstick baking spray or grease with butter and dust with flour. Set aside.
  • In a large bowl, whisk together all purpose flour, milk powder, baking soda, baking powder, and kosher salt. 2 2/3 cup All Purpose Flour 2 tbsp Milk Powder 1 tsp Baking Soda 1 tsp Baking Powder 1 1/4 tsp Kosher Salt
  • In a large microwave safe bowl, combine semi-sweet chocolate chips and butter. Microwave for 25 seconds, stir together and microwave for another 25 seconds. Stir together again until smooth. If the chocolate chips haven't fully melted, microwave for another 10-15 seconds. Whisk until smooth, be careful not to burn the chocolate. 1 cup Semi-Sweet Chocolate chips 1/2 cup Salted Butter
  • Add vegetable oil, sugar, and brown sugar and whisk for a full 2 minutes, until combined, this helps the sugars begin to dissolve and cools off the mixture so that it doesn't cook the eggs when adding (next). 1 cup Vegetable Oil 3/4 cup Sugar 1 cup Brown Sugar
  • Add in the eggs, vanilla extract, buttermilk, sour cream, and cocoa powder. Whisk together for another minute, until combined and smooth. 3 large Eggs 1 tbsp Vanilla Extract 1/2 cup Buttermilk 1/2 cup Sour Cream 2/3 cup Dutch Process Cocoa Powder
  • Add the dry ingredients to the bowl and mix until just combined, then pour in the hot coffee and continue to mix until the coffee is incorporated. 3/4 cup Coffee
  • Divide the batter equally among the 3 prepared cake pans. Bake for 30-35 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs.
  • Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack. Wrap each cake with plastic wrap and allow them to cool completely - this traps in the steam, keeping the cakes super moist.
  • Once cooled completely, remove the plastic wrap from the cakes.
  • Place one of the cakes onto a cake stand and add 1/3 of the ganache on top of the cake and smooth into an even layer. Place the second cake on top and add another 1/3 of the ganache. Place the third layer on top and frost the cake with the remaining ganache.
  • Note: this cake is best served at room temperature. If storing in the refrigerator, allow it to come to room temperature about 1-2 hours before serving.

Notes

  • 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.

Nutrition

Calories: 794kcal, Carbohydrates: 70g, Protein: 8g, Fat: 55g, Saturated Fat: 27g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 414mg, Potassium: 430mg, Fiber: 5g, Sugar: 44g, Vitamin A: 874IU, Vitamin C: 0.3mg, Calcium: 113mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!