Introduction & Inspiration: The Ultimate Chocolate Indulgence
This Chocolate Ganache Cake is the ultimate chocolate lover’s dream! I adore its incredibly moist and tender chocolate cake. And its rich, smooth, and decadent chocolate ganache.
The inspiration for this recipe came from my love for all things chocolate. And a desire to create a cake that was both simple to make and intensely flavorful. I wanted a cake that would be perfect.
I’ve experimented with different chocolate cake recipes and ganache techniques. Until I found the perfect combination that delivered a truly unforgettable chocolate experience. This recipe is it!
This cake is perfect for birthdays, special occasions, or any time you’re craving a serious chocolate fix. It’s a guaranteed crowd-pleaser. And it’s surprisingly straightforward to make.
Nostalgic Appeal (with a Simple, Elegant Touch)
Chocolate cake, in its many forms, is a classic dessert that evokes a sense of nostalgia and comfort for many. It reminds me of childhood birthday parties, family gatherings, and the simple pleasure of a rich, chocolatey treat. It’s a timeless classic.
This Chocolate Ganache Cake takes that familiar dessert. And elevates it with a smooth, decadent ganache topping. It’s a way to enjoy a classic chocolate cake.
There’s something inherently satisfying about the combination of moist, tender cake and rich, glossy ganache. It’s a flavor and texture combination that’s both comforting and elegant.
It’s the kind of cake that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special indulgence. A moment of pure chocolate bliss.
Homemade Focus (and the Magic of Simple Baking)
I’m a strong advocate for homemade baked goods, and this Chocolate Ganache Cake is a perfect example of why. Making your own cake and ganache allows you to control the ingredients and quality. For the best results.
Store-bought versions of chocolate cake often lack the fresh flavor, the moist texture, and the intense chocolate richness of homemade. When you bake from scratch, you can use high-quality ingredients, like good cocoa powder and real butter.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the results are far superior.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the true flavors of chocolate cake. And to enjoy the satisfaction.
Flavor Goal
The flavor goal of this Chocolate Ganache Cake is to achieve an intense, rich, and deeply chocolatey flavor. With a moist, tender cake and a smooth, decadent ganache that’s not overly sweet.
The cake itself, made with all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, salt, buttermilk, canola oil, an egg, vanilla extract, and freshly brewed strong coffee. Is incredibly moist and flavorful.
The coffee enhances the chocolate flavor and adds a subtle depth. The ganache, made with bittersweet chocolate chips, butter, heavy cream, and light corn syrup.
It provides a rich, smooth, and intensely chocolatey topping that perfectly complements the cake. The optional peanut butter ganache swirl adds another layer of flavor.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Chocolate Ganache Cake so special. For the Cake:
Nonstick baking spray is used to grease the cake pan and prevent sticking. All-purpose flour forms the base of the cake.
Granulated sugar adds sweetness. Unsweetened cocoa powder provides the rich chocolate flavor. Use a high-quality cocoa powder.
Baking soda and baking powder are leavening agents that help the cake rise. Salt enhances the flavors.
Buttermilk adds moisture and a subtle tang to the cake. Canola oil also contributes to the cake’s moistness.
A large egg, at room temperature, adds richness and structure. Vanilla extract complements the chocolate flavor.
Freshly brewed strong coffee is a secret ingredient that enhances the chocolate flavor and adds depth.
For the Chocolate Ganache:
Bittersweet chocolate chips provide the intense chocolate flavor. Use good-quality chocolate chips.
Salted butter adds richness and a smooth texture to the ganache. Heavy cream is essential.
Light corn syrup adds a touch of sweetness and helps to create a smooth, glossy ganache.
For the Peanut Butter Ganache Swirl (optional):
Peanut butter chips and salted butter create a flavorful and contrasting swirl.
Essential Equipment
You’ll need a few basic baking tools:
A 9-inch round cake pan.
Parchment paper.
Large and medium bowls: for mixing.
A whisk.
A rubber spatula.
A small saucepan for the ganache.
A 4-cup heat-proof liquid measuring cup with a spout (or another heatproof bowl) for the ganache.
A rimmed baking sheet.
A large offset spatula.
A small Ziploc bag (optional, for the peanut butter swirl).
That’s it! This recipe is relatively simple.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- Nonstick baking spray
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¾ tsp. salt
- ½ cup buttermilk
- ¼ cup canola oil
- 1 large egg, at room temperature
- 1 ½ tsp. vanilla extract
- ½ cup freshly brewed strong coffee
For the Chocolate Ganache:
- 1 cup bittersweet chocolate chips
- 1 Tbsp. salted butter
- 1 cup heavy cream
- 1 ½ Tbsp. light corn syrup
For the Peanut Butter Ganache Swirl (optional):
- ½ cup peanut butter chips
- 1 Tbsp. salted butter
These are the quantities from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a decadent Chocolate Ganache Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pan and Oven:
Preheat the oven to 350°F (175°C).
Spray a 9-inch round cake pan with nonstick baking spray.
Line the bottom of the pan with parchment paper.
Spray the parchment paper with nonstick baking spray. Set the pan aside.
2. Combine Dry Ingredients (Cake): Sift the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt into a large bowl.
Whisk to combine.
3. Combine Wet Ingredients (Cake):
In a separate large bowl, whisk together the buttermilk, canola oil, egg, and vanilla extract.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the buttermilk mixture.
Whisk until well combined.
5. Add Coffee: Add the freshly brewed strong coffee to the batter.
Whisk just until evenly incorporated.
6. Bake the Cake:
Transfer the batter to the prepared pan.
Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the Cake:
Let the cake cool in the pan for 15 minutes.
Then, invert the cake onto a cooling rack to cool completely, about 1 hour.
8. Make the Chocolate Ganache:
While the cake is cooling, make the chocolate ganache.
In a 4-cup heat-proof liquid measuring cup with a spout (or another heatproof bowl), combine the bittersweet chocolate chips and 1 tablespoon of salted butter.
In a small saucepan, bring the heavy cream and light corn syrup to a low simmer over medium-low heat.
Pour the warm cream mixture over the chocolate mixture.
Let it stand for 2 minutes to soften the chocolate.
Stir until very smooth.
Set aside until cooled slightly, but still pourable (about 105°F/40°C), 2 to 5 minutes.
9. Prepare for Ganache Application: While the chocolate ganache is cooling, set the completely cooled cake, still on the wire rack, inside a rimmed baking sheet. This will catch any ganache that drips off.
10. Pour Ganache Over Cake:
Once the ganache has cooled slightly, pour it over the cake.
Making sure to completely cover the top and sides. Let any excess ganache run off into the rimmed baking sheet.
Smooth the top of the cake using a large offset spatula.
11. Chill (and Make Peanut Butter Swirl – Optional):
Immediately transfer the cake to the refrigerator to harden the ganache, about 30 minutes.
(Optional) For the peanut butter ganache swirl: While the chocolate ganache is cooling, combine the peanut butter chips and butter in a small microwavable bowl. Microwave on high until the mixture is melted and smooth, about 30 seconds, stopping to stir after 15 seconds. Transfer the peanut butter mixture to a small Ziploc bag with a ¼-inch hole cut in the corner. Immediately after covering the cake with warm ganache in Step 10, pipe 6 equally spaced lines of the peanut butter mixture across the top of the cake. Using a paring knife or skewer, drag the tip through the peanut butter and ganache in 7 evenly spaced lines perpendicular to the piped peanut butter, alternating the direction of each line. Then proceed with chilling.
12. Serve:
Using 2 large spatulas, carefully transfer the cake to a serving platter.
Serve slightly chilled or at room temperature. Enjoy!
Troubleshooting
Here are a few potential issues that might come up, and solutions:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of buttermilk and oil.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour. Also, make sure your baking soda and baking powder are fresh.
Problem: The ganache is too thick.
Solution: Add a bit more warm heavy cream, a tablespoon at a time, until the ganache reaches your desired consistency.
Problem: The ganache is too thin.
Solution: Let the ganache cool slightly, stirring occasionally. It will thicken as it cools. You can also add a bit more chopped chocolate.
Problem: The peanut butter swirl is too thick/thin. (If using) Solution: Adjust with more melted butter, or more chips.
Tips and Variations
Here are some helpful tips and variations:
Tip: For an even more intense chocolate flavor, use dark chocolate cocoa powder in the cake batter.
Tip: If you don’t have buttermilk, you can make a substitute by adding ½ tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
Tip: To save time, you can use a store-bought chocolate frosting instead of making the ganache.
Variation: Add a layer of chocolate chips or chopped nuts to the cake batter before baking.
Variation: Use different types of chocolate for the ganache, such as milk chocolate or white chocolate.
Variation: Add a splash of coffee liqueur or Irish cream liqueur to the ganache for an extra kick.
Variation: Decorate the finished cake with chocolate curls, fresh berries, or chopped nuts.
Variation: Make cupcakes.
Serving and Pairing Suggestions
Suggestions for serving and enjoying this delicious dessert:
Serving Suggestions:
Serve the cake slightly chilled or at room temperature.
Serve it as a dessert for a birthday party, holiday gathering, or any special occasion.
It’s also perfect for a weekend treat or an afternoon pick-me-up.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A glass of cold milk.
A cup of coffee or espresso.
A dessert wine, such as a port or a sherry.
A glass of ice cream (vanilla, chocolate, or coffee would be delicious!).
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 450-550
- Protein: 5-7 grams
- Fat: 25-35 grams (mostly from the butter, oil, chocolate, and heavy cream)
- Carbohydrates: 50-60 grams
- Fiber: 2-3 grams
This is a rough estimate. This Chocolate Ganache Cake is a rich and decadent dessert.
It does provide some protein and fiber. It’s best enjoyed in moderation.
You can reduce the fat and calories.
Print
Chocolate Ganache Cake
Description
This Chocolate Ganache Cake is the ultimate chocolate lover’s dream! I adore its incredibly moist and tender chocolate cake
Ingredients
For the Cake:
- Nonstick baking spray
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¾ tsp. salt
- ½ cup buttermilk
- ¼ cup canola oil
- 1 large egg, at room temperature
- 1 ½ tsp. vanilla extract
- ½ cup freshly brewed strong coffee
For the Chocolate Ganache:
- 1 cup bittersweet chocolate chips
- 1 Tbsp. salted butter
- 1 cup heavy cream
- 1 ½ Tbsp. light corn syrup
For the Peanut Butter Ganache Swirl (optional):
- ½ cup peanut butter chips
- 1 Tbsp. salted butter
Instructions
1. Prepare the Pan and Oven:
Preheat the oven to 350°F (175°C).
Spray a 9-inch round cake pan with nonstick baking spray.
Line the bottom of the pan with parchment paper.
Spray the parchment paper with nonstick baking spray. Set the pan aside.
2. Combine Dry Ingredients (Cake): Sift the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt into a large bowl.
Whisk to combine.
3. Combine Wet Ingredients (Cake):
In a separate large bowl, whisk together the buttermilk, canola oil, egg, and vanilla extract.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the buttermilk mixture.
Whisk until well combined.
5. Add Coffee: Add the freshly brewed strong coffee to the batter.
Whisk just until evenly incorporated.
6. Bake the Cake:
Transfer the batter to the prepared pan.
Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the Cake:
Let the cake cool in the pan for 15 minutes.
Then, invert the cake onto a cooling rack to cool completely, about 1 hour.
8. Make the Chocolate Ganache:
While the cake is cooling, make the chocolate ganache.
In a 4-cup heat-proof liquid measuring cup with a spout (or another heatproof bowl), combine the bittersweet chocolate chips and 1 tablespoon of salted butter.
In a small saucepan, bring the heavy cream and light corn syrup to a low simmer over medium-low heat.
Pour the warm cream mixture over the chocolate mixture.
Let it stand for 2 minutes to soften the chocolate.
Stir until very smooth.
Set aside until cooled slightly, but still pourable (about 105°F/40°C), 2 to 5 minutes.
9. Prepare for Ganache Application: While the chocolate ganache is cooling, set the completely cooled cake, still on the wire rack, inside a rimmed baking sheet. This will catch any ganache that drips off.
10. Pour Ganache Over Cake:
Once the ganache has cooled slightly, pour it over the cake.
Making sure to completely cover the top and sides. Let any excess ganache run off into the rimmed baking sheet.
Smooth the top of the cake using a large offset spatula.
11. Chill (and Make Peanut Butter Swirl – Optional):
Immediately transfer the cake to the refrigerator to harden the ganache, about 30 minutes.
(Optional) For the peanut butter ganache swirl: While the chocolate ganache is cooling, combine the peanut butter chips and butter in a small microwavable bowl. Microwave on high until the mixture is melted and smooth, about 30 seconds, stopping to stir after 15 seconds. Transfer the peanut butter mixture to a small Ziploc bag with a ¼-inch hole cut in the corner. Immediately after covering the cake with warm ganache in Step 10, pipe 6 equally spaced lines of the peanut butter mixture across the top of the cake. Using a paring knife or skewer, drag the tip through the peanut butter and ganache in 7 evenly spaced lines perpendicular to the piped peanut butter, alternating the direction of each line. Then proceed with chilling.
12. Serve:
Using 2 large spatulas, carefully transfer the cake to a serving platter.
Serve slightly chilled or at room temperature. Enjoy!
Recipe Summary and Q&A
Let’s recap this decadent Chocolate Ganache Cake baking journey!
Summary: This Chocolate Ganache Cake features a moist, tender chocolate cake topped with a rich, smooth, and glossy chocolate ganache. It’s a simple yet elegant dessert that’s perfect for any chocolate lover. An optional peanut butter swirl adds another layer of flavor.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 2 days in advance. Store it, covered, in the refrigerator.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have buttermilk. Can I use something else?
A: Yes, you can make a buttermilk substitute by adding ½ tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
Q: I don’t have any coffee, what do I do? A: You can replace it with hot water.
Q: Can I use a different pan? A: Yes, you can.