Introduction
There's something truly magical about a slice of rich chocolate ganache cake. This dessert combines the best of both worlds: an ultra-moist, tender chocolate cake paired with a glossy, silky ganache that transforms a simple homemade cake into a bakery-worthy masterpiece. Whether you're celebrating a special occasion or simply satisfying your chocolate cravings, this easy chocolate dessert delivers impressive results without requiring professional pastry skills.
What makes this chocolate ganache cake recipe special is its focus on quality ingredients and straightforward techniques. The cake itself is incredibly moist thanks to wholesome additions, while the ganache frosting requires just two ingredients to achieve that luxurious, mirror-like finish. This recipe proves that decadent desserts can be both accessible and made with better-for-you ingredients.
Why You'll Love This Recipe
This rich chocolate cake stands out for several compelling reasons. First, the texture is phenomenally moist and tender, staying fresh for days without drying out. The ganache provides an elegant finish that looks professionally made but comes together in minutes. Unlike many chocolate cake recipes that rely on artificial ingredients or excessive amounts of refined sugar, this version emphasizes whole-food ingredients wherever possible.
The recipe is also wonderfully versatile. You can prepare it as a layer cake for celebrations, bake it in a bundt pan for casual gatherings, or make individual portions in a muffin tin. The ganache frosting works beautifully as both a pourable glaze and a spreadable frosting, depending on your desired presentation style.
Another major advantage is the make-ahead friendly nature of this dessert. Both the cake layers and ganache can be prepared in advance, making party planning significantly less stressful. This chocolate ganache cake truly delivers maximum impact with manageable effort.
Ingredient Notes
For the Chocolate Cake
Whole Wheat Pastry Flour or All-Purpose Flour: Whole wheat pastry flour adds fiber and nutrients while maintaining a tender crumb. If using regular whole wheat flour, substitute half with all-purpose for better texture.
Natural Cocoa Powder: Choose high-quality unsweetened cocoa powder for the deepest chocolate flavor. Dutch-processed cocoa works too but creates a slightly different taste profile.
Coconut Sugar or Unrefined Cane Sugar: These less-refined sweeteners provide minerals and a subtle caramel note that complements chocolate beautifully. Regular cane sugar works perfectly if that's what you have available.
Greek Yogurt or Sour Cream: These dairy additions create incredible moisture and tenderness. Full-fat versions produce the richest results, but low-fat options work in a pinch.
Coconut Oil or Butter: Either fat works beautifully. Coconut oil keeps the cake dairy-free, while butter adds classic richness.
Strong Brewed Coffee: Don't worry, this won't make your cake taste like coffee. Coffee enhances and deepens chocolate flavor remarkably. Use decaf if caffeine is a concern, or substitute with hot water.
Pure Vanilla Extract: This aromatic addition rounds out the chocolate notes and adds complexity.
For the Ganache Frosting
Dark Chocolate: Choose chocolate with 60-70% cacao content for the perfect balance of sweetness and rich chocolate flavor. Higher percentages work but create a more intensely bitter ganache.
Heavy Cream or Full-Fat Coconut Cream: Heavy cream produces a classic silky ganache, while coconut cream offers a dairy-free alternative with a subtle tropical note that pairs wonderfully with chocolate.
Kitchen Equipment Needed
To make this rich chocolate ganache cake, gather these essential tools:
- Two 8-inch or 9-inch round cake pans
- Parchment paper for lining pans
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Electric mixer (stand or hand mixer)
- Cooling rack
- Small saucepan for ganache
- Offset spatula for frosting (optional but helpful)
Step-by-Step Instructions
Preparing the Chocolate Cake
Start by preheating your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides. This preparation ensures your cakes release perfectly every time.
In a large mixing bowl, whisk together 1¾ cups flour, ¾ cup cocoa powder, 1½ cups coconut sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon sea salt. Mixing the dry ingredients thoroughly prevents pockets of leavening agents and ensures even rising.
In a separate bowl, whisk together 2 large eggs, 1 cup Greek yogurt, ½ cup melted coconut oil, 2 teaspoons vanilla extract, and 1 cup strong brewed coffee (cooled to room temperature). The batter will be quite thin, which is exactly what creates that ultra-moist texture.
Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid overmixing, as this can create a tough cake. A few small lumps are perfectly fine.
Divide the batter evenly between your prepared pans. Bake for 28-32 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. The cakes will continue cooking slightly as they cool, so slightly underbaking is better than overbaking for maximum moisture.
Let the cakes cool in their pans for 15 minutes, then carefully turn them out onto cooling racks. Allow them to cool completely before frosting, as warm cakes will melt the ganache.
Making the Ganache Frosting
While your cakes cool, prepare the silky ganache. Chop 12 ounces of dark chocolate into small, uniform pieces. Place them in a heatproof bowl.
In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer around the edges. Don't let it come to a full boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2-3 minutes. This resting period allows the chocolate to melt gently.
After waiting, whisk the mixture gently from the center outward until completely smooth and glossy. The ganache will be quite thin at this point. For a pourable glaze, use it immediately. For spreadable frosting, let it cool at room temperature for 45-60 minutes, stirring occasionally, until it thickens to a frosting consistency.
Assembling the Cake
Place one cake layer on your serving plate. If you want perfectly level layers, use a serrated knife to trim any domed tops. Spread about one-third of the ganache over the first layer, creating an even coating that reaches to the edges.
Place the second cake layer on top, pressing down gently to secure. Pour or spread the remaining ganache over the top, letting it drip naturally down the sides for that beautiful bakery-style look. Use an offset spatula to smooth the sides if desired.
For the cleanest slices, refrigerate the finished cake for 30 minutes to set the ganache before cutting.
Serving Suggestions
This chocolate ganache cake shines as a standalone dessert, but several accompaniments can elevate the experience further. Serve slices with a dollop of lightly sweetened whipped cream or coconut whipped cream to balance the richness. Fresh raspberries or strawberries provide a bright, fruity contrast that cuts through the chocolate beautifully.
For an elegant presentation, dust individual plates with cocoa powder before placing cake slices, and garnish with fresh mint leaves. A scoop of vanilla bean ice cream alongside a warm slice creates an irresistible hot-and-cold contrast.
This rich chocolate cake works beautifully for birthdays, anniversaries, dinner parties, or holiday celebrations. Cut smaller slices than you might for other cakes, as the richness is quite satisfying. The cake serves 12-16 people depending on portion size.
For a coffee shop experience at home, pair slices with espresso or a creamy latte. The coffee complements the deep chocolate flavors perfectly.
Variations and Substitutions
Flavor Variations
Transform this base recipe with simple additions. Stir ½ teaspoon of espresso powder into the ganache for intensified coffee-chocolate notes. Add ½ teaspoon of peppermint extract to the ganache for a refreshing twist. Fold ½ cup of chopped toasted nuts into the cake batter for added texture and nutrition.
For a fruity version, spread raspberry or strawberry jam between the layers before adding ganache. Orange zest in both the cake and ganache creates a sophisticated chocolate-orange combination.
Dietary Modifications
Make this recipe gluten-free by substituting a 1:1 gluten-free baking flour blend for the regular flour. Ensure your baking powder and baking soda are certified gluten-free.
For a dairy-free version, use full-fat coconut cream in the ganache and ensure your chocolate is dairy-free. Substitute the Greek yogurt with coconut yogurt or dairy-free sour cream.
Reduce sugar by using half the amount of coconut sugar and adding mashed ripe banana or unsweetened applesauce to maintain moisture. The cake will be less sweet but still delicious.
Storage Instructions
Store this chocolate ganache cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The ganache will firm up when chilled, so let refrigerated cake sit at room temperature for 20-30 minutes before serving for the best texture and flavor.
For longer storage, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
The ganache can be made ahead and stored in an airtight container in the refrigerator for up to one week. Gently reheat it in a double boiler or microwave in short bursts, stirring frequently, until it returns to your desired consistency.
Nutritional Benefits
While this is certainly an indulgent dessert, it contains several nutritional bright spots. Dark chocolate provides antioxidants called flavonoids that support heart health. Cocoa powder is rich in minerals including iron, magnesium, and zinc.
Greek yogurt adds protein and probiotics that support digestive health. Eggs provide high-quality protein and essential nutrients like choline. Using coconut sugar instead of refined white sugar preserves trace minerals and creates a lower glycemic impact.
The key to enjoying rich desserts like this chocolate cake is mindful portioning and balancing treats with nutrient-dense meals throughout your day.
Tips for Success
For the moistest cake possible, measure flour correctly by spooning it into measuring cups and leveling off, rather than scooping directly from the bag. Don't skip the coffee in the batter; it truly enhances chocolate flavor without adding coffee taste.
Ensure all ingredients are at room temperature before mixing for the most even texture. Cold eggs and yogurt don't incorporate as smoothly.
When making ganache, patience is key. Let the hot cream fully melt the chocolate before stirring. Vigorous stirring too early can create a grainy texture.
For perfectly smooth ganache, strain it through a fine-mesh sieve after mixing to remove any unmelted chocolate bits.
Test your cake for doneness starting at 28 minutes. Oven temperatures vary, and overbaking is the enemy of moisture.
Frequently Asked Questions
Can I make this as a sheet cake instead of layers? Absolutely. Pour the batter into a greased 9×13-inch pan and bake for 35-40 minutes. Pour the ganache over the cooled cake for an easy single-layer version.
Why is my ganache grainy? This usually happens if the cream is too hot and the chocolate overheats, or if water gets into the mixture. Use cream that's just simmering, not boiling, and ensure all equipment is completely dry.
Can I use milk chocolate instead of dark chocolate? Yes, though the ganache will be sweeter and less intensely chocolate. Reduce any added sugar in the ganache if using milk chocolate.
How do I get clean cake slices? Dip your knife in hot water, wipe it dry, then make your cut. Clean and reheat the knife between each slice.
This rich chocolate ganache cake recipe delivers bakery-quality results in your home kitchen. With its ultra-moist crumb and silky ganache frosting, it's the ultimate easy chocolate dessert for any chocolate lover. The combination of quality ingredients and simple techniques makes this cake recipe both achievable and absolutely delicious.
Rich Chocolate Ganache Cake Recipe
Ultra-moist chocolate cake topped with a silky ganache for a decadent dessert that looks bakery-perfect.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup strong brewed coffee, cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For the ganache: 12 oz semi-sweet chocolate chips
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, coffee, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined and smooth.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until just simmering and pour over chocolate. Let sit for 2 minutes.
- Stir ganache until smooth, then add butter and stir until fully incorporated.
- Let ganache cool for 15-20 minutes until slightly thickened but still pourable.
- Place one cake layer on a serving plate. Spread a layer of ganache on top.
- Place second cake layer on top and pour remaining ganache over the cake, letting it drip down the sides.
- Refrigerate for at least 2 hours before serving to set the ganache.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Wire cooling racks
- Heatproof bowl
- Saucepan
- Spatula
- Cake plate or stand
Notes
- Make sure all ingredients are at room temperature for best results.
- The coffee enhances the chocolate flavor but does not make the cake taste like coffee.
- Ganache can be made ahead and reheated gently before using.
- Store cake covered in the refrigerator for up to 5 days.
- Bring cake to room temperature 30 minutes before serving for best flavor and texture.