Hello, fellow bakers! 🧁 If you’re in the mood for something indulgent, soft, and utterly irresistible, this chocolate ganache cake is your new best friend. Trust me, once you’ve tasted it, you’ll wonder how you ever lived without it. It’s a perfect cake for those who love a deep chocolate flavor but want a light, airy texture that just melts in your mouth.
Why This Chocolate Ganache Cake Is A Crowd-Pleaser
Decadent chocolate flavor: As an experienced baker, I know that getting the balance between sweetness and richness can be tricky, but this chocolate cake recipe nails it. The chocolate ganache coating and the luscious chocolate cream in between elevate this cake to a whole new level. It’s the kind of cake that makes every bite feel like a little indulgence—a true chocolate lover’s dream!
Simple yet elegant: Like the no-bake chocolate peanut butter bars, this recipe has the perfect balance of simplicity and elegance. While the ingredients are straightforward, the end result looks and tastes like something you’d find at a high-end bakery. It’s ideal for home bakers who want to impress but don’t want to spend all day in the kitchen.
Versatility for every occasion: What I love about this cake is its versatility. You can easily adapt it for different occasions, whether it’s a cozy family gathering or a big celebration. The layers of chocolate ganache and whipped chocolate cream are incredibly forgiving, which means you can customize them to suit your taste and even experiment with different fillings if you’re feeling adventurous.
13 Basic Steps To Make Chocolate Ganache Cake
Step 1
First things first—let’s get that oven to 170°C (about 340°F) so it’s nice and hot when our cake batter is ready. Don’t forget to prep your baking pan! You’ll need a 25×40 cm (about 10×15 inch) pan.
Line it with parchment paper, making sure the edges are all covered so your cake easily lifts out when it’s done.
Step 2
Crack 3 medium eggs into a large mixing bowl. Add 80g of sugar and 1 tsp of vanilla extract. This is where the magic begins—whisking!
Use an electric mixer, start at a low speed, and gradually ramp it up to high. It takes about 5-7 minutes of whisking to get the texture just right.
Here’s my little tip: when you lift the whisk, the batter should form a ribbon on the surface—like drawing the number “8.” If you can clearly see the ribbon with thick trails, you’re on the right track. If it’s too runny, just keep whisking!
Once you’ve achieved that fluffy texture, drop the speed to low for another minute to break up any large bubbles. The smoother, the better!
Step 3
Now, sift in 70g of soft flour and 20g of cocoa powder. To avoid clumps, I always do this in two batches. Gently fold it in with a spatula until combined.
Don’t overmix—this will keep your cake light and fluffy. If you mix too much, you’ll lose that airy texture, and we don’t want that!
Step 4
In a medium bowl, combine 30 ml of oil and 30 ml of warm milk. I love using this combination—it keeps the cake moist without being too heavy.
Take a small spoonful of your batter and mix it into the milk-oil mixture. Then, gently pour it back into the main batter. Fold it all together until just combined. Remember, no overmixing here!
Step 5
Once your batter is smooth and well combined, pour it into your prepared pan. Flatten it out evenly with a spatula (or a scraper if you want that picture-perfect finish).
Pop it in the oven and bake for 18-20 minutes at 170°C. The cake should rise beautifully and feel springy when you touch it. Don’t forget to check with a toothpick—it should come out clean when inserted in the center.
Once baked, take the cake out of the pan and let it cool completely on a wire rack. I know it’s tempting to slice into it right away, but patience is key—this ensures the texture is just right.
Step 6
While the cake cools, let’s make the coffee syrup. In a saucepan, heat up 150ml of milk with 1 tbsp of sugar over medium heat. Stir it until the sugar dissolves.
Once that’s done, remove it from the heat and add 1 tbsp of coffee powder. Let the syrup cool to room temperature. This syrup adds a lovely depth to the cake and really makes the flavors pop.
Step 7
Now for the best part—the chocolate cream filling.
In another saucepan, bring 100ml of heavy cream to a boil. Add 1 tbsp of coffee powder and stir it well.
Then, chop 150g of semi-sweet chocolate (you can use semi-sweet chocolate chips) and place it in a bowl. Pour the hot cream and coffee mixture over the chocolate and let it sit for about 1-3 minutes. The heat from the cream will melt the chocolate, creating a smooth, glossy ganache.
If there are still little chunks of chocolate, just microwave the bowl for another 20 seconds and stir. Let it cool for 5-10 minutes, and then whip up 250ml of cold heavy cream in a separate bowl.
Whip it until it’s just thickened (about 60% whipped). Be careful not to over-whip, or it’ll turn into butter!
Step 8
Once that’s done, take a spoonful of your cold whipped cream and mix it into the cooled chocolate ganache.
Then, gently fold the rest of the whipped cream into the ganache until you get a smooth, fluffy chocolate cream. This is the filling that dreams are made of.
Step 9
Now that everything is ready, it’s time to assemble the cake. Slice your cooled sponge cake into 3 equal layers (I like using a serrated knife for a clean cut).
Place the first cake layer on a piece of parchment paper. Brush it generously with the coffee syrup—don’t be shy!
Then, spread a generous amount of the chocolate cream on top. Repeat this process with the remaining layers.
Step 10
After all the layers are stacked, smooth the top and sides with a hot palette knife for a sleek, professional finish.
Pop the cake into the fridge for at least 3 hours (or overnight if you’re planning ahead). This will help everything set and give you that perfect melt-in-your-mouth texture.
Step 11
While the cake is chilling, let’s make the final touch—the chocolate ganache frosting. Heat up 125ml of cream in the microwave, then pour it over 100g of chocolate.
Microwave it until the cream is boiling, then wait for about 1 minute before stirring until smooth.
Let it cool for 5-10 minutes—you’re aiming for a temperature of 28-30°C. If it’s too hot, it’ll slide right off the cake; too cold, and it won’t have that glossy, decadent finish.
Step 12
Once your ganache is at the right temperature, carefully pour it over the chilled cake. You can use a spatula to spread it evenly over the top, letting it drip down the sides for a lovely, glossy finish. Chill the cake with chocolate ganache for another 20 minutes to let the ganache set.
Step 13
Now it’s time for the fun part—trimming the cake! Use a hot knife to trim off any uneven edges. I always save the scraps, and my little one loves to snack on them (trust me, it’s too good to waste).
Slice the cake into 6 generous slices or more if you prefer smaller servings.
If you’re feeling extra fancy, decorate with chocolate curls or shavings. It adds that extra indulgence, but if you’re short on time (or energy), don’t worry—it’s delicious without the extra steps.
Bon appetit!
If this cake can’t satisfy your craving, chocolate espresso cake or chocolate molten lava cake won’t let you down!
Some Baking Notes
Chocolate For The Win
When it comes to baking, especially with chocolate, the quality of your chocolate makes all the difference. Trust me, I’ve been there—picking up that store-brand chocolate because it’s cheap or easy—but it’s just not worth it.
For this cake, we want to use semi-sweet chocolate, and I promise you will never regret it! When paired with other ingredients like sugar and cream, it becomes this beautiful, deep, rich flavor without the overwhelming bitterness.
And here’s a tip: always check the fat content of the chocolate you’re using. Higher-fat chocolate adds moisture to the cake, keeping it rich and soft, which is essential for that melt-in-your-mouth experience. A little extra care in choosing the right chocolate pays off big time!
Storage Tips
If you’re like me, you might not have to worry about leftovers (because who can resist?), but if you do, here’s how to keep it fresh.
I usually just cover the cake with a cake dome or pop it into an airtight container and store it at room temperature for a day or two. The flavor’s still amazing!
But if you want to keep it for longer, refrigerating is a great option for up to a week. Now, if you want to keep your cake for the long haul, I highly recommend freezing it. To freeze the whole cake, I refrigerate it first until it firms up, then wrap it tightly in plastic wrap followed by aluminum foil. For slices, just place them in an airtight container and seal them in a freezer bag (make sure to squeeze out all the air).
When you’re ready to enjoy it again, just thaw it at room temperature for a few hours, and it’s like you just baked it fresh!
FAQs
Can I make it dairy-free?
Of course! Simply swap the dairy ingredients in my recipe for dairy-free versions, like dairy-free milk/cream and vegetable oil.
Can I bake this cake in a round pan?
Absolutely! You can bake the batter in a 9-inch or 10-inch round pan. Then, slice the sponge cake into 3 layers and follow my recipe.
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I hope you love it as much as I do!
Chocolate Ganache Cake
Ingredients
Chocolate sponge cake
- 70 g all-purpose flour
- 80 g granulated sugar
- 3 eggs room temperature
- 20 g unsweetened cocoa powder
- 30 ml milk
- 30 ml oil
- 1 tsp vanilla extract
Chocolate cream filling
- 150 g semi-sweet chocolate
- 250 ml cold heavy cream
- 100 ml boiled heavy cream
- 1 tbsp coffee powder
Chocolate ganache
- 120 ml heavy cream
- 100 g chopped semi-sweet chocolate or mini chocolate chips
Coffee syrup
- 1 tbsp granulated sugar
- 150 ml milk
- 1 tsp coffee powder
Instructions
- Preheat your oven to 170°C (about 340°F) and prepare a 25×40 cm pan with parchment paper.
- Whisk eggs (3 medium) with 80g of granulated sugar and 1 tsp vanilla extract for 5-7 minutes until pale and fluffy. Test with the ribbon technique.
- Reduce speed and whisk for another minute to break up large bubbles.
- Sift in dry ingredients: 70g flour and 20g cocoa powder, folding gently in two batches.
- Combine 30ml oil and 30ml warm milk in a bowl. Add a spoonful of batter, then fold it back into the mixture until just combined.
- Pour batter into the prepared pan, flatten with a scraper, and bake for 18-20 minutes.
- Cool the cake completely on a wire rack once baked.
- Make coffee syrup by heating 150ml milk with 1 tbsp sugar, dissolving it over medium heat. Remove from heat, stir in 1 tbsp coffee powder, and let cool.
- Prepare chocolate filling: bring 100ml heavy cream to a boil, stir in 1 tbsp coffee powder, and pour over 150g chopped semi-sweet chocolate. Let it sit, then stir until smooth.
- Whip 250ml cold heavy cream until slightly thickened (about 60% whipped). Fold a little into the mixture of chocolate, then add the rest, whipping until firm peaks form.
- Slice the cake into 3 layers and brush each with coffee syrup. Spread chocolate cream generously between layers.
- Smooth top with a hot palette knife and chill in the fridge for at least 3 hours.
- Make the ganache by heating 125ml cream and pouring it over 100g chocolate. Stir until smooth, then cool to 28-30°C.
- Pour ganache over the chilled cake, spreading evenly. Chill for 20 minutes to set.
- Trim edges with a hot knife and slice into 6 pieces. Optionally decorate with chocolate curls or shavings.
Notes
- Use high-quality semi-sweet chocolate for the best flavor in your cake and ganache. Look for higher fat content in the chocolate to help retain moisture and keep the entire cake soft.
- Store cake at room temperature in an airtight container or under a cake dome for up to 1-2 days. Refrigerate the cake for up to a week if you need to keep it longer.
- For long-term storage, freeze the cake: wrap it in plastic wrap and aluminum foil or freeze slices in an airtight container inside a freezer bag. Thaw it at room temperature for a few hours before serving.
