This chocolate ganache cake has tender chocolate cake layers, is filled with chocolate ganache, and is topped with a ganache drip.
Unlike heavy buttercream, this recipe uses a 1:1 chocolate ganache to create a texture like a soft truffle. The chocolate and cream ensure the frosting stays soft, smooth, and melt-in-your-mouth rich, even when chilled.
For more chocolate cakes, check out my chocolate cake with chocolate cream cheese frosting, chocolate sour cream pound cake, small chocolate cake, dark chocolate sheet cake, and Ferrero rocher cake.
Why this recipe works
This "one-batch" method uses a single 1:1 ganache base to create three distinct textures simply by altering the temperature:
- Fudgy Filling: Cooled room-temperature ganache creates a thick, stable layer to hold the cake together.
- Whipped Frosting: Chilling and beating the ganache turns it into a light, pipeable mousse.
- Shiny Drip: Warming the ganache slightly creates a perfectly fluid side drip.
- The Crumb: Dutch-process cocoa gives the sponge a deep color and smooth, non-bitter flavor.
Ingredients
Full measurements are in the recipe card below.
For the Chocolate Cake
- All-Purpose Flour: Provides the core structure for the cake layers.
- Granulated Sugar: Sweetens and retains moisture for a soft crumb.
- Dutch-Process Cocoa Powder: Dutch-processed cocoa delivers an intense flavor and dark color without an acidic bite.
- Baking Soda & Baking Powder: Essential leaveners that react with the buttermilk for a perfect lift.
- Fine Sea Salt: Enhances the cocoa and balances the sweetness.
- Eggs (Room Temp): Binds the batter and emulsifies smoothly into the liquids.
- Buttermilk: The acidity activates the baking soda for an incredibly tender texture.
- Vegetable Oil: Keeps the cake perfectly moist and soft when stored in the fridge.
- Vanilla Extract: Deepens the natural chocolate flavor.
- Hot Coffee: Blooms the cocoa powder to maximize the chocolate flavor without leaving a coffee taste.
The 1:1 Ganache
- Dark Chocolate (65% Cocoa): Use high-quality chopped chocolate bars. Avoid chocolate chips, which contain stabilizers that prevent a silky melt.
- Heavy Cream (36% Fat): High fat content is required to let the ganache thicken, whip, and set properly.
Instructions
1. Prep: Preheat your oven to 180°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to prevent lumps.
3. Wet Ingredients: Whisk in the eggs, buttermilk, vegetable oil, and vanilla extract until just combined.
4. Bloom: Pour the hot coffee directly into the batter. Whisk gently until smooth. Note: The batter will be very thin and liquid.
5. Bake: Divide the batter evenly between the pans. Bake for 30–35 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely.
6. Make the Ganache: Place chopped chocolate in a heat-proof bowl. Heat the heavy cream in a saucepan until it simmers, then pour it over the chocolate. Let sit for 5 minutes, then whisk from the center outward until smooth and glossy.
7. Divide the Ganache: Separate the batch into three portions:
- Filling: Leave at room temperature until it reaches a spreadable, peanut-butter consistency.
- Frosting: Chill in the fridge, stirring every 10 minutes, until cold and firm.
- Drip: Cover and keep at room temperature for the final assembly step.
8. Whip: Beat the chilled frosting portion with an electric hand mixer on medium speed for 1–2 minutes until lightened in color with stiff peaks. Do not over-whip.
Assembly
1. Place the first leveled cake layer on a turntable. Pipe a thick border of whipped ganache around the top edge to create a secure dam.
2. Fill the center of the dam with your thick room-temperature filling ganache, smoothing it with an offset spatula.
3. Top with the second cake layer. Spread a thin crumb coat of whipped ganache over the top and sides, then chill the cake for 20 minutes.
4. Frost the cake smoothly with the remaining whipped ganache using a bench scraper for clean edges.
5. Ensure your drip ganache is lukewarm (around 30°C / 86°F). Pour it over the edges of the chilled cake. The cold surface will catch the drips cleanly.
Expert Tips
- Bloom the Cocoa: Always use hot coffee or boiling water. The heat dissolves the cocoa solids and releases their full flavor potential.
- Use a Kitchen Scale: Weighing dry ingredients like flour and cocoa powder is the only way to ensure a consistent, moist cake texture instead of a dense or dry crumb.
- The Double Sift: Sift your dry ingredients thoroughly. Cocoa powder is prone to stubborn clumps that leave bitter spots in the baked sponge.
- Watch the Mixer: Stop whipping your ganache the moment it hits stiff peaks. Over-whipped ganache turns grainy and loses its shine instantly.
- Chill Before Drip: Always chill the frosted cake before applying the drip. If the cake is warm, the lukewarm ganache will run straight down into the cake board.
Troubleshooting
Cake Sank in the Middle: The oven door was opened too early, or the baking soda is expired. Ensure leavening agents are under 6 months old.
Grainy Ganache: The cream was too hot, causing the cocoa butter to separate. Whisk in a tablespoon of cold heavy cream to restore the emulsion.
Filling is Leaking: Your frosting dam wasn't stiff or high enough. Ensure the whipped ganache holds firm peaks before piping the outer border.
Dry Crumb: The cake layers were overbaked. Pull them out when a toothpick has a few moist crumbs attached rather than coming out completely clean.
Ganache Won't Set: The cream ratio was too high, or it needs more time to cool. Chill in 15-minute intervals, stirring frequently.
FAQS
Chocolate chips contain stabilizers and less cocoa butter. Chocolate bars melt into a much smoother, stabler emulsion.
No. The coffee simply deepens and intensifies the natural flavor volatiles of the cocoa powder without leaving a coffee taste.
Oil remains completely liquid at room temperature and when chilled. This keeps the cake layers incredibly soft and moist even after refrigeration.
The ganache drip should be 30°C–32°C (86°F–90°F) and applied to a thoroughly chilled cake so it flows smoothly without melting the frosting.
Storing & Freezing
Serving: Never eat this cake straight from the fridge. Let slices sit at room temperature for 30–60 minutes so the ganache softens into a truffle texture.
Storing: Store in an airtight container in the fridge for up to 4 days due to the fresh cream content.
Freezing Layers: Wrap cooled, unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Freezing the Cake: Freeze the decorated cake uncovered for 1 hour to set the design, then wrap tightly in plastic wrap and foil. Thaw in the fridge overnight.
Make-Ahead: Bake layers 2 days early; store wrapped at room temperature. Make the ganache base 1 day early.
Substitutions
Gluten-Free: Use a 1:1 gluten-free baking flour blend containing xanthan gum.
Dairy-Free Cake: Swap the buttermilk for 1 cup of almond milk mixed with 1 tablespoon of apple cider vinegar.
Dairy-Free Ganache: Use a dairy-free chocolate bar and swap the heavy cream for full-fat canned coconut milk.
Egg-Free: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 10 minutes).
Variations
Salted Caramel: Layer salted caramel sauce over the room-temperature ganache filling.
Chocolate Raspberry: Spread a layer of raspberry jam beneath the center ganache filling.
Mocha: Add 1 teaspoon of espresso powder directly into the warming ganache cream.
Crunchy: Sprinkle crushed hazelnuts or cocoa nibs between the cake layers.
Peanut Butter: Substitute the center filling with smooth peanut butter inside the whipped dam.
Equipment
- Two 8-inch aluminum cake pans
- Parchment paper rounds
- Large mixing bowl and whisk
- Fine-mesh sieve
- Heat-proof bowl
- Electric hand mixer
- Offset spatula and bench scraper
- Cake turntable
- Squeeze bottle (for the drips)
More Chocolate Recipes
- Banana Brownies: Fudgy one-bowl brownies packed with ripe bananas and a classic crackly top.
- Chocolate Tiramisu: Coffee-soaked ladyfingers layered with a silky chocolate mascarpone cream.
- Dubai Strawberry Cups: Fresh strawberries loaded with pistachio cream, crispy kataifi, and a chocolate shell.
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📖 Recipe
The BEST Chocolate Ganache Cake
Ingredients
For the chocolate cake
- 2 cups Flour plain flour, AP
- 1 ¾ cups Granulated sugar
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ⅔ cup Cocoa powder
- ½ teaspoon Kosher salt
- ¾ cup Buttermilk
- ½ cup Sour cream
- ⅔ cup Vegetable oil
- 2 teaspoon Vanilla extract
- 3 Eggs
- ¾ cup Coffee hot
For the chocolate ganache
- 18 oz Dark chocolate
- 18 oz Heavy cream
For the chocolate drip
- 3 oz Dark chocolate
- 3 oz Heavy cream
Instructions
- Prep: Preheat your oven to 180°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to prevent lumps.
- Wet Ingredients: Whisk in the eggs, buttermilk, vegetable oil, and vanilla extract until just combined.
- Bloom: Pour the hot coffee directly into the batter. Whisk gently until smooth. Note: The batter will be very thin and liquid.
- Bake: Divide the batter evenly between the pans. Bake for 30–35 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely.
- Divide the Ganache: Separate the batch into three portions. Filling: Leave at room temperature until it reaches a spreadable, peanut-butter consistency. Frosting: Chill in the fridge, stirring every 10 minutes, until cold and firm.Drip: Cover and keep at room temperature for the final assembly step.
- Whip: Beat the chilled frosting portion with an electric hand mixer on medium speed for 1–2 minutes until lightened in color with stiff peaks. Do not over-whip.
Assembly
- Place the first leveled cake layer on a turntable. Pipe a thick border of whipped ganache around the top edge to create a secure dam.
- Fill the center of the dam with your thick room-temperature filling ganache, smoothing it with an offset spatula.
- Top with the second cake layer. Spread a thin crumb coat of whipped ganache over the top and sides, then chill the cake for 20 minutes.
- Frost the cake smoothly with the remaining whipped ganache using a bench scraper for clean edges.
- Ensure your drip ganache is lukewarm (around 30°C / 86°F). Pour it over the edges of the chilled cake. The cold surface will catch the drips cleanly.
Notes
- Bloom the Cocoa: Always use hot coffee or boiling water. The heat dissolves the cocoa solids and releases their full flavor potential.
- Use a Kitchen Scale: Weighing dry ingredients like flour and cocoa powder is the only way to ensure a consistent, moist cake texture instead of a dense or dry crumb.
- The Double Sift: Sift your dry ingredients thoroughly. Cocoa powder is prone to stubborn clumps that leave bitter spots in the baked sponge.
- Watch the Mixer: Stop whipping your ganache the moment it hits stiff peaks. Over-whipped ganache turns grainy and loses its shine instantly.
- Chill Before Drip: Always chill the frosted cake before applying the drip. If the cake is warm, the lukewarm ganache will run straight down into the cake board.
Kristel says
Great, however I noticed it was missing the addition of the sour cream in the step by step instructions.
Ravina says
Would this recipe work for two 6 inch round tins or should I divide the mix by three?
Rich and Delish says
Hi! Yes it will work 🙂
Murongyi says
Getting ready to make it a second time. Made it for my daughter-in-law's birthday back in January. At that time my daughter requested it for her birthday. A few days ago she reminded me. So here goes.
Debby says
I made this recipe for my husbands Birthday, it was a huge hit. The entire cake was consumed by guests who all loved it!
Alexa says
Can I use Greek yogurt instead of the sour cream for the cake
RichandDelish says
Hi! Yes, the results will be the same 🙂
Bajan Baker says
I would like to try making this cake but my child seems to have a problem with sour cream and buttermilk. Can I substitute the sour cream with Greek yogurt? I see in the substitution section I can substitute the buttermilk for almond milk so I'll try that
RichandDelish says
Yes. Let me know how it turned out!
Gianna says
This was awesome! I made this cake today for my family for Grandma's 92nd birthday! I didn't expect it to be gone in less than 20 minutes! I will say I had some issues getting the ganache to thicken up but I just used extra chocolate and it turned out good!
Megan says
my ganache didn’t want to whip into frosting like texture. Any ideas why?
RichandDelish says
Hi Megan, it was probably not cold enough. The ganache needs to cool in the fridge to whip well.
Shenanigans says
Fabulous!
Angela S. says
The cake is amazing! I have been looking for one similar to one my Grandmother use to make and this is very close! The drip coat didn't work turn out as I had hoped but I think I needed to warm it up a bit to get it to "run" a bit more. It still turned out very good though and I will most definitely be using the cake as my new standard chocolate cake recipe! Thank you for sharing.
Fatima says
Pela terceira vez que faço para aniversario e volta novamente a ser um sucesso. É realmente o melhor bolo de chocolate que encontrei. Obrigada.
Abby says
Not sure why there was sour cream in the recipe if we never had to use it?? Otherwise good recipe that was easy to follow
Maureen says
The sour cream was added in the 3rd step. Might not have been there when you made it and they corrected it, but , it is there now.
Surayya says
I absolutely love this cake, i made it, made a square cake though but the taste was Devine. Mine didnt look as pretty as yours but my family loved it. Thank you.