The BEST Chocolate Ganache Cake

My biggest tip for making even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it evenly between two pans.

Then, use cake strips to ensure your cake layers bake evenly and don't develop a dome on top. Cake strips help you achieve an evenly baked cake with a flat top.

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Full measurements are in the recipe card below.

Flour– I used all-purpose flour for this recipe; self-rising flour and cake flour will work great as well.

Dutch cocoa powder– I like to use Dutch-process cocoa powder for my chocolate cake because we like the deep and rich chocolate taste, but natural cocoa powder will work great as well!

Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.

Granulated sugar– I like to use granulated sugar, which is also the most common sugar used in baking. Caster sugar will work great as well.

Vegetable oil – I used vegetable oil for this recipe. Canola oil will work great for this recipe.

Sour cream- I used sour cream for this cake to make it extra moist and tender. You can also use full-fat Greek yogurt.

Eggs- to give the cake a good structure. Make sure you’re using room-temperature eggs.

Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.

Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.

Vanilla extract- vanilla extract Is an essential ingredient for chocolate cake.

Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.

Heavy cream- use full-fat heavy cream for this recipe. This can't be substituted.

Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. Using the best quality dark chocolate is very important in this recipe.

Preheat the oven to 180°C (350°F) and prep two 8-inch baking pans with cooking spray and parchment paper.

Into a large mixing bowl, add the dry ingredients: flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.

Start making the chocolate ganache by chopping the dark chocolate and placing it into a large bowl.

Heat the cream in a saucepan until it comes to a simmer. Pour the cream into the bowl with the chopped chocolate.

Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

Allow the ganache to cool at room temperature until it reaches room temperature. Cover the bowl with plastic wrap to prevent skin from forming.

Divide the ganache into two separate bowls and use an electric hand mixer to whip one-half of the chocolate ganache until it's lighter in color and resembles the texture of frosting.

Assembly

Fill a piping bag with the whipped chocolate ganache. Create a border around the edges of the first cake layer.

You can freeze the cake either whole or in slices:

Whole cake- Chill the cake in the fridge for 1 hour to set the ganache, then wrap it tightly in plastic wrap and foil. Store in a cake box or an airtight container and freeze for up to 2 months.

Slices- Freeze individual slices on a parchment-lined tray until firm, then wrap each slice in plastic wrap and store in a freezer-safe bag or container.

To thaw- Place in the fridge overnight, then let sit at room temperature for 30 minutes before serving.

You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.

Thaw at room temperature for 1-2 hours or in the fridge overnight.

When you are ready to frost and assemble the cake, make the frosting, and assemble the cake as written in the instructions!

Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk. Also, replace the heavy cream with coconut cream.

Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.

Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.

Zest- If you’re a fan of the classic orange and chocolate combo, try adding 1 tablespoon of orange zest to the batter. It adds a bright, zesty twist that pairs beautifully with the rich chocolate flavor.

Raspberry layer- Add a layer of raspberry jam or fresh raspberries between the cake layers for a fruity contrast.

Espresso infused- Mix a teaspoon of instant espresso powder into the cake batter or ganache to deepen the chocolate flavor.

Nutty crunch- Fold chopped hazelnuts, almonds, or pecans into the batter for added texture and a nutty bite.

Salted caramel layer- Spread a thin layer of salted caramel between the cake layers before adding the ganache.

Berry- Top the finished cake with fresh raspberries, strawberries, or cherries for a burst of color and fruity contrast.

Banana Brownies- These fudgy banana brownies are made with ripe bananas, come together in one bowl, and are gooey in the middle, and have a crackly top.

Chocolate Tiramisu- This incredibly creamy chocolate tiramisu is made with layers of coffee-dipped ladyfingers and creamy chocolate mascarpone cream.

Dubai Strawberry Cups- These Dubai strawberry cups are made with fresh strawberries, creamy pistachio mixed with crispy kataifi, and chocolate.

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