This indulgent Chocolate Ganache Cake is perfect for any chocolate lover. With its fluffy, rich layers of chocolate cake, creamy chocolate ganache filling, and decadent whipped ganache frosting, it’s a showstopper at any celebration.

Why You’ll Love This Recipe

If you’re a fan of all things chocolate, this cake will steal your heart. The combination of a moist, fluffy chocolate cake with smooth, creamy ganache makes every bite a chocolate lover’s dream. It’s the ideal dessert for birthdays, special occasions, or anytime you need a sweet indulgence.

Ingredients

For the Chocolate Cake

2 1/4 cups (270g) all-purpose flour, spooned and leveled
3/4 cup (60g) unsweetened cocoa powder, spooned and leveled
1 Tbsp baking powder
1 tsp fine sea salt
1/2 cup (113g) unsalted butter, room temperature
2 cups (400g) granulated sugar
1/2 cup (118mL) vegetable or canola oil
4 large eggs, room temperature
2 tsp vanilla extract
1 cup (225g) sour cream, room temperature
1 cup (237mL) milk, room temperature

For the Chocolate Ganache

18 oz dark chocolate, chopped
18 oz heavy cream

For the Chocolate Drip

3 oz dark chocolate, chopped
3 oz heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (177°C) convection (325°F/163°C conventional). Grease and line three round 8-inch cake pans with baking spray and parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl or stand mixer, beat butter and sugar on high speed for 1-2 minutes. Add oil and beat for another 1-2 minutes.
Add eggs, one at a time, beating for 30 seconds between each. Add vanilla and sour cream and mix until just combined.
Gradually add the flour mixture in two batches, alternating with the milk. Mix until just combined.
Scrape the sides of the bowl and mix gently with a spatula. Divide batter evenly among the prepared pans.
Bake for 30-35 minutes or until the cake springs back when pressed. Cool the cakes to room temperature.
For the ganache, heat cream in a saucepan over medium heat until simmering. Pour over chopped dark chocolate and let sit for 5 minutes. Stir until smooth. Let cool to room temperature.
Beat half of the ganache with a stand mixer until light and fluffy. Reserve the other half for filling.
To assemble, pipe a border of whipped ganache on the first cake layer and fill with ganache. Repeat with the second layer and top with the third. Frost with the remaining ganache.
For the drip, heat the remaining cream and pour over chopped chocolate. Stir until smooth, then cool for 10 minutes. Drizzle over the chilled cake.

Servings and Timing

Servings: 16-20
Prep Time: 1 hour
Cook Time: 35 minutes
Additional Time: 4 hours
Total Time: 5 hours 35 minutes

Variations

Buttercream Frosting: If you prefer buttercream over ganache, you can swap half the ganache with a batch of buttercream.
Flavor Tweaks: Add a dash of espresso powder to enhance the chocolate flavor.
Mini Cakes: Make individual mini cakes by dividing the batter into smaller cake pans.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze the cake layers (wrapped tightly in plastic wrap) for up to 3 months. Let the cake thaw before serving.

FAQs

How do I make sure the cake layers don’t stick to the pans?

Grease the pans well with baking spray and line the bottom with parchment paper to prevent sticking.

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, you can use milk chocolate, but it will make the ganache sweeter and less rich.

Can I use a different size cake pan?

Yes, but keep in mind that baking times will vary. Adjust accordingly and check doneness by pressing lightly on the top of the cake.

How do I make the ganache smoother?

Ensure the cream is heated properly (not boiling), and let it sit over the chocolate long enough for it to melt completely before stirring.

Can I freeze this cake?

Yes, you can freeze the cake layers before frosting for up to 3 months. Wrap each layer tightly in plastic wrap.

How do I decorate the cake?

You can add additional chocolate shavings, sprinkles, or whipped cream on top for extra decoration.

Can I make this cake ahead of time?

Yes, you can bake and frost the cake up to 2 days in advance. Keep it refrigerated.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work fine for mixing the cake and ganache, but a stand mixer makes whipping the ganache easier.

Can I use a different type of flour?

All-purpose flour works best for this recipe, but you can experiment with cake flour for a lighter texture.

Is this cake very sweet?

The cake is rich, but the ganache helps balance the sweetness. You can reduce the sugar slightly if you prefer it less sweet.

Conclusion

This Chocolate Ganache Cake is a luxurious dessert that’s sure to impress any crowd. With layers of rich chocolate cake, creamy ganache filling, and an indulgent chocolate drip, it’s a chocolate lover’s dream come true. Whether for a special occasion or just because, this cake is guaranteed to satisfy your sweet tooth.

Chocolate Ganache Cake Recipe