Description

Chocolate Ganache Cake is the ultimate indulgence for chocolate lovers. With moist layers of rich chocolate cake, a creamy ganache filling, and a decadent chocolate drip topping, this cake delivers a perfect balance of flavors and textures. Ideal for celebrations or anytime you need a sweet treat, it’s a showstopper dessert that will impress everyone.

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

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Instructions

Preheat the Oven: Preheat your oven to 350°F (177°C) convection (325°F/163°C conventional). Grease and line three 8-inch round cake pans with baking spray and parchment paper.
Prepare the Cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Mix Wet Ingredients: 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 addition. Add vanilla and sour cream, mixing until just combined.
Combine and Bake: Gradually add the dry ingredients in two batches, alternating with milk. Mix until just combined. 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.
Make 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.
Whip Ganache: Beat half of the ganache with a stand mixer until light and fluffy. Reserve the other half for filling.
Assemble the Cake: Once the cakes and ganache have cooled, 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 the entire cake with the remaining ganache.
Make the Drip: 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.

Notes

Buttercream Frosting: If you prefer buttercream over ganache, 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.

Prep Time: 1 hour
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American