Save to Pinterest This decadent chocolate ganache cake is the ultimate celebration centerpiece for any chocolate lover. Moist triple chocolate layers are sandwiched and covered with a luscious chocolate ganache that is rich without being overly sweet. Every forkful delivers a melt-in-your-mouth experience.
I created this cake for a birthday years ago and now my friends request it whenever something special needs celebrating. I was amazed the first time I made this cake that it came out so rich and moist with only basic baking staples. My chocolate loving friends say it is now their favorite homemade cake of all time.
Ingredients
- All-purpose flour: brings structure and keeps the cake light and tender
- Unsweetened cocoa powder: delivers deep chocolate taste Dutch processed if available gives extra richness
- Baking powder and baking soda: add lift and help the cake rise
- Granulated sugar: for sweetness plus moisture
- Eggs: help create a sturdy but soft crumb use large eggs for best consistency
- Unsalted butter: adds flavor and moisture ensure it is at room temperature for even mixing
- Vegetable oil: makes the cake extra soft and prevents dryness
- Sour cream or Greek yogurt: contributes moisture and a slight tang
- Brewed coffee: brings out chocolate notes do not worry you will not taste the coffee
- Semi-sweet or dark chocolate: for the ganache go for a chocolate bar over chips if possible for the smoothest melt
- Heavy cream: is essential for a silky ganache
- Vanilla extract: rounds out all the chocolate flavors use pure vanilla for the best taste
- Fine sea salt: sharpens sweetness and makes the chocolate pop
Instructions
- Prepare and Preheat:
- Line three eight inch or nine inch round cake pans with parchment paper and lightly grease. Preheat your oven to three hundred fifty degrees Fahrenheit. This ensures the layers release cleanly and bake evenly.
- Mix Dry Ingredients:
- In a large bowl whisk together flour cocoa powder baking powder baking soda salt and sugar until well combined so that no lumps remain.
- Blend Wet Ingredients:
- In another bowl beat eggs with melted butter oil sour cream cooled coffee and vanilla until smooth and glossy. This mixture should look silky with no streaks of egg or oil.
- Combine Batter:
- Slowly add dry ingredients into the wet mixture whisking just until no dry flour is visible. Scrape down the bowl with a rubber spatula and be careful not to over mix or the cake may turn dense.
- Divide and Bake:
- Pour the batter evenly into prepared pans using a scale or measuring cup for precision. Smooth tops and tap pans gently to release air bubbles. Bake for about twenty five to thirty minutes or until a skewer inserted in the center comes out clean. Cool in pans for ten minutes then carefully turn out onto a wire rack to cool completely.
- Make Ganache:
- Chop the chocolate finely and place in a heatproof bowl. Heat heavy cream in a saucepan until steaming but not boiling. Pour hot cream over the chocolate and let stand for five minutes. Gently whisk from the center outward until completely smooth and glossy. Let the ganache cool until thickened to a spreadable consistency thirty to forty five minutes at room temperature.
- Assemble and Frost:
- Lay one cake layer on your serving platter. Spread a generous amount of ganache over the top stopping just before the edge for clean layers. Repeat with the second layer and remaining ganache. Cover sides and top smoothly with a thin base coat of ganache crumb coat and refrigerate for twenty minutes. Finish with a final coat for a silky glossy finish and decorate as desired.
Save to Pinterest My favorite ingredient is the ganache itself nothing beats the moment I pour warm cream over chopped chocolate and stir to a shiny pool. This cake became the star of countless gatherings especially when we celebrated every birthday in our family with a huge chocolate slice and candles.
Storage Tips
Store the cake covered at room temperature for up to two days if your kitchen stays cool. For longer storage stash in the fridge wrapped in plastic. Let slices come to room temperature for best texture. Cake layers freeze beautifully wrap well and freeze up to two months then thaw gently before frosting.
Ingredient Substitutions
No sour cream on hand use Greek yogurt for the same creamy effect. If you are out of brewed coffee water works but the chocolate intensity will be lighter. For dairy free options swap in non dairy margarine and a canned coconut cream for the ganache. Always choose the best chocolate you can find since it is the central flavor.
Serving Suggestions
Serve the cake with fresh berries for a bright contrast or a scoop of vanilla ice cream on warm days. A drizzle of extra ganache over each slice feels extra fancy. If you want to fancy things up scatter chocolate curls nuts or edible flowers on top.
Cultural or Historical Context
Chocolate ganache cakes trace their roots to classic French patisserie where ganache originated in the mid eighteen hundreds. The tradition of chocolate layer cakes grew in the United States across the twentieth century often marking major celebrations. This cake: s blend of American comfort and European technique makes it truly special for modern tables.
Seasonal Adaptations
Brighten up for summer with a layer of sliced strawberries or raspberries between each tier Try a peppermint extract in winter for a festive twist Top with candied orange peel or toasted coconut for a seasonal finish
Success Stories
Over the years this recipe has wowed everyone from picky kids to devoted chocoholics. My friends ask for this cake at every celebration and it has even been used as a wedding cake once. The best feeling is cutting in and seeing the dark tender crumbs and glossy frosting admired by all.
Freezer Meal Conversion
Bake your cake layers in advance and freeze tightly wrapped. You can prepare the ganache in advance too then gently rewarm and whip before assembling the chilled layers. This ensures a celebration worthy dessert anytime with minimal last minute effort.
Save to Pinterest This chocolate ganache cake recipe is sure to impress for any special occasion. Enjoy each rich, glossy slice as a true treat for chocolate lovers.
Ask About This Recipe
- → How do you ensure moist chocolate layers?
Use quality cocoa powder and buttermilk for a soft, tender crumb. Avoid overmixing the batter and check doneness with a toothpick.
- → What is chocolate ganache made from?
Ganache combines chocolate and heavy cream, melted together for a silky, smooth texture suitable for filling and frosting.
- → Can I make this cake ahead of time?
Yes, you can prepare the cake layers and ganache a day in advance, then assemble before serving for best texture and flavor.
- → Which chocolate works best for ganache?
Choose high-quality dark or semi-sweet chocolate for rich flavor and a glossy, creamy ganache every time.
- → How should leftovers be stored?
Store extra cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.