Ultimate Chocolate Ganache Cake: Rich, Decadent, and Irresistible
Silky ganache and moist chocolate layers blend into a recipe perfect for celebrations.
Ultimate Chocolate Ganache Cake Recipe
If you dream in chocolate, this is about to become your go-to cake. The combination of a tender chocolate base and a silky ganache topping creates a dessert that’s both striking and deeply satisfying. With step-by-step guidance, professional tips, and an optional peanut butter swirl for an extra flourish, this recipe takes everyday ingredients to bakery-level decadence. Whether for a celebration or simple self-indulgence, this chocolate ganache cake delivers on every count.
Why You’ll Love This Chocolate Ganache Cake
- Deep Chocolate Flavor: The cake is rich, dark, and intensely chocolatey, perfect for true cocoa lovers.
- Moist Yet Light: With buttermilk and coffee in the batter, expect both tenderness and depth of flavor.
- Velvety Ganache: A poured ganache offers glossy, luscious coverage—no complicated frosting techniques required.
- Elegant, Simple Presentation: The optional peanut butter swirl adds a bakery finish, but the cake is just as beautiful plain.
- Make-Ahead Friendly: The cake and ganache both keep well, so you can prep ahead for any occasion.
Ingredients
Cake Layer
- Nonstick baking spray (for the pan)
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 large egg (at room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup freshly brewed strong coffee (cooled to warm, not hot)
Chocolate Ganache
- 1 cup bittersweet chocolate chips
- 1 tablespoon salted butter
- 1 cup heavy cream
- 1 1/2 tablespoons light corn syrup
Peanut Butter Ganache Swirl (Optional)
- 1/2 cup peanut butter chips
- 1 tablespoon salted butter
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (177°C). Thoroughly spray a 9-inch round cake pan with nonstick baking spray. Line the bottom with parchment paper and spray again. Set aside.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to fully blend and remove any lumps.
Step 3: Combine Wet Ingredients
In another large bowl, whisk the buttermilk, canola oil, egg, and vanilla extract until smooth. Gradually add the dry ingredients, whisking until well combined and smooth.
Add the coffee and gently whisk until just incorporated. The batter will be thin — this is what gives the cake its tender crumb and rich flavor.
Step 4: Bake the Cake
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes. Then invert onto a wire rack, carefully peel off the parchment, and let cool completely (about 1 hour).
Step 5: Make the Chocolate Ganache
- In a heatproof bowl or large liquid measuring cup with a spout, combine the chocolate chips and butter.
- In a small saucepan, heat the heavy cream and corn syrup over medium-low until it just reaches a simmer (avoid boiling).
- Pour the hot cream mixture over the chocolate and let it stand for 2 minutes to melt. Stir gently until glossy, smooth, and fully blended.
- Let the ganache cool until it is slightly thickened but still pourable—about 105°F (2–5 minutes).
Step 6: Glaze the Cake
- With the cake still on the wire rack set over a rimmed baking sheet (to catch excess ganache), pour the ganache over the top. Let it cascade down, using a spatula to spread if needed for full coverage.
- Immediately transfer the cake to the refrigerator for 30 minutes to set the ganache.
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Step 7: Make the Peanut Butter Ganache Swirl (Optional)
- In a microwave-safe bowl, combine the peanut butter chips and butter. Microwave in 15-second increments, stirring between each, until completely melted and smooth (about 30 seconds total).
- Transfer the mixture to a small plastic bag with a 1/4-inch hole snipped in one corner.
- As soon as the warm chocolate ganache is poured (before it sets), pipe six evenly spaced straight lines of the peanut butter mixture across the top.
- Use the tip of a knife or skewer to gently drag through the piped lines in a perpendicular direction, alternating the starting edge with each line to create a feathered or marbled effect.
Step 8: Chill and Serve
- Chill the swirled cake in the refrigerator until the ganache sets firm (about 30 minutes more).
- Transfer to a platter. Serve slightly chilled for firm ganache, or let sit at room temperature for a softer, silkier bite.
Expert Tips for Perfect Results
- Room Temperature Ingredients: Make sure the egg and buttermilk are at room temperature for even mixing. Cold dairy can cause the batter to split.
- Use Fresh Coffee: The coffee won’t make the cake taste like coffee—it simply enhances chocolate’s complexity and flavor.
- Avoid Overbaking: Begin checking the cake at 28 minutes for moist crumbs. Overbaking dries the cake.
- Check Ganache Consistency: The ganache should be fluid but not hot when you pour it; if too thick, warm for 10 seconds in the microwave and stir.
- Decorating: The peanut butter swirl is optional but adds festive flair. Use a toothpick for intricate marbling.
Storage and Make-Ahead Tips
- Cake Layer: The baked, cooled cake can be wrapped tightly in plastic and kept at room temperature for up to one day or frozen for up to one month (thaw before assembling).
- Assembled Cake: Store in an airtight container in the refrigerator for 2–3 days. Bring to room temperature before serving for best texture.
- Ganache: Can be made hours ahead. If it thickens, gently rewarm before pouring.
Ingredient Substitutions and Variations
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Dairy-Free: Use non-dairy milk mixed with vinegar in place of buttermilk, plant-based butter, and coconut cream for the ganache.
- Peanut Butter Swirl Variations: Try almond butter chips or white chocolate chips for a different twist.
- Decorations: Top with chopped nuts, chocolate shavings, or berries instead of (or in addition to) the swirl.
Frequently Asked Questions (FAQs)
Can I use a different pan size?
The recipe calls for a single 9-inch round pan. For a layer cake, double the recipe and use two pans. Adjust baking time as thinner layers may bake faster.
What’s the secret to ultra-moist chocolate cake?
Buttermilk for tenderness and coffee to bring out the rich cocoa notes, plus careful not to overbake, are all essential for moisture.
Do I have to include the coffee?
No, but it won’t make the cake taste of coffee—it’s there purely to enhance the chocolate. Substitute with hot water if preferred.
What makes the ganache shiny?
The combination of cream, chocolate, and corn syrup yields a glossy finish. The corn syrup is optional but highly recommended.
How far ahead can I make this cake?
The cake base can be made a day ahead, well-wrapped, and the assembled cake keeps for up to 3 days under refrigeration—perfect for planning ahead.
Can I freeze the cake?
The cake layer freezes beautifully. Freeze the cooled cake (without ganache) tightly wrapped for up to one month. Thaw at room temperature, ganache, and serve.
Serving Suggestions
- Serve with whipped cream, vanilla ice cream, or fresh berries for an extra treat.
- Drizzle individual slices with caramel or fruit sauce if desired.
- For special occasions, add edible flowers or gold leaf for added elegance.
More Ways to Enjoy Ganache
- Try pouring leftover ganache over ice cream for a quick sundae.
- Use it as a dip for strawberries, pretzels, or marshmallows.
- Chill and whip the ganache to make a fluffy chocolate frosting.
Chocolate Ganache Cake: At a Glance
| Feature | Description |
|---|---|
| Prep Time | 25 minutes |
| Bake Time | 28–32 minutes |
| Yield | One 9-inch cake (8–10 servings) |
| Difficulty | Moderate |
Baker’s Notes & Troubleshooting
- Cake sinks in the middle? Make sure your baking powder or soda is not expired, and do not overmix.
- Ganache too thick? Rewarm gently until pourable—just don’t overheat.
- Cake sticks to the pan? Don’t skip parchment and thorough greasing for clean release.
Summary
This chocolate ganache cake is a celebration of simple, high-impact ingredients transformed into something truly special. Each bite offers moist crumb, deep flavor, and a luxurious finish—perfect for birthdays, holidays, or the weekend chocolate fix. With bonus make-ahead tips, an optional peanut butter swirl, and a presentation fit for a bakery window, it’s your new go-to showstopper.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a38833618/chocolate-ganache-cake-recipe/
- https://everafterinthewoods.com/the-piooner-woman-top-secret-chocolate-cake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11901/best-chocolate-sheet-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a88083/how-to-make-chocolate-ganache/
- https://www.youtube.com/watch?v=JH5Yv6NW2Os
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