Decadent Chocolate Ganache Cake That’ll Make You the Dessert

Let’s be real—there are days when a salad just won’t cut it. You need something rich. Something velvety. Something that says, “I deserve this.” And friend, that’s exactly where this chocolate ganache cake comes in. With its soft, cocoa-packed crumb and silky dark chocolate ganache, it’s the kind of dessert that feels fancy without requiring a pastry degree.

Whether you’re surprising your family, prepping for a dinner party, or just in the mood for some you-time with a fork and zero interruptions—this cake gets you. And the best part? It’s shockingly easy to whip up.

Why You’ll Love This Chocolate Ganache Cake

This isn’t your average chocolate cake. This beauty is:

• Deeply chocolatey, thanks to dark cocoa powder and rich ganache
• Moist and tender with buttermilk and just the right touch of oil
• Made in one layer, so it’s perfect for fuss-free baking
• Topped with a luscious ganache that pours like silk and sets like a dream

Oh, and did I mention it’s just as good warm out of the oven as it is chilled the next day? If it lasts that long, that is.

Ingredients You’ll Need (Chocolate Ganache Cake)

For the Cake:

• 1 cup (120 g) all-purpose flour
• 7/8 cup (175 g) granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ cup (55 g) vegetable oil
• ½ tsp salt
• ½ cup (120 g) buttermilk, room temp
• 6 tbsp (44 g) dark cocoa powder
• ½ cup (118 g) hot water or coffee (coffee really boosts the chocolate!)
• 2 large eggs, room temp
• ½ tsp vanilla extract

For the Ganache:

• ½ cup (115.5 g) heavy whipping cream
• 5 oz dark chocolate chips or chopped dark chocolate

How to Make Chocolate Ganache Cake

1. Prep the Pan

Preheat your oven to 325°F. Spray an 8-inch round cake pan, line the bottom with parchment paper, then spray it again. This extra step saves you from cake-stuck-to-the-pan heartbreak.

2. Mix the Dry Ingredients

In the bowl of a stand mixer (or a large bowl if using a hand mixer), combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low until combined.

3. Mix the Wet Ingredients

In another bowl, whisk together the buttermilk, hot water (or coffee), oil, eggs, and vanilla. Slowly add the wet mixture to the dry ingredients with the mixer on low speed. Don’t forget to scrape the bottom and sides of the bowl—those sneaky dry bits like to hide.

4. Bake It

Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Or serve it slightly warm for an extra-cozy dessert.

5. Make the Ganache

Heat the heavy cream in the microwave for about a minute. Pour it over the chocolate chips and stir until smooth and glossy. Let it sit for a few minutes to thicken slightly before pouring it over the cooled (or warm!) cake.

Tips from Maria’s Kitchen

• Room Temp Eggs Are Key: Cold eggs can mess with your cake’s texture. Let them sit out while you gather your other ingredients.
• Ganache Too Thick? Just stir in a splash of warm cream to loosen it up.
• Use Coffee for Depth: Even if you’re not a coffee drinker, trust me—it enhances the chocolate flavor without tasting like a mocha.

A Little Story Behind the Slice Chocolate Ganache Cake

I originally made this cake on a whim for a last-minute birthday gathering. You know the kind—when you check your calendar and realize, “Oh no, that’s TODAY?” I had zero time, zero plan, and even less energy to brave the grocery store after a long day. Honestly, my baking confidence was hanging by a thread.

But as I scanned my pantry with fingers crossed, I realized I had everything I needed: flour, cocoa powder, some eggs, and just enough buttermilk hanging on in the fridge (probably meant for pancakes I never got around to making). I threw it all together, hoping for edible.

To my surprise, not only was it edible—it was magical. The cake came out moist, rich, and packed with deep chocolate flavor. I poured a quick ganache over the top, and let me tell you, it looked like something from a bakery window. People asked for seconds. Some asked for the recipe. One person even asked if I’d bought it. That’s when I knew this one was a keeper.

Now, this chocolate ganache cake has become my go-to dessert. Birthday? Bake it. Breakup? Bake it. Tuesday night and just need something sweet? Yep—bake it. It’s comforting, quick, and never fails to impress, even when life is a little chaotic.

And isn’t that the best kind of recipe? The one that saves your day and steals the show.

FAQs

Can I substitute buttermilk?
Yep! Just mix ½ cup milk with 1½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes and boom—DIY buttermilk.

How should I store leftovers?
Store the cake in an airtight container at room temp for up to 2 days, or refrigerate it for up to 5. It’s amazing slightly warmed in the microwave.

Can I freeze it?
Totally. Freeze the cake (without ganache) wrapped tightly in plastic and foil for up to 2 months. Thaw at room temp and add ganache fresh.

Want More Chocolate in Your Life?

You’ll love my chocolate zucchini bread or No-Bake Bliss: This Chocolate Eclair Cake Is Your New Go-To ,try this insanely good fudgy brownie recipe next. Your chocolate cravings will be very, very satisfied.

So whether you’re baking to impress or just indulging in some sweet self-care, this chocolate ganache cake is the treat you didn’t know you needed—until now.

Ready to bake your new favorite cake? Let’s do this. And hey, don’t forget to save a slice for yourself before it disappears!

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