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Chocolate Ganache Cake

Decadent Chocolate Ganache Cake That’ll Make You the Dessert

This chocolate ganache cake is the ultimate last-minute showstopper. Made with pantry staples and topped with a glossy dark chocolate ganache, it’s rich, moist, and easy enough for a Tuesday night—but fancy enough for birthdays and dinner parties. It’s a one-layer wonder that’ll have everyone asking for the recipe (and maybe seconds).

  • Total Time: 45 minutes
  • Yield: 8 slices 1x

Ingredients

Scale

For the Cake:

  • 1 cup (120 g) all-purpose flour

  • 7/8 cup (175 g) granulated sugar

  • 6 tablespoons (44 g) dark cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup (120 g) buttermilk, room temperature

  • ½ cup (118 g) hot water or brewed coffee

  • ¼ cup (55 g) vegetable oil

  • 2 large eggs, room temperature

  • ½ teaspoon pure vanilla extract

For the Ganache:

  • ½ cup (115.5 g) heavy whipping cream

  • 5 oz dark chocolate chips (or chopped chocolate bar)

Instructions

  • Preheat the oven to 325°F (163°C). Spray an 8-inch round cake pan with non-stick spray, line with parchment paper, and spray again. Set aside.

  • In a large bowl or the bowl of a stand mixer, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

  • In a separate bowl, whisk together buttermilk, hot water (or coffee), oil, eggs, and vanilla extract.

  • With the mixer on low speed, slowly pour the wet mixture into the dry ingredients. Scrape down the sides and bottom of the bowl to fully combine.

  • Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

  • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely (or enjoy it slightly warm).

  • To make the ganache: heat heavy cream in the microwave for 1 minute, then pour over the chocolate chips. Stir until smooth and glossy.

  • Let the ganache cool slightly before pouring over the cake. It will thicken as it cools. Slice, serve, and enjoy!

Notes

  • No buttermilk? No problem. Just mix ½ cup milk with 1½ tsp lemon juice or vinegar and let it sit for 5 minutes. Instant buttermilk!
  • Coffee deepens the chocolate flavor without making it taste like coffee. Highly recommended!
  • This cake keeps well for a few days at room temp and even better in the fridge. Just bring to room temp or give it a quick zap before serving.
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 360
  • Sugar: 28 g
  • Sodium: 280 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 55 mg

Keywords: chocolate ganache cake, easy chocolate cake, dark chocolate dessert, one-layer cake, moist chocolate cake