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a slice of chocolate ganache cake on a pink plate.
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Chocolate Ganache Cake Recipe

Chocolate Ganache Cake! Super-dark and moist chocolate cake layers are filled and iced with light and luscious whipped chocolate ganache. This is a chocoholic's dream cake.
Prep Time: 25 minutes
Bake Time: 30 minutes
Total Time: 55 minutes
16 servings

Ingredients 

Cake Batter

  • 2 ounces Dutch process cocoa powder (½ cup)
  • 4 ounces boiling water (½ cup)
  • 9 ounces cake flour (2 cups, see note)
  • teaspoons baking powder
  • ½ teaspoon table salt
  • 8 ounces vegetable oil (1 cup)
  • 4 large eggs
  • 8 ounces whole milk (1 cup)
  • 1 tablespoon vanilla extract
  • 16 ounces granulated sugar (2 cups)

Ganache

Instructions

  • Preheat the oven to 350 °F. Line the bottom of two 8"x3" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides).
  • Combine 2 ounces Dutch process cocoa powder and 4 ounces boiling water in a small heat-proof bowl. Whisk to combine then set aside to cool while preparing the other ingredients.
  • Sift 9 ounces cake flour with 1½ teaspoons baking powder and ½ teaspoon table salt, set aside.
  • Combine 8 ounces vegetable oil, 4 large eggs, 8 ounces whole milk, 1 tablespoon vanilla extract and 16 ounces granulated sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients.
  • With the mixer running on low, add the flour and then add the cocoa mixture. Mix until completely incorporated.
  • Divide the batter evenly between the two pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
  • Cool in the pan for 20 minutes before turning out onto a cooling rack. Cool completely.

Make the Ganache

  • Chop 16 oz semi-sweet chocolate into small pieces, none larger than 1/2" or chop roughly and finish chopping in a food processor. Place the the chocolate in a large, heatproof bowl.
  • Pour 20 oz heavy cream into a microwave safe bowl or measuring cup and heat until scalding. You want to get the cream as hot as you can without it boiling over.
  • Pour the cream all at once over the chocolate. Do not stir for 2-3 minutes to allow the chocolate to begin melting. Gently stir, trying not to incorporate any air, until all the chocolate bits are melted.
  • Cover the bowl and set the ganache aside at room temperature to cool completely.

Assembly

  • If needed, trim the tops of the cake to make them level. Split each of the cakes horizontally so you have 4 layers. Arrange the layers so that the flat sides of each cake are at the bottom and top of the stack (see process photos).
  • Your ganache should be set and at room temperature. If your ganache has gotten cold microwave it briefly to soften it a bit. The ganache will whip up better if it it's softer rather than very firm. Whip the ganache on medium speed until it lightens in color and texture.
  • Use about half of the whipped ganache to fill and stack the layers. Use the remaining ganache to ice the cake. Transfer the cake to a serving platter.

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition

Serving: 12g | Calories: 511kcal | Carbohydrates: 51g | Protein: 6g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 145mg | Potassium: 217mg | Fiber: 3g | Sugar: 35g | Vitamin A: 533IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!