Chocolate Ganache Layer Cake

Chocolate ganache layer cake is the ultimate indulgence, featuring rich, moist chocolate cake layers filled and covered with a silky-smooth chocolate ganache. This decadent dessert is perfect for birthdays, celebrations, or any time you’re craving a luxurious chocolate treat. With its deep chocolate flavor and creamy ganache, this cake is sure to impress!

Why You’ll Love This Recipe

• Incredibly rich and moist chocolate cake
• Smooth, glossy chocolate ganache for a bakery-quality finish
• Simple ingredients yet packed with deep chocolate flavor
• Perfect for special occasions or a chocolate lover’s dream dessert
• Can be made ahead and stored for later enjoyment

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

• All-purpose flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Sugar
• Eggs
• Milk or buttermilk
• Vegetable oil
• Vanilla extract
• Hot coffee or hot water (enhances the chocolate flavor)

For the Chocolate Ganache:

• Heavy cream
• Semi-sweet or dark chocolate, chopped
• Butter (for extra shine)
• Vanilla extract (optional)

Directions

Make the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix wet ingredients: In another bowl, beat sugar, eggs, milk, oil, and vanilla until smooth.
4. Combine: Gradually mix the dry ingredients into the wet ingredients. Stir in the hot coffee or water until the batter is smooth.
5. Bake: Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Ganache:

1. Heat the cream: In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer.
2. Melt the chocolate: Pour the hot cream over the chopped chocolate and let sit for a minute. Stir until smooth.
3. Add butter: Stir in butter for extra shine. Let ganache cool slightly before using.

Assemble the Cake:

1. Layer the cake: Place one cake layer on a serving plate. Spread a layer of ganache over the top.
2. Add the second layer: Place the second cake layer on top and spread more ganache over the top and sides.
3. Smooth or drip: For a smooth look, use a spatula to spread the ganache evenly. For a drip effect, pour slightly warm ganache over the edges.
4. Chill and serve: Let the ganache set for about 30 minutes before slicing and serving.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling & Chilling Time: 45 minutes
• Total Time: 1 hour 35 minutes

Variations

• Milk Chocolate Ganache: Use milk chocolate instead of dark for a sweeter taste.
• Espresso Chocolate Cake: Add 1 teaspoon of espresso powder for a richer chocolate flavor.
• Nutty Twist: Sprinkle chopped hazelnuts or almonds between the layers.
• Fruit-Filled Cake: Spread raspberry or strawberry jam between layers before adding ganache.
• Vegan Option: Use dairy-free chocolate, coconut cream, and plant-based milk.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze the cake (without ganache) for up to 2 months. Thaw and frost before serving.
• Serving: Let chilled cake sit at room temperature for 20 minutes before serving for the best texture.

FAQs

Can I make the ganache ahead of time?

Yes! Store it in the fridge and warm slightly before spreading.

What’s the best chocolate for ganache?

Use high-quality semi-sweet or dark chocolate for the best flavor and texture.

How do I get a shiny ganache?

Adding butter to the ganache gives it a beautiful shine.

Can I use this recipe for cupcakes?

Yes! Bake for about 18-20 minutes and top with ganache.

Why is my ganache too runny?

Let it cool slightly before using, or add more chocolate to thicken.

Can I use regular cream instead of heavy cream?

Heavy cream is best for ganache, but half-and-half can work in a pinch.

How do I prevent my cake from being dry?

Measure ingredients accurately, don’t overmix, and don’t overbake.

Can I add extra layers?

Yes! Simply double the recipe for a stunning multi-layer cake.

How do I make a drip ganache effect?

Slightly warm the ganache and use a spoon to drizzle it over the edges.

What’s the best way to slice the cake cleanly?

Use a sharp knife dipped in hot water and wiped dry before slicing.

Conclusion

This Chocolate Ganache Layer Cake is a rich, decadent dessert that’s perfect for any occasion. With its moist chocolate cake layers and velvety ganache, it’s a true chocolate lover’s dream. Whether for a birthday, holiday, or just because, this cake is guaranteed to impress. Try it today and enjoy every luscious bite!

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 10-12 servings 1x
• Category: Dessert
• Method: Baking

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Description

This Chocolate Ganache Layer Cake is a rich, decadent dessert featuring moist chocolate cake layers filled and frosted with smooth, velvety chocolate ganache. A show-stopping treat for birthdays, celebrations, or any chocolate lover!

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Ingredients

Units USM Scale 1x2x3x

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water)

For the Chocolate Ganache Frosting:

• 2 cups heavy cream
• 16 oz semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter

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Instructions

• Bake the Cake: Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans. In a bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix buttermilk, oil, eggs, and vanilla. Combine wet and dry ingredients, then stir in hot coffee. Divide batter between pans and bake for 30–35 minutes. Cool completely.
• Make the Ganache: Heat heavy cream until warm (not boiling). Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in butter. Let it cool until thickened.
• Assemble the Cake: Place one cake layer on a stand, spread ganache evenly, and top with the second layer. Frost the entire cake with ganache.
• Decorate: Add chocolate drizzles, swirls, or gold flakes for a luxurious touch. Chill for 30 minutes before slicing.

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Notes

• Substitute coffee with hot water for a milder flavor.
• Store in the fridge for up to 5 days.
• Serve with berries or whipped cream for added texture.