Chocolate Ganache Cake

Name: Chocolate Ganache Cake
Prep time: 40 min
Cook time: 30 min
Total time: 160 min
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 6 tablespoons unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon Morton kosher salt; ⅔ cup vegetable oil; 2 tablespoons white vinegar; 2 cups cold water; 2 teaspoons pure vanilla extract; 20 ounces good-quality semi-sweet chocolate, finely chopped; 2½ cups heavy whipping cream; 1½ cups fresh raspberries (for garnish); 2 tablespoons chocolate curls (for garnish)

by Brenda Score on February 9, 2024

This Chocolate Ganache Cake recipe features decadent layers of my easy chocolate wacky cake and whipped chocolate ganache frosting. A glossy chocolate drip ganache drapes prettily over the top and it’s finished with fresh raspberries and chocolate shavings, sure to satisfy any chocolate cravings!

A filled and frosted two-layer chocolate ganache cake is topped with raspberries and served on a white cake stand.

Rich & Decadent Chocolate Ganache Cake

This Chocolate Ganache Cake recipe features chocolate, chocolate, and more chocolate! I created this chocolate layer cake using my mom’s chocolate wacky cake recipe (quick and easy, my favorite chocolate cake!) and my 2-ingredient chocolate ganache. The cake is layered and frosted with whipped chocolate ganache, then finished with a gorgeous chocolate drip. It’s a perfect special occasion cake, yet easy enough to make “just because”!

Why You’ll Love This Chocolate Cake With Chocolate Ganache

Chocolate cake with chocolate frosting is a classic and beloved cake, definitely a favorite of mine. Here’s why you’ll love this chocolate ganache cake recipe:

Rich and chocolatey. When you pair rich, moist chocolate cake with silky ganache frosting, it’s the ultimate dessert treat that will satisfy even the most discriminating chocolate lovers.
A one-bowl cake + easy ganache. You only need one bowl to make the cake batter. And then just warm some cream for melting the chocolate, to create the ganache.
Simple ingredients. You only need 2 ingredients for the ganache. And the chocolate cake doesn’t even call for eggs or butter…which might leave you skeptical. But I promise you, it’s awesome. I’ve been enjoying this cake since I was a kid – Mom made it for every birthday celebration!
Easy to adapt. Use this cake base as a jumping-off point for other adaptions. Make the recipe as written, or serve it as a single-layer cake, topped with peanut butter frosting or chocolate buttercream, or even bake it into cupcakes.

Recipe Ingredients

Here’s what you’ll need to make this chocolate ganache cake recipe. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

For the Cake

Flour – Flour is the base of the cake batter, and gives the cake structure. Make sure to measure using the spoon and level method.
Sugar – Granulated sugar sweetens the cake.
Cocoa powder – Unsweetened baking cocoa adds the rich chocolate flavor to the cake.
Baking soda – This ingredient helps the cake rise perfectly.
Salt – This is a lovely contrast to the sweetness, plus it enhances the chocolate flavor.
Vegetable oil – This keeps the cake moist and adds rich texture.
Vinegar – White vinegar activates the baking soda so the cake rises properly. (You won’t taste the vinegar in the cake.)
Water – Cold water adds moisture and helps bring the cake batter together.
Vanilla – Pure vanilla extract enhances the sweetness and flavor of the chocolate.

ingredients for chocolate ganache, plus chocolate curls and raspberries for garnish

For the Ganache & Garnish

Chocolate – Make sure to use good quality chocolate bars such as Guittard or Ghirardelli, as this will give you the best flavor and silky smooth texture.
Cream – Warmed heavy cream melts the chocolate gently, to create a luxurious ganache when mixed together. Do not substitute lower-fat milk as this will not allow the ganache to set properly.
Raspberries and chocolate curls – These are optional garnishes that I adore, but you can decorate the cake however you like.

A side view of a cut chocolate ganache cake on a cake stand.

How to Make Chocolate Ganache Cake

Follow along with my photos below to guide you through making this recipe. The detailed instructions are in the recipe card lower down in this post.

Three holds are made in the dry mix of a bowl of chocolate cake batter. — make 3 wells in dry ingredients, add oil & vinegar

Chocolate cake batter is combined in a white bowl. — make 3 wells in dry ingredients, add oil & vinegar

Prep. Preheat oven to 350°F. Grease and line two 9” round cake pans with parchment paper.
Combine dry ingredients with wet ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt – then make three large wells in the mixture. Combine the oil and vinegar, and pour it into the wells.
Add water and vanilla. Then pour the water and vanilla extract over the top.

Chocolate cake batter in a white bowl. — mix to combine

A metal baking tin holds a baked round of chocolate cake. — mix to combine

Combine. Mix with a fork until combined.
Bake. Divide the batter evenly between the two pans and bake for 25-30 minutes. Let cakes cool completely before frosting.

A metal bowl holds chocolate ganache. — stir chocolate with warm cream

Whipped chocolate ganache frosting in a metal bowl. — stir chocolate with warm cream

Gently melt the chocolate. Heat the cream, then pour it over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir the chocolate and cream together until smooth.
Whip. Reserve ½ cup of the ganache. Whip the rest until it’s light and fluffy.

Two layers of chocolate ganache cake are filled with chocolate ganache and shown on a white cake stand. — assemble the cake layers

A side view of a chocolate ganache cake topped with chocolate drizzle. — assemble the cake layers

Assemble. Spread ¾ cup of the whipped ganache on top of one cake layer. Top with the other cake layer.
Frost. Now frost the top and sides of the cake with a thin layer of remaining whipped ganache. Chill the cake.
Add the drip ganache. Then heat the reserved ½ cup of ganache and spread it over the top, letting it drip over the edge of the cake.

A chocolate ganache cake topped with ganache drizzle and raspberries on a white cake stand.

Chill and garnish. Place the cake in the fridge to set the ganache, then garnish with raspberries and chocolate curls.

A piece of chocolate ganache cake is lifted out with a cake server from the cake on a white cake stand.

Raspberry-topped slices of chocolate ganache cake are shown on white plates on a table.

Tips for Success + Variations

A few easy-to-follow tips will help ensure optimal cake success! Here are a few best practices to refer to when making this cake:

Measure the flour properly. To create a moist and tender crumb, make sure to measure the flour sing the spoon and level method, rather than scooping out the flour from the bag. This helps to ensure the flour doesn’t become compacted, which results in using too much flour – and thus, a dry cake.
Use fresh ingredients. Using fresh ingredients will help your cake taste its best and will help it rise properly. Check the expiration date on the baking soda to make sure it’s fresh.
Line your baking pans with parchment paper! This helps the cakes bake evenly and release easily from the pans.
Chill. Chilling the cake in Steps 7, 13, and 15 is optional but highly recommended. Chilling helps ensure that the finished cake has clean edges and that the ganache isn’t runny or lopsided.
Add a crumb coat. A crumb coat is an easy step that helps avoid crumbs ending up in the frosting. To add a crumb coat, simply coat the top and sides of the cake in a very thin layer of ganache – then place the cake in the fridge to chill for 30 minutes. While the cake chills, keep the remaining whipped ganache covered tightly with plastic wrap so it doesn’t dry out. Then, when the crumb coat has set, remove the cake from the fridge and frost the top and sides with a thicker layer of whipped ganache.
Try other chocolate. I prefer to use semisweet chocolate to make the ganache, but you could try milk chocolate or a less concentrated dark chocolate if you prefer.
Use other berries. After raspberries, my next choice would be fresh strawberries. Whatever you use, just be sure the berries are super fresh and deliciously sweet.

Proper Storage

Chocolate cake, stored correctly, will keep very well for a few days in the fridge. Or, freeze it for another time. Here’s how to store your chocolate ganache cake:

Fridge – Place chocolate cake with chocolate ganache in an airtight container or cake saver, or cover it tightly with plastic wrap and a layer of foil, and store it in the fridge for up to 5 days. Let the cake sit on the counter at room temperature for up to 30 minutes before you serve it for the best flavor and texture. (If you like cold chocolate cake – like I do – just dig right in!)
Freezer – You can also freeze this cake. Freeze it in an airtight freezer-friendly container for up to 3 months. Or wrap individual slices of cake in plastic wrap, then foil, and store them in the freezer for up to 3 months. Thaw the cake completely in the fridge before serving.

More Decadent Cakes To Try

Chocolate Ganache Cake

Yield: 12 servings

prep time: 40

cook time: 30

Additional Time: 1 30

total time: 2 40

This Chocolate Ganache Cake recipe features decadent layers of my easy chocolate wacky cake and whipped chocolate ganache frosting. A glossy chocolate drip ganache drapes prettily over the top and it's finished with fresh raspberries and chocolate shavings, sure to satisfy any chocolate cravings!

5 Stars (1 Review)