This Chocolate Ganache Cake features layers of ultra-rich chocolate cake filled with a whipped chocolate ganache frosting. The entire cake is finished with a pourable dark chocolate ganache and fresh berries for garnish. It’s an indulgent choice for any chocolate lover.
About This Recipe
This chocolate ganache cake is fudgy, moist, and deeply chocolatey. A combination of buttermilk and oil keeps the crumb tender, while a touch of instant espresso powder amplifies the chocolate flavor without adding any coffee taste.
The cake uses ganache two ways: a whipped ganache for the filling and frosting, plus a pourable ganache used as a glossy drip topping.
Because the recipe relies on good-quality dark chocolate, the result is rich and complex rather than overly sweet. This is an elegant dessert for birthdays, special meals, or any occasion when you want a show-stopping chocolate cake.
Tools You’ll Need
Gather these tools before you start for a smooth baking experience:
- Three 8-inch cake pans for the three-layer cake.
- Parchment paper to line the pans and prevent sticking.
- Measuring cups and spoons for accurate ingredient amounts.
- Liquid measuring cup for the milks and oil.
- Cutting board and chef’s knife to finely chop dark chocolate.
- Stand mixer or handheld mixer — paddle for the batter, whisk for the whipped ganache.
- Rubber spatula to scrape the bowl.
- Medium saucepan with a heavy bottom for warming cream.
- Offset spatula (or a butter knife) to frost the cake smoothly.
Recipe Ingredients
This recipe calls for generous amounts of chocolate, cocoa powder, and cream. Here’s a concise ingredient overview:
- Eggs
- Neutral oil (canola or vegetable)
- Buttermilk
- Whole milk
- Vanilla extract
- Granulated sugar
- Salt
- All-purpose flour
- Baking powder
- Cocoa powder
- Instant espresso powder (optional)
- Boiling water
- High-quality dark chocolate (for ganache)
- Heavy whipping cream
For exact measurements and the printable recipe card, see the recipe section below.
How to Make Chocolate Ganache Cake
This three-layer chocolate ganache cake is straightforward but requires patience: the cake layers and ganache need to cool to room temperature before assembly for the best texture and appearance.
- Prep pans: Line three 8-inch round pans with parchment paper.
- Make the batter: Mix eggs, part of the oil and milk, sugar, and dry ingredients, then fold in a cocoa slurry made with the remaining oil, milk, cocoa, and boiling water.
- Bake: Divide batter between pans and bake until a toothpick comes out clean. Cool completely before frosting.
- Prepare whipped ganache: Heat cream, pour over finely chopped chocolate, let sit, then cool to room temperature. Whip until light and mousse-like.
- Assemble: Layer cake with whipped ganache between each layer and around the sides.
- Make drip ganache: Prepare a small batch of ganache, allow it to cool briefly, then pour over the frosted cake to create a glossy drip.
This summary covers the main steps. Follow the full recipe card below for precise measurements and detailed instructions.
Filling variations: Swap the whipped ganache filling for raspberry curd to make a raspberry-chocolate version, piping a ganache border around the edge to contain the curd. Orange curd works similarly for a citrus-chocolate variation.
Garnish Ideas
Fresh strawberries complement the cake beautifully. Other garnish options by season include:
- Fresh raspberries or mixed berries
- Macerated strawberries
- Dried orange slices
- Chocolate shavings or curls
- Toasted coconut flakes
Tips for Making This Recipe
- Cool in pans briefly: Let cakes cool 15 minutes in the pans before turning out, then cool completely before frosting to avoid melted ganache.
- Do not boil the cream: Heat it until steaming with small bubbles at the edges, then remove from heat. Overheated cream can seize the chocolate.
- If chocolate doesn’t melt: Place the bowl over simmering water and stir until smooth.
- Cool ganache before whipping: Regular ganache needs about 30 minutes at room temperature to set before whipping; refrigerate briefly to speed this up, stirring every 10 minutes for even cooling.
- No buttermilk? Use a simple substitute of whole milk with lemon juice or vinegar.
- Expired baking powder? You can make a substitute from pantry staples if needed.
Recipe FAQs
Answers to common questions about this cake:
Why use espresso powder? Can it be omitted?
Espresso powder enhances and intensifies chocolate flavor without tasting like coffee. If you don’t have it or prefer not to use it, you can omit it.
How can you tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. The cakes should also feel springy and will pull slightly away from the pan sides.
Can I use chocolate chips for ganache?
It’s best to use high-quality chocolate bars. Chocolate chips contain stabilizers and don’t melt as smoothly, which can affect ganache texture.
Can the ganache drizzle be omitted?
Yes — you can skip the drip and serve the cake with only the whipped ganache frosting. The drizzle does add an extra dramatic finish, though.
Storage Instructions
Store leftover cake in an airtight container in the refrigerator for up to 5 days. The cake will dry slightly over time.
Can the Cake Be Frozen?
Yes. Freeze the whole frosted cake or individual slices, or freeze cake layers and frosting separately.
To freeze frosted cake:
- Place cake or slices on a parchment-lined baking sheet and flash-freeze until firm (about 1 hour).
- Wrap tightly in plastic wrap, place in a freezer bag, label, and freeze up to 3 months.
- Thaw overnight in the refrigerator. Note: ganache may lose a perfectly smooth finish after freezing.
To freeze layers and frosting separately:
- Cool cake layers completely, wrap tightly, and freeze up to 3 months.
- Store whipped ganache in an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge and gently re-whip if needed.
Try Making Chocolate Ganache Cake at Home!
Next time you’re craving an indulgent chocolate dessert, try this triple ganache chocolate cake. If you make it, leave a comment with your thoughts and a rating to help others discover the recipe.
Share photos on Instagram by tagging @goodlifeeats and using #goodlifeeatsrecipes — I’d love to see your creations.
More Chocolate Cake and Cupcake Recipes
For more chocolate treats, consider recipes such as dark chocolate molten lava cakes, chocolate raspberry bundt cake, chocolate mint cupcakes, or dark chocolate cupcakes with salted caramel buttercream. Each offers a different way to enjoy rich chocolate dessert flavors.
If you want even more ideas, check the recipe index for a full collection of recipes.
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Chocolate Ganache Cake
This Chocolate Ganache Cake features layers of ultra-rich chocolate cake filled with whipped ganache, finished with a dark ganache drizzle and fresh berries.
Ingredients
For the chocolate cake layers:
- 3 large eggs
- ¾ cup neutral oil, divided
- ½ cup buttermilk
- ¾ cup whole milk, divided
- 2 teaspoons vanilla extract
- 1 ½ cups granulated sugar
- 1 teaspoon salt
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ cup cocoa powder
- 1 teaspoon instant espresso powder (optional)
- 4 tablespoons boiling water
For the whipped ganache (filling and frosting):
- 16 ounces dark chocolate, finely chopped
- 16 ounces heavy whipping cream
For the chocolate ganache topping:
- 3 ounces dark chocolate, finely chopped
- 3 ounces heavy whipping cream
Instructions
Make the chocolate cake layers:
- Preheat oven to 325°F. Line three 8-inch pans with parchment paper.
- In a mixer bowl, combine eggs, ½ cup oil, buttermilk, ½ cup milk, and vanilla. Beat until frothy, about 2 minutes.
- Add sugar and beat until combined, about 1 minute.
- Sift in salt, flour, and baking powder. Mix on low until just combined.
- In a separate bowl, mix cocoa powder, remaining ¼ cup oil, remaining ¼ cup milk, espresso powder (if using), and boiling water into a smooth paste. Add to batter and mix on low until uniform; do not overmix.
- Divide batter among pans and bake about 30 minutes, or until a toothpick comes out clean.
- Cool in pans 15 minutes, then turn out onto a rack to cool completely.
Make the whipped chocolate ganache:
- Place finely chopped chocolate in a heatproof bowl.
- Heat cream until it just starts to boil, then pour over the chopped chocolate and let sit 5 minutes.
- Whisk until smooth and glossy. Cover and let cool to room temperature (about 30 minutes) until semi-firm.
- Transfer to a mixer bowl and whip, starting slow then increasing speed, until light and fluffy (about 5 minutes).
Frost the cake:
- Place one cake layer on a serving plate, spread an even layer of whipped ganache, stack the next layer and repeat. Finish by covering the sides with remaining ganache.
Make the chocolate ganache topping:
- Chop chocolate into a heatproof bowl. Heat cream until just boiling, pour over chocolate, let sit 5 minutes, then stir until glossy.
- Let ganache cool about 10 minutes, then pour over the frosted cake, allowing it to drip over the edges.
- Garnish with strawberries or other preferred toppings.
Notes
Note: The oil and milk are divided between the batter and a cocoa slurry added near the end. Use high-quality chocolate for the ganache—bar chocolate melts more evenly than chips. For flavor variations, fill with fruit curds like raspberry or orange, and pipe a ganache border to contain the curd.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 930Total Fat: 57gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 126mgSodium: 415mgCarbohydrates: 94gFiber: 6gSugar: 59gProtein: 12g
Nutritional information is an estimate provided for convenience and may vary.
Did you make this?
Share a photo on Instagram and tag @goodlifeeats with #goodlifeeatsrecipes — I’d love to see your version of this cake.