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Chocolate Ganache Cake

Prep Time:

30 Minutes

Cook Time:

40 Minutes


12 Servings



About the Recipe

Ganache is a simple icing made with cream poured over chocolate. It is effortless to make and only requires three ingredients: semi-sweet chocolate chips, heavy whipping cream, and unsalted butter.

This delicious icing is key for this recipe because it adds a luxurious touch and stays juicy and moist for days!


Ganache Ingredients

  • 2 cups semi-sweet chocolate chips (340 grams)

  • 3/4 cup heavy whipping cream (approximately 170 grams)

  • 10 tbsp room temperature unsalted butter (140 grams)

Cake Ingredients

  • 2 – 1/3 cups organic all-purpose flour

  • 1 cup baking cocoa (I use nestle toll house)

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 3 large eggs

  • 2 – 1/3 cups granulated sugar

  • 10 tbsp vegetable or canola oil

  • 1 – 1/3 cups whole milk

  • 1 – 1/3 cups brewed coffee (room temperature)

  • 3 tsp vanilla extract

Toppings Options:

  • Fresh Strawberries

  • Pecans

  • Toasted Coconuts


Make The Ganache

Step 1

Bring the heavy whipping cream to a gentle boil and pour it over the semi-sweet chocolate chips. Set it aside for a couple of minutes.

Step 2

Whisk the two ingredients until it's all combined. Next, add the softened butter and whisk until your ganache becomes homogenous.

Step 3

Cover the bowl with cling film and set it aside for a couple of hours before assembling. A rested ganache gives the best texture for spreading.

Bake The Cake

  • Preheat your oven to 350 degrees F. Line bottoms of two 9" round baking pans with parchment paper and grease the sides with baking spray.

  • In a medium bowl, whisk together the flour, salt, baking cocoa, baking powder, and baking soda. Set it aside.

  • In a separate, large bowl, whisk the eggs with the sugar. Gradually add oil and whisk until it's all combined. Add the milk, coffee, and vanilla extract, gently whisking with every addition

  • Gradually add the flour mixture to the wet ingredients and whisk until it's all combined. The batter will be light and fairly runny; that's totally normal.

  • Transfer batters to the prepared pans. Bake in the middle rack for 40-45 minutes, or until a toothpick comes out clean.

  • Allow the cakes to cool for 10-15 minutes before inverting them onto a cooling rack. Finally, allow an additional 40-45 minutes of cooling; the cakes should be at room temperature before assembling.

Assemble the Cake

  • Slice a bit off the top of each cake to remove the domes and even the cakes out.

  • Place a large dollop of the ganache into the center of the first cake and spread it out using an offset spatula.

  • Carefully place the second cake over the top, crumb-side down.

  • Spread the remaining ganache over the top and the sides.

  • Top your cake off with fresh berries or your favorite cake topping! Enjoy!

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