Chocolate Cake Chocolate Ganache

This chocolate cake with chocolate ganache is a rich, moist dessert that never fails to impress. The combination of cocoa powder and hot coffee deepens the chocolate flavor, while the glossy ganache finish adds a silky, elegant touch. Perfect for celebrations or whenever you crave a decadent chocolate treat, this cake strikes a great balance between indulgence and simplicity.

I remember the first time I made this cake for a friend’s birthday party. It was a crowd pleaser, and I’ve since learned a few tricks to get that perfect ganache shine every time.

Ingredients

• Allpurpose flour: One and three quarters cups allows for a sturdy yet tender crumb
• Unsweetened cocoa powder: Three quarters cup provides rich chocolate intensity choose Dutch processed for smoother flavor
• Granulated sugar: Two cups balances the bitterness of cocoa and adds sweetness
• Baking powder: Two teaspoons helps the cake rise and become fluffy
• Baking soda: One teaspoon reacts with acidic ingredients for lift and moisture
• Salt: Half teaspoon enhances all the flavors especially the chocolate
• Eggs: Two large eggs bind ingredients and add moisture room temperature yields best results
• Whole milk: One cup brings moisture and richness
• Vegetable oil: Half cup keeps the cake moist and tender without overpowering flavor
• Vanilla extract: Two teaspoons adds warmth and depth
• Hot coffee: One cup amplifies the chocolate taste use freshly brewed for best effect
• Semisweet chocolate chips: One cup melts smoothly for the glaze
• Heavy whipping cream: Half cup provides creaminess and shine
• Unsalted butter: One tablespoon adds extra gloss and smooth texture if desired

Instructions

Preheat the oven and prepare cake pans:

Preheat the oven to 350 degrees Fahrenheit and place a rack in the middle position. Grease two 9inch round cake pans generously and line the bottoms with parchment paper rounds for easy removal. Lightly dust the sides of the pans with cocoa powder this prevents sticking and leaves a better edge on the finished cake.

Mix the dry ingredients:

In a large mixing bowl whisk together the flour cocoa powder sugar baking powder baking soda and salt. Be sure to break up any lumps of cocoa powder to ensure an even crumb in your cake. Taking the time here prevents uneven spots in the baked layers.

Combine the wet ingredients:

In a medium bowl beat the eggs until they are smooth and a little lighter in color. Add the milk vegetable oil and vanilla extract whisking until fully combined and smooth. This step ensures even distribution of moisture.

Make the chocolate batter:

Pour the wet mixture into the dry ingredients bowl and whisk until no dry streaks remain. Slowly add the hot coffee while mixing the batter will become thinner but this is exactly right for moisture and flavor penetration. Scrape down the sides with a spatula so everything is well incorporated and no cocoa pockets remain.

Bake the cakes:

Divide the batter evenly between the two prepared pans smoothing the tops with a spatula. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking as it dries out the cake. After baking cool the cakes in their pans for 10 minutes then invert onto a wire rack to cool completely.

Make the chocolate ganache:

Place the semisweet chocolate chips into a heatproof bowl near your stove. In a small saucepan heat the heavy cream until it just begins to simmer around the edges. Pour the hot cream over the chocolate chips and let it sit without stirring for 2 to 3 minutes so the chocolate softens. Add the butter if using and whisk gently from the center outward until the ganache is smooth and shiny.

Frost and serve the cake:

If your cake layers have domed on top level them gently with a serrated knife once fully cool. Place one layer on a serving plate and spread a layer of ganache as filling. Place the second layer on top and pour the remaining ganache over the cake nudging it toward the edges for a lovely drip effect. Let the ganache set for 20 to 30 minutes before slicing this helps you get clean sharp slices for serving.

I have a soft spot for using coffee in chocolate baking. It wakes up the chocolate flavor so beautifully and feels like a secret ingredient among friends. Once I served this cake at a family gathering and discovered my uncle was a coffee lover himself. He couldn’t stop complimenting the flavor depth.

Storage Tips

Wrap leftover cake tightly in plastic wrap or place it in an airtight container to keep it moist. It stays fresh at room temperature for two days or you can refrigerate for up to a week. Ganache glazed cakes taste better after a day when the flavors meld. For longer storage freeze the cake layers separately in airtight bags for up to three months. Thaw at room temperature before assembling.

Ingredient Substitutions

Use hot water with one teaspoon instant espresso powder if you don’t have brewed coffee this preserves the deep chocolate taste. Melted refined coconut oil is a great vegan alternative to vegetable oil adding a subtle tropical vibe without messing with the cake’s moistness. For the ganache try canned fullfat coconut milk instead of heavy cream for a dairyfree option that still delivers creaminess and shine.

Serving Suggestions

This cake is wonderful on its own but pairs beautifully with vanilla ice cream or whipped cream to balance the richness. Fresh berries add a bright contrast. A sprinkle of flaky salt on top of the ganache makes for a surprising and delicious flavor pop. A cup of strong black coffee or espresso serves as a perfect accompaniment reinforcing the cake’s deep chocolate notes.

Enjoy this rich chocolate cake with glossy ganache and share it with family and friends for a memorable dessert.

Common Questions About the Recipe

→ Why did my cake sink in the middle?

Sinking often occurs if the cake is underbaked or oven temperature fluctuates. Avoid opening the oven door frequently and check with a thermometer. Bake until the center springs back with moist crumbs.

→ How do I fix grainy or broken ganache?

Broken ganache may result from overheated cream or inconsistent chocolate quality. Whisking in a little warm cream or corn syrup usually helps restore smoothness.

→ Can I use a different pan size?

Yes, a 9x13 inch pan works. Bake for 35-40 minutes, checking earlier for a springy top and moist crumbs on a toothpick.

→ How far ahead can I prepare the cake and ganache?

Cake layers can be baked one day ahead and kept at room temperature. Ganache stores in the fridge for three days and should be gently warmed before spreading.

→ What are some serving suggestions to enhance flavor?

Try adding orange zest to the batter or a pinch of flaky salt on ganache. Serve with vanilla ice cream, fresh berries, or strong brewed coffee for contrast.