Chocolate Cake With Ganache Frosting

Name: Chocolate Cake With Ganache Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 8 ounces bittersweet chocolate, chopped; 1 cup heavy cream; 1 tablespoon unsalted butter

Highlighted under: Dessert & Dough

When I first attempted baking this Chocolate Cake With Ganache Frosting, I realized just how satisfying it is to create a dessert from scratch. The rich, velvety cake pairs beautifully with the shiny ganache, making it perfect for any occasion. Each bite melts in your mouth, and I love how you can elevate the experience by using high-quality chocolate. This is a cake that brings joy with every slice, and it’s surprisingly easy to make once you’ve mastered a few key techniques.

Created by

Kayla Monroe

Last updated on 2026-02-15T03:37:36.278Z

Baking this Chocolate Cake was a delightful journey for me. I learned that the key to a moist cake lies in the balance of ingredients, especially the use of eggs and buttermilk. The aroma of the cake baking filled my kitchen, and I could hardly wait to taste it. Once baked, I immediately knew that the cake's rich flavor would shine through the ganache.

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

Each ingredient in this chocolate cake plays a crucial role. For instance, using high-quality cocoa powder is essential for achieving a deep, rich chocolate flavor. I recommend opting for Dutch-processed cocoa for a smoother texture and darker hue. Additionally, the buttermilk not only adds moisture but also reacts with the baking soda to create a tender crumb. If you're out of buttermilk, you can easily substitute it with a mix of regular milk and vinegar or lemon juice—it works wonders in maintaining the cake's moisture.

The addition of boiling water may seem unusual, but it’s a game changer! It helps to bloom the cocoa, intensifying the flavor and ensuring that your cake remains moist. Just be cautious when handling the hot water and make sure to mix it in gradually to avoid splashes. The egg emulsifies the batter, providing structure and stability, while the oil contributes to the overall tenderness of the cake, keeping it from becoming dry.

Perfecting the Baking Process

Getting the baking time just right is crucial for this chocolate cake. While each oven is different, I find that 30 minutes at 350°F (175°C) usually produces the best results. To avoid overbaking, keep an eye on your cakes during the last few minutes and use a toothpick inserted in the center to check for doneness. It should come out clean or with a few moist crumbs, indicating a perfectly baked cake.

Cooling your cakes properly is also vital. After taking them out of the oven, let them rest in the pans for about 10 minutes. This allows them to firm up slightly, making them easier to transfer. For best results, move them to wire racks for complete cooling. This prevents condensation from forming and keeps the texture light and airy.

Mastering the Ganache Frosting

When making the ganache, the temperature of the cream is paramount. You'll want to heat it just until it begins to simmer, not boiling, to avoid scorching the chocolate. If your ganache appears grainy after mixing, it may have been overheated. Simply add a bit more warm cream and stir gently until smooth. Patience is key; allow the ganache to rest after mixing for a richer flavor and a more spreadable consistency. To prevent it from firming up too quickly, you can slightly reheat it over a double boiler as you frost your cake.

Once assembled, this cake can sit out for a few hours, but if you have leftovers, store them in an airtight container. Refrigeration is advisable if you’ve got warm weather, as the ganache can soften. I also love serving this cake with a side of fresh berries or a scoop of vanilla ice cream, which balances the richness perfectly.

Ingredients

For the Chocolate Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache Frosting

8 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon unsalted butter

Instructions

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes, then carefully stir in the boiling water.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks.

Make the Ganache

Place the chopped chocolate in a bowl. Heat the cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 5 minutes, then stir until smooth. Add butter and stir until fully incorporated.

Assemble the Cake

Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top. Use the remaining ganache to frost the top and sides of the cake.

Pro Tips

For an even richer flavor, add a teaspoon of espresso powder to the batter. Also, allow the ganache to cool slightly before frosting for a thicker consistency that will hold its shape better on the cake.

Storage Tips

To keep your chocolate cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can last up to 3 days at room temperature or about a week in the refrigerator. If you've made the cake in advance, you can also freeze it. Just make sure it's completely cooled before wrapping it tightly in plastic and then aluminum foil; it will remain good for up to three months.

If you choose to freeze the ganache separately, allow it to cool to room temperature, then pour it into a container and freeze. When you're ready to use it, simply let it thaw in the refrigerator overnight and give it a quick reheat to bring it back to a spreadable consistency.

Creative Variations

While this chocolate cake with ganache frosting is delicious on its own, there are countless ways to customize it. Consider adding a layer of raspberry or cherry jam between the cake layers for a tart contrast to the sweetness. You can also incorporate flavored extracts, such as almond or mint, in the frosting for an interesting twist that elevates the classic chocolate taste.

If you're feeling adventurous, try adding orange zest or espresso powder to the cake mixture for an added depth of flavor. These small enhancements can transform your cake without requiring extensive changes to the original recipe, allowing you to experiment while enjoying the core deliciousness.

Troubleshooting Common Issues

If your cake sinks in the middle, it’s likely due to underbaking or opening the oven door too early during baking. Make sure to keep the oven door closed until the end of the suggested baking time, and always check for doneness with a toothpick before removing it. If you find yourself with a dry cake, this could be due to overmixing or overbaking; be gentle with your batter and keep an eye on the clock.

For the ganache, if it turns out too thick and difficult to spread, try adding a teaspoon of warm cream at a time and whisking until you reach a smoother consistency. Conversely, if it’s too runny, you might need to chill it a bit more to firm it up. These adjustments allow you to perfect your ganache for an effortlessly beautiful finish.

Questions About Recipes

→ Can I use milk instead of buttermilk?

Yes, you can use regular milk with a tablespoon of vinegar or lemon juice added to mimic buttermilk.

→ How should I store leftover cake?

Keep it covered at room temperature for up to 3 days, or refrigerate it for longer freshness.

→ Can I freeze the chocolate cake?

Absolutely! Wrap the cake layers tightly in plastic wrap and store them in the freezer for up to 2 months.

→ Is there a substitute for heavy cream in the ganache?

Coconut cream can be used as a dairy-free alternative, but the flavor may differ slightly.