Chocolate Ganache Cake

Name: Chocolate Ganache Cake
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 100 Grams (1/2 Cup) Granulated Sugar/ Caster Sugar; 100 Grams (1/2 Cup) Light Brown Sugar; 2 Large Eggs, at room temperature; 2 Teaspoons Pure Vanilla Extract; 3oz (1/4 Cup + 2 Tablespoons) Vegetable Oil; 4oz (1/2 Cup) Sour Cream; 125 Grams (1 Cup) All-Purpose/ Plain Flour; 45 Grams (1/3 Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder); 1 Teaspoons Baking Soda; 1/4 Teaspoon Salt; 1/2 Teaspoon Baking Powder; 4oz (1/2 Cup) Hot Coffee*; 175 Grams (1 Cup) Dark Chocolate or Semi-Sweet Chocolate, finely chopped; 1 Tablespoon Light Corn Syrup; 40z (1/2 Cup) Heavy Whipping Cream

By Elizabeth Waterson // Jan 30, 2025 (Updated May 6, 2025) // 2 Comments

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Indulge in a decadent chocolate ganache cake with this simple and delicious recipe. Moist chocolate cake topped with a rich and creamy ganache frosting, making it the perfect treat for any occasion.

chocolate cake with chocolate ganache and raspberries.

Sometimes you just need a slice of chocolate cake. I often do, so I have a round-up of my favorite chocolate cake recipes but this chocolate ganache cake is one of my new favorites. A simple, single-layer cake that is topped with a gorgeous and easy chocolate ganache.

up close of a half eaten slice of chocolate cake on a white plate.

Let's get to the recipe

Ingredients

For this simple single layer cake you will need:

Granulated Sugar/ Caster Sugar and Light Brown Sugar. I like the combination of the two sugars, but you can use all granulated sugar if you would like.
Large Eggs. The eggs should be at room temperature so they emulsify properly into the rest of the ingredients.
Pure Vanilla Extract. Vanilla pairs well with chocolate for great flavor!
Vegetable Oil. Since the cocoa powder is so strong in flavor you don't notice that this cake is made with oil, not butter. The oil helps create a soft and moist cake crumb.
Sour Cream. This moisture bomb creates an intensely moist cake!
All-Purpose/ Plain Flour. You want to make sure not to overmix the flour when adding it to the wet ingredients.
Dutch Process Cocoa Powder. This recipe is formulated for Dutch process so I do not suggest swapping in natural cocoa powder.
Baking Soda. This chemical leavening agent is activated by the sour cream and brown sugar to help the cake rise while baking.
Salt. The salt brings out all of the flavor profiles.
Baking Powder. This chemical leavening agent is already activated and also helps with the cake rising while baking.
Hot Coffee. The hot coffee helps bloom the cocoa powder for a more intense chocolate flavor, trust me when I say you won't taste the coffee at all!

Now for the delicious chocolate ganache you will need:

Dark Chocolate or Semi-Sweet Chocolate. I use Callebaut Chocolate Callets but any good quality chocolate finely chopped will work.
Light Corn Syrup. You don't have to add this but it helps create a beautiful shine.
Heavy Whipping Cream. The cream gets warmed and poured on top of the chocolate.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat oven to 350F/180C and grease one 9-inch round cake pan. Set aside.

In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, and sour cream mix until fully combined.

wet ingredients mixed together in a glass bowl.

Place a fine mesh strainer over the wet ingredients and sift in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.

dry ingredients sifted into wet ingredients in a glass bowl.

Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into the prepared pan.

coffee added to chocolate cake batter in a glass bowl.

Bake for 22-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.

chocolate cake batter in a pan then baked and cooling on a rack.

In a large bowl add the chocolate and corn syrup then pour on the warmed heavy cream and let sit for 5 minutes. Use a whisk to whisk the mixture together until a glossy ganache is formed.

heavy cream poured on top of chocolate mixed into chocolate ganache.

Pour on top of the cake and use an angled spatula to spread into a nice design and push the ganache slightly so you get a chocolate drip down the sides. Store leftovers in an airtight container at room temperature for up to 3 days, or if you are in a warm environment store in the refrigerator.

This cake is great served at room temperature or warmed up with vanilla ice cream. You could also drizzle some salted caramel sauce on top or serve with fresh whipped cream.