This chocolate ganache cake is a decadent, single-layer chocolate cake topped with a rich and glossy chocolate ganache that's as beautiful as it is delicious. The cake itself stays wonderfully moist thanks to a blend of oil and sour cream, and the gentle addition of hot coffee intensifies the chocolate flavor without tasting like coffee. Topped with a luscious pour-over ganache made from dark or semi-sweet chocolate and cream, this dessert works beautifully for birthdays, celebrations, or anytime you want chocolate done right.
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.
Flavor & Texture Builders (Chocolate Edition)
- Vegetable oil + sour cream: Keeps the cake moist and tender - oil prevents dryness, and sour cream adds richness.
- Dutch-process cocoa powder: Provides deep, mellow chocolate flavor that stands up to the ganache.
- Hot coffee: Helps "bloom" the cocoa for more intense flavor without adding coffee taste.
- Granulated + brown sugar: The brown sugar adds a hint of caramel richness while granulated sugar balances sweetness.
- Ganache (chocolate + cream + corn syrup): A glossy, pour-over topping that's rich and silky - corn syrup helps the shine if you choose to include it.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Let's Build This Chocolate Delight
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.
What I Learned While Testing This Cake Recipe
I have baked my fair share of cakes in my time, (I see you 50+ Cake Recipes) and these are a few things I have learned, some the hard way!
- After testing recipes with cold ingredients, I can confidently say use room temperature ingredients- your cake batter will blend easier.
- Use a scale to weigh your ingredients- I always have less dirty dishes to wash and get a more accurate cake. I also place cake pans on scales when I am distributing the batter between two pans trust me this creates even cake layers!
- Don't overmix the cake batter this over develops the gluten creating a tough cake, I've done it and it really does ruin the texture!
- Let the cake completely cool before frosting otherwise you will have a sloppy mess.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Single-Layer Chocolate Cake with Glossy Ganache
This chocolate ganache cake is a decadent, single-layer chocolate cake topped with a rich and glossy chocolate ganache that's as beautiful as it is delicious. The cake itself stays wonderfully moist thanks to a blend of oil and sour cream, and the gentle addition of hot coffee intensifies the chocolate flavor without tasting like coffee. Topped with a luscious pour-over ganache made from dark or semi-sweet chocolate and cream, this dessert works beautifully for birthdays, celebrations, or anytime you want chocolate done right.
- Total Time: 1 hour 40 minutes
- Yield: 8 Slices 1x
Ingredients
Chocolate Cake
- 100 grams (½ Cup) Granulated Sugar/ Caster Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 3oz (¼ Cup + 2 Tablespoons) Vegetable Oil
- 4oz (½ Cup) Sour Cream
- 125 grams (1 Cup) All-Purpose/ Plain Flour
- 45 grams (⅓ Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
- 1 Teaspoons Baking Soda
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Powder
- 4oz (½ Cup) Hot Coffee*
Chocolate Ganache
- 175 grams (1 Cup) Dark Chocolate or Semi-Sweet Chocolate, finely chopped
- 1 Tablespoon Light Corn Syrup
- 40z (½ Cup) Heavy Whipping Cream
Instructions
Moist Chocolate Cake
- 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.
- 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.
- Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into the prepared pan.
- 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 Ganache
- In a large bowl add the chocolate and corn syrup then pour on the warmed cream and let sit for 5 minutes. Use a whisk to whisk the mixture together until a glossy ganache is formed.
- Pour on top of cake and use an angled spatula to spread into a nice design. 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.
- Prep Time: 15 Minutes
- Cool Time: 1 Hour
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nicky says
I made this cake and thought it was delicious but I was confused about where the milk came into the recipe as it wasn't on ingredients list. I've made a lot of cakes in my time so made an educated guess. Just wondered if you could clear this up as I want to make it again. Thanks
Elizabeth Waterson says
Hi Nicky, so sorry for the confusion. There was not meant to be any milk in this cake recipe, I used all sour cream. I have updated the post, thank you for pointing it out to me. Glad you enjoyed the cake. XX Liz