Satisfy your deepest chocolate cravings with this stunningly simple and decadent Chocolate Ganache Cake! It’s a quick, flavorful, and elegant single-layer cake that’s perfect for an intimate celebration or a cozy night in. This easy, versatile recipe delivers a rich, moist crumb and a glossy, luxurious topping that makes it look as impressive as it tastes.
Table of Contents
Why You Will Love This Recipe
I created this cake for those times when a major chocolate craving strikes, but you don’t want to make a huge, complicated layer cake. It’s become my secret weapon for last-minute dinner parties, Valentine’s Day, and even just a quiet Tuesday night treat. It’s the perfect balance of simple enough for any baker and sophisticated enough for any occasion.
Ingredients
For the Cake:
- 1 large egg
- ⅓ cup flavorless oil (like canola, vegetable, or avocado)
- ½ cup buttermilk (or ½ cup milk + ½ tablespoon vinegar)
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup boiling water
- 1 teaspoon instant coffee
For the Chocolate Ganache:
- ¼ cup heavy cream
- 75 grams good quality chocolate (milk, semi-sweet, or dark)
Step-by-step instructions for making the recipe
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan, line it with parchment paper, and grease the parchment paper as well.
- In a medium bowl, whisk together the egg, oil, and buttermilk until smooth.
- Add the granulated sugar to the wet ingredients and whisk until well combined.
- Sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt directly into the bowl with the wet ingredients.
- Gently whisk the dry and wet ingredients together until just combined and no dry streaks remain.
- In a small cup, dissolve the instant coffee in the ¼ cup of boiling water. Pour this hot coffee into the batter and whisk until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.
To Make the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a microwave or saucepan until it is steaming hot and just begins to simmer.
- Pour the hot cream over the chopped chocolate, cover the bowl, and let it sit for 4-5 minutes.
- After resting, whisk the mixture until it is smooth, shiny, and fully combined into a pourable ganache.
- Let the ganache sit for 2-3 more minutes to thicken slightly.
- Pour the ganache over the completely cooled cake, using a spatula to guide it over the edges for a beautiful drip effect.
- Allow the ganache to set for a few minutes before slicing and serving.
Chocolate Ganache Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan, line it with parchment paper, and grease the parchment paper as well.
- In a medium bowl, whisk together the egg, oil, and buttermilk until smooth.1 large egg, ⅓ cup flavorless oil, ½ cup buttermilk
- Add the granulated sugar to the wet ingredients and whisk until well combined.¾ cup granulated sugar
- Sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt directly into the bowl with the wet ingredients.1 cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Gently whisk the dry and wet ingredients together until just combined and no dry streaks remain.
- In a small cup, dissolve the instant coffee in the ¼ cup of boiling water. Pour this hot coffee into the batter and whisk until the batter is smooth. The batter will be thin.¼ cup boiling water, 1 teaspoon instant coffee
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.
- To Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl.75 grams good quality chocolate
- Heat the heavy cream in a microwave or saucepan until it is steaming hot and just begins to simmer.¼ cup heavy cream
- Pour the hot cream over the chopped chocolate, cover the bowl, and let it sit for 4-5 minutes.
- After resting, whisk the mixture until it is smooth, shiny, and fully combined into a pourable ganache.
- Let the ganache sit for 2-3 more minutes to thicken slightly.
- Pour the ganache over the completely cooled cake, using a spatula to guide it over the edges for a beautiful drip effect.
- Allow the ganache to set for a few minutes before slicing and serving.
Notes
FAQ
Can I make this cake without buttermilk?
Yes, you can easily make a buttermilk substitute. Simply add ½ tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with regular milk to the ½ cup line. Let it sit for 5 minutes before using.
What is the purpose of the coffee in the recipe?
The instant coffee is used to enhance and deepen the chocolate flavor, making it taste richer and more complex. You will not taste the coffee in the finished cake. If you prefer, you can omit it and use just boiling water.
Can I double this recipe?
Absolutely! To make a larger cake for a crowd, simply double all the ingredients and bake it in a 9×13-inch pan. The baking time may need to be extended by 5-10 minutes; always use the toothpick test to check for doneness.