BEST Chocolate Ganache Cake

The best ever dark chocolate ganache cake will surely make chocolate lovers melt with pleasure. Made with a soft and fluffy chocolate Genoise and rich chocolate ganache, this triple layer chocolate cake is an absolute treat.

Chocolate cake with chocolate ganache. How does it sound? Is it too much chocolate? The answer is highly subjective.

While some may argue that chocolate cake with ganache is too much chocolate, it is a delicious and satisfying indulgence for most.

Jump to:

• What is chocolate ganache cake?
• Chocolate ganache cake recipe
• Ingredients
• Recipe variations
• How to make chocolate ganache cake
• Expert Tips
• Storing and freezing
• Recipe FAQ
• Love chocolate cakes? Try these next!
• Need to adjust your baking pan size?
• Recipe card
• Comments

It is a cake you can't miss. The smooth and velvety texture of the chocolate ganache complements the tender chocolate cake base, creating a perfect balance of flavors.

So, make a cake, take a bite, and enjoy the heavenly taste of the best chocolate ganache cake.

What is chocolate ganache cake?

Chocolate ganache cake is a triple layer chocolate cake made with chocolate sponge cake layers filled with chocolate ganache icing. It is also known as a chocolate torte with ganache or just ganache cake.

Chocolate ganache cake recipe

• It is an easy chocolate ganache cake recipe made with simple ingredients.

• The cake is perfect for celebrating a birthday, anniversary, or other special occasion.

• It is versatile in terms of chocolate ganache icing: swap dark chocolate for white or milk chocolate to create your own delicious and unique variation.

• Finally, homemade chocolate cake is the best!

Ingredients

Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.

• Eggs: The recipe calls for large eggs at room temperature. Bring them to the counter about an hour before you start. Or immerse eggs in shells in warm water for a few minutes.

• Sugar: Use granulated sugar or replace it with caster or baker's sugar.

• Flour: The recipe calls for all-purpose flour (plain flour in the UK). You can omit the flour mixed with cornstarch and choose cake flour.

• Cornstarch lightens the gluten in the AP flour and helps improve the cake's texture.

• Cocoa powder is essential to make chocolate sponge cake. Choose unsweetened cocoa powder for the best results. The color and flavor of the sponge cake depend on the cocoa powder you use. So, for the darker, more bittersweet experience, opt for Dutch process cocoa.

• Unsalted butter is added to improve the flavor, taste, and texture of the cake.

• Chocolate: The recipe calls for good quality dark chocolate with a cocoa content of 70%. The taste of the ganache depends mainly on the quality of the chocolate. Thus, selecting top-quality chocolate bars or chocolate callets (for example, Callebaut chocolate chips) is highly recommended. But avoid your favorite chocolate chips used for baking.

• Cream: Heavy cream or heavy whipping cream with at least 30% fat content is essential for making chocolate ganache.

Recipe variations

The prevalent type among ganache cakes is undoubtedly the dark chocolate ganache cake. The key to achieving exceptional chocolate ganache frosting lies in your choice of chocolate.

Experiment with different varieties such as milk, white, and a blend of dark and milk chocolate to create a delicious chocolate cake.

Read more about the chocolate and cream ratio to make the perfect chocolate ganache.

Ultimately, consider another decadent option - a double layer cake with a luscious chocolate ganache filling, rather than opting for three cake layers.

How to make chocolate ganache cake

Making chocolate ganache cake includes a few steps: preparing chocolate Genoise cake, making sugar syrup and chocolate ganache, and assembling the cake.

Step 1. To make chocolate sponge cake, preheat the oven to 355°F (180°C). Grease an 8-inch pan (20 cm in diameter) with softened butter and a pastry brush.

Pro tip: Consult the chocolate Genoise recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 2. Sprinkle the buttered tin with a tablespoon of flour and gently shake and tilt the pan. Tap the pan against the sink upside down to remove any excess flour.

Pro tip: Alternatively, brush the baking tin with softened butter or use cooking spray, then line the bottom and sides of the pan with parchment paper.

Step 3. In a large mixing bowl, sift flour and cocoa powder a couple of times. Then, in a heatproof bowl or the bowl of a stand mixer, beat eggs with sugar with a hand whisk until frothy (photo 1).

Step 4. Bring the bowl over a water bath or bain-marie and warm the mixture to 104°F (40°C), whisking constantly.

Step 5. Remove the bowl from the heat and whisk eggs and sugar with a stand or an electric hand mixer for 10 minutes (longer if an electric mixer is used). The mixture will whiten and triple in volume and reach the ribbon stage (photo 2).

Step 6. Sift the flour and cocoa mixture over the bowl in a few additions and gently fold in using a rubber spatula. 

Step 7. Pour the cake batter into the prepared baking pan (photo 3) and bake for 30-35 minutes. 

Step 8. Remove the cake from the oven and let it cool in the pan for 10 minutes (photo 4). Then, invert the pan and let the cake slip on a cooling rack. Let it cool down completely.

Step 9. To make sugar syrup, pour water and sugar into a saucepan and bring it to a boil. Remove the pot from the heat, add cocoa powder, and mix well with a mini whisk. Let it cool.

Step 10. To make chocolate ganache, chop the dark chocolate bar (or use chocolate callets) and place it in a bowl. Alternatively, use a food processor to crush chocolate.

Step 11. Pour heavy cream into a small saucepan and bring it over medium heat, stirring with a hand whisk. Warm the cream to 176°F (80°C), then pour half over the chocolate (photo 5). 

Step 12. With a wooden spoon, mix chocolate with cream gently from the center to the edges. Then add the remaining hot cream and stir until shiny and smooth (photo 6). 

Step 13. Leave to cool slightly, stirring occasionally, or film it in contact and let it set at room temperature. The ganache has to reach the spreadable stage.

Pro tip: You can film the ganache on contact and set it aside in the fridge. But make sure to stir it each 5 minutes, and don't miss the right consistency to assemble the cake.

Step 14. To assemble the cake, slice the cooled cake into three cake layers using a serrated knife or a cake leveler. Place the bottom layer onto a cake board, parchment, or serving plate and spread a ⅖ inches (1 cm) thick layer of ganache (photo 7).

Pro tip: It takes about 6.4 oz. (180 g) of chocolate ganache for each layer.

Step 15. Repeat this process with the second, covering it completely with a ganache. Finally, place the third layer on top to complete the cake (photo 8).

Step 16. Use an offset spatula to frost the sides and top of the cake with the remaining ganache. Let the cake stay at cool room temperature to set the ganache.

Expert Tips

1. Refer to the chocolate Genoise cake recipe for more tips and tricks.
2. To slice the cake, warm the knife with hot water, dry it thoroughly, then cut the cake slices, cleaning the knife between each cut.
3. Make-ahead option: Make the sponge cake in the evening and store it covered with plastic film at room temperature. Make the ganache filling and assemble the cake the next day.

Storing and freezing

Due to the cream content, store chocolate ganache cake under a glass dome at cool room temperature for up to 2-3 days and in the refrigerator - for up to 4-5 days.

Can you freeze chocolate ganache cake? You can freeze it for up to 3 months. Let the ganache of the cake set at room temperature for a few hours, then in the fridge for about an hour.

Then cover the cake with plastic wrap and aluminum foil before placing it in the freezer. To thaw, bring the cake to the counter for a few hours.

Recipe FAQ

Love chocolate cakes? Try these next!

If you like chocolate cake with ganache frosting, you will also enjoy other chocolate cakes, from a simple chocolate cake to a more elaborate one.

• French Chocolate Cake
• Royal Chocolate Cake
• Fondant Au Chocolat
• French Chocolate Fondant Cake
• Moelleux au Chocolat

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.