The best ever dark chocolate ganache cake will surely please chocolate lovers. Made with a soft and fluffy chocolate Genoise and rich chocolate ganache, this triple layer chocolate cake is an absolute treat.
Chocolate ganache cake recipe
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 a ganache cake.
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This easy chocolate ganache cake recipe uses simple ingredients and is perfect for celebrating a birthday, anniversary, or other special occasion. It is a cake you can't miss!
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.
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.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Large eggs at room temperature. Bring them to the counter about an hour before you start. You can also immerse eggs in shells in warm water for a few minutes.
- Granulated sugar
- All-purpose flour: 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.
- Unsweetened cocoa powder: Opt for Dutch-process cocoa for the darker, more bittersweet experience.
- Unsalted butter
- Dark chocolate with a cocoa content of 70%. The taste of the ganache depends mainly on the quality of the chocolate. I highly recommend selecting top-quality chocolate bars or chocolate callets (for example, Callebaut chocolate chips). But avoid your favorite chocolate chips used for baking.
- Heavy cream or heavy whipping cream with at least 30% fat content.
How to make a chocolate ganache 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, cornstarch, 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 soak it with the sugar syrup using a silicone or pastry brush. Then, 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 layer, soak it with the syrup, and cover it completely with a ganache. Finally, place the third layer on top to complete the cake; no need to soak (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
- Refer to the chocolate Genoise cake recipe for more tips and tricks.
- To slice the cake, warm the knife with hot water, dry it thoroughly, then cut the cake slices, cleaning the knife between each cut.
- 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.
Recipe variations
- Experiment with different varieties such as milk, white, and a blend of dark and milk chocolate to create a delicious chocolate cake.
- Consider another decadent option - a double-layer cake with a luscious chocolate ganache filling, rather than opting for three cake layers.
Storing and freezing
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.
Freeze the cake for up to 3 months. Let the ganache 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
Chocolate ganache cake is made with soft layers of chocolate sponge generously filled and frosted with rich chocolate ganache.
Chocolate ganache cake can be stored at cool room temperature for a couple of days. To extend its storage life to a maximum of 4-5 days, it has to be refrigerated.
Chocolate ganache cake can be stored for 2-3 days at cool room temperature, 4-5 days in the refrigerator, or up to 3 months in the freezer.
You can freeze chocolate with ganache icing for up to 3 months. First, allow the ganache to set at room temperature for a few hours, then in the fridge for about an hour. Finally, wrap the cake with plastic film and aluminum foil before freezing.
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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PrintRecipe card
Easy Chocolate Ganache Cake
Dark chocolate ganache cake is made with a soft and fluffy chocolate Genoise and luscious and rich chocolate ganache. It is an absolute treat for a chocolate lover.
- Total Time: 1 hour, 30 minutes (plus resting time)
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For chocolate Genoise cake:
- 4 large eggs, room temperature
- ½ cup + 1 ½ tablespoons (120 g) granulated sugar
- ½ cup + 2 tablespoons (80 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- 3 tablespoons (20 g) cocoa powder
- 2 tablespoons (30 g) unsalted butter, melted and cooled
For syrup:
- ⅓ cup (75 ml) water
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (8 g) unsweetened cocoa powder
For the dark chocolate ganache:
- 12.4 oz. (350 g) dark chocolate, 70% cacao
- 1 ½ cups (355 g) heavy cream, 30% fat
Instructions
- To make the sponge cake, preheat the oven to 355°F (180°C). Grease an 8-inch (20 cm) round pan with softened butter and a pastry brush. 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. Alternatively, brush the baking tin with softened butter or use cooking spray, then line the bottom and sides of the pan with parchment paper.
- In a large mixing bowl, sift flour, cornstarch, 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. Bring the bowl over a water bath or bain-marie and warm the mixture to 104°F (40°C), whisking constantly.
- 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, reaching the ribbon stage.
- Sift the flour and cocoa mixture over the bowl in a few additions and gently fold in using a rubber spatula. Pour the cake batter into the prepared baking pan and bake for 30-35 minutes. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the pan and let the cake slip on a cooling rack. Let it cool down completely.
- 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.
- To make the 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. 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. With a wooden spoon, mix the chocolate with the cream gently from the center to the edges. Then add the remaining hot cream and stir until shiny and smooth. 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.
- 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 soak it with the sugar syrup using a silicone or pastry brush. Then, spread a ⅖ inches (1 cm) thick layer of ganache. It takes about 6.4 oz. (180 g) of chocolate ganache for each layer. Repeat this process with the second layer, soak it with the syrup, and cover it completely with a ganache. Finally, place the third layer on top (no need to soak it) to complete the cake. 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.
Notes
- Refer to the chocolate Genoise cake recipe for more tips and tricks.
- To slice the cake, warm the knife with hot water, dry it thoroughly, then cut the cake slices, cleaning the blade between each cut.
- Make-ahead option: Make the sponge cake in the evening and store it covered with plastic film at room temperature. Make the ganache and assemble the cake the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 454
- Sugar: 30.5 g
- Sodium: 53 mg
- Fat: 29.9 g
- Saturated Fat: 17.3 g
- Carbohydrates: 46.1 g
- Fiber: 5.7 g
- Protein: 9.4 g
- Cholesterol: 128 mg
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.
Ellen Doll says
At what point do you mix in the sugar syrup?
Irina Totterman says
Hello Ellen, use the cooled sugar syrup to soak sponge cake layers. I've corrected the recipe. Happy baking!!
Dani says
Dumb question - where does the sugar syrup come into the picture? I assumed it could be brushed on before the ganache but didn’t see that in the instructions.
Irina Totterman says
Hello Dani, Thanks for catching that! You’re right — the sugar syrup is brushed on the cake layers before you add the ganache. It keeps the sponge moist. I’ve updated the recipe so it’s clearer now.
Cara says
At what point do you use the sugar syrup?
Irina Totterman says
Hello Cara, Thanks so much for pointing that out. After you slice your sponge cake, brush the sugar syrup over each layer before adding the frosting. I’ve updated the recipe to include this step!
Ann says
Where does the sugar syrup end up? I understand some cocoa powder to it and let it cool, but then what? How does it end up in or on the cake?
Irina Totterman says
Hello Ann, Oh, thank you for catching that. Once you have your sponge cake layers ready, just brush the sugar syrup over each one (except the top) right before you add the frosting. I’ve updated the post so it’s clearer now!