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Easy Chocolate Ganache Cake

Sliced chocolate ganache cake on a white serving plate.
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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. 



For chocolate Genoise cake:

  • 4 large eggs, room temperature
  • 1/2 cup + 1 1/2 tablespoons (120 g) granulated sugar
  • 1/2 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:

  • 1/3 cup (75 ml) water
  • 1/4 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 1/2 cups (355 g) heavy cream, 30% fat


  1. 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.
  2. 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. Bring the bowl over a water bath or bain-marie and warm the mixture to 104°F (40°C), whisking constantly.
  3. 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.
  4. 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. 
  5. 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.
  6. 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 chocolate with 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.
  7. To assemble the cake, once the sponge cake has cooled, slice it into three cake layers using a serrated knife or a scale leveler. Place the bottom layer onto a cake board or serving plate and spread a 2/5 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, covering it completely with a ganache. Finally, place the third layer on top 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.


  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 blade 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 and assemble the cake the next day.





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