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A moist 8-inch chocolate cake covered in glossy dark chocolate ganache resting on a white lace tablecloth.

Chocolate Ganache Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 17 reviews

  • Author: Teresa Flagler
  • Total Time: 40 mins
  • Yield: 1 8-inch cake
  • Diet: Vegetarian

Description

A decadent and moist small-batch chocolate cake topped with a silky, hand-stirred dark chocolate ganache. This recipe utilizes the deep flavor of Dutch-processed cocoa and the richness of buttermilk to create a tender crumb that is perfect for intimate celebrations.

Ingredients

  • 120 g all-purpose flour
  • 175 g granulated sugar
  • 44 g dark cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 120 g buttermilk
  • 118 g hot coffee or water
  • 55 g vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 115.5 g heavy whipping cream
  • 5 oz dark chocolate chips

Instructions

  1. Preheat your oven to 325 degrees F (163 degrees C). Lightly grease one 8-inch round cake pan with non-stick spray, line the bottom with a circle of parchment paper, and spray once more.
  2. In the bowl of your electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Use the paddle attachment on low speed to whisk until the color is uniform.
  3. In a separate medium bowl, whisk together the room temperature buttermilk, hot coffee (or water), vegetable oil, egg, and vanilla extract.
  4. With your mixer on low speed, slowly pour the wet ingredients into the dry mixture. Stop and use a rubber spatula to scrape the bottom and sides to ensure everything is incorporated.
  5. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  6. Let the cake rest in the pan for 10 minutes, then carefully turn it out onto a wire cooling rack to reach room temperature before glazing.
  7. Heat the heavy cream in a microwave-safe bowl for about one minute until it begins to simmer. Pour it over the chocolate chips, let sit for one minute, then stir gently until smooth and glossy.

Notes

Ensure your egg and buttermilk are at room temperature to allow the batter to emulsify correctly for a more consistent crumb. For a professional finish, pour the ganache while it is still slightly warm but has thickened enough to coat the back of a spoon.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/chocolate-ganache-cake/