This Dark Chocolate Ganache Cake is more than just a dessert—it’s a tradition. A beloved recipe that has graced my family’s table for holidays and birthdays, it has received hundreds of likes and requests for reposts. Originally found in a magazine years ago, I’ve perfected it over time, making it richer and more indulgent. If you’re looking for a cake that’s both elegant and delicious, this is the one!
🍫 Dark Chocolate Ganache Cake
🛒 Ingredients
For the Cake:
- 6 oz bittersweet chocolate, chopped
- 1 1/2 cups hot brewed coffee
- 4 eggs
- 3 cups sugar
- 3/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups buttermilk
For the Ganache Frosting:
- 16 oz bittersweet chocolate, chopped
- 2 cups heavy whipping cream
- 5 teaspoons light corn syrup
- (Optional: 3 tablespoons confectioners’ sugar for added sweetness)
👩🍳 Instructions
1. Prepare the Cake Batter
- Preheat oven to 325°F (163°C).
- Prep Pans: Line the bottoms of three greased 8-inch baking pans with parchment paper and grease the paper.
- Melt Chocolate: In a bowl, place chopped bittersweet chocolate and pour hot coffee over it. Whisk until smooth and let cool for 10-15 minutes.
- Beat Wet Ingredients: In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla extract, and the cooled chocolate mixture. Beat until well blended.
- Mix Dry Ingredients: In another bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
- Combine: Add the dry ingredients to the chocolate mixture alternating with buttermilk, beating well after each addition.
2. Bake the Cake
- Pour: Pour the batter evenly into the three prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool for 10 minutes before removing them from pans. Transfer to a wire rack (or use a plate if you don’t have one) and let cool completely before frosting.
3. Making the Ganache Frosting
- Prepare the Ganache: Place chopped bittersweet chocolate in a medium-sized bowl. In a saucepan, bring heavy whipping cream and corn syrup just to a boil.
- Combine: Pour the hot mixture over the chocolate and whisk until very smooth. (Optional: Add 3 tablespoons confectioners’ sugar for a slightly sweeter ganache.)
- Cool: Let cool for 45-50 minutes—it may seem soft at first but will thicken as it cools.
4. Frost the Cake
- Layer: Spread 1/3 cup frosting over the first cake layer.
- Stack: Place the second layer on top and spread another 1/3 cup frosting.
- Finish: Add the third layer and frost the top and sides of the cake evenly.
Serving & Storage Tips
- Serve at room temperature for the best texture.
- Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
- Freezing Option: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months.