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Decadent Dark Chocolate Ganache Cake

A deeply rich, ultra-moist dark chocolate cake covered in a silky, mirror-like chocolate ganache glaze and a white chocolate drizzle.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 1.5 cups all-purpose flour
  • 0.5 cup Dutch-processed cocoa powder
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp espresso powder optional
  • 1 tsp kosher salt
  • 0.5 cup neutral oil canola or vegetable
  • 0.5 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 0.75 cup hot brewed coffee or hot water
  • 2 oz dark chocolate melted and slightly cooled
Dark Chocolate Ganache
  • 8 oz dark chocolate (60-70%) finely chopped
  • 1 cup heavy whipping cream
  • 1 tbsp light corn syrup optional, for shine
Garnish
  • 1 oz white chocolate melted, for drizzle
  • 1 tbsp cocoa powder for dusting

Equipment

  • 8-inch or 9-inch round cake pan
  • Mixing bowls
  • Wire cooling rack
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and parchment-line an 8 or 9-inch round cake pan.
  2. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt in a large bowl.
  3. In another bowl, whisk oil, buttermilk, eggs, and vanilla. Stir in the melted 2 oz of dark chocolate.
  4. Pour wet ingredients into dry, mixing until just combined. Gently stir in the hot coffee until batter is smooth (it will be thin).
  5. Bake for 35-45 minutes until a skewer comes out with moist crumbs. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
  6. For the ganache, place chopped chocolate in a bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit 5 minutes.
  7. Stir the ganache gently from the center outward until smooth and glossy. Let cool for 15-20 minutes to thicken slightly.
  8. Place the cooled cake over a drip tray and pour the ganache evenly over the top, letting it drip down the sides. Let set, then drizzle with white chocolate and dust with cocoa powder.

Notes

Always use baking bars rather than chocolate chips for the ganache to ensure a perfectly smooth, glossy finish that sets up beautifully.