Chocolate Ganache Cake
Indulge in the decadence of this Chocolate Ganache Cake, the ultimate dessert for chocoholics! Featuring rich layers of moist chocolate cake made with buttermilk and a touch of boiling water for perfect fluffiness, this recipe is elevated by a luxurious ganache frosting crafted from velvety semi-sweet chocolate, heavy cream, and a hint of butter. Whether you're celebrating a special occasion or simply treating yourself, this show-stopping cake is as easy to make as it is impressive to serve. Garnish with chocolate shavings or fresh berries for a stunning finish that tastes as good as it looks. Perfect for birthdays, holidays, or any time you need a chocolate fix, this recipe will quickly become your go-to for crowd-pleasing indulgence.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cups Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 2 cups Semi-sweet chocolate chips
- 1.5 cups Heavy whipping cream
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper for easier removal.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined using a handheld or stand mixer on medium speed.
Gradually add the boiling water to the batter, mixing slowly at first to avoid splashing, then increasing to medium speed. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
To prepare the ganache, place the chocolate chips in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Add the butter, then whisk the mixture until smooth and glossy.
Allow the ganache to cool slightly until it thickens to a spreadable consistency, about 10-15 minutes.
Place one of the cooled cake layers on a serving plate. Spread a generous amount of ganache on top as the filling.
Place the second cake layer on top, and use the remaining ganache to frost the top and sides of the cake.
Optional: Decorate the cake with chocolate shavings, fresh berries, or any desired toppings.
Let the cake sit at room temperature for 1-2 hours to allow the ganache to set, then serve.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 50.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
