The Best Chocolate Cake with Chocolate Ganache

Of the hundreds of dessert recipes I have on my blog, I realized that I didn’t have a chocolate cake recipe so I changed that.

With the easiest, one-bowl, five minute, from-scratch chocolate cake you’ll ever make.

If you’re addicted to cake mix, you can break free. I’ve been there.

I made this cake without a mixer and it was ready to go from bowl to oven in less than five minutes with just a couple turns of the whisk.

MY OTHER RECIPES

I’m the first to admit that cake mixes can be great because they’re convenient, the results are nearly guaranteed, and they produce moist and light cakes.

This scratch cake does the same.

Except it’s darker, richer, and more intensely chocolaty than a cake mix chocolate cake, which is a good thing if you like a nice dark, deeply chocolaty, chocolate cake.

One way in which I kept the cake moist was by adding yogurt, which can be replaced with sour cream if that’s what you have on hand. Just don’t use light or diet yogurt or sour cream. Use thicker or Greek-style full-fat yogurt. You’re making chocolate cake, not diet food, so forego the watery diet yogurt.

I also kept the use of baking powder to a bare minimum because I find it dries out cupcakes, muffins, and cakes. The recipe uses just enough to give the cake lightness and lift so that it isn’t confused with the denser and flatter chocolate slab that we all know as a brownie.

Finally, I do love butter and will almost always choose butter over oil in baking; except when baking a cake. Oil produces a moister cake in my experience and since all that lovely buttery flavor is going to be masked anyway from the cocoa powder, you’re not giving up anything in the flavor department and gaining worlds in the moisture category by using oil rather than butter. A win-win for oil.

Not sold on the cake yet? Allow me to sell you on the chocolate ganache.

Ganache is made by heating cream and pouring it over chocolate and I kept this ganache super simple by heating the cream in the microwave. You could heat it over the stove, but why bother.

The beauty of the ganache is that even after it sets up, it still has a juicy quality to it in comparison to say buttercream frosting, which can become a bit hardened around the edges after it’s been exposed to air for a few hours. Crunchy frosting is never a good thing.

If frosting can taste elegant and classy, this ganache is how; as opposed to this frosting which is more along the lines of a finger-lickin’ good frosting.

There’s no sugar added to the ganache and it’s only as sweet as the chocolate you select, which in my case was semi-sweet chocolate chips. Go as milky or dark as you enjoy. Feel free to spike your ganache with a couple tablespoons of bourbon, rum, or a fancy flavored liqueur.

Skylar requested this cake for her next birthday and Scott said, “Good idea, honey. This cake does taste like chocolate birthday cake tastes.”

Yes, of course it does because most chocolate birthday cakes are cake mix cakes.

Now you can bypass the cake mix and make this in five minutes instead.

The Best Chocolate Cake With Chocolate Ganache - The best chocolate cake I've ever had, and the easiest to make! Nothing fussy or complicated & delivers amazing results every time! 

The Best Chocolate Cake With Chocolate Ganache

This is the best chocolate cake I’ve ever had or made, and it’s the easiest. One bowl, no-mixer, no creaming ingredients, and nothing funny. This cake is fast, easy, and always delivers amazing results. You can bake it as cupcakes, too. The ganache is rich and velvety, and the perfect pairing with this deep, dark, not-too-sweet, and very moist cake. The cake is a reader favorite!

Ingredients:

Chocolate Cake

1 large egg

1 cup granulated sugar

6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)

1/4 cup canola or vegetable oil

1 1/2 teaspoons vanilla extract

1/2 cup brewed coffee, room temperature or warm

1/2 cup unsweetened natural cocoa powder

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt, optional

Chocolate Ganache

9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)

3/4 cup heavy cream or half-and-half

1 teaspoon vanilla extract (or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur)

Directions:

Cake – Preheat oven to 350° F.  Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.

Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute. Note about coffee: The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you don’t want to scramble the egg.

Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving. Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.

Chocolate Ganache – Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.

Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.

Only Eats

Related Recipes

White and Dark Chocolate Cream Cheese Chocolate Cake Bars – these use cake mix but the preparation method isn’t traditional

Mounds Bar Chocolate Coconut Cake Mix Cookies

Fudgy Nutella Brownies with Cream Cheese Frosting – my favorite brownie base recipe which is as easy as making brownies from a box, I promise; and it’s the brownie base I use for all brownies before doctoring them up with other add-ins or tweaks

Frozen Chocolate Pudding and Wafer Cake (No-Bake, 3 ingredients)

Chocolate Cake Batter Milkshake

Do you have a favorite from scratch cake recipe?

Feel free to link it up; chocolate, yellow, vanilla, carrot, red velvet, whatever it is as long as it’s amazing.

How often do you use cake mixes?

I did a 15 Recipes Using Cake Mix (But None of Them Actually Make a Cake) post and since then, I’ve really cut down on the amount of cake mix I use. They have their time and place, and I will always use them I’m sure.

However, I’d like to post more classic type recipes on my blog and an easy, but practical, tasty, and moist chocolate cake from scratch was a good place to start.

412 comments on “The Best Chocolate Cake with Chocolate Ganache”

  1. You must read my mind! I made a chocolate cake today, too!! Mine is GF and doesn’t have ganache, though. That looks sinfully delicious.

  2. I was just sitting here going through my reader and then your post pops up and I was about to lick my screen. I was craving a dark chocolate dessert earlier this evening and you make me want to get in my kitchen right now at 10pm and bake up this delicious looking cake! The ganache on it looks absolutely DIVINE. Heaven, girl!

  3. Wow! That has my mouth watering like crazy!
    You can never have too much chocolate : )

  4. If you knew I was looking for a ganache-drenched chocolate dessert that would finally convert my mom onto Team Chocolate Cake, thanks for humoring that psychic connection. This looks absolutely delectable, and has been bookmarked for my next trip to the oven. Thanks for sharing!

  5. You had me at chocolate and 5 minutes!!!!!!! I love every part of this cake!

  6. Pingback: Chocolate Recipes

  7. Averie, you’ve done it. You’ve created a huge masterpiece. This recipe is going to BLOW UP, I just know it. Cake mixes can only take you so far because sometimes you just have to tie up the apron and really prove your impeccable baking skills by making something classic, something homemade. Something that will stand the test of time. My mom makes timeless recipes and whether it’s shortening or butter, cocoa powder or baking chocolate… the recipes will last forever.

    Dense, rich, moist, with a teeny dash of BP. It looks like you added *just the right amount too. That can be tough, especially for a whole cake. And I love the SMALL recipe this makes. A 9×13 cake is only good for parties, not for a family of 3 or a little couple of 2 like me! THis recipe is the epitome of pure indulgence and I’m so glad you took the time to explain everything. I’m in love!!!! And I know how hard you worked on this!

    Pictures. I’m speechless. They’re perfect.

    • I hope it does blow up b/c I am guilty as charged of blogging about cake mixes and in some dessert bars, they make a nice base layer or for cookies, a fun little cheat, but you’re right they only take you so far and then you have to make a classic. From the moisture to the small batch size (I don’t need a texas style sheetcake of cake!!) I was really happy with it :)

  8. This looks perfectly decadent! And I feel the same way about cake mixes…it’s sometimes just as quick to throw together a “from scratch” cake! Looks so yummy, Averie!

  9. Oh dear, I am definitely sold on that chocolate ganache, mmm, I can eat it (I think) strait! I don’t use any mixes, I am a little sceptical of what’s in it. One of my favorite cakes now is this one: http://www.picnicatmarina.com/2012_07_01_archive.html , and I can make it with chocolate ganache too! :)

  10. This cake looks like absolute heaven, pinned!

  11. I think from scratch cake is the only way to go. This one looks wonderful! And ganache is my life so….perfection! Lovely pictures, too!

  12. wow. this recipe looks pretty damn amazing averie. i definitely wouldnt trust that ganache around me. at. all.

  13. What Sally said – all of it. The pictures, the writing, the recipe, the description….you’ve hit your stride! I am not even a cake fan, and I want to eat this!

  14. OK. You have become a total pro. This cake – and the photos – look absolutely delicious. Interestingly, I was Googling chocolate cake recipes today because my son’s 16th birthday is next month and he wants chocolate cake. Look no more!! This is the one I am making! I am so glad you use thick, real yogurt. I never understood why they make the watery, no fat kind. I am so excited to make this! Beautiful photos and cake, Averie! :-)

    • Thanks for the compliments and what a twist of fate with your need for a choc cake…but whoa…16th bday, that’s a BIG day! Make a trial run of this just to make sure he loves it. I mean I love it but ya know, that’s a big day :)

  15. I must confess that I am a total snob who will not use cake mix. If I’m going to put the effort into baking I’m going all the way.
    That being said I LOVE a can of that rainbow chip frosting. Not the sprinkle stuff, the chips.i could and do eat it with a spoon.
    Your homemade cake looks terrific, I hope you make more:)

    • “a can of that rainbow chip frosting” — I don’t even know what that is? Funfetti frosting? When I get back to a US grocery store, I’m going to look out for this…sounds like I may need it :)

      • I think”can” was the wrong word. It’s with all the other containers of frosting. I think it’s Betty Crocker. It is so so much better than funfetti though…yes you must try and tell me what you think!

  16. Oh, that ganache is GORGEOUS, I love your pictures! Sometimes you want nothing besides good chocolate cake, and this looks perfect for those times!

  17. Oh my goodness – I think I’ve died and just gone to heaven. That shiny, glistening ganache is so amazing, I just want to dive into the computer screen and shove a slice (or two – let’s be real here) into my face right now!

  18. ahh this looks amazing!!!!!!

  19. Looks so good and I’m not even a big cake lover! I also love that you said easy and no mixer required because might be achieveable for me! Might be perfect for my girls 2nd Birthday!!

  20. Is it completely wrong that I want this for breakfast?

  21. “You’re making chocolate cake, not diet food, so forego the watery diet yogurt.” >>> loved this. Amen to that! GO ALL OUT! I rarely drool when I view posts, but I’m dying over here!

  22. I could literally swim in that ganache!!! Looks so perfect sitting atop this cake! Wonderful recipe!

  23. Talk about chocolate cake perfection!!!

  24. this post is just soooo mean :D I am seriously CRAVING a piece (or maybe 4) of this beautiful chocolate cake. Happy that my brothers birthday is coming up soon (read: in 3 weeks, so def not soon enough) and this one will be the recipe to make. Should I give it a test run or is it foolproof?

    • well if I was baking someone’s bday cake, I’d be sure to do a trial run with ANY recipe I was making just so I knew what to expect (this is extremely straightforward as recipes go) but still, a bday is a bday and I’d test it first just so you’re comfortable!

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