The Best Homemade Chocolate Ganache Cake — 🍫🍰😍 This truly is the best homemade chocolate cake EVER. It’s topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands-on prep!
Table of Contents
The Best Ever Chocolate Cake with Ganache
This is the easiest, one-bowl, five-minute chocolate cake from scratch you’ll ever make. I originally posted this recipe August 27, 2012 and in that time, there have been thousands of very satisfied readers out there who swear by this cake.
If you’re addicted to cake mix, you can break free. I’ve been there. I made this chocolate ganache cake without a stand mixer and it was ready to go from bowl to oven in less than five minutes with just a couple turns of the whisk.
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.
But this chocolate cake with chocolate ganache frosting does the same. Except it’s darker, richer, with a more intense chocolate flavor 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 this homemade chocolate 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 fat-free yogurt or sour cream.
Use thicker or Greek-style full-fat yogurt. You’re making a moist chocolate cake recipe, 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. This moist chocolate ganache cake 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.
What is Ganache?
Not sold on this easy chocolate cake recipe yet? Allow me to sell you on the chocolate ganache frosting.
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 frosting 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.
What’s in Chocolate Ganache Cake?
For this easy homemade chocolate cake with ganache, you’ll need:
- Egg – I’ve only made the chocolate ganache cake as written, so I can’t speak to whether an egg substitute (like a flax or chia egg) would work. If you use an egg substitute, please leave me a comment so I know what does / doesn’t work
- Granulated sugar
- Yogurt
- Canola oil
- Vanilla extract
- Brewed coffee – Brewed coffee – Let your hot coffee cool completely before you begin. If you add it while it’s hot, it will scramble the egg! 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 using coffee in the chocolate cake batter but use water if you must
- Unsweetened cocoa powder – I like natural cocoa powder or Dutch process cocoa powder
- All-purpose flour
- Baking soda and baking powder
- Salt
And for the chocolate ganache frosting, you’ll need:
- Semi-sweet chocolate – There’s no sugar added to the ganache, so 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 using bittersweet chocolate, dark chocolate, or whatever you have on hand. If you don’t have chocolate chips, you can chop a bar of chocolate instead
- Heavy cream (heavy whipping cream)
- Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chocolate Ganache Cake
If making a chocolate cake with chocolate ganache sounds like a hassle, it’s not! Here’s an overview of the step-by-step instructions for how the ganache cake is made:
- Make the cake: Whisk together the wet ingredients in a large bowl. Add in the cocoa powder and coffee and stir to combine. Then add in the rest of the dry ingredients, and whisk until just combined.
- Pour the homemade chocolate cake batter into a greased 9×9-inch baking pan, and bake until a toothpick inserted in the middle comes out clean.
- Make the ganache: Once the chocolate cake is out of the oven, make the chocolate ganache frosting. Heat the heavy cream in the microwave until just starting to boil, then pour over the chocolate chips. Let it stand for about a minute before whisking to combine.
- Stir in the vanilla extract, then let the chocolate ganache cool for around 10 minutes to thicken up.
- Once the homemade chocolate cake is completely cool, pour over the ganache frosting. The frosting will need about 30 minutes to set up before you can dig in.
Ganache Tip
I typically use vanilla extract in the ganache frosting, but feel free to spike your ganache with a couple tablespoons of bourbon, rum, Kahlua, or a complementary liqueur.
Recipe FAQs
Many readers have asked me if they can make this easy chocolate cake recipe as a double layer cake, as a bundt cake, and so on, and the answer to all of those questions is that I’ve only made the cake exactly as the recipe is written below.
However, I have had readers write in the comments that they’ve doubled the cake recipe, baked in a 9×13-inch pan, cut the cake in half, doubled the ganache recipe, added ganache on top of the bottom layer, topped with the other half of the cake, and added more ganache on top of the cake layers.
Definitely give the comments section a read if you have a very specific question about turning this chocolate ganache cake recipe into anything other than a 9×9-inch square cake. And if you do switch up this recipe and are successful, please leave a comment so you can help future readers!
Yes, that will likely be fine. Cupcakes generally take about 20 minutes to bake, but some are done in 18 minutes. However, baking times vary depending on how full you fill your cupcake liners, your oven and climate, and so forth.
A 9-inch round cake pan is probably okay, but just make sure when you’re filling it that it’s not getting too full.
No, an 8×8-inch pan will be a little small and the cake could overflow unless you discard a bit of batter. You need to use a 9×9-inch pan for this recipe, if possible.
Yes, this homemade chocolate cake recipe doubles quite easily. Just note that if you double the ingredients you’ll need to bake this homemade chocolate cake in a 9×13-inch pan.
Storage:
Once the chocolate ganache frosting is on the cake and it’s had 30 minutes at room temperature to set up, yes, I refrigerate the leftover cake I have.
Freezer tip: Note that the unfrosted homemade chocolate cake can be stored in an airtight container at room temperature for up to 5 days, or it can be frozen and thawed for later. If freezing the chocolate cake, I recommend making a fresh batch of chocolate ganache frosting just before you plan on serving it.
What Readers Are Saying
To say this chocolate cake with ganache is a reader favorite is an understatement. If you keep scrolling to the bottom of this post, you’ll find almost 700 comments from readers who have made this recipe!
Here are just a handful of 5-star reviews readers have left on this ganache cake recipe:
I made this chocolate cake for my granddaughters 18th birthday. It was absolutely delicious!
Jackie
Love this cake! My go to chocolate cake recipe when it’s just my husband and myself and we NEED cake!! Also besides the size, I love it is no mixer needed.
Sharon
Best chocolate cake I’ve ever eaten. Perfectly balanced as all things should be. The ganache quality depends on the quality of the chocolate you use so pick a chocolate you love the taste of!
GR
This is one of the best chocolate cakes I’ve ever had. Rich, decadent, moist, chocolatey just as described. I have found my new go to recipe and I am never looking back.
Lidia
This recipe is AMAZING!! And so simple to make! My mom was the first to try this out and she loved it so much, she froze a piece for me for a couple of months, and when I had it, it was so moist and decadent, it felt like it had been made that very same day! Definitely a keeper, thank you so much :)
Roshni
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Chocolate Ganache Cake
Equipment
- 1 (9×9 inch) Square Baking Pan
- 1 Large Mixing Bowl
- 1 Medium Microwave-Safe Bowl
- 1 Small Microwave-Safe Bowl
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)
- ¼ cup canola or vegetable oil
- 1 ½ teaspoons vanilla extract
- ½ cup brewed coffee, room temperature or warm*
- ½ cup unsweetened natural cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt, optional
Chocolate Ganache
- 9 ounces semi-sweet chocolate, about 1 1/2 cups semi-sweet chocolate chips
- ¾ cup heavy cream or half-and-half
- 1 teaspoon vanilla extract**
Instructions
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.
- 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.
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.
Notes
- 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.
- *Note about the 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.
- **Or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Chocolate Cake Recipes:
Flourless Chocolate Cake – A classy, elegant cake that’s ultra rich, fudgy, and tastes better than what you’d get in a fancy restaurant and it’s so EASY! Your friends and family will think you slaved over it and be so impressed!
Cabernet Chocolate Cake with Chocolate Ganache – Now you don’t have to choose between dessert or wine since this is BOTH! Rich chocolate cake spiked with Cabernet and topped with a silky ganache that also has Cabernet in it!
Better-Than-Anything Chocolate Cake — This is an amazing cake, worthy of its alter-ego name, one of the best chocolate cakes I’ve ever had, and so easy.
Triple Chocolate Cherry Cake — This cake is loaded with juicy cherries and topped with an easy homemade chocolate frosting. I used a few shortcuts in this recipe to save time, but this cake tastes completely homemade!
The Best Triple Chocolate Layer Cake — This is the chocolate layer cake to beat all and the best. It’s rich, decadent, and everything you want in a chocolate cake.
Chocolate Turtle Cake — This decadent poke cake is topped with whipped topping, salted caramel sauce, mini chocolate chips, and chopped pecans. It’s so easy to make, and a huge hit at parties!
Peppermint Chocolate Cake — The cake is soft, moist, decadently chocolaty, and perfectly pepperminty, and the ganache is fudgy, silky, smooth, and rich.
Slow Cooker Hot Fudge Chocolate Cake — This is an easy, no-mixer cake that’s super soft, gooey, moist, rich, and fudgy. As the cake cooks, it creates its own hot fudge sauce! For the full experience, serve with ice cream or whipped cream.
The Best and Easiest Molten Chocolate Lava Cakes — One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate lava cake center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!
Coca-Cola Cake — One can of Coke in the cake and another can of Coke in the frosting! EASY no-mixer cake that’s supremely moist! Tastes like a Texas sheet cake spiked with Coke!
My husband LOVES chocolate ganache, so this recipe was exactly what I needed for his birthday cake, and it DELIVERED. I made it into a 2 layer cake, but I have small round cake pans, so I didn’t double the recipe; instead it was an adorably small layer cake. :) Inbetween the layers I spread cream cheese frosting, which was a great compliment to the chocolate. For the ganache I used bittersweet chocolate, which I highly recommend – but we are dark chocolate lovers! This cake was amaaaaazing and very easy to make. 10/10!
Thanks for the 5 star review and very high praise, Amy! I am glad this worked out great as a 2 layer cake (small) but adorable and that the frosting choices also worked out great for you!
Amazing recipe and now is my go to chocolate cake recipe. However, the button to half the recipe doesn’t seem to work for me.
Thanks for the 5 star review and glad this is your new go to chocolate cake recipe! I am not sure about the button situation it’s working for me.
However, this would be a tricky recipe though to halve. You’d be cooking it in a 4×5 cake pan, give or take (very small) and then you’re dealing with half of 1 egg. This is all possible, just….not ideal. Make the cake as written, eat what you want, freeze the rest and/or give to a friend, neighbor, coworker, no one will say no :)
scrumptious and easy!!! Just the right amount of sweet
the ganache is divine, esp spiked with a healthy splash of kahlua 😉
Also! the only yogurt i had at home was a homemade one made from low fat milk, cake was still super moist and delicious!
I’m so glad that this turned out scrumptious for you and that it was easy and worked well with the yogurt you had, too!
Made this as written. It is fantastic! Easy to make and best homemade chocolate cake
Thanks for the 5 star review and I am glad this was easy and the best homemade chocolate cake! I agree, this is my favorite chocolate cake recipe!
I have this cake in constant supply and have been baking it for months especially since it freezes great. I do add extra chocolate chips to thicken my ganache a bit more and refrigerate it to cool it faster. I always have sour cream in stock so this is what I use in place of yogurt. I also use 1 full tsp. of instant coffee per 1/2 cup of coffee when I do not have leftover brew. I double the recipe to make cupcakes for bake sales and it is the first baked goods to be sold for a good price.
This is truly the best chocolate cake and easy to make.
Thank you Averie!
Thank you for sharing all the ways you’ve made this cake and tricks and things you do from extra choc chips and refrigerating it to sour cream rather than yogurt and your coffee ratios, too. And that you make it as cupcakes by doubling the recipe. This is all so helpful for others who will read this one day. I am so happy that you love this cake and that it’s The Best for you (me too!)!