The Best Chocolate Cake with Chocolate Ganache

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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!

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!

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 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, 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.

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!

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.

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!

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.

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!

What’s in Chocolate Ganache Cake? 

For this easy homemade chocolate cake with ganache, you’ll need: 

  • Egg
  • Granulated sugar
  • Yogurt
  • Canola oil
  • Vanilla extract
  • Brewed coffee
  • Cocoa powder
  • All-purpose flour
  • Baking soda and baking powder
  • Salt

And for the chocolate ganache frosting, you’ll need:

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!

How to Make Chocolate Ganache Cake

If making chocolate cake with chocolate ganache sounds like a hassle, it’s not! Here’s an overview of how the ganache cake is made:

  1. Make the cake: Whisk together the egg, sugar, yogurt, oil, and vanilla.
  2. Add in the cocoa powder and coffee and stir to combine.
  3. Then add in the rest of the ingredients and whisk until just combined.
  4. 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.
  5. 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.
  6. Let it stand for about a minute before whisking to combine.
  7. Stir in the vanilla extract, then let the chocolate ganache cool for around 10 minutes to thicken up.
  8. 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. 

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!

Can I Use Another Type of Chocolate for the Ganache? 

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.

If you don’t have chocolate chips, you can chop a bar of chocolate instead. 

Do I Have to Use Brewed Coffee in the Batter? 

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. 

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!

Can I Make This Recipe as a Layer Cake?

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.

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! 

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!

Can I Make This Recipe Into Cupcakes? 

Yes, that will likely be fine. Cupcakes generally take about 20 minutes to bake, but some are done in 18 minutes, but baking times vary depending on how full you fill your cupcake liners, your oven and climate, and so forth.

Can I Make This Recipe in a 9-Inch Round Cake Pan? 

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.

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!

Can I Use an 8×8-Inch Baking Pan? 

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. 

Can I Double This Recipe? 

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.

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!

Can I Substitute the Eggs in This Recipe? 

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! 

Should I Refrigerate Homemade Chocolate Cake? 

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.

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!

Tips for the Best Chocolate Cake

Coffee temp: When adding the brewed coffee to the cake batter, note that it can be any temperature other than piping hot. If you add the coffee while it’s still hot, you’ll scramble the egg! 

Ganache add-ins: 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. 

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. 

 

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!

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 R.

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

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!

Pin This Recipe

Yield: 12

Chocolate Ganache Cake

Chocolate Ganache Cake

This truly is the best homemade chocolate cake EVER. It's topped with a silky smooth chocolate ganache frosting, and it takes just 10 minutes of hands on prep.

Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 15 minutes

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**

Instructions

Cake

  1. 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.
  2. In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.
  3. Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.
  4. Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.
  5. 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.
  6. 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

  1. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
  2. 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.
  3. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  4. Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.
  5. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.
  6. 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 Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 372Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 238mgCarbohydrates: 45gFiber: 2gSugar: 33gProtein: 4g

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About the Author

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Greetings, Averie:

    I love your recipes, thanks for sharing them. Can this recipe be doubled and baked in a 9×13 pan?

    Vicki

  2. I made this cake and it was the tastiest and moistest cake I have made in awhile. I would highly recommend trying this recipe if you like chocolate cake. It was also relatively easy. My husband loved it.

  3. Hi there! I plan on making this today but I’m wondering how much yogurt to use if I have to measure it out without a scale? Thank you!!

    1. Just buy a 6 ounce container of yogurt, then you will know for sure. I would say approx 3/4 cup but google that to double check because I am just guessing.

  4. This is amazing! I couldn’t wait for the ganache to cool down and had a slice. Ganache was runny as expected Cos of my impatience but it tasted good. The cake is spot on! It was ready in exactly 25 mins! Perfect size too as we are a family of 3! I used lactose free dairy (cos of lactose intolerance) and used olive oil as i ran out of canola. It still all worked! Super easy cake but sooooo gooood! Thanks for your recipe :)

    Rating: 5
  5. I made this this evening, never have I made a cake with yoghurt in but my, this was good. It’s the best chocolate cake I’ve ever made/eaten. Everyone loved it! I used a mix of milk and dark chocolate for the ganache which was really tasty and contrasted really well with the rich cake. I look forward to making more food from your recipes

    Rating: 5
    1. No is my guess. If you double the recipe though, maybe that would work. You could do the math with calculating the volume of liquid in a 8×8 pan vs a 6-inch round pan. Break out that h.s. geometry :)

  6. Hi
    I love your recipes. I am planning to make this for our wedding anniversary. My Q is can I use cake flour in place of all purpose? If so, what changes I need to make to get the same result
    Thank you

  7. Do you think I would get good results baking in a glass pan? I don’t have a metal square pan, which I need to do something about. If not glass, maybe I could double and bake in two round metal pans? The goal is a birthday cake. Sorry, I hate when reviews ask, “Can I completely change your recipe and get the same results?” I hope my question doesn’t sound like that. LOL.

    1. Honestly your question does sound like that. The very short and honest answer is spend 10 bucks, buy a metal pan, get great results, case closed. Any other variables and permutations I cannot comment on bc I have not tried. Since it’s a bday, I would imagine you are looking for tried and true results – metal pan, yep, tried and true results with hundreds of positive comments.

    2. Hi Kate (or anyone else wondering the same thing, since obviously this is way later!), I made it in a glass pan and it came out great. I probably should have thought to wonder whether this would be a problem, but I plowed ahead and luckily it was fine.

  8. I love your recipe.. I just made it right now and the taste was perfect,totally amazing. I made chocolate cake before but not the same as this. BTW, I used 30cm by 32cm baking pan as i dont have a spring form pan. I was really scared at baking process coz it rises a lot but then it was deflated.. after i baked it and cooled down, i cut it in half coz it was a bit thin for me and made it as a layer.. I made a bit changes tho as I dont have the other ingredients. I used table margarine (this what i have at the moment ) , and half cup of yogurt, and the for the ganache, I used 1 cup thick cream, 3/4 cup cocoa powder, 1/4 cup sugar amd 1 tsp vanilla… I dont have chocolate chips so I searched what ganache I can do without it.Love to have ur new recipe soon..

    Rating: 5
  9. A wonderful keeper recipe. I added halved glace cherries and chopped pecans to the mix and only used half quantity of the topping. This will become one of my regular bakes! Thank you.

    Rating: 5
  10. Oh my ganache was like gravy. And it never did “set up”. Let it sit for for about 15 minutes. Still like barely gravy consistency. But like I said before I’ll just have to keep making it til I get it right. It’ll be a chore to eat this cake again and again until I get the ganache correct. Might take me years. LOL. VBG. Maybe I’ll never get correct and be doomed to a life of exceptional chocolate cake. Oh the horror of it all.

    Rating: 5
    1. LOL :) Well I am sure you will get it right. Just melt the chocolate first, and then thin it out little by little with warm milk. That should do the trick I am hoping.

  11. I did make this cake. Thank goodness the author mentions the cake is a thinner batter than regular cake. I used sour cream instead of yogurt. The cake is so moist and I didn’t find it too chocolate. No coffee taste either. But I did have trouble with the ganache. It was very runny. Add more chips and tried to melt them in the ganache. Probably would melt them separately next time or just add more at the beginning. I couldn’t tell how melted the chips should be or really how hot the cream should be. So my ganache is chunky and NOT gooey. Guess I’ll just have to make it again and again and again. I still give it five stars. Just cuz I can’t make ganache doesn’t mean it can’t be done. LOL

    Rating: 5
    1. Thanks for the 5 star review! The ganache – yes it will be a bit runny at first but it does set up. I think the problem is that you added more chips than called for, hence the chunky situation. Maybe try melting the chips on their own and then adding warm cream to them and see how that goes.

  12. If I wanted to make this for a layer cake how should I adjust the recipe? I feel like doubling it will be too much. Could I bake it in an 8 inch round and slice that in half for my two layers? I’ve made it as is for my husbands birthday and it was unreal and delicious! It was quick enough to make while my infant napped!

    Rating: 5
    1. I feel like doubling it will be too much for a 2 layer cake but too skimpy for a 3 layer. Maybe 1.5x the recipe for a 2 layer cake. Glad you and your husband loved it!

  13. Thinking of making this recipe and was wondering if I only have ground espresso how much would I need? Thank you!

    1. I wouldn’t personally use just straight ground espresso. I would use the instant espresso granules or else just omit.

  14. Thanks so much for sharing this recipe. So easy to make and it was rich, moist and delicious. I have more enthusiasm for baking than skill so this is definitely going on the list of crowd pleaser recipes 😊

    Rating: 5
    1. Thanks for the 5 star review and glad this cake delivered for you! I like how you said this: have more enthusiasm for baking than skill. Now you have something you KNOW will turn out and is easy!

  15. Just wondered the reason for lining the cake pan with foil rather than parchment paper? And do you think parchment paper would work as well?

    1. I can never get a tight seal in the corners with parchment and the corners always appear misshapen for me. I like how tight and flush with the pan I can get foil.

  16. Hi, Averie. I made this cake last week. It has to be one of the best desserts that I have EVER made! Delicious! I reduced the regular cocoa powder and replaced it with black cocoa as an experiment. I got several compliments. Thanks for the great recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad you think it’s one of the best desserts that you have EVER made!

  17. Hands down, best scratch chocolate cake I’ve ever made! The cake is perfectly moist and the ganache topping is so decadent – truly a chocolate lovers dream. I made it twice in a week when my family was in town because it does not last, it’s that good!

    Rating: 5
  18. Made this today as cupcakes and halved the ganache which worked out just nice. This is really fantastic! So easy and yummy! My kids love it! Thanks for this great recipe. Second time I’ve used your recipe, the first time being a few years ago, the no knead honey rolls. Will try out more recipes when I have the chance! Thanks!

    Rating: 5
    1. Thanks for the 5 star review and glad the recipe worked out great as cupcakes! Thanks for trying my recipes and keep me posted how things go in the future with the recipes.

    1. Yes probably but it will be a very ‘short’ bundt cake unless you use a smaller than average bundt pan.

  19. I love this cake! It came out so moist and tender that I decided to just leave it as is and not add a frosting. It was so easy to make I know I’ll be making it a lot!

    Rating: 5
  20. Thank you Averie for posting this cake; It looks delicious and I want to make it but I have a question
    Can I substitute the sugar and yogurt for sweetened condensed milk??
    Thank you

  21. Made this cake for my husband’s birthday. His favorite is “chocolate through-and-through cake.” Had to be easy–it WAS! We’re leaving for his birthday holiday in Bali tomorrow. We all LOVED this cake. Moist and chocolatey! Will make this again and again! Thank you for sharing, Averie!

    Rating: 5
    1. Thanks for the 5 star review and glad you all loved this cake! Have an amazing holiday in Bali! WOW!

  22. This cake is so good! Have made it as written and have also made it as layers. Just wondering, if they were baked as cupcakes, how long you would have them in the oven for?

    1. Glad you love the cake and have even made it as a layer cake!

      Cupcake/muffins generally speaking take about 20 minutes to bake. Some are done in 18, some a bit longer like 22, but I would use that as a jumping off place type guideline.

      1. thanks for the recipe! how much instant coffee powde did you use ? and how much water? thanks

  23. I tried this recipe and the cake turned out moist and chocolatey! Thank you for the recipe!! :)

    Rating: 4
      1. Lovely recipe, can we substitute coffee with orange juice ?
        also can we add orange zest to the cake, as well ganache?
        Thank you

      2. I have never done the orange route with either the juice/zest so not sure how it would turn out – probably fine – but you’d have to experiment with it to make sure.

      3. Canon 5D With 100 mm macro

        And it’s included if you click on the button at the bottom of the recipe card.

  24. Hi. What do mean with aluminum foil? The baking pan should lined with aluminum foil and spray with cooking spray? Sorry to ask you this I’m just confused of using aluminum foil I never tried it ever since.

    1. You don’t have to use foil but it makes for easier cleanup. Spray either the pan with cooking spray, or the foil if you use it.

    1. I’ve only made the recipe as written so can’t give specifics about what to do if you change things. My advice is to experiment on your own and see what happens.

  25. Hi! I will probably be making these tonight, so excited! Just two quick questions:
    1) For the greek yoghurt, would you recommend just plain natural greek yoghurt or a vanilla flavoured?
    2) Can this recipe be used for cupcakes?

    Thanks!

  26. This looks delicious! If I want to make this in a larger pan (9X13) as I’m feeding more people, can I just double the recipe w/ no other changes?

  27. I just tried this recipe, mine rose to a point where the top is cracked, almost like a soufle but a bit denser, and more stable, should i wait for it to deflate? Will it even deflate? Lol sorry i’m really new to this. Thanks!

    1. I am sure it is fine by now. I hope you enjoy it. Baking takes time and practice and some trial and error when you are new.

    1. You mean heavy cream, i.e. whipping cream, rather than ‘whipped cream’ that’s already been whipped I assume….just making sure. But yes you can use heavy cream.

  28. Hello there,

    In your pic the ganache frosting looks really good. I am really curious which kind of chocolate you used for the frosting. Also, did you use heavy cream or half and half? I’m asking because I made this cake the other day and it turned out yummy, but your frosting doesn’t look like mine. Yours is better. :)

    Your tips are appreciated!

    1. Actually I made this cake at a vacation home on a Caribbean island. Selection of chips was very bare bones and I used some sort of store-brand generic chips, only think I could find. And half-and-half because I had it on hand for coffee.

      Ganache can be a tricky thing sometimes. Sometimes just a smidge too little/too much of one thing can cause the consistency to set up very differently. Keep playing around and experimenting.

    1. The coffee doesn’t make the cake taste like coffee – it brings out the chocolate flavor and I highly recommend using coffee over water unless there’s an allergy or something like that to coffee in which case water is ‘fine’. But water won’t give you the flavor that this cake should have if you use coffee.

      1. That’s probably okay but just make sure when you’re filling it that it’s not getting too full.

      2. I have only made it with semi sweet and that’s just always what I use but experiment as you see fit.