I made a double chocolate cake with ganache that uses a clever method to produce a glossy chocolate drip and a stable whipped chocolate ganache frosting.

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I finally made what I keep calling The BEST Chocolate Ganache Cake and honestly, it keeps surprising me. Layers of rich chocolate, a whipped ganache that’s somehow light and dense at once, and a glossy drip that looks like it belongs in a patisserie window.

I used unsweetened cocoa powder to push the chocolate flavor into serious territory, and a splash of heavy cream to make the ganache sing. It’s not just Chocolate Cake And Frosting, it’s a thing that makes you pause, take a bite, then ask how I did it.

I’ll tempt you, but I’ll also make you curious.

Ingredients

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All purpose flour: Gives structure and carbs, some protein but not much fiber.
Granulated sugar: Pure sweetener, adds calories and sweetness, no vitamins or fiber.
Unsweetened cocoa powder: Rich in antioxidants and minerals, adds deep chocolate flavor without added sugar.
Eggs: Provide protein and fat, help bind and leaven the cake, nutrient dense.
Buttermilk: Adds tang it reacts with baking soda for lift, gives a tender crumb.
Hot coffee: Boosts chocolate flavor depth, no real nutrition but enhances richness.
Vegetable oil: Adds moistness and keeps cake tender, mostly unsaturated fats no protein.
Semisweet chocolate: Gives chocolate body and sweetness, contains fats, some antioxidants, calorie dense.
Heavy cream: Makes ganache silky and rich, high fat content, makes frosting smooth.
Unsalted butter: Adds sheen and mouthfeel, small amount boosts flavor and creaminess.

Ingredient Quantities

All purpose flour 2 1/2 cups (312 g)

Granulated sugar 2 cups (400 g)

Unsweetened cocoa powder 3/4 cup (75 g)

Baking powder 2 teaspoons

Baking soda 1 1/2 teaspoons

Fine salt 1 teaspoon

Large eggs 3, room temp

Buttermilk 1 1/4 cups (300 ml), room temp

Hot strong brewed coffee or hot water 1 1/4 cups (300 ml)

Vegetable oil 1/2 cup (120 ml)

Vanilla extract 2 teaspoons

Semisweet chocolate, chopped 12 ounces (340 g) for filling and drip

Heavy cream 1 1/2 cups (360 ml) for filling and drip

Light corn syrup 1 tablespoon (optional, for shiny drip)

Semisweet chocolate, chopped 16 ounces (450 g) for whipped ganache frosting

Heavy cream 2 cups (480 ml) for whipped ganache frosting

Unsalted butter 2 tablespoons (optional, room temp, for extra shine)

Fine salt pinch (about 1/4 teaspoon) optional

Unsweetened cocoa powder 1 to 2 tablespoons for dusting or garnish optional

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 9 inch pans or three 8 inch pans, then dust lightly with flour or cocoa. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt so it is evenly mixed.

2. In a large bowl whisk 3 large eggs (room temp), 1 1/4 cups (300 ml) buttermilk (room temp), 1/2 cup (120 ml) vegetable oil and 2 teaspoons vanilla until smooth. Pour the wet into the dry and mix until just combined, dont overmix.

3. Stir in 1 1/4 cups (300 ml) hot strong brewed coffee or hot water last; the batter will be thin and that is ok. Divide batter evenly between prepared pans and tap to remove big air bubbles.

4. Bake 25 to 35 minutes depending on pan size, until a toothpick comes out with a few moist crumbs. Cool in pans 10 to 15 minutes, then turn out onto a rack to cool completely before assembling.

5. Make the filling and drip ganache: heat 1 1/2 cups (360 ml) heavy cream until it just simmers, pour over 12 ounces (340 g) chopped semisweet chocolate in a bowl, let sit 2 to 3 minutes then stir until smooth. Stir in 1 tablespoon light corn syrup and 1 tablespoon unsalted butter if using, plus a pinch of fine salt if you like. Let this ganache cool until thick but still pourable for drips, or chill briefly if you need it firmer.

6. Make the whipped ganache frosting: heat 2 cups (480 ml) heavy cream until simmering, pour over 16 ounces (450 g) chopped semisweet chocolate, let sit 3 to 5 minutes then stir until glossy and smooth. Stir in the optional 2 tablespoons butter and a pinch of salt, cover and chill until very cold and thick, minimum 3 to 4 hours or overnight for best results. Then whip with a mixer until light, fluffy and spreadable, it should hold soft peaks.

7. Level the cake layers if needed. Place one layer on your cake board or plate, spread a generous layer of the filling ganache over it leaving about 1/4 inch from the edge. Repeat with remaining layers, then chill 15 to 30 minutes so the filling firms up.

8. Apply a thin crumb coat of the whipped ganache to seal crumbs, smooth as best you can with an offset spatula, then chill 20 to 30 minutes until the crumb coat is set. Finish with a thicker final coat of whipped ganache and smooth the sides and top. Chill again briefly so the surface is firm.

9. Warm the filling/drip ganache a little if it got too thick so it is pourable but not hot, you can microwave in 10 second bursts or warm in a bowl over hot water. Using a spoon or squeeze bottle, make drips around the edge and then pour the remaining ganache on the center and spread slightly. If the drip runs too far chill the cake and try again with a slightly thicker ganache.

10. Finish and store: pipe extra whipped ganache decorations if you want, dust lightly with 1 to 2 tablespoons unsweetened cocoa powder for garnish if desired. Refrigerate the cake to set, bring to room temperature 30 to 60 minutes before serving for best texture. Tips: use room temp eggs and buttermilk, dont overheat chocolate, bloom the cocoa with hot coffee for deeper chocolate flavor, and warm your spatula under hot water then dry it to get super smooth sides.

Equipment Needed

1. Cake pans: two 9 inch or three 8 inch pans, plus parchment paper and nonstick spray or butter for greasing
2. Mixing bowls: one large for batter and one medium for wet ingredients or ganache
3. Measuring cups, measuring spoons and a kitchen scale for accuracy
4. Whisk, rubber spatula and a wooden spoon for mixing and folding — (removed)
5. Electric mixer (hand mixer or stand mixer) to whip the ganache until light and fluffy
6. Saucepan and heatproof bowl for making ganache, or a microwave safe bowl and a pot for a double boiler setup
7. Offset spatula and bench scraper or straight spatula for crumb coat and smoothing sides
8. Cooling rack and a cake board or serving plate to assemble on
9. Squeeze bottle or spoon for drips, plus a piping bag and round tip for finishing touches

Note: youll want a toothpick to check doneness and a kitchen towel to keep things tidy.

FAQ

Q: Can I swap the buttermilk? A: Yes. Mix 1 cup milk with 1 tbsp white vinegar or lemon juice, let it sit 5 minutes, then use the same amount as the recipe calls for. You can also thin plain yogurt or sour cream with a little water to match the volume. It might change the crumb a bit, but it works fine.

Q: My cake came out dense or dry, what went wrong? A: Most likely you overmixed the batter or overbaked it, or you packed the flour when measuring. Mix just until combined, check doneness with a toothpick a few minutes before the recipe time, and spoon-then-level your flour instead of scooping.

Q: How do I get a light, fluffy whipped ganache frosting? A: Make the ganache with the 16 oz chocolate and 2 cups cream, chill until thick but not rock solid, then whip on medium-high until light and spreadable. If it's too soft chill a bit more, too stiff let it warm slightly. Adding the 2 tbsp butter gives extra shine and smoothness.

Q: How do I make a smooth shiny drip for the sides? A: Heat the 1 1/2 cups cream for the drip to just below a simmer, pour over the 12 oz chopped chocolate, stir till smooth, then stir in 1 tbsp corn syrup and a pinch of salt for sheen and balance. Let it cool until it coats the back of a spoon before dripping. If it's too thin chill briefly, too thick warm gently.

Q: My ganache split or looks grainy, how do I fix it? A: If it's split, whisk in a small amount of warm cream little by little, or use an immersion blender to smooth it. If it seized from overheat, try stirring in warm cream inch by inch until it comes back, or reheat gently over a double boiler, but be careful not to scorch the chocolate.

Q: Can I make the cake or ganache ahead and how should I store them? A: Yes. You can bake and wrap the layers tightly, refrigerate up to 3 days or freeze up to 3 months. The whipped ganache keeps in the fridge 3 to 4 days, cover it well. Assemble, then bring cake to room temp before serving for best texture and flavor.

The BEST Chocolate Ganache Cake Recipe Substitutions and Variations

All purpose flour — Cake flour or gluten free 1 to 1 blend: For a lighter, tender crumb swap in cake flour using about 1 cup plus 2 tablespoons cake flour for every 1 cup AP, sifted. For gluten free use a commercial 1 to 1 blend that contains xanthan gum and follow weight measures, the texture will be slightly different.
Granulated sugar — Light brown sugar or liquid sweetener: Use light brown sugar 1 to 1 for extra moisture and a caramel note. If using maple syrup or honey, use about 3 fourths cup syrup for each cup sugar and reduce the recipe liquid by roughly 3 tablespoons per cup swapped, itll make the cake more moist.
Buttermilk — Yogurt or milk plus acid: Plain yogurt thinned with a little milk works cup for cup. Or stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes and use as a direct swap for buttermilk.
Heavy cream for ganache — Coconut cream or evaporated milk: For dairy free use full fat coconut milk or canned coconut cream (chill, scoop the thick part) cup for cup; it wont whip as tall as dairy cream but makes a great ganache. For a pourable ganache where you wont whip, evaporated milk can replace cream but flavor and richness will be lighter.

Pro Tips

1. Weigh the flour if you can, its the easiest way to avoid a dry cake; if you only have cups spoon the flour into the cup and level it off, dont scoop straight from the bag.

2. Bloom the cocoa with the hot coffee then let it cool a minute before you add it, that gives a deeper chocolate flavor and helps the batter come together even though it will be thin.

3. For shiny, reliable drips heat the cream only to a simmer, pour it over chopped chocolate and wait 2 to 3 minutes before stirring, add the corn syrup and butter for shine, then test thickness on the back of a spoon and chill or warm slightly until pourable.

4. Chill the whipped ganache really well before whipping and use a cold bowl and beaters, if it wont whip try chilling it longer rather than whipping harder, and if it gets too stiff you can gently warm it in short bursts then re-chill.

5. Level your layers and chill between every major step, it makes smoothing and drips so much easier; warm your spatula under hot water then dry it for silky sides, and bring the finished cake to room temp 30 to 60 minutes before serving so the texture and flavor open up.

The BEST Chocolate Ganache Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made a double chocolate cake with ganache that uses a clever method to produce a glossy chocolate drip and a stable whipped chocolate ganache frosting.

Servings

servings

Calories

863

kcal

Equipment: 1. Cake pans: two 9 inch or three 8 inch pans, plus parchment paper and nonstick spray or butter for greasing
2. Mixing bowls: one large for batter and one medium for wet ingredients or ganache
3. Measuring cups, measuring spoons and a kitchen scale for accuracy
4. Whisk, rubber spatula and a wooden spoon for mixing and folding — (removed)
5. Electric mixer (hand mixer or stand mixer) to whip the ganache until light and fluffy
6. Saucepan and heatproof bowl for making ganache, or a microwave safe bowl and a pot for a double boiler setup
7. Offset spatula and bench scraper or straight spatula for crumb coat and smoothing sides
8. Cooling rack and a cake board or serving plate to assemble on
9. Squeeze bottle or spoon for drips, plus a piping bag and round tip for finishing touches

Note: youll want a toothpick to check doneness and a kitchen towel to keep things tidy.

Ingredients

All purpose flour 2 1/2 cups (312 g)
Granulated sugar 2 cups (400 g)
Unsweetened cocoa powder 3/4 cup (75 g)
Baking powder 2 teaspoons
Baking soda 1 1/2 teaspoons
Fine salt 1 teaspoon
Large eggs 3, room temp
Buttermilk 1 1/4 cups (300 ml), room temp
Hot strong brewed coffee or hot water 1 1/4 cups (300 ml)
Vegetable oil 1/2 cup (120 ml)
Vanilla extract 2 teaspoons
Semisweet chocolate, chopped 12 ounces (340 g) for filling and drip
Heavy cream 1 1/2 cups (360 ml) for filling and drip
Light corn syrup 1 tablespoon (optional, for shiny drip)
Semisweet chocolate, chopped 16 ounces (450 g) for whipped ganache frosting
Heavy cream 2 cups (480 ml) for whipped ganache frosting
Unsalted butter 2 tablespoons (optional, room temp, for extra shine)
Fine salt pinch (about 1/4 teaspoon) optional
Unsweetened cocoa powder 1 to 2 tablespoons for dusting or garnish optional

Directions

Preheat oven to 350 F (175 C). Grease and line two 9 inch pans or three 8 inch pans, then dust lightly with flour or cocoa. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 cups (400 g) granulated sugar, 3/4 cup (75 g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt so it is evenly mixed.
In a large bowl whisk 3 large eggs (room temp), 1 1/4 cups (300 ml) buttermilk (room temp), 1/2 cup (120 ml) vegetable oil and 2 teaspoons vanilla until smooth. Pour the wet into the dry and mix until just combined, dont overmix.
Stir in 1 1/4 cups (300 ml) hot strong brewed coffee or hot water last; the batter will be thin and that is ok. Divide batter evenly between prepared pans and tap to remove big air bubbles.
Bake 25 to 35 minutes depending on pan size, until a toothpick comes out with a few moist crumbs. Cool in pans 10 to 15 minutes, then turn out onto a rack to cool completely before assembling.
Make the filling and drip ganache: heat 1 1/2 cups (360 ml) heavy cream until it just simmers, pour over 12 ounces (340 g) chopped semisweet chocolate in a bowl, let sit 2 to 3 minutes then stir until smooth. Stir in 1 tablespoon light corn syrup and 1 tablespoon unsalted butter if using, plus a pinch of fine salt if you like. Let this ganache cool until thick but still pourable for drips, or chill briefly if you need it firmer.
Make the whipped ganache frosting: heat 2 cups (480 ml) heavy cream until simmering, pour over 16 ounces (450 g) chopped semisweet chocolate, let sit 3 to 5 minutes then stir until glossy and smooth. Stir in the optional 2 tablespoons butter and a pinch of salt, cover and chill until very cold and thick, minimum 3 to 4 hours or overnight for best results. Then whip with a mixer until light, fluffy and spreadable, it should hold soft peaks.
Level the cake layers if needed. Place one layer on your cake board or plate, spread a generous layer of the filling ganache over it leaving about 1/4 inch from the edge. Repeat with remaining layers, then chill 15 to 30 minutes so the filling firms up.
Apply a thin crumb coat of the whipped ganache to seal crumbs, smooth as best you can with an offset spatula, then chill 20 to 30 minutes until the crumb coat is set. Finish with a thicker final coat of whipped ganache and smooth the sides and top. Chill again briefly so the surface is firm.
Warm the filling/drip ganache a little if it got too thick so it is pourable but not hot, you can microwave in 10 second bursts or warm in a bowl over hot water. Using a spoon or squeeze bottle, make drips around the edge and then pour the remaining ganache on the center and spread slightly. If the drip runs too far chill the cake and try again with a slightly thicker ganache.
Finish and store: pipe extra whipped ganache decorations if you want, dust lightly with 1 to 2 tablespoons unsweetened cocoa powder for garnish if desired. Refrigerate the cake to set, bring to room temperature 30 to 60 minutes before serving for best texture. Tips: use room temp eggs and buttermilk, dont overheat chocolate, bloom the cocoa with hot coffee for deeper chocolate flavor, and warm your spatula under hot water then dry it to get super smooth sides.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.