Decadent Chocolate Ganache Layer Cake Recipe – Easy and Delicious
When it comes to indulgent desserts, nothing beats a rich and fudgy Chocolate Ganache Layer Cake. Made entirely from scratch, this cake is surprisingly easy to make, even for novice bakers. The recipe has won accolades and is sure to impress anyone who tastes it.
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The Best Chocolate Ganache Layer Cake
This Chocolate Ganache Layer Cake is the epitome of decadence. With layers of moist chocolate cake and a glossy ganache frosting, it’s a dessert that’s both visually stunning and delicious. Perfect for birthdays, celebrations, or any occasion that calls for a special treat.
Notes on Ingredients
Each ingredient in this recipe plays a crucial role in achieving the perfect texture and flavor. The unsweetened baking chocolate and cocoa powder give the cake its deep chocolate flavor, while buttermilk ensures the cake stays moist. The ganache frosting, made from semisweet chocolate chips and whipping cream, adds a luxurious finish.
How to Make Chocolate Ganache Layer Cake
- Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Melt Chocolate and Butter: In a double boiler, melt butter and unsweetened chocolate, stirring frequently until smooth.
- Combine Dry Ingredients: In a large bowl, mix flour, sugar, cocoa, baking soda, and salt using an electric mixer.
- Mix Wet Ingredients: In another bowl, combine buttermilk and eggs. Add the melted chocolate mixture to this bowl.
- Combine and Beat: Gradually add the wet mixture to the dry ingredients. Beat on low speed for 1 minute, then increase to high speed for 2 minutes until the batter is light and fluffy.
- Bake: Divide the batter between the prepared pans. Bake for 25-30 minutes, until the cakes spring back when lightly pressed. Let the cakes cool completely.
- Prepare Ganache Frosting: In a saucepan, bring whipping cream to a boil. Remove from heat and stir in chocolate chips until smooth and thickened. Let cool for about 10 minutes.
- Assemble the Cake: Place one cake layer on a plate, spread a layer of ganache frosting on top. Lay the second cake layer on top and cover the entire cake with the remaining ganache frosting.
How to Serve Chocolate Ganache Layer Cake
Serve this cake at room temperature to ensure the ganache frosting is smooth and glossy. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
How to Store Chocolate Ganache Layer Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week, but allow it to come to room temperature before serving for the best texture.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 317.77 kcal | 16% |
| Total Fat | 16.33 g | 23% |
| Carbs | 42 g | 16% |
| Sugars | 28.36 g | 32% |
| Protein | 4.12 g | 8% |
| Sodium | 231.84 mg | 12% |
| Fiber | 1.96 g | 7% |
| Saturated Fat | 9.82 g | 49% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 4.92 g | – |
| Polyunsaturated Fat | 0.69 g | – |
| Cholesterol | 46.45 mg | 15% |
| Calcium | 46.03 mg | 6% |
| Magnesium | 36.26 mg | 10% |
| Potassium | 160.3 mg | 5% |
| Iron | 1.83 mg | 13% |
| Zinc | 0.83 mg | 8% |
| Phosphorus | 86.33 mg | 12% |
| Vitamin A | 106.7 mcg | 13% |
| Vitamin C | 0.05 mg | 0% |
| Thiamin B1 | 0.14 mg | 12% |
| Riboflavin B2 | 0.16 mg | 12% |
| Niacin B3 | 0.98 mg | 6% |
| Vitamin B6 | 0.03 mg | 2% |
| Folic Acid B9 | 47.47 mcg | 24% |
| Vitamin B12 | 0.17 mcg | 7% |
| Vitamin D | 0.42 mcg | 6% |
| Vitamin E | 0.39 mg | 3% |
| Vitamin K | 1.98 mcg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs about Chocolate Ganache Layer Cake
Can I use a different type of chocolate?
Yes, you can use dark chocolate or milk chocolate depending on your preference, but it will alter the sweetness and flavor of the ganache.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Store it in an airtight container to keep it fresh.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes
The Best Chocolate Ganache Layer Cake
Ingredients
- ¾ cup butter
- 2 1 ounce squares unsweetened baking chocolate, chopped
- 2 ¼ cups all-purpose flour
- 2 cups white sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ¾ cups buttermilk
- 2 eggs at room temperature
- ¾ cup whipping cream
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
- Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
- Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
- Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
- Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.
Notes
