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Stack of 2 chocolate ganache cake slices.Stack of 2 chocolate ganache cake slices.
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5 from 19 votes

Chocolate Ganache Cake

This chocolate ganache cake is a square easy to make moist chocolate cake. It is topped with a chocolate ganache frosting.
Prep Time1 hour
Cook Time25 minutes
Decorating Time15 minutes
Total Time1 hour 40 minutes
Servings: 16 slices
Calories: 339kcal

Ingredients

Chocolate Cake

  • 1 ¼ cup All-purpose flour
  • ¾ cup White granulated sugar
  • ½ cup Unsweetened cocoa powder
  • ½ tablespoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup Oil canola or vegetable oil
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • ½ cup Buttermilk room temperature
  • ½ cup Steaming hot water Or you can use hot coffee

Chocolate Ganache Frosting

  • 2 cups Semi-sweet chocolate chips
  • 1 ¼ cups Heavy cream
US Customary - Metric

Instructions

Chocolate Cake

  • Preheat the oven to 350°F. Spray a 9X9-inch square pan with baking nonstick spray. Place parchment paper on the bottom and spray again. Set aside.
  • In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    1 ¼ cup All-purpose flour, ¾ cup White granulated sugar, ½ cup Unsweetened cocoa powder, ½ tablespoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
  • Heat the water on the stove top until steaming. In a separate mixing bowl, mix the oil, vanilla, eggs, and buttermilk. Then, very slowly whisk in the hot water.
    ½ cup Oil, 1 teaspoon Pure vanilla extract, 2 Large eggs, ½ cup Buttermilk, ½ cup Steaming hot water
  • Pour the wet ingredients into the dry ingredients. Whisk until just combined. There should be minimal lumps in the batter.
  • Pour the batter into the prepared pan. Bake for 25-30 minutes until a toothpick inserted comes out clean.
  • Let the cake sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.

Chocolate Ganache

  • In a bowl, add the chocolate chips. Heat the heavy cream in a medium saucepan over medium-low heat until steaming and hot.
    2 cups Semi-sweet chocolate chips, 1 ¼ cups Heavy cream
  • Pour the hot cream over the chocolate chips. Let it sit for 2 minutes. Then, mix using a rubber spatula until combined. If any chocolate chunks remain, heat in the microwave until melted.
  • Let the ganache sit on the counter for 2 hours. Stir it every 20 minutes. We are looking for the consistency of pudding. Light and creamy with a bit of thickness.
  • Using a hand mixer, beat the ganache until fluffy.
  • Frost the top of the cake with the frosting.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 1 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 339kcal | Carbohydrates: 31g | Protein: 4g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 146mg | Potassium: 207mg | Fiber: 3g | Sugar: 19g | Vitamin A: 297IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg