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Chocolate Cake With Chocolate Ganache

This decadent chocolate cake features two layers of moist, dark cocoa sponge enriched with buttermilk and espresso, topped with a silky chocolate ganache made from real dark chocolate and cream. Perfect for special occasions or indulgent treats, this cake strikes a balance between richness and smooth texture. A must-try for chocolate lovers.
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Prep Time 20 minutes
Cook Time 35 minutes
Ganache resting time 2 hours 40 minutes
Total Time 3 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chocolate Ganache
  • 10 oz dark chocolate chopped or use chocolate chips
  • 0.5 cup heavy cream
  • 3 tbsp butter
Chocolate Cake
  • 2 cup all purpose flour
  • 0.75 cup Dutch process cocoa powder
  • 1.25 cup granulated sugar
  • 0.75 cup brown sugar
  • 2 tsp espresso powder or instant espresso
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 1 cup hot coffee

Method
 

Make the Ganache
  1. In a heatproof bowl, add the chopped chocolate and set aside.
  2. In a saucepan, combine butter and heavy cream. Heat over medium until it just starts to simmer—do not boil.
  3. Pour the hot cream mixture over the chocolate. Let sit for a few minutes, then stir until smooth.
  4. If needed, microwave in 15-second intervals, stirring between each, until fully melted.
  5. Cover with plastic wrap touching the surface and let rest at room temperature for at least 3 hours.
Make the Cake
  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, sugars, espresso powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk eggs, vanilla, oil, and buttermilk until well combined.
  4. Add the dry ingredients to the wet mixture. Whisk until just combined; batter will be thick.
  5. Slowly add hot coffee while mixing until batter is smooth.
  6. Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Begin checking at 28 minutes.
  7. Cool cakes completely before assembling.
Assembly
  1. Level cake layers if needed. Place one layer on a cake stand.
  2. Spread half the ganache over the first layer. Top with the second cake.
  3. Use the remaining ganache to frost the top and sides. Decorate as desired.
  4. Store leftovers covered at room temperature.

Notes

  • The ganache needs at least 3 hours of resting time at room temperature.
  • You can level the cake layers with a serrated knife for even stacking.
  • Add seasonal fruit or sprinkles for extra flair.