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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
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

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

Instructions
 

Make the Ganache

  • In a heatproof bowl, add the chopped chocolate and set aside.
  • In a saucepan, combine butter and heavy cream. Heat over medium until it just starts to simmer—do not boil.
  • Pour the hot cream mixture over the chocolate. Let sit for a few minutes, then stir until smooth.
  • If needed, microwave in 15-second intervals, stirring between each, until fully melted.
  • Cover with plastic wrap touching the surface and let rest at room temperature for at least 3 hours.

Make the Cake

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  • In a bowl, whisk together flour, cocoa powder, sugars, espresso powder, baking soda, baking powder, and salt.
  • In another bowl, whisk eggs, vanilla, oil, and buttermilk until well combined.
  • Add the dry ingredients to the wet mixture. Whisk until just combined; batter will be thick.
  • Slowly add hot coffee while mixing until batter is smooth.
  • Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Begin checking at 28 minutes.
  • Cool cakes completely before assembling.

Assembly

  • Level cake layers if needed. Place one layer on a cake stand.
  • Spread half the ganache over the first layer. Top with the second cake.
  • Use the remaining ganache to frost the top and sides. Decorate as desired.
  • 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.
Keyword chocolate cake, chocolate ganache, moist chocolate cake, buttermilk cake, layered cake, birthday cake