Chocolate Ganache Cake
If you are a chocolate lover, then this homemade chocolate cake recipe is definitely the one for you! This chocolate cake is so soft and moist.
It is layered with a creamy whipped chocolate ganache filling and covered in a smooth, rich chocolate buttercream frosting. I am constantly getting requests for this cake from friends and family, and it’s an absolute favorite for parties and get-togethers of all kinds.
Recipe Tips & Tricks
- Use cake flour. Cake flour is lighter and softer than all-purpose flour and contains less protein. This helps keep your cake light and soft instead of dense and chewy.
- Sift the dry ingredients. This recipe calls for the flour, baking soda, and salt to be sifted together. This is an important step because it helps give the cake a light and fluffy texture. It also ensures these ingredients are evenly incorporated throughout the batter.
- Use room temperature ingredients. This recipe specifies that some ingredients should be at room temperature. This is important because the temperature of these ingredients plays a large role in developing proper structure in your cake.
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The Toothpick Test: How to Check if Your Cake is Done
Make sure you complete this test without removing your cake from the oven. Slightly pull out the oven rack if needed to safely reach your cake. Insert a toothpick near the center of the cake and then pull it out immediately.
If the toothpick comes out “clean” then your cake is done and ready to be removed from the oven. The toothpick is still considered clean, even if there are crumbs on it when it comes out. If the toothpick comes out covered in liquid batter, then your cake is not done and needs to continue baking.
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Cake Tools You'll Need: Click To View
Homemade Chocolate CakeOctober 3, 2021
- 2 Round Cake Pans 8-inch
- Cooling Rack
FOR THE CAKE
- 2 cups sifted cake flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cocoa powder
- ½ cup lukewarm water
- ½ cup buttermilk room temperature
- ½ cup water
- 2 teaspoon vanilla
- 2 large eggs room temperature
- ⅓ cup sour cream
- ½ cup butter (1 stick) softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
FOR THE GANACHE
- 8 oz milk chocolate chips
- 1 cup heavy cream
FOR THE FROSTING
- 1 cup salted butter (2 sticks) softened
- 4 cups powdered sugar sifted
- ½ cup cocoa powder
- 1 tablespoon vanilla
- 1-3 tablespoon heavy cream or evaporated milk as needed
FOR THE CAKES
- Preheat the oven to 350 degrees and prepare 2 round 8" cake pans by greasing and flouring them. In a medium mixing bowl, sift the flour, baking soda, and salt and set it aside.
- Place the cocoa powder in a small mixing bowl. Add the ½ cup lukewarm water, and whisk to combine; set aside to cool. In a large liquid measuring cup, add the buttermilk, the ½ cup water, and the vanilla. Beat together the eggs in a small bowl and set aside.
- In a large mixing bowl, cream the butter on medium speed using a hand mixer or stand mixer fitted with a paddle attachment until the butter is smooth and light in color (2-3 minutes). Reduce to low speed and add the granulated and brown sugars. Stop the mixer and scrape down the sides of the bowl as needed. The mixture will appear sandy. Increase to medium speed, cream until the mixture is light in color and fluffy in texture (about 4 to 5 minutes).
- With the mixer on medium speed, add the eggs slowly and add the sour cream. Continue to cream, scraping the sides of the bowl as needed, until the mixture is smooth and velvety. Add in the cocoa mixture and mix just until combined.
- Using a spoon or spatula, stir in one-fourth of the flour mixture, followed by one-third of the buttermilk mixture. Repeat these steps, alternating dry and liquid. Mix until fully incorporated.
- Divide the batter evenly into each pan and bake for 25-27 minutes on the lower oven rack. Check with a toothpick to ensure the cakes are done. Allow the cakes to cool in the pan for 10-15 minutes. Transfer the cakes from the pans to a wire cooling rack to finish cooling.
FOR THE GANACHE
- Place the chocolate chips in a medium bowl. In a small saucepan or in the microwave, heat the cream just until it begins to boil, remove from heat. Pour the heated cream over the chocolate. Let stand for 2-3 minutes. Whisk until the chocolate fully melts and the consistency is smooth.
- Let the ganache continue to cool in the refrigerator for 30-40 minutes, whisking thoroughly every 10 minutes. Once it reaches a soft, solid consistency, whip the ganache on high speed using a hand or stand mixer until it is lighter in texture and color and has doubled in volume.
- When assembling your cake, spread the ganache filling evenly between the two layers of chocolate cake.
FOR THE FROSTING
- In a medium bowl, cream the butter for 3-4 minutes using a hand or stand mixer with a paddle attachment. Add the cocoa and powdered sugar, mixing between the addition of each cup, scraping down the sides of the bowl as needed. Add the evaporated milk and beat with mixer until smooth.
- When assembling your cake, spread a generous amount of frosting on the top and sides of your cake until completely covered.
- Using room temperature ingredients will help them fully combine when mixing
- This recipe can easily be doubled for extra layers