If you're looking for the ultimate chocolate dessert, this super moist chocolate ganache cake is it! Keep it simple with two layers or double the recipe for an impressive four-layer cake.
In the mood for chocolate? Try our Brownies with Chocolate Frosting, Chocolate Fudge Cake, or Mini Chocolate Cupcakes.
This recipe is an easy go-to for birthdays, holidays, or any time you want a really good homemade chocolate cake. We are always getting requests for this cake from friends and family.
It’s made with rich, moist chocolate cake, filled with fluffy whipped ganache, and frosted with a smooth chocolate buttercream. The recipe makes an 8-inch, 2-layer cake as written, but we usually like to double it for a taller 4-layer version.
Why You'll Love This Cake
- Super fluffy, rich, and moist
- Great for any occasion (big or small)
- Keep it simple or make it pop with decorations
- Double the recipe to feed a crowd
- Easy to make ahead of time
Ingredients
Cake flour: We recommend using cake flour because it yields a lighter, more tender cake compared to all-purpose flour. If you want to learn more about the difference, check out our post, What is all-purpose flour?
Cocoa powder: Use natural unsweetened cocoa powder for this recipe–we like Hershey’s. You can also try dark cocoa powder for a more intense chocolate flavor.
Buttermilk: The acidity of the buttermilk helps activate the baking soda so the cake rises properly. It also makes the cake rich and moist!
Sour cream: Gives the cake even more richness and moisture. You can substitute the sour cream with plain, unsweetened yogurt if desired.
Butter: We prefer salted butter in this recipe, but you can use unsalted butter if needed–just add an extra pinch of salt.
Chocolate chips: We like milk chocolate chips for this ganache, but you can use semisweet or dark chocolate chips if you want.
Evaporated milk: Makes the buttercream frosting super smooth and velvety. You can substitute heavy cream or half-and-half if needed.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations
You really can’t go wrong with this moist chocolate ganache cake recipe. That said, you don’t have to settle for the same old thing every time! Here are some easy ways to switch things up:
Add mix-ins to the cake batter. Try chocolate chips, chopped nuts, espresso powder, or ground cinnamon.
Swap out the filling. Use mint chocolate ganache, dark or white chocolate ganache, peanut butter or salted caramel ganache, or even raspberry or strawberry jam.
Try a different frosting. This cake also tastes great with vanilla buttercream frosting, chocolate peanut butter frosting, or cream cheese frosting (strawberry cream cheese would also be amazing).
Make it into cupcakes. You can use this batter to make cupcakes instead. Just divide it into lined muffin tins and bake at 350°F for about 15 minutes. Top with ganache or buttercream (or both!).
How To Make Chocolate Ganache Cake
✏️ Prep Tip: Use Room Temperature Ingredients
Let your cold ingredients sit out for about 15–20 minutes before you start baking. It helps everything mix smoothly and makes the cake soft and fluffy. If you’re in a hurry, here are some quick ways to soften butter!
step 1: make the cake
Preheat the oven to 350°F. Grease two 8-inch round cake pans with shortening or butter and then lightly coat each one with flour. (Image 1)
In a medium bowl, whisk together the cake flour, baking soda, and salt. Set it aside. (Image 2)
Add the cocoa powder and ½ cup of lukewarm water to a small bowl. Whisk until the mixture is fully combined and set it aside to cool. (Images 3 & 4)
In a large liquid measuring cup, combine the buttermilk, ½ cup water, and vanilla extract. Stir gently to combine and set it aside. (Image 5)
In a large mixing bowl, cream the butter with an electric mixer on medium speed until it’s smooth and the color lightens slightly (2-3 minutes). (Image 6)
Add the granulated and brown sugars and cream for another 3-4 minutes. Stop the mixer and scrape down the sides of the bowl as needed. The mixture will have a sandy appearance. (Images 7 & 8)
With the mixer on medium speed, add the eggs and sour cream. (Images 9 & 10)
Continue to cream, scraping the sides of the bowl as needed, until the mixture is smooth and velvety. (Image 11)
Next, add in the cocoa mixture and mix just until combined. (Image 12)
Using a wooden spoon or spatula, alternate adding ¼ of the flour mixture and ⅓ of the buttermilk mixture, gently stirring after each addition. End with the flour mixture, mixing just until combined. (Images 13)
Finally, divide the batter evenly into each pan. (Image 14)
Bake for 25-27 minutes on the lower oven rack. Check for doneness with a toothpick (it should come out clean or with a few crumbs) before removing them from the oven.
Let the cakes cool in the pans for 10-15 minutes. Then, transfer them to a wire cooling rack to finish cooling.
Step 2: make the whipped ganache
Place the chocolate chips in a medium bowl. (Image 15) Heat the cream over medium heat on the stove or in the microwave (about 45-60 seconds). Once it begins to simmer, remove it from the heat.
Immediately pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Whisk until the chocolate and cream are fully incorporated and the mixture is smooth. (Images 16 & 17)
Chill the ganache in the refrigerator for 30-45 minutes, whisking thoroughly every 15 minutes. Once it reaches a soft, thick consistency, whip the ganache on high speed until soft peaks form. This will make the texture and color lighter. (Image 18)
Store the whipped ganache covered in the refrigerator until you are ready to assemble the cake. For more detailed recipe instructions, check out our post on whipped milk chocolate ganache.
Step 3: Make the buttercream Frosting
In a medium mixing bowl, beat the butter for 3-4 minutes until it’s light and fluffy. Add the cocoa and powdered sugar one cup at a time, mixing between each addition and scraping down the sides of the bowl as needed. (Images 19 & 20)
Add the vanilla extract and evaporated milk and beat until the texture is smooth and creamy. Set the frosting aside until you are ready to frost your cake. (Images 21 & 22)
Step 4: Assemble & Serve
Once the cakes are completely cooled, spread the whipped ganache filling evenly over the bottom cake layer. Place the second cake layer on top. (Images 23 & 24)
Next, frost the top and sides of the cake with the chocolate buttercream. Add any toppings or decorations you like. Slice and serve! (Images 25 & 26)
Expert Tips
Stick with cake flour. Cake flour is lighter and softer than all-purpose flour so it keeps the cake light and fluffy. If you can’t get your hands on any, you can make a quick substitute using all-purpose flour and cornstarch (see notes in the recipe card).
Correctly measure the flour. The easiest way to measure flour is the spoon and level method. Spoon the flour into a measuring cup, then level it off with the a straight edge (like the back of a knife).
Make your own buttermilk. If you don’t have buttermilk, mix 1 cup of milk (minus 1 tablespoon) with 1 tablespoon of white vinegar or lemon juice. Stir and let it sit for 5 minutes before using.
Use natural unsweetened cocoa powder. Go with natural unsweetened cocoa powder for this recipe, not dutch-processed. For more info, check out this guide on dutch-process vs. natural cocoa powder from Sally’s Baking.
Don’t overmix the batter. Mix the batter gently just until all of the ingredients are combined. Overmixing can cause the cake to be tough and dense.
Check for doneness with a toothpick. Insert a toothpick near the center of the cake. If it comes out clean or with a few crumbs, it’s done. If it comes out wet, give it a few more minutes and check it again.
🍰 Want even more cake-baking tips? These baking tips for perfect cakes from Sally’s Baking are super helpful!
How To Store
Store leftover chocolate ganache cake in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.
You can also freeze the cake layers or whipped ganache separately. Let them thaw in the fridge, then re-whip the ganache before using if needed.
Chocolate Ganache Cake FAQ's
Yes, but the bake time will vary. Larger pans will make thinner layers, and smaller pans will make thicker ones—just keep an eye on them and use a toothpick to check for doneness.
We recommend using cake flour for the best texture. If you don’t have any, you can make a quick substitute using all-purpose flour and cornstarch (see the recipe card notes).
Nope, you can use extra buttercream or try another filling for this chocolate ganache cake. See the “Recipe Variations” section of this post for more alternatives.
Ganache is made with just chocolate and cream, so it’s smooth and rich. Frosting is lighter and sweeter since it’s made with butter, sugar, and cocoa. Using both gives the cake a nice balance of flavor and texture (and why we love this chocolate ganache cake).
Yes! Divide the batter into lined muffin tins and bake at 350°F for about 15 minutes. Let them cool completely before adding ganache or frosting.
More Cake Recipes
- Mini Chocolate Cupcakes with Homemade Buttercream
- Easy Chocolate Fudge Cake
- Coconut Carrot Cake
- Banana Spice Cake With Walnuts & Cream Cheese Frosting
If you tried this Moist Chocolate Ganache Cake Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Recipe
Moist Chocolate Ganache Cake
October 3, 2021Equipment
Ingredients
FOR THE CAKE
- 2 cups cake flour spooned and leveled
- 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 pure vanilla extract
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- ½ cup salted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
FOR THE GANACHE
- 8 oz milk chocolate chips
- 1 cup heavy cream
FOR THE FROSTING
- 1 cup salted butter softened
- 4 cups powdered sugar
- ½ cup cocoa powder
- 1 tablespoon pure vanilla extract
- 1-3 tablespoon evaporated milk or heavy cream as needed
Instructions
FOR THE CAKE
- Preheat the oven to 350°F. Prepare 2 round 8" cake pans by greasing and lightly flouring each one.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a small bowl, add the cocoa powder and ½ cup of lukewarm water, and whisk to combine. Set aside to cool.
- In a large liquid measuring cup, combine the buttermilk, ½ cup water, and vanilla extract. Set aside.
- In a large mixing bowl, cream the softened butter on medium speed with an electric mixer until the butter is smooth and light in color (2-3 minutes).
- Add the granulated and brown sugars and cream the mixture on medium speed for 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl as needed. The mixture will have a sandy appearance.
- With the mixer on medium speed, add the eggs and 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 wooden spoon or spatula, stir in ¼ of the flour mixture, followed by ⅓ of the buttermilk mixture. Repeat these steps, alternating dry and liquid. Mix just 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 with an electric mixer until soft peaks form. It will also be lighter in texture and color. For more detailed instructions, check out our post about how to make whipped milk chocolate ganache!
FOR THE FROSTING
- In a medium bowl, cream the butter for 2-3 minutes with an electric mixer. Add the cocoa and powdered sugar, mixing between the addition of each cup, and scraping down the sides of the bowl as needed. Add the vanilla and evaporated milk and beat until smooth.
ASSEMBLE & SERVE
- Once the cakes are completely cool, spread the whipped ganache filling evenly across the top of the bottom cake layer. Place the second cake layer on top of the filling.
- Spread a generous amount of chocolate buttercream frosting on the top and sides of your cake until completely covered. Add additional toppings or decorations if desired. Slice, serve, and enjoy!
Notes
- Use room temperature ingredients to help them combine more easily. Here are easy methods to soften butter quickly for baking.
- Use the spoon and level method to accurately measure the flour
- Test the cakes with a toothpick before removing them from the oven
- This recipe can easily be doubled for extra layers
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Gina says
You can't go wrong with a good chocolate cake.