Moist Chocolate Ganache Cake
If you're looking for the ultimate chocolate cake experience, look no further than this incredibly rich and super moist chocolate ganache cake.
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 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 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
- 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
Serving: 1pieceCalories: 688kcal
Tried this recipe?Let us know how it was!