Chocolate Cake with Chocolate Ganache
Chocolate Cake with Chocolate Ganache is a rich, single-layer dessert that delivers deep chocolate flavor with every bite.
Servings 10
Ingredients
For the cake:
- 1 and 1/2 cups 190g all-purpose flour
- 1/4 cup 20g unsweetened cocoa powder (natural or Dutch process)
- 1 cup 235ml; 225g brewed coffee
- 1/3 cup 78 ml; 65g olive oil
- 1 cup 185g granulated sugar
- 1/2 tsp salt
- 1/2 tsp espresso powder optional; brings out chocolate flavor
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or white vinegar
For the ganache:
- 1/2 cup 118 ml; 115g heavy cream
- 3/4 cup 4 oz; 130g chopped dark chocolate or semisweet chocolate chips
Instructions
For the cake:
- Preheat your oven to 350°F. Grease an 8- or 9-inch round cake pan—or use an 8-inch square one if that’s what you have. For extra peace of mind, line the bottom with parchment paper: just trace the pan onto the paper, cut it out, and pop it inside after greasing.
- In a large bowl, whisk together all your dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda. Give it a good, vigorous whisk to break up any cocoa clumps and get everything nicely mixed.
- Now pour in your wet ingredients: brewed coffee, olive oil, vanilla extract, and vinegar. Whisk it all together until the batter is smooth. You might see it get a little foamy—that’s just the baking soda and vinegar doing their thing. Stop whisking once everything is fully combined and lump-free. Don’t overdo it or your cake might turn out dense.
- Pour the batter into your prepared pan and bake:
- 25–30 minutes for a 9-inch round
- 30–35 minutes for an 8-inch round or square
- It’s done when the top springs back to a light touch and a toothpick comes out clean.
- Let the cake cool in the pan on a rack for 10 minutes. Then carefully turn it out onto the rack, peel off the parchment, and flip it right-side up onto a serving plate.
- Let it cool completely while you whip up the ganache—it’s about to get extra delicious! 🍫✨
For the ganache:
- Pop the heavy cream into a microwave-safe measuring cup or bowl and heat it until it’s nice and bubbly, but not boiling—about 30–40 seconds should do the trick. (You can also warm it on the stove if you prefer!)
- While the cream is heating, add your chopped chocolate to a medium bowl. Once the cream is hot, pour it right over the chocolate and let it sit for 30 seconds—don’t stir just yet! After that, grab a whisk and mix it all together until it turns into a smooth, shiny ganache—this usually takes about 30 seconds.
- Now you’ve got options: pour the warm ganache straight over your cake for a glossy finish, or let it cool at room temperature for 1–2 hours and then spread it on like frosting. Either way, it’s going to taste amazing!
Notes
Don’t like coffee? Use water or milk instead—it just boosts the chocolate flavor, and you won’t taste it in the cake.
Storage:
Without ganache: Wrap well and keep at room temp for up to 5 days—stays moist!
With ganache: Chill after 24 hours. Warm slices slightly or let them sit out before serving. Freezing:
Freeze (with or without ganache) for up to 3 months. Thaw at room temp for 1–2 hours or overnight in the fridge. 6-inch cake:
Halve all ingredients. Bake in a 6-inch round pan at 350°F for 18–20 mins. Top with ganache and enjoy!
Without ganache: Wrap well and keep at room temp for up to 5 days—stays moist!
With ganache: Chill after 24 hours. Warm slices slightly or let them sit out before serving. Freezing:
Freeze (with or without ganache) for up to 3 months. Thaw at room temp for 1–2 hours or overnight in the fridge. 6-inch cake:
Halve all ingredients. Bake in a 6-inch round pan at 350°F for 18–20 mins. Top with ganache and enjoy!