This Chocolate Cake with Ganache Frosting has layers of moist cake and light frosting. The chocolate shards are incredibly easy to make. The best part is that no mixer is required to make this cake!
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Ingredients you'll need
For the cake
For the frosting
Notes and substitutions
- Unsweetened cocoa powder: Dutch-process cocoa powder results in a darker, fudgier cake. I used Hershey's "Special Dark" Cocoa Powder.
- Oil: Use a neutral-flavored oil like canola, avocado, or other vegetable oils. Mild-tasting oils like coconut and olive oil also work great.
- Dark chocolate: Use bars, chips, or wafers with a high cocoa percentage (semisweet or bittersweet).
- Buttermilk: It makes the cake tender and fluffy. You can make a buttermilk substitute or use other cultured dairy products like yogurt or sour cream diluted with water.
Buttermilk substitute
(1)Mix a scant cup of milk and one tablespoon of vinegar or lemon juice. (2)Let it sit for 5 to 10 minutes until thick and curdled.
How to make this recipe
Prep and organize
- Use a kitchen scale to measure ingredients. If you don't own one, remember not to pack the flour. Fluff it and spoon it into a measuring cup. Level the top off with a flat edge.
- Prepare three 6-inch or two 8-inch round pans. Grease with oil or butter and line with parchment paper.
- Bring the eggs to room temperature. You can submerge them in warm tap water until no longer cool to the touch.
- Finely chop the chocolate — the smaller the pieces, the faster they melt.
Make the frosting
(1)Heat the heavy cream until very hot and combine it with 12 ounces of chocolate and butter in a small bowl.
(2)Let it sit for about two minutes to melt the chocolate, then mix until smooth. Refrigerate until it reaches a medium-thick, spreadable consistency for about an hour.
Make the cake layers
Preheat the oven to 350° F (177° C).
(3)Sift flour, sugar, baking powder, baking soda, salt, and cocoa powder into a large bowl. (4)Whisk together and set aside.
(5)In a medium bowl, combine hot coffee and three ounces of chocolate. Let it sit for two minutes to melt the chocolate, then mix it. (6)Add buttermilk, eggs, oil, and vanilla extract. Whisk until combined.
(7)Add wet ingredients to the dry ingredients. (8)Whisk until just combined. Do not overmix.
(9)Divide the batter between the pans and tap them gently to eliminate holes. (10)Bake for 25 to 30 minutes — a toothpick inserted should come out almost clean. Cool in the pan for 10 minutes, then transfer to a wire rack or flat surface.
PRO TIP: To cool faster, freeze the cakes in the pan for about 30 minutes. It will also be easier to frost.
Make the shards
(11)Melt chocolate in the microwave for one to two minutes in 30-second intervals. Do not overheat. Mix until smooth. (12)With an offset spatula, thinly spread the melted chocolate on parchment paper, approximately 12” x 16” in size.
(13)Place another sheet on top, roll it up, and seal it with tape. Refrigerate for a few minutes or until firm. (14)Unroll when ready to garnish. Gently lift the pieces to decorate the cake.
Assemble the cake
(15)Fill the cake layers with a thin layer of frosting (about ½ cup) and spread evenly. Use the rest of the frosting to cover the cake.
(16)Decorate with chocolate shards all around the cake. Refrigerate for at least an hour before serving.
Frequently asked questions
I have tried substituting with an equal amount of white whole wheat flour or 50% regular whole wheat flour with no issues.
Yes. While cakes made with cold eggs won't taste bad, room temperature eggs will blend evenly with other ingredients. As a result, your cake will rise as it should and have an even texture.
Yes. Fill the cupcake liners with about three tablespoons of batter or ⅔ full. You can make 24 standard cupcakes and bake them at 350° F (177° C) for 10 to 12 minutes.
More about chocolate cake with ganache frosting
If you'd like to know more, here are frequently asked questions about Chocolate Cake and Ganache Frosting, including extra tips, troubleshooting, and more.
Watch how I make it here
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📖 Recipe
Chocolate Cake with Ganache Frosting
Equipment
- three 6-inch or two 8-inch round pans
- Mixing bowls
- Measuring cups and spoons (or kitchen scale)
- Whisk
- Strainer or fine-mesh sieve
- Rubber and offset spatulas
Ingredients
For the cake
- 1¾ cups all-purpose flour sub:white whole wheat flour
- 1¾ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt use half for table salt
- ¾ cup unsweetened cocoa powder preferably Dutch-process
- ¾ cup strong hot coffee
- 3 ounces dark chocolate (semisweet or bittersweet) finely chopped
- 1 cup buttermilk sub:1 cup milk + 1 tablespoon vinegar or lemon juice
- 2 extra-large eggs room temperature
- ½ cup canola, avocado, or other vegetable oil
- 1 teaspoon vanilla extract
For the frosting
- 12 ounces dark chocolate - semisweet or bittersweet finely chopped
- 1½ cups heavy cream hot
- 3 tablespoons butter cut into small pieces
For the shards
- 4 ounces dark chocolate - semisweet or bittersweet finely chopped
Instructions
Make the frosting
- Combine 12 ounces chopped chocolate, butter, and hot heavy cream in a bowl. Stir until smooth.
- Refrigerate until medium-thick and spreadable, about two hours.
Make the cake layers
- Preheat the oven to 350° F (177° C).
- In a medium bowl, melt three ounces of chocolate in hot coffee. Add buttermilk, eggs, oil, and vanilla extract. Whisk until combined.
- Add wet ingredients to the dry ingredients. Whisk until just combined.
- Divide the batter between your greased and lined pans. Bake for 25 to 30 minutes — a toothpick inserted should come out almost clean. Let them cool.
Make the shards
- Melt chocolate in the microwave for one to two minutes in 30-second intervals. Mix until smooth.
- With an offset spatula, spread the melted chocolate thinly on parchment paper, approximately 12” x 16” in size. Place another sheet of the same size on top. Roll it up and seal with tape.
- Refrigerate for a few minutes or until it has firmed up. Unroll when ready to decorate the cake.
Assemble the cake
- Fill the cake layers with a thin layer of frosting (about ½ cup) and spread evenly. Use the rest of the frosting to cover the cake.
- Decorate with chocolate shards all around the cake. Refrigerate for at least an hour before serving.
Jomelyn Mauermann
This chocolate cake is worth making at home. It looks delicious and yummy.