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 plays a crucial role in making the cake tender and fluffy. If not available, create a buttermilk substitute or use other cultured dairy products like yogurt or sour cream diluted with water as replacements.
Buttermilk substitute
Step 1: Combine slightly less than a cup of milk and 1 tablespoon vinegar or lemon juice in a cup.
Step 2: Allow it to rest for 5 to 10 minutes until it thickens and curdles, forming a perfect homemade substitute.
How to make this recipe
Prep and organize
- Use a kitchen scale for precise ingredient measurements. If a scale is unavailable, remember to measure the flour accurately. Fluff the flour, then spoon it into a measuring cup without packing it down. Use a flat edge to level off the excess flour for consistency.
- Prepare three 6-inch or two 8-inch round pans. Grease them with oil or butter and line them 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
Step 1: Heat 1½ cups heavy cream until very hot and combine it with 12 ounces of chocolate and 3 tablespoons butter in a small bowl.
Step 2: Let it sit for about 2 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).
Step 3: Sift 1¾ cups flour, 1¾ cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt (use half for table salt), and ¾ cup cocoa powder into a large bowl.
Step 4: Whisk the dry ingredients together and set them aside.
Step 5: In a medium bowl, combine ¾ cup hot coffee and 3 ounces of chocolate. Let it sit for 2 minutes to melt the chocolate, then mix it until smooth.
Step 6: Add 1 cup buttermilk, 2 eggs, ½ cup oil, and 1 teaspoon vanilla extract. Whisk the wet ingredients until combined.
Step 7: Add wet ingredients to the dry ingredients.
Step 8: Whisk the ingredients until they are just combined, being careful not to overmix.
Step 9: Divide the batter between the pans and tap them gently to eliminate holes.
Step 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
Step 11: Melt chocolate in the microwave for 1 to 2 minutes in 30-second intervals. Do not overheat. Mix until smooth.
Step 12: With an offset spatula, thinly spread the melted chocolate on parchment paper, approximately 12” x 16” in size.
Step 13: Place another sheet on top, roll it up, and seal it with tape. Refrigerate for a few minutes until firm.
Step 14: Unroll the sheet when ready to garnish. Gently lift the pieces to decorate the cake.
Assemble the cake
Step 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.
Step 16: Decorate the cake with chocolate shards all around. Refrigerate for at least an hour before serving.
If you like chocolate, you might also like Chocolate Crinkle Cookies, Salted Chocolate Chunk Shortbread Cookies, or Tiramisu with Kahlúa.
For a delicious twist, try a Peanut Butter Cream Cheese Frosting that pairs wonderfully with this chocolate cake.
Recipe FAQs
Yes! You can experiment with different types of flour as substitutes. I have tried substituting with an equal amount of white whole wheat flour or 50% regular whole wheat flour with no issues.
Feel free to get creative and find the flour that suits your taste and dietary preferences.
Yes. Cold eggs can still produce a tasty cake, but room temperature eggs blend more smoothly with other ingredients. It leads to a better rise and a more even texture in your finished cake.
So, whenever possible, it's a good idea to bring your eggs to room temperature before baking.
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.
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📖 Recipe
Chocolate Cake Recipe
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 (see note)
- ¾ cup strong hot coffee
- 3 ounces dark chocolate (semisweet or bittersweet) finely chopped (see note)
- 1 cup buttermilk (see note)
- 2 extra-large eggs room temperature
- ½ cup canola, avocado, or other vegetable oil (see note)
- 1 teaspoon vanilla extract
For the frosting
- 1½ cups heavy cream hot
- 12 ounces dark chocolate - semisweet or bittersweet finely chopped
- 3 tablespoons butter cut into small pieces
For the shards
- 4 ounces dark chocolate - semisweet or bittersweet finely chopped (see note)
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 2 hours.
Make the cake layers
- Preheat the oven to 350° F (177° C).
- In a medium bowl, melt 3 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 1 to 2 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 the cake with chocolate shards all around. Refrigerate for at least an hour before serving.
Notes
- 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: Create a buttermilk substitute by combing slightly less than a cup of milk and 1 tablespoon of vinegar or lemon juice until thick and curdled, or use other cultured dairy products like yogurt or sour cream diluted with water.
Jomelyn Mauermann
This chocolate cake is worth making at home. It looks delicious and yummy.
Nora Rey
Hello Jomelyn! Thank you for your message. I really hope you give it a try. =) And when you do, please let me know how you liked it. 😉