Best Dark Chocolate Ganache Cake (Easy One Layer Cake)

Discover the best homemade chocolate ganache cake recipe. This one-layer, moist chocolate cake is perfect for birthdays, holidays, and special celebrations. Learn how to make this simple yet sophisticated dessert with intense chocolate flavor and perfect texture.

When it comes to homemade chocolate cake recipes, this chocolate ganache cake is a standout. Its dark, fudgy, and moist texture makes it extremely delicious and perfect for chocolate lovers. Whether you’re celebrating a birthday, holiday, or any special occasion, this cake is an easy yet elegant dessert choice. 

The simple, sophisticated one-layer cake boasts an intense chocolate flavor and perfect texture that’s versatile enough to be decorated and served in a variety of ways. If you’re looking for the best chocolate cake recipe to satisfy your chocolate cravings, this is the one to try.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Chocolate Ganache Cake
• Chef’s Tips
• Variations
• What to Serve with Chocolate Cake
• Best Wine Pairings for Chocolate Ganache Cake
• Storage Instructions
• Make Ahead Instructions
• FAQ's
• Best Dark Chocolate Ganache Cake (Easy One Layer Cake)

Why You Will Love This Recipe

• Easy: This chocolate ganache cake recipe is straightforward and simple to follow, making it perfect for both beginners and experienced bakers. The steps are clear, and you’ll achieve the best results every time.
• Simple ingredients: With basic pantry staples like flour, cocoa powder, and butter, you can create this delicious cake without needing any hard-to-find items. All the ingredients come together to produce an incredible chocolate flavor.
• Decadent, rich, and chocolaty: The combination of dark chocolate and heavy cream in the ganache frosting makes this cake indulgently rich and intensely chocolaty, satisfying any chocolate craving.
• Equipment needed: You only need a few basic tools such as a large bowl, small saucepan, and a springform pan to make this cake, ensuring an easy cleanup afterward.
• Make ahead: This cake can be prepared in advance, making it an excellent choice for busy schedules. The flavors deepen over time, so it tastes even better the next day.

Ingredients

For the Chocolate Cake

• Dark Chocolate (we use Callebaut Dark Chocolate): Provides a rich, deep chocolate flavor and moist texture.
• Unsalted Butter: Adds moisture and enhances the cake's flavor.
• Instant Coffee: Intensifies the chocolate flavor.
• Milk: Contributes to the cake's moistness and texture.
• Self-Raising Flour: Ensures the cake rises perfectly.
• Unsweetened Cocoa Powder: Boosts the chocolate flavor and adds richness.
• Caster Sugar: Sweetens the cake and aids in achieving a tender crumb.
• Salt: Enhances and balances the sweetness, bringing out the rich chocolate flavor.
• Eggs: Bind the ingredients together and add structure.
• Vanilla Extract: Enhances the overall flavor of the cake.
• Sour Cream: Adds moisture and creates a tender, rich texture.

See the recipe card for quantities.

For the Dark Chocolate Ganache

• Dark Chocolate (we use Callebaut Dark Chocolate): Forms the base of the ganache, providing intense chocolate flavor.
• Heavy Cream: Creates a smooth, creamy texture.
• Vanilla Extract: Adds a touch of sweetness and depth to the ganache.
• Salt: Enhances the chocolate flavor and balances sweetness.

See the recipe card for quantities.

How to Make Chocolate Ganache Cake

Preheat the Oven and Prepare the Pan

• Preheat your oven to 160°C (320°F).
• Lightly grease a deep 23cm (9-inch) springform cake pan and line the pan with parchment paper.

Melt the Chocolate and Butter

• Place the chopped chocolate, unsalted butter, instant coffee, and milk in a heatproof large bowl.
• Set the bowl over a pan of barely simmering water, ensuring the bowl does not touch the water.
• Stir the chocolate mixture over medium heat until smooth and melted.
• Remove the bowl from heat and set aside to cool completely.

Combine the Dry Ingredients

• Sift the self-raising flour and unsweetened cocoa powder into a medium bowl.
• Add the caster sugar and salt to the sifted flour mixture.
• Mix well to combine the dry ingredients.

Combine the Wet Ingredients

• Mix together the eggs, vanilla and sour cream.
• Add the egg mixture to the cooled chocolate mixture. (Mix until 'just' combined, don't over mix or whisk in too much air.)

Combine the Dry and Wet Ingredients

• Gradually fold the dry ingredients into the chocolate mixture using a rubber spatula.
• Ensure the mixture is well combined and smooth, without overmixing.

Bake the Cake

• Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 45 -55 minutes, or until a skewer inserted into the center comes out with moist crumbs but no raw batter.

Cool the Cake

• Allow the cake to cool for 10 - 15 minutes in the pan and then transfer onto a wire cooling rack. Cool completely before frosting the cake.

Make the Chocolate Ganache Frosting (while the cake is in the oven)

• Place the chopped chocolate, heavy cream, vanilla extract, and salt in a small heatproof bowl.
• Set the bowl over a pan of barely simmering water, ensuring the bowl does not touch the water.
• Stir the chocolate mixture until smooth and melted.
• Chef's tip: If it looks like your ganache is 'split' it means the mixture got too hot. Simply heat ¼ cup of cream (do not boil or scorch the cream) and mix into the ganache a tablespoon at a time until the mixture emulsifies again.
• Set aside at room temperature to cool for at least 2 hours or until it has the desired consistency.

Frost the Cake

• Spread the chocolate ganache evenly over the entire cake using a large pallet knife or offset spatula.
• Decorate as desired.
• Serve and enjoy!

Chef’s Tips

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This helps them combine more easily and evenly.
• Use Good Quality Chocolate: For the best results, use high-quality dark chocolate with at least 70% cocoa content (we use Callebaut Dark Chocolate). It will give your cake a rich and intense chocolate flavor.
• Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense and tough cake.
• Cool Completely: Allow the cake to cool completely before frosting to prevent the ganache from melting and sliding off.
• Ganache Consistency: For a perfect ganache frosting, let it cool until it reaches a spreadable consistency. If it's too thick, you can gently reheat it over a double boiler.

Variations

• Flavor Variations: Try adding a teaspoon of espresso powder to the chocolate cake batter for a mocha flavor or swap vanilla extract with almond extract for a nutty twist.
• Zest: For an orange and chocolate combination, add 1 tablespoon of orange zest to the chocolate cake batter for a zesty orange flavor.
• Ganache Add-ins: Enhance the ganache with flavors like espresso, rum, bourbon, or Kahlua.
• Toppings: While optional, the cake tastes divine on its own. You can also top it with strawberries, raspberries, shaved chocolate, buttercream icing, crushed nuts, toasted coconut, sprinkles, or any of your favorite cake toppings.

What to Serve with Chocolate Cake

• Pair slices with whipped cream flavored with orange or peppermint extract, or a splash of rum.
• Serve with ice cream, try flavors like vanilla,  salted caramel, blood orange, or berry flavors. Try our Blueberry Cheesecake Ice Cream!
• Drizzle with salted caramel sauce or dulce de leche for an extra indulgence.

Best Wine Pairings for Chocolate Ganache Cake

Wine and chocolate have a lot of similarities. Both wine and chocolate are considered aphrodisiacs and contain flavanols, which are antioxidants. However, pairing them together can be somewhat challenging due to their complex flavors.

• Vin Santo del Chianti: This wine offers rich, sweet flavors of cherries, cinnamon, and a fine nuttiness, making it a delightful complement to chocolate desserts.
• Port-style Red Wines: These wines have the intensity needed to balance the rich chocolate flavor, creating a harmonious pairing.
• Zinfandel: With its higher alcohol levels and fruit and spice undertones, Zinfandel pairs well with the rich chocolate flavor of the cake.
• Malbec: Known for its fruity and smooth profile, Malbec’s flavors of dark fruit provide depth and balance to the dessert.
• Port from Portugal: The touches of cinnamon in this wine's profile make it an excellent match for high cocoa percentage chocolate desserts.
• Pedro Ximinez from Spain: This wine's deep, rich flavors are perfect for pairing with dark chocolate, enhancing the dessert's complexity.

Storage Instructions

• Room Temperature: Keep cake in an airtight container at room temperature for up to 2 days.
• Fridge: Store leftovers in the refrigerator wrapped in aluminum foil or plastic wrap. Let the cake sit at room temperature for 30 minutes before eating for the best flavor.
• Freeze: Wrap individual slices in plastic wrap, then place in an airtight container, freeze for up to 1 month. The whole can also be frozen 'unfrosted'. Double wrap the cake in foil followed by a layer of plastic wrap. Freeze for 2 - 3 months.

Make Ahead Instructions

• Freeze: Bake the cake in advance, fully cool, wrap in a double layer of foil followed by a layer of plastic wrap, and store in an airtight container. Freeze without frosting for up to 3 months.
• Baking a day or two in advance: Wrap the cooled cake and store at cool room temperature. Frost just before serving.
• Ganache: Prepare just before serving for the best texture.
• Make the entire cake: You can make the whole cake 24 hours in advance. Store under a cake cover at room temperature. If refrigerated, be aware that condensation may form on the ganache. Allow the cake to come to room temperature before serving.

FAQ's

This chocolate ganache cake recipe is a must-try for any chocolate lover. With its moist, rich layers and decadent ganache frosting, it’s perfect for any special occasion or just to satisfy your chocolate cravings. Follow our step-by-step instructions and tips to achieve the best results every time. 

Don’t forget to share your baking success with us in the comments below and rate the recipe to let others know how much you loved it. 

Happy baking!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.