The Easy and Moist Chocolate Ganache Cake I Make All Year Long

a beautiful chocolate ganache cake on display by Sharon Hsu

You can never go wrong with a chocolate chocolate cake! Especially with a classic like this with a silky, rich chocolate ganache frosting on a soft, chocolate cake. This is a foolproof recipe you can make in less than two hours or prepare ahead of time. My husband is a chocolate fan and loves this recipe. He took the extra slices to share with his friends for board game night. 🙂 This is the perfect treat for a cozy evening in or fun get-together with your favorite people. - Sharon @ SparkleCakerie

Note from Kat: You need to make this cake, like yesterday! Sneak a little miso into either the ganache or cake batter to add depth.

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The best chocolate ganache cake recipe

Yield One 6” x 3” cake

Author Sharon Hsu

Prep time

35 Min

Cook time

25 Min

Inactive time

30 Min

Total time

1 H & 30 M

This classic chocolate chocolate cake is rich, soft, and deeply satisfying, topped with a silky chocolate ganache frosting that melts into every bite. It’s a foolproof recipe you can make in under two hours or prep ahead for easy entertaining. Perfect for cozy nights in or sharing with friends, this crowd-pleasing cake is a go-to for chocolate lovers and any special occasion.

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Ingredients

For the chocolate cake

• 1 cup + 2 tablespoons (140 g) all-purpose flour
• 1 cup (212 g) granulated white sugar
• 1/2 cup (56 g) cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (56 g) neutral oil
• 1 large egg
• 1/2 cup (120 g) plain unsweetened yogurt
• 1/2 cup (120 g) milk

For the ganache

• About 1/2 cup (100 g) 60% chocolate chips
• About 3 tablespoons (50 g) heavy cream

Instructions

1. Preheat your oven to 350°F (or 325°F for convection/fan ovens). Grease a 6” x 3” round baking pan with butter and lightly dust with flour.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk briefly to combine.
3. Add the egg and oil to the dry mixture. Stir until the ingredients are mostly incorporated.
4. Gently fold in the yogurt and milk. Mix until the batter is smooth, with no streaks of flour or liquid remaining.
5. Pour the batter into the pan and bake for 20 to 25 minutes. The cake is done when a toothpick comes out mostly clean. Let it cool completely in the pan before handling.
6. While the cake cools, microwave the heavy cream in a heatproof bowl until it steams (do not let it boil).
7. Add the chocolate to the hot cream and stir until glossy and melted. Let the ganache sit until it reaches a thick, frosting consistency. If it’s too thick even after heating a little more, add more cream. Too thin? Let it cool more or add more chocolate.
8. Carefully remove the cooled cake from the pan and place it on your serving plate.
9. Spread the ganache over the top using an offset spatula or the back of a spoon. Enjoy!

Notes

Tip: Store any leftovers in an airtight container in the fridge for up to one week.

Variations

• Flavored Ganache: Feeling adventurous with flavor? Try different chocolate flavors! Some chocolates, like those from Valrhona, have flavors like passionfruit, strawberry, or yuzu, which you can use for making ganache instead. Another option is to make a white chocolate ganache and add tea powders like matcha or hojicha for tea-flavored ganaches.
• Fluffy Ganache: Want a lighter frosting but still love ganache? Try letting your ganache fully cool, then whip it for fluffy ganache frosting.

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