Chocolate Ganache Cake

It’s the chocolate cake of your dreams. No really, we’re not kidding. This chocolate ganache cake not only has layers of rich chocolate cake but is filled with a creamy chocolate filling, then topped with a homemade chocolate ganache and a chocolate drizzle. Full of complex layers and textures, this chocolate cake with chocolate ganache is the kind of thing that will have your friends and family thinking you bought it from a bakery—it’s that decadent and extravagant. Now all you have to do is learn how to cut a round cake like a pro.

Chocolate Ganache Cake Ingredients

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• All purpose flour: Use 4 cups flour to create the bulk of this cake.
• Sugar: Granulated sugar is used inside the cake as well as for the cake filling.
• Baking cocoa: An unsweetened baking cocoa is used to make this a chocolate cake.
• Baking soda: This is the leavening agent for the cake.
• Mayonnaise: Mayo the secret ingredient for a perfect chocolate cake! To make this cake moist and fluffy, mayonnaise is mixed into the batter.
• Brewed coffee: A pot of cold brewed coffee is added in with the cake mixture to enhance the cocoa in this recipe.
• Vanilla extract: Use vanilla to elevate the flavor of the cake, the filling and the chocolate ganache.
• Cornstarch: This helps thicken the filling between the cake layers.
• Milk: Use 2% milk for the filling in this recipe.
• Butter: Softened butter is used to make the filling and the glaze.
• Semisweet chocolate: Miniature semisweet chocolate chips are mixed in with the filling, and chopped semisweet chocolate is melted to create the ganache and glaze for this cake.
• Heavy whipping cream: Heavy cream adds fat and thickness to the ganache and the glaze for the topping on this cake.

Directions

Step 1: Prepare the pans

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Preheat the oven to 350°F. Line the bottoms of three greased 9-inch round baking pans with parchment, then grease the paper with butter or cooking spray.

Step 2: Bake the cake layers

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Whisk together the flour, sugar, cocoa and baking soda for the chocolate cake in a large bowl. Beat in the mayonnaise, cold coffee and vanilla extract. Transfer the batter evenly between the prepared pans, then bake until a toothpick comes out clean in the center, 30 to 35 minutes. Cool the cakes in the pans for about 10 minutes, then remove them to wire racks and cool completely. Remove the paper on the cakes as well.

Step 3: Make the filling

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In a small heavy saucepan, mix the sugar and cornstarch. Whisk in the milk, then cook on medium-heat until thickened and bubbly. Reduce the heat to low, then cook and stir for two minutes longer. Remove from the heat and stir in the vanilla; cool completely. Then, in a large bowl, cream the butter. Gradually add in the cooled mixture. Stir in the chocolate chips.

Step 4: Whisk the ganache and layer the cake

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Place the chocolate for the ganache in a large bowl. In a small saucepan, bring the heavy whipping cream to a boil. Pour the cream over the chocolate and let it stand for five minutes. Whisk until it is smooth, then stir in the vanilla. Cool the ganache at room temperature, stirring occasionally; then cover and refrigerate until cold. Beat the ganache until it has soft peaks, 15 to 30 seconds. Do not overbeat it!

Place one layer of the cake on a serving plate, then spread half the filling on top. Repeat with a second layer and place the third layer of cake on top. Frost the top and side of the cake with the ganache.

Test Kitchen Tip: To create the unique “naked cake” look, spread a layer of frosting around the outside thin enough to leave the layers exposed. Save the leftover ganache for another use, such as a dip for strawberries.

Step 5: Drizzle with the glaze

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In a microwave-safe bowl, combine the chocolate, cream and butter for the glaze. Microwave at 50% power until smooth, one to two minutes, stirring twice. Cool slightly, stirring occasionally, then drizzle it over the cake allowing some of it to flow over the side. Refrigerate for at least two hours before serving.

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Recipe Variations

• Top with extra chocolate: Shave a chocolate bar and sprinkle the shavings on top of the cake.
• Swap in crushed Oreos: Instead of adding chocolate chips to the filling, mix in crushed Oreos for a cookie texture and flavor. You could even top this cake with crushed Oreos as well!
• Make a fruit topping: Between the chocolate cake, ganache, glaze and chocolate chips, this cake is a chocoholic’s dream. If you want to switch it up, make a raspberry sauce or strawberry topping instead.

How to Store Chocolate Ganache Cake

Once the chocolate cake and ganache has cooled completely, store it in an airtight container in the fridge for up to five days. This cake includes a dairy-based filling and needs to stay in the fridge.

Can you freeze chocolate ganache cake?

Yes! You can freeze slices of chocolate ganache cake if you don’t plan on eating the whole thing in less than a week. Line a baking sheet and place the slices on it to freeze for three to four hours. Then, wrap each frozen slice in storage wrap to store. When it’s time to eat, transfer the slices you want to the fridge to defrost overnight.

Chocolate Ganache Cake Tips

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Does chocolate ganache harden on the cake?

Yes! As the ganache cools, it will harden and create a fudgy consistency on the outside of your layer cake, unlike a drizzled glaze.

Can you use instant coffee for this cake?

Yes! Your brewed coffee can be from the instant variety. Sprinkle in a teaspoon of the instant coffee into your ganache as you whisk it together to really enhance the coffee flavor.

Why is my ganache cake cracking?

It is likely because the ganache is dried out. Some baking experts say adding in an emulsifier like lecithin or a little bit of corn syrup can help.