Chocolate Ganache Cake Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line bottoms with parchment; grease parchment and dust pans lightly with cocoa or flour.

Whisk dry ingredients together in a large bowl: sift or whisk the flour, cocoa powder, baking powder, baking soda, fine salt, and granulated sugar until uniform.

In a separate bowl, whisk the eggs, buttermilk, vegetable oil and vanilla until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Batter will be thick.

Slowly stir in the hot brewed coffee (hot, not boiling) until the batter is smooth and thin. The coffee intensifies chocolate flavor; do not overmix.

Divide batter evenly between prepared pans. Bake on middle rack for 28–36 minutes or until a toothpick inserted into center comes out with a few moist crumbs and cake springs back gently when touched.

Remove pans to a wire rack and let cakes cool in pans 10 minutes. Run a knife around edges, invert onto racks, peel off parchment and let cool completely (about 1 hour) before assembling and frosting.

Place chopped chocolate in a heatproof bowl.

In a small saucepan, heat heavy cream over medium until it just begins to simmer and small bubbles form at the edges (do not boil). Remove from heat immediately.

Pour hot cream over chopped chocolate and let sit undisturbed for 2–3 minutes to soften the chocolate.

Gently stir the mixture with a spatula from center outward until smooth and glossy. Add the cubed butter, corn syrup (if using) and 1/8 tsp fine salt, stirring until butter is fully incorporated and ganache is shiny. If ganache is too warm and thin, let it cool at room temperature until it reaches spreading consistency; to speed thickening, chill in refrigerator, stirring every 5–10 minutes so it cools evenly.

For a pourable glaze (to pour over whole cake), use ganache while warm and pourable. For a spreadable filling, cool until slightly thickened but still spreadable (about 30–60 minutes at room temp depending on thickness).

Chill a mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes (cold equipment helps cream whip better).

Pour cold heavy cream into chilled bowl. Add powdered sugar and vanilla extract.

Whip on medium-high speed until soft peaks form, 2–4 minutes. For slightly firmer texture (pipeable), whip to medium-firm peaks but be careful not to overwhip or it will become grainy. Keep chilled until assembly.

Level cake layers if domed: using a serrated knife or cake leveler, trim the tops so both layers are flat and even.

Place one cake layer on a serving plate or cardboard cake round. If desired, brush a thin layer of simple syrup or coffee (optional) to moisten.

Spread about half of the cooled-but-spreadable ganache (approximately 3/4–1 cup) evenly over the top of the first layer, leaving a small edge to prevent squeeze-out. Smooth with an offset spatula.

Pipe or spread a generous layer of Chantilly cream (about 3/4–1 cup) over the ganache. Smooth gently.

Carefully place the second cake layer on top, pressing lightly to set.

Use remaining ganache to cover the top and sides of the cake: for a smooth finish, apply a crumb coat (thin layer), chill 15–20 minutes, then apply final thicker layer. Alternatively, pour warm ganache over the top to create a shiny glaze and spread any overflow to the sides.

Finish by piping or dolloping remaining Chantilly cream decoratively, and garnish with fresh berries and a dusting of cocoa powder or chocolate shavings as desired.

Chill assembled cake for at least 30 minutes to set ganache and whipped cream before serving. For best texture, serve at cool room temperature (remove from fridge 15–20 minutes before slicing).