Chocolate Ganache Cake

This easy chocolate ganache cake is a single layer of extra-moist chocolate sponge topped with a glossy, silky chocolate ganache. It comes together in about an hour, looks beautifully put together, and tastes far better than anything store-bought, which makes it my go-to for last-minute guests and busy weeknights.

This recipe has been on Spatula Desserts since 2022. Since then, I've updated the post with new photos, helpful baking tips, and ingredient substitution options based on your questions.

Best Chocolate Ganache Cake Recipe

This is not a towering showstopper, and it is not meant to be. It is the cake I make when guests are coming at short notice, or when I want a homemade dessert without spending the afternoon in the kitchen. It takes about 10 minutes of hands-on work, and the ganache is made while the cake bakes, so the whole thing comes together in about an hour.

The sponge is my chocolate sponge cake, mixed in one bowl. It is extra moist, stays soft for days, and tastes deeply of chocolate. Instead of frosting, it is finished with a simple chocolate ganache that sets into a smooth, glossy layer with pretty drips down the sides.

Made from scratch with good chocolate, it's much more flavorful than a store-bought cake, yet just as easy as opening a box. For a taller, more celebratory version, see my triple chocolate cake.

Bake the Chocolate Sponge

Preheat the oven to 200°C / 390°F, without the fan, and line an 8-inch (20 cm) springform or round pan with parchment paper. Make sure the eggs, milk, and coffee are at room temperature.

In a large bowl, whisk the eggs, oil, both sugars, milk, and coffee with an electric hand mixer for one to two minutes. Sift the flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt into the bowl, and fold everything together with a rubber spatula just until no flour is visible. The batter will be very thin; that is exactly right, so do not add more flour.

Pour the batter into the pan, place it in the oven, and lower the temperature to 175°C / 350°F. Bake for 40 to 50 minutes, checking at 40 minutes, until a skewer inserted in the center comes out clean and the sides start to pull away from the pan.

Why so long? This single 8-inch cake uses the same batter as three 6-inch layers, so it is taller than the layers in a layered cake. The hot start gives it a good rise, and the lower temperature lets the center bake through without drying the edges. The wet, oil-based batter keeps the thick crumb soft and moist all the way through.

Cool the cake on a rack, then chill it in the fridge until it is cold before applying the ganache.

Make the Ganache While the Cake Bakes

Make the ganache while the cake bakes, so it has time to cool to the right temperature.

Chop the semi-sweet chocolate finely, or use chocolate callets, and place it in a heatproof bowl. Heat the cream until it just begins to simmer, then pour it over the chocolate. Leave it for a minute without stirring, so the heat melts the chocolate evenly, then stir gently from the center outwards until smooth and glossy. Stir in the soft butter for extra shine.

Let the ganache cool to about 22°C / 72°F, a comfortable room temperature. To check it, drizzle a little onto a plate: it should flow slowly and hold a soft ribbon, neither watery nor stiff.

Glaze the Cake

Place the chilled cake on a serving plate. If the top has domed, turn the cake upside down so the flat base becomes the top; this gives the ganache an even surface and stops it running off one side.

Pour the ganache onto the center of the cake and gently spread it towards the edges with an offset spatula, letting it drip down the sides. You can also use a piping bag for more controlled drips. Because the cake is cold, the drips set quickly and stay neat.

Leave it for 10 minutes for the ganache to set, then slice and serve.

Storage & Make-Ahead

Store the cake covered at room temperature for 2 to 3 days, as long as your kitchen is cool. The dark chocolate ganache keeps well, and the cake keeps its shine.

If your kitchen is warm, or you want it to last longer, keep it in the fridge for up to 5 days and take it out 30 minutes before serving. The ganache sets firmer in the fridge but still slices cleanly; it will look slightly less glossy, so for the best shine, glaze the cake on the day you serve it.

The sponge can be baked ahead: wrap it tightly and keep it in the fridge for up to 5 days, or freeze it for up to 3 months. Thaw it, then glaze it on the day. I do not recommend freezing the glazed cake, as the ganache is at its best freshly poured.

Flavor Variations

For a sweeter, creamier topping, make the ganache with milk or white chocolate instead of dark. Both contain less cocoa butter, so use more chocolate to get the same consistency.

You can replace some part of the flour with almond or hazelnut flour, just as I do in my Ferrero Rocher cake.

Try making chocolate orange cake; add finely grated orange zest to the batter. For a warm, spiced version, add a little ground cinnamon or even a pinch of chili powder to the dry ingredients.

For a fruity twist, spread a thin layer of apricot or raspberry jam over the cake before pouring the ganache, in the style of my Austrian Sacher torte.

If you want to serve the cake with frosting instead of chocolate ganache, I have plenty of options in my frosting category.

Ingredient Substitutions

For a dairy-free cake, replace the milk in the sponge with oat milk or another plant-based milk. For the ganache, full-fat coconut cream is the most reliable replacement for heavy cream, used with dairy-free dark chocolate and vegan butter. The flavor will be slightly different, but the method is the same.

The eggs give the sponge its structure. You can try one of my egg substitutes, but expect a different texture and taste.

Any neutral oil can replace the vegetable oil; see my vegetable oil substitute guide. Replace the coffee with the same amount of water.

If you only have chocolate chips for the ganache, check their cocoa percentage. Chips usually contain less cocoa butter and make a thinner, duller ganache, so use a little less cream or a little more chocolate. Do not replace the heavy cream with sour cream; it will not make a proper ganache.

For a gluten-free cake, the sponge would need to be reformulated rather than simply swapping the flour. For any other ingredient, browse my substitute guides.

Expert Tips to Make Chocolate Ganache Cake

1. To bring eggs to room temperature quickly, place them in a bowl of hot tap water for 5 minutes. The eggs, milk, and coffee must all be at room temperature, or the batter will not emulsify properly.
2. Use freshly brewed coffee. It makes the chocolate taste deeper and richer, and you will not taste coffee in the finished cake.
3. Use unsweetened, Dutch-processed cocoa powder and sift it. It gives a darker color and smoother flavor, and it reacts with the baking soda to help the cake rise.
4. Keep the mix of brown and white sugar for a moister, more tender crumb, and use fine salt so it disperses evenly; do not skip it.
5. Bake the batter as soon as it is mixed, and start checking at 40 minutes. Ovens vary, and an overbaked chocolate cake turns dry.
6. For the ganache, use good-quality chocolate with a high cocoa butter content, such as Callebaut 811 callets. It melts smoothly and sets glossy.
7. Never let the cream boil. Boiling cream can make the ganache split or turn grainy; a gentle simmer is just enough to melt the chocolate.
8. If the ganache splits or looks grainy, stir in a spoonful of warm cream, or blend it briefly with a stick blender to bring it back together. If it is too thick, warm it gently for a few seconds; if it is too thin, let it cool a little longer.
9. Pour the ganache at about 22°C / 72°F onto a cold cake. If it's too warm, it runs straight off; if it's too cold, it will not flow into smooth drips.
10. For the glossiest finish, glaze the cake on the day you serve it.

What Equipment to Use

A digital scale is essential for accurate measuring, and a digital oven thermometer makes sure your oven is really at the right temperature.

Use an electric hand mixer for the wet ingredients, a rubber spatula for folding and stirring the ganache, a cooling rack, and an 8-inch (20 cm) springform pan. An offset spatula helps you spread the ganache towards the edges.

Try Some of My Other Chocolate Cakes

If you loved this chocolate ganache cake, here are more chocolate cakes to try next:

• Triple Chocolate Cake
• Nutella Cake
• Chocolate Cake with Cream Cheese Frosting
• Chocolate Poke Cake
• Chocolate Sheet Cake

And here are even more chocolate desserts for you to try!

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