This chocolate ganache cake is a tender two-layer chocolate cake filled with a mousse-like whipped chocolate ganache, topped with a silky poured ganache and finished with piped whipped ganache. Rich, moist and intensely chocolatey, it’s perfect for birthdays or any special occasion.
Made with cocoa powder and a touch of olive oil for extra moisture, this chocolate cake is quick to prepare and delivers a fluffy, tender crumb. The combination of whipped ganache between the layers and a silky ganache glaze on top gives both texture and deep chocolate flavor.
Why We Love This Recipe
- The cake is layered with mousse-like whipped chocolate ganache and finished with a silky ganache glaze for an indulgent texture contrast.
- Olive oil keeps the crumb moist and tender while adding a subtle richness you won’t taste but will appreciate in mouthfeel.
- The recipe comes together quickly and easily, ideal for busy bakers who still want an impressive dessert.
- It’s versatile and celebratory — great for birthdays, gatherings, or any time you need a serious chocolate fix.
Ingredients
Notes on key ingredients:
- Use a good-quality extra virgin olive oil for moisture; vegetable or canola oil can be substituted.
- Light or dark brown sugar both work; use fresh packed brown sugar for best results.
- Room-temperature ingredients (egg, buttermilk) mix more evenly and give a better texture.
- Boiling water added to the batter enhances the cocoa flavor.
- Choose natural unsweetened cocoa powder for a classic cocoa-based cake.
- For ganache, use chopped semisweet chocolate bars rather than chips so it melts smoothly; finely chop for even melting.
- Heavy cream (heavy whipping cream) is required for a rich, spreadable ganache — do not substitute with half-and-half or milk.
See the recipe card below for the full ingredient list and measurements.
Substitutions
- Vegetable or canola oil can replace olive oil if preferred.
Expert Tips
- To quickly bring an egg to room temperature, place it in a bowl of very warm water for about 5 minutes.
- Use chopped chocolate bars (Bakers, Lindt, or similar) rather than chocolate chips for ganache to ensure even melting.
- For a thicker, fluffier whipped ganache, whip the cooled ganache on medium-high with the whisk attachment for 4–5 minutes.
- I use about 3/4 cup of whipped ganache between two 6″ cake layers; adjust to taste.
Recipe FAQs
No. Ganache is chocolate and heavy cream and is often pourable or spreadable. Frosting typically uses butter and powdered sugar and is generally sweeter and fluffier.
Use straight-edge, nonstick layer cake pans for even sides. Grease the pans, line the bottoms with parchment, and allow layers to cool completely before assembling.
Store in an airtight container at room temperature for 2–3 days. After that, keep the cake well covered in the refrigerator for an additional 2–3 days.
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Chocolate Ganache Cake
Natalie
Pin Recipe
25 mins
32 mins
57 mins
Cakes, Chocolate, Desserts
American
8 slices
637 kcal
Ingredients
Chocolate Cake
- 1 cup (125 g) all-purpose flour
- 1/2 cup (43 g) unsweetened natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (118 ml) extra virgin olive oil (canola or vegetable oil can be substituted)
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (73 g) brown sugar, packed
- 1 large egg, room temperature
- 1 3/4 teaspoons vanilla extract
- 3/4 cup (177 ml) buttermilk, room temperature
- 1/4 cup (59 ml) boiling water
- Chocolate sprinkles for decoration (optional)
Chocolate Ganache
- 10 ounces (283 g) semisweet chocolate, finely chopped
- 10 ounces (283 ml) heavy cream (heavy whipping cream)
Instructions
Chocolate Cake
- Preheat oven to 350°F. Line the bottoms of two 6″ straight-edge cake pans with parchment and spray the sides.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl, whisk the egg, oil, granulated sugar, brown sugar, buttermilk and vanilla until combined.
- Fold the wet ingredients into the dry ingredients with a rubber spatula until just combined. Pour in the boiling water and stir until combined.
- Divide the batter between the prepared pans and bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 30 minutes, then remove and cool completely before decorating.
Chocolate Ganache
- Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit undisturbed for 3–4 minutes, then stir slowly until smooth and fully combined. Reserve about 1/2 cup for the glaze or drip and set aside.
Whipped Chocolate Ganache
- Let the ganache cool at room temperature until thick. Once cooled, the ganache will be spreadable; for a lighter, mousse-like texture, whip the cooled ganache in an electric mixer on medium-high with the whisk attachment for 4–5 minutes until lighter in color and texture.
Assembling and Decorating
- Spread about 3/4 cup of whipped ganache over the first layer with an offset spatula. Top with the second layer.
- Spoon or drizzle about 1/2 cup of the reserved non-whipped ganache over the top layer (rehate gently if needed until pourable). Smooth with an offset spatula.
- Use an open star tip (for example Wilton 1M) to pipe additional whipped ganache on top. Finish with chocolate sprinkles if desired.
Notes
To reheat ganache: Warm the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water. Stir until it returns to a stirrable consistency.
Storage: Keep the cake in a cake carrier or airtight container at room temperature for 2–3 days, then refrigerate well covered for another 2–3 days.
Chocolate: Use chopped chocolate bars for ganache; they melt more evenly than chips.
Nutrition
Please note that nutritional values are estimates calculated by an online tool.
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