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Deep & Dark Ganache Cake Recipe
Deep & Dark Ganache Cake Recipe photo by Taste of Home

Deep & Dark Ganache Cake Recipe

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My ode to all things chocolate, this is a phenomenally rich and satisfying cake. — Tarra Knight, Benbrook, Texas
TOTAL TIME: Prep: 40 min. + cooling Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + cooling Bake: 30 min. + cooling
MAKES: 24 servings


  • 6 ounces bittersweet chocolate, chopped
  • 1-1/2 cups hot brewed coffee
  • 4 large eggs
  • 3 cups sugar
  • 3/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1-1/4 teaspoons salt
  • 1-1/2 cups buttermilk
  • 16 ounces bittersweet chocolate, chopped
  • 2 cups heavy whipping cream
  • 5 teaspoons light corn syrup

Nutritional Facts

1 piece (3-layered cake) equals 437 calories, 27 g fat (11 g saturated fat), 63 mg cholesterol, 277 mg sodium, 52 g carbohydrate, 3 g fiber, 6 g protein.


  1. Preheat oven to 325°. Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper.
  2. Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
  3. In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
  4. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
  5. For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth.
  6. Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.)
  7. Place one cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake. Yield: 24 servings.
TWO-LAYERED DEEP & DARK GANACHE CAKE & CUPCAKES: Prepare cake as directed, using twelve paper-lined muffin cups and two greased and parchment-lined 8-in.-square baking pans. Fill muffin cups three-fourths full; bake at 375° for 15-17 minutes or until a toothpick comes out clean. Divide remaining batter between prepared cake pans. Reduce oven setting to 325°; bake cake layers as directed. Yield: One 2-layered cake and 1 dozen cupcakes (24 servings).
Originally published as Deep & Dark Ganache Cake in Taste of Home February/March 2013

Nutritional Facts

1 piece (3-layered cake) equals 437 calories, 27 g fat (11 g saturated fat), 63 mg cholesterol, 277 mg sodium, 52 g carbohydrate, 3 g fiber, 6 g protein.

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Reviewed Sep. 27, 2015

"Very yummy. Everybody loved it. The only change I made was I used semi sweet chocolate chips instead of bitter chocolate. Was to expensive for the amount needed, and no white corn syrup in the ganache, as I used the chocolate chips. This cake was easy if u set everything up in stages. So moist and only for the deepest chocolate lovers. Will make this again for special occasions."

Reviewed May. 4, 2015

"Hi I made this cake a few days back...wish I could share the pic with everyone it was fabulous...just like a store bought type. tasted rich, chocolaty n moist n not overly sweet....a sure treat for chocolate lovers !! I did make a few adjustments. ...used semi sweet chocolate as that is what i had! Used brown sugar instead of white, n gave a caramel wash to the chocolate sponge...yum! ! 1/4 of a cup warmed with 2 tsp of milk n then brushed it over ....I also made half the recipe and still it was a big cake for a 9 " pan. I made 5 cupcakes with it too ...!! Baking time increased to an hr plus 5 mins but cake came out perfect ....also I used only 3/4 tsp of both baking powder n b soda...n that also not I have had trouble with whipping cream b4r so I whipped the cream saperate with icing sugar n melt chocolate over boiler n then folded together the two...I made an extra ganache layer unwhipped to give a shiny finish to the cake...topped off with modeling chocolate flowers n leaves !!!! A must recommended to all !!"

Reviewed Mar. 24, 2015

"This is a fantastic recipe."

Reviewed Oct. 19, 2014

"for Becki Rogers - to lighten up the cake so it's less dense, try cutting back on the eggs."

Reviewed Sep. 9, 2014

"Really good cake, especially for those who prefer a cake that is not too sweet. I omitted the corn syrup as I always make my ganache with raw honey. I sub the same amount of honey for corn syrup. My ganache also set up instantly and was nice and thick. Great cake."

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