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

Deep & Dark Ganache Cake Recipe

Read Reviews (32)
4.71 32
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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 eggs
  • 3 cups sugar
  • 3/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2-1/2 cups King Arthur Unbleached 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

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.

Reviews for Deep & Dark Ganache Cake(32)

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Reviewed Feb. 19, 2014

I agree with bakergirlmd, corn syrup is totally NOT necessary to make ganache! I also enjoyed the helpful tips in jennycrocker review. Looking forward to trying this cake!

Reviewed Feb. 12, 2014

This good for feb love month,and everybody know kid love chocolat

Reviewed Feb. 11, 2014

Amazing recipe; I've made something similar over the years. The addition of coffee to already-dark chocolate is the quintessential combination! The buttermilk gives it the added acid plus moistness you would not otherwise have in this type of cake. I gave the recipe four stars as I'm not a fan of the ganache containing corn syrup...the cake is rich enough on its own. I definitely left it out. I just slightly warm cream in a saucepan and break up the chocolate into pieces and keep stirring 'til the chocolate melts....voila, you have ganache!

Reviewed Feb. 5, 2014

Amazing cake, I've made it for two different birthday cakes and a baby shower. Super rich and moist, the coffee definitely enhances the flavor without tasting like coffee. I put a raspberry filling between layers- a great compliment to this rich cake. I have had a problem with it sinking (a small amount) in the center, if anyone has a suggestion to improve this issue I would love to hear from you.

Reviewed Jan. 27, 2014

This cake was delicious! Everyone's first response was, "it's sooo moist". I used 1/2 German chocolate and 1/2 semisweet, but I will make this again with milk chocolate, since that is my favorite. For the people worried about the coffee, I promise, you cannot taste it! I don't care for coffee flavor either, and no one but me even knew it was in there. We are recent empty nesters, the 2 of us would have never finished a 3 tier cake, (I did share with the kids, and they loved it), so I froze 2 layers unfrosted, and made 1/4 of the ganache recipe. That was perfect for 1 layer. I used 4 oz of chocolate (german and semisweet) and 1/4 cup half & half (I didn't have cream). For those concerned with the corn syrup, I didn't even bother with it. I just microwaved the cream for a minute and put the chocolate in until melted, threw a pat of butter in, because....butter...and it set up shiny and perfect. This will be my go to base chocolate cake recipe. So many possibilities with this cake!

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