Ganache-Topped Chocolate Cake Recipe
Ganache-Topped Chocolate Cake Recipe photo by Taste of Home
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Ganache-Topped Chocolate Cake Recipe

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4.5 29 24
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Although this cake looks very elegant and like something you'd only serve at special occasions, it's really, really easy. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 3/4 cup boiling water
  • 2 ounces 53% cacao dark baking chocolate, coarsely chopped
  • 2 tablespoons butter
  • 3/4 cup sugar
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup half-and-half cream
  • 3 ounces 53% cacao dark baking chocolate, coarsely chopped
  • Fresh raspberries, confectioners' sugar and baking cocoa, optional

Nutritional Facts

1 slice: 179 calories, 7g fat (4g saturated fat), 26mg cholesterol, 236mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.
  2. Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
  3. For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.
  4. Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges. Yield: 12 servings.
Originally published as Chocolate Ganache Cake in Light & Tasty February/March 2008, p53

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KD89 User ID: 6213354 263872
Reviewed Mar. 25, 2017

"For a diabetic friendly dessert, this certainly is better than most! I have made it several times to accommodate guests with sugar issues and it has always been well liked."

c2foster User ID: 4932594 171554
Reviewed Oct. 16, 2014

"One of the easiest and most delicious cakes ever! I made just a few changes by adding orange zest and using 60 % coco for the ganache so there is a contrasting sweetness between it and the cake. This is truly an exceptional dessert recipe.

P.S. runny ganache means too much cream."

busynursemom User ID: 6181751 82623
Reviewed Apr. 9, 2013

"It is so quick and easy to make. I can whip it up last minute. The ganache didn't turn out the first time but tried it again and had it turn out. My family likes it."

Cahira User ID: 1835249 99699
Reviewed May. 6, 2012

"Delicious! Love the combination of chocolate and orange."

busynursemom User ID: 6181751 102561
Reviewed May. 2, 2012

"The cake tasted excellent. Unfortunately the gnache did not turn out well for me, it was more runny and did not firm up. My kids loved it and it was easy to make."

nellbell21us User ID: 3398653 82620
Reviewed Dec. 22, 2011

"I've made this a few times and it comes out great each time. Its a gorgeous dessert whose flavor doesn't disappoint! Only suggestion, line bottom of pan with parchment paper."

Mags500 User ID: 6413860 155942
Reviewed Dec. 20, 2011

"My husband devoured the cake. Made a few mistakes and conscious alterations....added 3 oz chocolate, coffee instead of hot water, kaluha instead of orange extract and regular milk instead of butter milk. Delicious. Making it again for New Years party!"

jshearer User ID: 403534 170571
Reviewed Apr. 17, 2011

"This is an excellent light chocolate cake! I used 60% cacao dark chocolate chips, and I used fat free half-and-half for the ganache (which still worked and tasted great). The amount of ganache was perfect, and it is not difficult to cut a 9in cake into 12 pieces. If you want larger pieces (though not necessary for me, it is pretty rich and chocolate-ty), you can cut it into 8 slices and it is still relatively light for cake. I made the cake the night before and the ganache the next day, for convenience, and it was easy and excellent. I might try different extracts in the future, like almond instead of orange, just for something different."

pvnm User ID: 137576 172923
Reviewed Mar. 1, 2011

"I used dark chocolate chocolate chips as I din't have the dark chocolate to grate. They worked fine. This was one of the best chocolate cakes I have ever eaten, my company just raved over it for the past three days. The cake and ganache are easy to make also"

Theresasyrs User ID: 5804935 99698
Reviewed Feb. 4, 2011

"My fiance and I made this cake to take over to his parents house for a game night, and i instantly fell in love with this cake. It is easy to make and satisfies your chocolate craving. It was very rich and moist:-) I would definitely

make this again for any occasion. we stewed and pureed some strawberries and mixed it with a little lemon juice along with some sugar. then we strained all the seeds and used it as a drizzle over the cake that complimented the chocolate well."

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