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Deep & Dark Ganache Cake

My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. — Tarra Knight, Benbrook, Texas
  • 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


  • Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper.
  • Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
  • In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the 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.
  • 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.
  • 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.
  • 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.)
  • Place 1 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.
TWO-LAYERED DEEP & DARK GANACHE CAKE & CUPCAKES: Prepare cake as directed, using 12 paper-lined muffin cups and 2 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).
Nutrition Facts
1 piece (3-layered cake): 437 calories, 27g fat (11g saturated fat), 63mg cholesterol, 277mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 6g protein.

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  • Grace
    Aug 2, 2019

    This recipe is ALWAYS a winner! I tend to make it in two 10" square pans for ease of serving. I always get asked to make this cake even if it wasn't planned to be part of the menu or holiday, like Thanksgiving!!

  • Dan
    Jul 10, 2019

    I make a large double layer cake (approximately a half sheet) every month for birthdays at a large real estate office. I have made this cake recipe several times with different frostings/fillings. The cake always turns out amazing and is one of the favorites that I make (among many people.) I will say that the consistency of the batter varies greatly depending I think on how hot the chocolate/coffee mixture is when you add it. Hotter = thinner consistence and vice versa. The consistency of the finished cake however does not seem to change. Always comes out great! I just made another yesterday with peanut butter Swiss buttercream (actually kind of a cross between Swiss and French butter cream) frosting/filling ( and a dark chocolate ganache poured over the top. AMAZING!

  • Salli
    Apr 27, 2018

    This cake was absolutely delicious. The batter (as some have mentioned below) is a bit thin, but it baked up nicely. The most decadent, moist cake I've ever baked. My five son's and husband raved!!

  • hmindt
    Nov 8, 2017

    I've made this dessert many times now and its always been a requested favorite. I follow directions as listed and its ALWAYS been The Best Dessert EVER. Friends are continually asking for another.Thank you for sharing this recipe, its one that ill turn to time and time again. For years to come I'm sure!

  • Laura
    Jul 4, 2017

    Giant mess of a cake - first try bubbled over the side due to too much baking soda and what was left in the pans was overly sticky and sweet. Second try I reduced the baking soda to 1 1/4 tsp and the sugar to 2 cups and used 2 13x9 baking pans instead of the 3 8 inch pans recommended which fixed the bubbling over and the stickiness.I have no idea how anyone could fit all of the batter into 3 8 inch pans as the recipe can easily make 5 8 inch layers. When the cake came out it was just okay - tasted close to a devil's food cake from a box and nothing to rave over. It was moist, but very crumbly which made it a mess to try to stack for finishing. Seems like it would be a good base for cake pops since its moist but crumbles well.The ganache was okay, though that too had problems. I let it sit for over an hour before use but was still much too thin to do much of anything other than drizzle (again, no idea how the recipe picture managed to get the ganache to stay on the sides of the cake). I'm sure if the recipe was edited it could be a decent recipe, but not as it stands.

  • panden
    Mar 19, 2016

    This was a great hit at my son's Birthday party! I followed most of the instructions as is, except, instead of canola oil I used grape seed oil; and the ganache with bittersweet chocolate as written was a bit too thin and a bit too overwhelming. Therefore to balance things out, I spread some strawberry jam over each layer before spooning on the ganache.Next time, I will used 3/4 bittersweet and 1/4 semi sweet chocolate to make ganache. Also, instead of 2 full cups of cream, use 13/4 cup cream to get the ganache the right consistency.On the positive side, the cake was really moist and spongy. It took me 35 minutes at 350 F to bake the three 8 inch square layers. They came out about 2-2.5 inch thick.

    Dec 8, 2015

    Everyone has given this cake such a good review but that wasn't my experience; my batter was very thin and I was already a little bit worried before I put it in the oven and rightly so it just is a mess of a cake, it bubbled over in the pans it doesn't seem to want to cook all the way through I've had it in there now for almost an hour it's still jiggling in the middle. I measured very carefully so I know it's not a mistake in measurements unfortunately I would not recommend this cake.

  • best of home cooks
    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.

  • k_s9
    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 !!

  • 1CityChick
    Mar 24, 2015

    This is a fantastic recipe.