It’s the chocolate cake of your dreams. No really, we’re not kidding. This chocolate ganache cake not only has layers of rich chocolate cake, but it’s filled with a creamy chocolate filling, then topped with a homemade chocolate ganache and a chocolate drizzle. Full of complex layers and textures, this cake with chocolate ganache is the kind of thing that will have your friends and family thinking you bought it from a bakery, because it’s that decadent and extravagant. Now all you have to do is learn how to cut a round cake like a pro.
Chocolate Ganache Cake Ingredients
- All purpose flour: Use four cups of flour to create the bulk of this cake.
- Sugar: Granulated sugar is used inside the cake as well as the cake filling
- Baking cocoa: An unsweetened baking cocoa is used to make this a chocolate cake.
- Baking soda: The leavening agent for this cake.
- Mayonnaise: It’s the secret ingredient for perfect chocolate cake! To make this cake moist and fluffy, mayonnaise is mixed into the batter.
- Brewed coffee: A pot of cold brewed coffee is added in with the cake mixture to enhance the cocoa in this recipe.
- Vanilla extract: Used to elevate the flavor of the cake, the filling, and the chocolate ganache.
- Cornstarch: This helps to thicken the filling between cake layers.
- Milk: Use 2% milk for the filling in this recipe.
- Butter: Softened butter is used to make the filling and the glaze.
- Miniature semisweet chocolate chips: Mixed in with the filling and melted to create the ganache and glaze for this cake.
- Heavy whipping cream: Adds fat and thickness to the ganache and glaze for topping on this cake.
Directions
Step 1: Prepare the pans.
Preheat oven to 350°F. Line the bottoms of three greased 9-inch round baking pans with parchment paper, then grease the paper with butter or cooking spray.
Step 2: Bake the cake layers
Whisk together the flour, sugar, cocoa, and baking soda for the chocolate cake in a large bowl. Beat in the mayonnaise, cold coffee and vanilla extract. Transfer the batter evenly between the prepared pans, then bake until a toothpick comes out clean in the center, around 30 to 35 minutes. Cool the cakes in the pans for about 10 minutes, then remove them to the wire racks and cool completely. Remove the paper on the cakes as well.
Step 3: Make the filling
In a small heavy saucepan, mix the sugar and cornstarch. Whisk in the milk, then cook on medium-heat until thickened and bubbly. Reduce the heat to low, then cook and stir for 2 minutes longer. Remove from the heat and stir in the vanilla, then cool completely. Then in a large bowl, cream together the butter, then gradually add in the cooled mixture. Stir in chocolate chips.
Step 4: Whisk the ganache
Place the chocolate for the ganache in a large bowl. In a small saucepan, bring the heavy whipping cream to a boil. Pour over the chocolate and let it stand for five minutes. Whisk until it is smooth, then stir in the vanilla. Cool the ganache at room temperature, stirring occasionally and cover and refrigerate until cold. Beat the ganache until it has soft peaks, about 15 to 30 seconds. Do not over beat it!
Step 5: Layer the cake
Place one layer of the cake on a serving plate, then spread half the filling on top. Repeat with a second layer and top the third layer of cake on top. Frost the top and side of the cake with ganache.
Test Kitchen Tip: To create the unique “naked cake” look, spread a layer of frosting around the outside thin enough to leave the layers exposed. Save the leftover ganache for another use, such as a dip for strawberries.
Strep 6: Drizzle with the glaze
In a microwave-safe bowl, combine the chocolate, cream and butter. Microwave at 50% power until smooth, around one to two minutes, stirring twice. Cool slightly, stirring occasionally, then drizzle it over the cake allowing some of it to flow over the side. Refrigerate for at least two hours before serving.
Recipe Variations
- Top with extra chocolate: Shave a chocolate bar and sprinkle the shavings on top of the cake.
- Swap the chocolate chips with crushed Oreos: Instead of adding chocolate chips to the filling, mix in crushed Oreos for a cookie texture and flavor. You could even top this cake with crushed Oreo as well!
- Make a fruit topping: Between the chocolate cake, ganache, glaze and chocolate chips, this cake is a chocoholic’s dream. If you want to switch it up, make a raspberry sauce or strawberry topping instead.
How to Store Chocolate Ganache Cake
Once the cake has cooled completely, store it in an airtight container in the fridge for up to four to five days. This cake includes a dairy-based filling and needs to stay in the fridge.
Can you freeze chocolate ganache cake?
Yes! You can freeze slices of chocolate ganache cake if you don’t plan on eating the whole thing in less than a week. Line a baking sheet and place the slices on it to freeze for three to four hours. Then wrap each slice in plastic wrap to store. When it’s time to eat, transfer the slices you want to the fridge to defrost overnight.
Chocolate Ganache Cake Tips
Does chocolate ganache harden on cake?
Yes! As the ganache cools, it will harden and create a fudgy consistency on the outside of your layer cake, unlike a drizzled glaze.
Can you use instant coffee for this cake?
Yes! Your brewed coffee can be from the instant variety. Sprinkle in a teaspoon of the instant coffee into your ganache as you whisk it together to really enhance the coffee flavor.
Why is my ganache cake cracking?
It is likely because the ganache is dried out. Some baking experts say adding in an emulsifier like lecithin or a little bit of corn syrup can help.
