The Devilishly Good Chocolate Cake with Silky Smooth Ganache

Devilishly Good Chocolate Cake with Ganache My GoTo

By Emily CollinsSeptember 19, 2025

Table of Contents

Recipe Introduction

Craving Chocolate?

Oh my gosh, are you ready for the best chocolate cake recipe ever? I mean, ever . Seriously, this chocolate cake with ganache frosting will blow your mind.

Imagine layers of unbelievably moist easy chocolate cake covered in a silky smooth chocolate cake ganache . Sounds good, right?

A Slice of Heaven

This homemade chocolate cake recipe is inspired by classic American baking. But, it elevates it to pure indulgence. I think it's a pretty good devil's food cake recipe even though I am biased, LOL.

While the origins of chocolate cake are a bit fuzzy, the sheer joy it brings is universally understood. This recipe is medium difficulty and takes about 1 hour 15 minutes to make and yields 12-16 servings.

Why You'll Love This Cake

Honestly, this double chocolate cake is worth every single calorie. Chocolate, especially dark chocolate, contains antioxidants. So, technically it's good for you.

Kidding! This rich chocolate cake is perfect for a birthday chocolate cake . Or, if you just need a serious chocolate fix.

What makes it special? It’s the unforgettable taste of the moist chocolate cake recipe !

Ingredients & Equipment: Let's Get Baking!

Alright, mate! So, you wanna bake this incredibly easy and best chocolate cake recipe ? You've come to the right place.

Let's get the bits and bobs sorted. Honestly, you probably have most of this stuff already. No stress, this chocolate cake with ganache frosting is totally doable.

Main Ingredients: The Key to Deliciousness

Okay, pay attention. These measurements are key for the perfect double chocolate cake .

All-purpose flour: 2 cups (250g) . Plain flour, nothing fancy.
Granulated sugar: 2 cups (400g) . For that sweetness.
Unsweetened cocoa powder: ¾ cup (75g) . Quality cocoa is a must for rich chocolate cake !
Baking powder: 1 ½ teaspoons .
Baking soda: 1 ½ teaspoons .
Salt: 1 teaspoon .
Buttermilk: 1 cup (240ml) . Makes it super moist. If you don’t have it, mix milk with a splash of lemon juice!
Vegetable oil: ½ cup (120ml) . Sunflower or rapeseed oil works well.
Large eggs: 2 . Free range if you can.
Vanilla extract: 2 teaspoons . Don't skimp on this.
Boiling water: 1 cup (240ml) . Seriously important for that moist texture.
Instant espresso powder (optional): 2 teaspoons . This just boosts the chocolate. You know? Like, really brings out the flavour.

Now, for the chocolate cake ganache . Oh, this is the best part .

high-quality semi sweet chocolate: 12 ounces (340g) , finely chopped. At least 60% cacao. Treat yourself. This is what will make your chocolate ganache recipe pop.
Heavy cream: 1 cup (240ml) . Double cream in the UK.
Unsalted butter: 2 tablespoons (30g) , softened.
Light corn syrup (optional): 1 tablespoon (15ml) . For extra shine.
Pinch of sea salt.

Seasoning Notes: Spice It Up!

Cocoa and vanilla are essential, obvs. Espresso powder elevates everything. A pinch of salt enhances sweetness. Try adding a tiny bit of cinnamon or chili powder for something different.

I once added a dash of orange zest. Oh my gosh , it was good!

Equipment Needed: Keep It Simple

You really don't need fancy equipment for this homemade chocolate cake .

Two 9 inch round cake pans.
Parchment paper.
Electric mixer (stand or hand).
Mixing bowls.
Rubber spatula.
Wire rack.
Saucepan.
Heatproof bowl.
Offset spatula.

Don't have cake pans? Use oven safe dishes. No offset spatula? A regular knife will do. This devil's food cake recipe is adaptable! You got this! This moist chocolate cake recipe will be the best birthday chocolate cake ever.

Get ready to bake!

The Devilishly Good Chocolate Cake Ganache

Alright, let's talk chocolate cake . Not just any chocolate cake, but the best chocolate cake recipe . Honestly, I've tried countless recipes, and this one? It's a winner.

Think moist, rich, and intensely chocolatey. We are going to make a double chocolate cake with a silky smooth chocolate ganache frosting .

Get ready, because this homemade chocolate cake is about to become your go-to for every special occasion, or just a regular Tuesday.

Prep Like a Pro

First things first: mise en place . It's a fancy French term that basically means getting your ducks in a row.

Measure out everything . Seriously, everything. Chop your high-quality chocolate for the ganache, get your cake pans ready grease them well! A little organization saves a ton of time.

As for safety, remember that boiling water is hot. Be careful when you're adding it to the batter. Time Saving tip: If you have pre-ground coffee use that instead of the espresso powder, you know?

Mastering the Method for the Easy Chocolate Cake

Cake Pans: Grease your 9 inch cake pans and line the bottoms.
Dry Mix: Whisk flour, sugar, cocoa, baking powder/soda, and salt.
Wet Mix: Whisk buttermilk, oil, eggs, and vanilla.
Combine: Mix wet into dry, then add boiling water until smooth. This is a moist chocolate cake recipe .
Bake : Bake at 350° F ( 175° C) for 30- 35 minutes . Check with a toothpick. The toothpick is your best friend in this situation.
Cool: Cool in pans 10 minutes, then invert to cool fully.
Ganache Time: Place finely chopped chocolate in a heatproof bowl. Heat the heavy cream and pour it over the chocolate. Whisk until it is smooth.
Frost: Cool ganache, then frost the cooled cake.

Ganache Guru

Want a truly decadent chocolate cake ganache ? Use high-quality chocolate; it makes all the difference. A common mistake is not letting the ganache cool enough.

It needs to be spreadable, not runny. Honestly, just be patient. It will happen and makes the chocolate cake with ganache frosting , the best cake in the world.

Want to make it ahead? Bake the cake layers a day in advance, wrap them tightly, and store them at room temperature.

Make the ganache on the day you want to frost, or even a few hours before, letting it sit at room temperature until it reaches that perfect, spreadable consistency.

You know the drill, birthday chocolate cake is never a bad idea! Or you can consider devil's food cake recipe to change the flavor!

Recipe Notes for Your Devilishly Good Chocolate Cake

Alright, so you're about to embark on making this seriously good chocolate cake. This isn't just any easy chocolate cake ; it's the best chocolate cake recipe you'll ever need! But before you dive in, let's chat about some things that'll make your baking experience a piece of chocolate cake (pun intended!).

Trust me, these little nuggets of wisdom will take your homemade chocolate cake to the next level.

Serving Suggestions: Make It Fancy!

Honestly, presentation matters, right? For plating, think simple elegance. A dusting of cocoa powder or a few fresh raspberries can elevate the look.

For the ultimate indulgence, add a scoop of vanilla bean ice cream. It's classic for a reason! What about a nice hot cup of English tea? Maybe an Earl Grey or a Yorkshire brew? A rich chocolate cake deserves a proper cuppa, innit?

Storage Tips: Keeping It Fresh

Got leftovers? (If you do, you have more willpower than me!) Wrap the chocolate cake with ganache frosting tightly in plastic wrap or store it in an airtight container.

It will keep in the fridge for up to 3 days. You can also freeze individual slices for up to 2 months.

Just wrap them well to prevent freezer burn. To reheat, simply thaw at room temperature. The chocolate cake ganache might soften a bit, but it'll still be delicious.

Variations: Mix It Up!

Want to make this recipe your own? Go for it! For a gluten-free version, use a 1:1 gluten-free flour blend.

It works like a charm. Or what about a mocha twist? Add a tablespoon or two of instant espresso powder to the dry ingredients.

It'll enhance the chocolate flavor and give it a lovely coffee kick. I once added some chili flakes to the chocolate ganache recipe .

.. that was an interesting experience. Maybe start with a pinch! For a Vegan double chocolate cake , swap out butter, milk, eggs and use vegan equivalents

Nutrition Basics: Treat Yourself!

Okay, let's be real. This rich chocolate cake isn't exactly health food. But everything in moderation, yeah? It's about 550-650 calories per slice, but it's also packed with happiness! Dark chocolate has antioxidants, so we can at least pretend it's good for us!

Also, You should definitely serve this for birthday chocolate cake .

So there you have it! Some extra tips and tricks to make your moist chocolate cake recipe experience even better.

Now go forth and bake an amazing devil's food cake recipe ! You got this!

Frequently Asked Questions

My chocolate cake ganache is too thin! What did I do wrong, and how can I fix it?

A runny chocolate cake ganache is a common baking hiccup! It usually means the ratio of chocolate to cream is off, or the ganache wasn't allowed to cool and thicken enough. Try refrigerating it for 30 minutes to an hour, stirring occasionally.

If it's still too thin, melt a few more ounces of chopped chocolate and whisk it in. It's like being on "The Great British Baking Show" - sometimes you just have to troubleshoot!

Can I make chocolate cake ganache ahead of time?

Absolutely! In fact, making the ganache a day in advance is a clever move. Prepare it as directed, let it cool to room temperature, then cover it tightly with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming). Store it in the refrigerator.

Before using, let it come to room temperature, then rewhip it with an electric mixer until it's smooth and spreadable. This gives the flavors time to meld together, resulting in an even richer ganache.

How do I get a super shiny finish on my chocolate cake ganache?

That coveted shiny finish is totally achievable! The secret is a touch of light corn syrup in your chocolate cake ganache recipe. The corn syrup adds a beautiful gloss and helps prevent the ganache from becoming dull.

Using high-quality chocolate (at least 60% cacao) and ensuring the chocolate is finely chopped also contributes to a smoother, shinier result.

What's the best way to store leftover chocolate cake with ganache?

To keep your masterpiece fresh, store leftover chocolate cake with ganache in an airtight container. At room temperature, it will last for 2-3 days. For longer storage (up to a week), refrigerate it.

Before serving from the fridge, allow the cake to come to room temperature for about 30 minutes to soften the ganache and enhance the flavor. You can also freeze the cake for up to 2-3 months, well wrapped.

Can I use different types of chocolate for the chocolate cake ganache?

Definitely! The type of chocolate you use will impact the flavor and sweetness of the ganache. Semi sweet chocolate is a classic choice. Dark chocolate will give you a more intense, bittersweet ganache, while milk chocolate will result in a sweeter, milder flavor.

Adjust the amount of sugar in your cake accordingly based on how sweet the chocolate is.

Why did my ganache split?

Your ganache splitting, or seizing, usually happens when the fat molecules separate. This can occur if the cream is too hot, or if the ganache is mixed too vigorously or quickly. Try gently warming the split ganache over a double boiler, and slowly whisking in a tablespoon of warm milk or cream until it comes back together. Adding liquid slowly and gently will help re-emulsify the mixture.