A chocolate ganache cake is a single layer of dense, moist chocolate cake covered in a glossy pour of dark chocolate ganache. There is no stacking, no buttercream and no piping: the ganache does all the decorating, and it sets into a soft, shiny layer that slices cleanly.

This version uses melted dark chocolate in the batter as well as in the topping, so it tastes of chocolate rather than of sugar. It serves 8 from an 8-inch (20 cm) round pan. Plan about 2 hours in total: 45 minutes of mixing and baking, then time for the cake to cool and the ganache to set.

Below the recipe card, I explain why each step matters, what to do when the ganache misbehaves, and how to adapt the cake for coffee lovers, a crowd or a make-ahead dinner.

ChocoChef (Hassoun)

Chocolate Ganache Cake

A moist one-layer chocolate cake under a glossy dark chocolate ganache. Serves 8 from an 8-inch pan.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cooling and setting 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 8 slices

Course: Dessert

Cuisine: French

Calories: 530

Ingredients Method Notes

Ingredients

  

Chocolate cake

• 150 g dark chocolate 60–70% cocoa, finely chopped
• 120 g unsalted butter cubed
• 150 g granulated sugar ¾ cup
• 3 large eggs room temperature
• 1 tsp vanilla extract
• 100 g all-purpose flour ¾ cup, sifted
• 1 tsp baking powder
• 1 pinch salt

Ganache

• 150 g dark chocolate 60–70% cocoa, finely chopped
• 150 ml heavy cream ⅔ cup, 30–40% fat
• 1 tbsp unsalted butter optional, for extra shine

Method

 

1. Prepare. Heat the oven to 175 °C (350 °F). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
2. Melt. Melt 150 g of the chocolate with the butter in a bowl over barely simmering water, stirring until smooth. Take it off the heat and let it cool for 5 minutes.
3. Whisk the eggs. Whisk the eggs, sugar and vanilla for 2–3 minutes, until pale and slightly thickened.
4. Combine. Pour the warm chocolate into the egg mixture in a thin stream, stirring constantly, until smooth.
5. Fold in the flour. Sift the flour, baking powder and salt over the bowl and fold them in with a spatula until no streaks remain.
6. Bake. Pour the batter into the pan and bake for 22–28 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely, about 45 minutes.
7. Make the ganache. Heat the cream until it just simmers and pour it over the finely chopped chocolate. Wait 1 minute, then stir slowly from the center until smooth and glossy. Stir in the butter, if using. Let it cool to 32–35 °C (90–95 °F), about 10 minutes.
8. Glaze. Set the cooled cake on a rack over a tray. Pour the ganache onto the center and nudge it to the edges with an offset spatula so it drips down the sides. Let it set at room temperature for 20–30 minutes before slicing.

Notes

You need an 8-inch (20 cm) round pan, a heatproof bowl and an offset spatula. Keep the cake covered at room temperature for 1 day or in the fridge for up to 4 days. Calories are an estimate per slice.

What is a chocolate ganache cake?

Ganache is chocolate melted into hot cream. Depending on the ratio, it becomes a thin glaze, a soft frosting or a firm filling for truffles. A chocolate ganache cake uses it as a glaze: equal weights of chocolate and cream give a ganache that pours when warm and sets soft, so it coats the top and runs down the sides in thick drips.

The cake underneath matters as much as the topping. It is closer to a rich French chocolate cake than to a fluffy American layer cake: melted chocolate and butter give a tight, moist crumb that stays tender for several days and holds the weight of the ganache without going soggy. Because it bakes in a single pan, there is no leveling, no crumb coat and no risk of layers sliding.

That simplicity is the point. The two components share the same chocolate, so the cake tastes of one clear flavor, and the whole dessert can be made with a bowl, a pan and a saucepan. It is the cake I would choose for a dinner party when there is no time for decorating.

If you only need the topping for another dessert, my chocolate ganache recipe covers the ratios for glazing, whipping and truffles. For a taller cake with two frosted layers, see this moist chocolate cake recipe.

Why this chocolate ganache cake recipe works

• Chocolate and butter melted together: the fat coats the flour and limits gluten, which keeps the crumb moist and tender rather than bready.
• Whisked eggs for lift: beating the eggs with the sugar traps air. With only 100 g of flour, that air does most of the rising, so the cake stays light without tasting dry.
• A 1:1 ganache: equal weights of chocolate and cream pour easily at 32–35 °C and set to a soft, sliceable layer. More chocolate would crack when cut; more cream would never set.
• A flat top by design: one teaspoon of baking powder gives a gentle, even rise, so the ganache sits evenly instead of sliding off a dome.
• Cool first, glaze second: pouring onto a completely cool cake is what keeps the ganache glossy and in place.

The ingredients and why they matter

Each ingredient in this chocolate ganache cake has a job, and most substitutions change the texture, so here is what to buy and what to avoid.

• Dark chocolate, 60–70% cocoa: it is used twice, 150 g in the batter and 150 g in the ganache. A bar or couverture melts more smoothly than chocolate chips, which contain stabilizers to hold their shape in the oven. Above 70%, the cake turns bitter and the ganache can split.
• Unsalted butter: melted with the chocolate, it keeps the crumb moist and lets the cake stay soft in the fridge. Salted butter works if you skip the pinch of salt.
• Granulated sugar: it sweetens, but it also stabilizes the whipped eggs. Brown sugar works for a deeper, slightly caramel flavor and a denser crumb.
• Eggs at room temperature: they are whisked with the sugar to trap air, which is the main source of lift. Cold eggs can make the warm chocolate seize into small lumps.
• Flour and baking powder: only 100 g of flour, just enough to hold the cake together without drying it out. For a gluten-free version, replace it with the same weight of a gluten-free flour blend.
• Heavy cream: use cream with 30–40% fat. Light cream or milk makes a thin ganache that never sets.
• Vanilla and salt: neither tastes of much on its own, but both make the chocolate taste rounder and less flat.

When you buy the chocolate, read the label rather than the front of the pack. Look for a percentage between 60 and 70, and check that cocoa butter is the only fat listed: bars made with palm or other vegetable fats melt unevenly and give a waxy ganache. A plain supermarket baking bar is fine; there is no need for an expensive brand as long as the label is right.

Ganache is a staple of French pastry, where the same chocolate-and-cream mixture is used for glazes, fillings and truffles; you can read more about its history and uses.

Equipment

• 8-inch (20 cm) round cake pan: the batter fills it to the right depth. A 9-inch round or 8-inch square pan also works with a shorter bake.
• Heatproof bowl and saucepan: for melting the chocolate gently. A microwave works too, in 20-second bursts with stirring in between.
• Whisk or hand mixer: to beat the eggs and sugar until pale and thick.
• Rubber spatula: for folding in the flour without knocking out the air.
• Wire rack and tray: the rack lets the cake cool evenly, and the tray catches the ganache drips.
• Offset spatula: to nudge the ganache to the edges. The back of a spoon is a fine substitute.
• Instant-read thermometer (optional): useful for the ganache temperature, though the lip test below works without one.

Tips for the best chocolate ganache cake

• Cool the melted chocolate for 5 minutes before adding it to the eggs. Much above 50 °C (120 °F) it starts to cook the eggs and the batter turns grainy.
• Take the eggs out of the fridge an hour ahead, or set them in warm water for 10 minutes. Warm eggs whip to a larger volume and blend smoothly with the chocolate.
• Fold the flour in by hand. A mixer at this stage develops gluten and gives a tougher, drier cake.
• Take the cake out when a toothpick comes out with moist crumbs, not completely clean. It keeps cooking in the hot pan, and no amount of ganache rescues a dry cake.
• Let the cake cool completely, at least 45 minutes on a rack. A warm cake melts the ganache, which slides off instead of setting.
• Chop the ganache chocolate finely and evenly. Hot cream melts small pieces all at once; large chunks leave lumps that need reheating.
• Pour the ganache at about 32–35 °C (90–95 °F). At that temperature it is thick enough to cling but still runs. If it feels warm on your lip, wait a few more minutes.

Common problems and how to fix them

Variations

• Mocha: dissolve 1 tsp instant espresso in the hot cream for the ganache, and add another teaspoon to the batter with the vanilla.
• Orange: add the zest of 1 orange to the egg mixture, and warm a strip of orange peel in the cream (remove it before pouring).
• Salted: sprinkle a pinch of flaky sea salt over the ganache as soon as it starts to set.
• Milk chocolate ganache: use 200 g milk chocolate with 120 ml cream. Milk chocolate needs less cream to set.
• Two layers: double the batter and the ganache, bake in two 8-inch pans, and spread a third of the ganache between the layers before pouring the rest on top.

For a crowd, the recipe also doubles well in a 9 × 13-inch (23 × 33 cm) pan. Bake it for 25–30 minutes, glaze it in the pan with a double batch of ganache, and cut it into 20 squares.

How to serve chocolate ganache cake

Serve it at room temperature, when the ganache is soft and glossy and the crumb tastes most of chocolate. For clean slices, dip a long knife in hot water, wipe it dry and cut, then repeat for each slice. The cake gives 8 generous slices or 10 thinner ones.

Because the cake is rich, it pairs best with something fresh or plain: lightly sweetened whipped cream, a spoon of crème fraîche, fresh raspberries or a scoop of vanilla ice cream. A strong espresso alongside works well too.

To decorate, wait until the ganache has started to set, about 10 minutes after pouring, so toppings stay where you place them. A pile of raspberries in the center, a ring of chopped pistachios around the edge or a few curls of chocolate shaved with a vegetable peeler are enough.

How to store chocolate ganache cake

• Room temperature: up to 1 day, covered, in a cool room below 22 °C (72 °F).
• Fridge: up to 4 days in an airtight container. Let slices sit at room temperature for 30 minutes before serving so the ganache softens and shines again.
• Freezer: wrap the unglazed cake tightly and freeze it for up to 2 months; thaw it overnight in the fridge, then glaze. Glazed slices keep 1 month in the freezer, but the ganache loses some shine.
• Make ahead: bake the cake the day before and keep it wrapped at room temperature, then make the ganache on the day you serve it.

Chocolate ganache cake FAQ

More chocolate cake recipes to try

• Chocolate truffle cake: a richer, creamier cake for celebrations.
• Chocolate mousse cake: a light mousse layer on a chocolate base.
• Chocolate lava cake: individual cakes with a molten center.

Happy baking! — Hassoun