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Moist Chocolate Ganache Cake

Sophia
Rich, decadent, and irresistibly soft, this cake pairs a tender cocoa-infused crumb with a glossy chocolate ganache that will leave everyone begging for seconds.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 320 kcal

Ingredients
  

Chocolate Cake

  • 330 - 370 g sugar adjust to taste
  • 260 g all-purpose flour
  • 75 g cocoa powder use high-quality for best results
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs room temperature
  • 250 ml buttermilk or substitute with 1 tbsp vinegar + milk
  • 250 ml hot coffee 2 tsp instant coffee dissolved in hot water
  • 1 tbsp vanilla extract
  • ½ cup neutral oil like vegetable or canola
  • ½ cup semi-sweet chocolate chips optional, for extra richness

Chocolate Ganache

  • 1 cup chocolate chips semi-sweet or dark
  • ¾ cup heavy cream or coconut cream for a dairy-free option

Instructions
 

Making the Cake

  • Preheat your oven to 175°C (350°F) and prepare your cake pan by greasing or lining it with parchment paper.
  • In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, whisk the eggs, buttermilk, vanilla extract, and oil until smooth.
  • Pour the wet ingredients into the dry ingredients and mix just until no streaks of flour remain. Avoid overmixing to prevent a dense texture.
  • Slowly add the hot coffee while stirring gently. The batter will be thin—this is normal.
  • If using, fold in the chocolate chips for an extra burst of chocolate.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Making the Ganache

  • Heat the heavy cream in a saucepan until it begins to simmer. Do not let it boil.
  • Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit undisturbed for 2-3 minutes.
  • Stir gently until the mixture becomes smooth and glossy. Allow it to thicken slightly before pouring over the cake.

Notes

Pro tip: Using high-quality cocoa powder and chocolate chips makes a noticeable difference in flavor. For a firmer ganache, refrigerate for 15-20 minutes before spreading.