Go Back

Ultra Dark Chocolate Cake with Silky Chocolate Ganache

Yasser
The Ultra Dark Chocolate Cake with Silky Chocolate Ganache is a deep, moist cake enveloped in a glossy, velvety ganache that melts in your mouth. Perfect for celebrations, dinner parties, or simply satisfying a chocolate craving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 420 kcal

Ingredients
  

Chocolate Cake

  • 1½ cups all-purpose flour For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.
  • 1 cup unsweetened dark cocoa powder
  • 1½ cups sugar
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 cup buttermilk If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee The hot coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee. Use decaf if preferred.

Chocolate Ganache

  • 8 oz dark chocolate, chopped Choose high-quality dark chocolate (60-70% cocoa) for best results.
  • 1 cup heavy cream For a dairy-free ganache, use full-fat coconut cream instead of heavy cream.
  • 1 tbsp butter

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line a round cake pan with parchment paper to prevent sticking.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until just combined—don’t overmix to keep the cake tender.
  • Slowly pour in the hot coffee while stirring. The batter will be thin, which is normal.
  • Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely in the pan before transferring to a serving plate.
  • For the ganache, heat the heavy cream in a small saucepan until steaming (not boiling). Pour over the chopped chocolate and let sit for 2 minutes to melt.
  • Stir until smooth and glossy, then whisk in the butter for extra shine.
  • Pour the ganache generously over the cooled cake, letting it drip naturally down the sides for a professional finish.
  • Chill the cake for 20–30 minutes to set the ganache before slicing.

Notes

Pro Tip: For an even richer cake, brush the cooled layers with simple syrup before adding ganache.