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Chocolate Ganache Cake

Fudgy Chocolate Ganache Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 cup (240 ml) buttermilk, at room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (300 g) granulated sugar
  • 1 1/2 cups (190 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 ounces (115 g) dark chocolate (60–70% cacao), melted and slightly cooled
  • 8 ounces (225 g) dark chocolate (60–70% cacao), finely chopped
  • 1 cup (240 ml) heavy cream
  • Flaky sea salt, for garnish (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment. Whisk buttermilk, oil, eggs, vanilla, and sugar until smooth.
  2. Sift in flour, cocoa, baking powder, baking soda, and salt. Fold until just combined, then stir in melted chocolate. Pour into pan.
  3. Bake 32 to 35 minutes until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then turn onto a rack to cool completely.
  4. Place chopped chocolate in a bowl. Heat cream until just steaming, pour over chocolate, and let sit 2 minutes. Whisk until smooth; cool until thickened but pourable.
  5. Pour ganache over the cooled cake, letting it drip down the sides. Let set at room temperature 30 minutes. Garnish with flaky salt and slice with a hot knife.

Notes

If the ganache thickens too much while you wait, rewarm it gently over a double boiler or in the microwave in 10-second bursts. The cake gets even more fudgy on day two, so bake ahead if you can.