Chocolate Cake with Chocolate Ganache

Rich, moist, and deeply chocolatey, this chocolate cake is every chocolate lover’s dream. Made with simple ingredients and topped with a silky smooth chocolate ganache, it’s perfectly balanced, indulgent, and irresistibly soft in every bite. A true no-fail recipe that’s perfect for any occasion.

Author: Cookin’ with Sha

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories: 344 kcal per serving

Ingredients

130 grams - all-purpose flour
150 grams - granulated sugar
1 tsp - baking powder
½ tsp - baking soda
½ tsp - salt
1 - egg
65 grams - vegetable oil
120 grams - buttermilk
25 grams - cocoa powder
1 tsp - instant coffee
¼ cup - boiling water
150 grams - chopped chocolate
120 grams - heavy cream

Instructions

Prepare the ganache first by using double broiler method melt chocolate and cream together and let it cool down.
If making buttermilk at home mix 1 cup milk with 1 tbsp vinegar; let sit. Strain it and use the buttermilk.
Preheat oven to 350°F (170°C). Line and grease 8” cake pan.
Whisk flour, sugar, baking powder, baking soda, and salt (sift flour for best texture).
Add eggs, oil, and buttermilk. Gently whisk until smooth.
In a separate bowl bloom the cocoa powder by Stirring cocoa powder and instant coffee into boiling water until glossy.
Fold the cocoa mixture into the batter. Batter will be thin and runny.
Bake 23–28 min. Cakes are done when a toothpick comes out with moist crumbs (if the toothpick is wet then it’s underbaked and if it’s clear then it’s over-baked) and the surface springs back.
Cool cakes in pans for 10–15 minutes, then top with ganache.
Add your favorite toppings like cherries, confetti, fruits, etc.

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