Dark Chocolate Ganache Cake​

This dark chocolate ganache cake​ is the kind of dessert that feels luxurious from the very first bite. The chocolate sponge turns out incredibly soft and moist, with a tender crumb that stays light and velvety even after layering. Each layer is soaked with warm chocolate milk, which adds an extra depth of flavour and gives the cake that melt in the mouth texture everyone loves.

Why you will love this recipe?

If you are a chocolate lover, this dark chocolate ganache cake is going to feel like pure heaven. It is packed with deep chocolate flavour from the moist sponge to the silky ganache, yet it still stays light and melt-in-your-mouth soft. It is a show stopping cake that feels special for celebrations but simple enough to enjoy anytime a deep chocolate craving hits.

Expert Tips for Best results!

• Use room-temperature ingredients – This helps the batter mix smoothly and keeps the cakes soft, airy, and evenly textured.
• Pour the coffee while it is very hot – The hot coffee blooms the cocoa and gives the cake a deeper, richer chocolate flavour, so try not to let it cool down.
• Bake the layers on the same rack if possible – It helps them rise evenly. If you use multiple racks, rotate the pans halfway through for a uniform bake.

How to make dark chocolate ganache cake​?

Step 1: Preheat and Prepare

First, preheat your oven to 175°C and prepare three 18cm cake pans by greasing them and lining with parchment paper for easy release. In a bowl, sift together the flour, cocoa powder, cornflour, baking powder, baking soda, and salt. Set aside so you can add them gradually later.

Step 2: Whisk the Wet Ingredients

Next, in a separate bowl, whisk the eggs, white sugar, brown sugar, and vanilla until the mixture is pale and slightly thickened. Then add the oil and yogurt, mixing gently to combine everything smoothly.

Step 3: Combine Dry and Wet Ingredients

Gradually fold the sifted dry ingredients into the wet mixture, taking care not to overmix. This ensures your sponge stays light, tender, and fluffy.

Step 4: Enhance with Hot Coffee

Slowly pour in the very hot coffee while folding gently. The hot liquid blooms the cocoa, intensifying the chocolate flavour and creating an extra moist, velvety texture.

Step 5: Bake the Layers

Carefully divide the batter evenly among the prepared pans. Bake for 22 to 28 minutes or until a skewer inserted in the centre comes out clean. If using multiple racks, swap their positions halfway through for even baking.

Step 6: Cool the Cakes

Allow the cakes to rest in the pans for 10 minutes. Then run a knife around the edges and remove the cakes. Place them on a wire rack and let them cool completely before frosting.

Step 7: Prepare the Ganache

Meanwhile, heat the heavy cream until it just simmers. Pour it over the chopped dark chocolate and let it sit for 2 to 3 minutes. Whisk until smooth and glossy, then add the butter and Nutella, stirring until silky and uniform. Cover with plastic wrap touching the surface and allow it to rest at room temperature for 6 to 8 hours or refrigerate for 1 to 1.5 hours until spreadable.

Step 8: Assemble the Cake

Begin with the first cake layer on your serving plate and spread a generous layer of ganache evenly. Repeat with the remaining layers, covering the sides and top completely with ganache. Smooth gently for a clean finish.

Step 9: Set and Serve

Finally, let the assembled cake rest for a short while so the ganache sets slightly. Slice carefully and enjoy a perfectly moist sponge layered with rich, silky chocolate ganache that melts in your mouth.

Frequently Asked Questions.

How do I keep the layers even and stable?
Weigh your batter when dividing it among pans to ensure each layer is equal.

Can I use a different frosting instead of chocolate buttercream?
Absolutely. This cake pairs well with cream cheese frosting, whipped ganache, or even a salted caramel buttercream. Just make sure the frosting is sturdy enough for a tall cake.

Why is my frosting too soft or runny?
If the frosting feels too soft, chill it for 10–15 minutes.

Can I make this cake gluten-free?
Yes. Use a good-quality 1:1 gluten-free flour blend. Make sure to check other ingredients (like cocoa or chocolate) to ensure they are certified gluten-free.

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