Chocolate Ganache Cake

Servings

Font

Images Notes Nutrition

4.6 from 1,509 votes

Chocolate Ganache Cake combines a moist chocolate cake base made with yogurt and coffee to enhance cocoa flavor, topped with a rich chocolate ganache. The batter is smooth and slightly runny, resulting in a tender crumb with deep chocolate notes. The ganache adds a creamy, glossy finish that complements the cake's soft texture. This cake suits occasions where a decadent dessert with balanced moisture and richness is desired.

Prep Time

10 mins

Cook Time

25 mins

Cooling Time

40 mins

Total Time

1 hr 15 mins

Servings: 12 servings

Calories: 372 kcal

Course: Cake

Cuisine: American

Ingredients

Chocolate Cake

1 egg large
1 cup granulated sugar
6 ounces plain vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)
¼ cup canola oil or vegetable oil
1 ½ teaspoons vanilla extract
½ cup brewed coffee room temperature or warm*
½ cup unsweetened cocoa powder natural
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt optional

Chocolate Ganache

9 ounces semi-sweet chocolate about 1 1/2 cups semi-sweet chocolate chips
¾ cup heavy cream or half-and-half
1 teaspoon vanilla extract

Instructions

Cake

Cup of Yum

Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.
Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.
Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.
Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean.
Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving.

Chocolate Ganache

Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.
Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.
Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.

Notes

Unfrosted cake keeps well up to five days at room temperature when stored airtight; frosted cake should be refrigerated for freshness.
Coffee enhances the cocoa flavor without making the cake taste like coffee; ensure the coffee is not hot to prevent affecting the eggs.
Optional flavor variations include adding 1-2 tablespoons of rum, bourbon, or flavored liqueurs for added depth.

Nutrition Information

Serving 1serving Calories 372kcal (19%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 8g (47%) Cholesterol 33mg (11%) Sodium 238mg (10%) Fiber 2g (8%) Sugar 33g (66%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 372

% Daily Value*

Serving	1serving
Calories	372kcal	19%
Carbohydrates	45g	15%
Protein	4g	8%
Fat	17g	26%
Saturated Fat	8g	40%
Polyunsaturated Fat	8g	47%
Cholesterol	33mg	11%
Sodium	238mg	10%
Fiber	2g	8%
Sugar	33g	66%

* Percent Daily Values are based on a 2,000 calorie diet.