Chocolate Cake (with Chocolate Ganache)
Chocolate Cake (with Chocolate Ganache)
Ingredients
For the Chocolate Cake
- 2 1/2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 3 cups granulated sugar
- 1 cup cocoa powder
- 2 tablespoons cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Himalayan salt
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 3/4 cup neutral oil
- 1 1/2 cups strong brewed coffee, hot
For the Chocolate Ganache
- 1 cup chocolate chips
- 1 cup heavy whipping cream
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and Himalayan salt until fully combined and lump-free.
⏱️ 5 min
- 3
In a separate bowl, whisk together the room temperature eggs, vanilla extract, buttermilk, and neutral oil until smooth and well combined.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
⏱️ 2 min
- 5
Slowly pour in the hot strong brewed coffee and mix until the batter is smooth. The batter will be very thin and runny; this is normal.
⏱️ 3 min
- 6
Divide the batter evenly between the three prepared cake pans.
⏱️ 2 min
- 7
Bake for 30–32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
⏱️ 32 min•🌡️ 350
- 8
Let the cakes cool in the pans for 10 minutes.
⏱️ 10 min
- 9
Then, transfer the cakes to a wire rack to cool completely before frosting. This will take at least 1 hour.
⏱️ 60 min
- 10
While the cakes are cooling, prepare the chocolate ganache. Place the chocolate chips in a heatproof bowl.
⏱️ 1 min
- 11
In a small saucepan, heat the heavy cream over medium heat until it is hot and just beginning to simmer around the edges; do not boil.
⏱️ 5 min
- 12
Pour the hot cream over the chocolate chips and let it sit undisturbed for 1–2 minutes to melt.
⏱️ 2 min
- 13
Gently whisk until the mixture becomes completely smooth, glossy, and fully combined.
⏱️ 2 min
- 14
For best results, let the ganache cool at room temperature for 2–3 hours until it thickens and sets properly. This resting time is essential for achieving the perfect spreadable consistency for frosting or layering.
⏱️ 180 min
- 15
Once the cakes are completely cool and the ganache has thickened, assemble and frost your cake as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cake (with Chocolate Ganache)
For the Chocolate Cake
- 2 1/2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 3 cups granulated sugar
- 1 cup cocoa powder
- 2 tablespoons cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Himalayan salt
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 3/4 cup neutral oil
- 1 1/2 cups strong brewed coffee, hot
For the Chocolate Ganache
- 1 cup chocolate chips
- 1 cup heavy whipping cream
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and Himalayan salt until fully combined and lump-free.
⏱️ 5 min - 3
In a separate bowl, whisk together the room temperature eggs, vanilla extract, buttermilk, and neutral oil until smooth and well combined.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
⏱️ 2 min - 5
Slowly pour in the hot strong brewed coffee and mix until the batter is smooth. The batter will be very thin and runny; this is normal.
⏱️ 3 min - 6
Divide the batter evenly between the three prepared cake pans.
⏱️ 2 min - 7
Bake for 30–32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
⏱️ 32 min•🌡️ 350 - 8
Let the cakes cool in the pans for 10 minutes.
⏱️ 10 min - 9
Then, transfer the cakes to a wire rack to cool completely before frosting. This will take at least 1 hour.
⏱️ 60 min - 10
While the cakes are cooling, prepare the chocolate ganache. Place the chocolate chips in a heatproof bowl.
⏱️ 1 min - 11
In a small saucepan, heat the heavy cream over medium heat until it is hot and just beginning to simmer around the edges; do not boil.
⏱️ 5 min - 12
Pour the hot cream over the chocolate chips and let it sit undisturbed for 1–2 minutes to melt.
⏱️ 2 min - 13
Gently whisk until the mixture becomes completely smooth, glossy, and fully combined.
⏱️ 2 min - 14
For best results, let the ganache cool at room temperature for 2–3 hours until it thickens and sets properly. This resting time is essential for achieving the perfect spreadable consistency for frosting or layering.
⏱️ 180 min - 15
Once the cakes are completely cool and the ganache has thickened, assemble and frost your cake as desired.
⏱️ 5 min