Go Back
+ servings
Print Recipe
No ratings yet

Chocolate Ganache Cake

Moist rich chocolate cake with the thickest fudgy ganache frosting is what I eat for my birthday.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 eggs
  • 1/2 cups unsalted butter
  • 1/2 cup oil
  • 1 cup water
  • 4 tablespoons cocoa we used Hershey's special dark
  • shot of espresso optional
  • GANACHE FROSTING Use the next three ingredients
  • 12 ounces bittersweet chocolate
  • 8 ounces heavy cream
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 350.
  • Mix flour and sugar in bowl. Set aside.
  • Mix salt, baking soda, vanilla and buttermilk, eggs in bowl. Set aside.
  • Boil together in sauce pan, butter, oil and cocoa and water.
  • Add chocolate mixture to flour and sugar. Stir.
  • Add in remaining wet ingredients. Mix.
  • Bake at 350 degrees in 9 x 13 pan for 25 to 35 minutes or until toothpick comes out clean.
  • GANACHE FROSTING (Instructions below)
  • Chop chocolate into small pieces.
  • Bring heavy cream to boil.
  • Pour over chocolate. Let it sit unstirred for five minutes.
  • Stir, staring in center and remain in center. I like to use a honey dipper for this but you can use a mini-whisk. Just stay in center, keep stirring, until all chocolate is incorporated into cream.
  • Stir in vanilla and cool.


Note: This cake tastes best when refrigerated for a few hours and served cold.