Chocolate Ganache Cake Recipe

This indulgent homemade chocolate cake is topped with a smooth, velvety chocolate ganache that’s bound to impress. With just 10 minutes of prep time, this rich, decadent cake is perfect for any occasion!

Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients:

For the Chocolate Cake:

• 1 large egg
• 1 cup granulated sugar
• 6 ounces plain yogurt (Greek-style preferred; avoid diet, fat-free, or light versions)
• ¼ cup canola or vegetable oil
• 1 ½ teaspoons vanilla extract
• ½ cup brewed coffee (room temperature or warm)
• ½ cup unsweetened natural cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt (optional)

For the Chocolate Ganache:

• 9 ounces semi-sweet chocolate (about 1 ½ cups chocolate chips)
• ¾ cup heavy cream or half-and-half
• 1 teaspoon vanilla extract (optional)

Instructions:

For the Cake:

1. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with aluminum foil and grease it with cooking spray or butter.
2. In a large bowl, whisk together the egg, sugar, yogurt, oil, and vanilla until smooth and combined.
3. Add the brewed coffee and cocoa powder. Whisk until the batter is smooth and free from lumps.
4. Stir in the flour, baking soda, baking powder, and salt. Mix until just combined.
5. Pour the batter (it will be runny) into the prepared pan. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for at least 30 minutes before adding the ganache or slicing.

For the Ganache:

1. Place the semi-sweet chocolate in a microwave-safe bowl. Heat on high for 1 minute to soften.
2. In a separate bowl, heat the cream in the microwave until it begins to bubble (about 60-75 seconds).
3. Pour the hot cream over the chocolate and let it sit for 1 minute. Then whisk until smooth and velvety.
4. Add the vanilla or optional flavorings (like rum, bourbon, or liqueurs) and stir to combine.
5. Let the ganache cool for 10 minutes until it thickens slightly.
6. Pour the ganache over the cooled cake, smoothing it with a spatula or offset knife.
7. Allow the ganache to set at room temperature for 30 minutes, or chill briefly to speed up the process.

Notes:

• Store the unfrosted cake at room temperature for up to 5 days, or refrigerate the frosted cake for up to 5 days.
• The coffee enhances the cocoa flavor without making the cake taste like coffee. You can substitute with water if needed.

This rich, moist chocolate cake with its silky ganache is the ultimate dessert for chocolate lovers!

Nutrition (per serving):

• Calories: 372
• Carbohydrates: 45g
• Protein: 4g
• Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 33mg
• Sodium: 238mg
• Fiber: 2g
• Sugar: 33g