Single-Layer Chocolate Ganache Cake Recipe (2024)

Ingredients

Chocolate Cake Recipe

• 1 cup cake flour, can substitute all-purpose flour
• 1 cup granulated sugar, I use organic
• ½ cup unsweetened cocoa powder, I suggest using highest quality available
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt, I suggest using kosher salt
• ¾ cup buttermilk, If you do not have buttermilk, can substitute ¾ cup regular milk with 1 tablespoon fresh lemon juice, stir and allow to sit for 5 minutes
• ⅓ cup canola oil, can substitute vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg, I use farm fresh eggs whenever possible

Ganache Recipe for Frosting

• ½ cup heavy whipping cream, can substitute coffee creamer if whipping cream is unavailable
• 6 ounces semi sweet chocolate chip morsels, use highest quality chocolate available, can substitute dark chocolate morsels as well
• 1 tube white decorating frosting with preferred tip (4.25 ounce/120 grams), optional if lettering or decorating, I use Betty Crocker piping frosting available in the grocery baking aisle

Instructions

Chocolate Cake Recipe

1. Preheat your oven to 350 degrees F.
2. Grease and lightly flour a 9 x 2 inch round cake pan. Tap out the excess flour.
3. Using a large mixing bowl, stir together cake flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt - make sure the dry ingredients are well blended.
4. Add the buttermilk, oil and vanilla, beat until just combined, and add the large egg, then beat more until combined. You don't want to overbeat the batter, so it will not be tough. Spread batter into the prepared pan.
5. Bake 30 to 35 minutes or until a toothpick comes out clean when inserted into the middle. 30 minutes always works best for me but baking time will depend on one's individual oven. *While the cake is baking, closer to when it's done, you can work on the chocolate ganache frosting (see instruction below), if you want you can also wait until the cake is completely cooled.
6. When the cake is done baking, allow to cool in the cake pan on a trivet or wire rack for 10 minutes, then remove from the cake pan (you can use a plate to flip it over from the pan being careful not to drop the cake) and let cool completely on a wire rack before frosting with chocolate ganache.
7. When cake is completely cool, frost with chocolate ganache. Use an offset spatula to spread the ganache. You can cool the cake in the refrigerator to allow the ganache to harden up before using the white decorating frosting for lettering.

Chocolate Ganache for Frosting

1. Heat heavy whipping cream in a small or medium saucepan until it is almost boiling. Remove from heat. Pour 6 ounces of semi-sweet chocolate morsels into the hot cream making sure that the chocolate morsels are covered by the liquid. Cover and let sit for 5 minutes.
2. After 5 minutes, stir in one direction, slowly and steadily until combined and smooth. Spread over the cooled chocolate cake, spread with an offset spatula starting in the middle and working your way to the edges and sides if you wish.
3. You can cool the cake in the refrigerator to allow the ganache to harden up before using the white decorating frosting for lettering. Serve and enjoy!

Notes

Please note that the Calculated Nutrition is an estimate at best.

Sara Maniez

Owner at Life's Little Sweets

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