Dark Chocolate Cake with Ganache Frosting

Dark Chocolate Cake With Ganache Frosting Recipe

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Carol Crottie


My daughter-in-law always makes everyone's favorite cake for their birthday. She does a wonderful job. When her birthday came around, she wanted a dark chocolate cake with dark chocolate frosting. I found a recipe and got inspired. I made some changes and my eight year old granddaughter and I got busy! It was a tremendous success and the birthday girl loved it. My teenage granddaughter wants this cake for her birthday!


★★★★★ 1 vote

12 or more
40 Min
45 Min


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1 c
butter, unsalted, room temperature, plus more for pans
1/2 c
unsweetened cocoa, plus more for pans (i used hershey's)
2 c
all purpose flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1 1/2 c
packed light-brown sugar
2 large
eggs, room temperature
2 large
egg yolks, room temperature
6 oz
bittersweet chocolate, melted
2 tsp
pure vanilla extract
1 c
1/2 c
vegetable oil


2 c
whipping cream
1/2 c
confectioners' sugar
1/8 tsp
1 lb
bittersweet chocolate, roughly chopped, (or bittersweet chocolate chips)s)
1 tsp
pure vanilla extract

How to Make Dark Chocolate Cake with Ganache Frosting


  • 1Preheat oven to 350. Butter two 8-inch round cake pans, dust with cocoa, tapping out excess. Line bottom of each pan with parchment paper; set aside.
  • 2In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt, set aside.
  • 3In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition; beat in melted chocolate, oil, and vanilla.
  • 4With mixer on low, add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
  • 5Divide batter between prepared pans; smooth tops and gently tap pans on counter to to remove any air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes; run a knife around edge of each pan, invert cakes onto a wire rack to cool completely.
  • 6Place a cooled cake on a serving platter that has been lined with four triangles of parchment paper. (The paper will be pulled from under cake after frosted.). Spread top of cake with 1/3 of ganache. Place second layer on top, spread remaining ganache over sides of cake. Gently pull parchment papers from beneath cake.
  • 7FROSTING In a large saucepan, bring 2 cups whipping cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, or chips, and let stand without stirring for 1 minute. Add 1 teaspoon vanilla and whisk just until combined. Pour mixture thru a strainer to eliminate any unmelted lumps of chocolate. Refrigerate, stirring occasionally until spreadable, about 1hour.

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