Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!

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Recipe Summary

cook:
30 mins
additional:
30 mins
total:
1 hr 25 mins
prep:
25 mins
Servings:
10
Yield:
1 9-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

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  • Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.

  • Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.

  • Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.

  • Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.

  • Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.

  • Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

Cook's Note:

If you don't let the ganache cool, when it's spread over the cake it will be too runny and will just get absorbed instead of sitting on top of the cake as frosting.

Editor's Note:

Please note the differences in ingredient amount and cook time, the different method of making the glaze, and the addition of a pomegranate seed and flaky sea salt garnish when using the magazine version of this recipe.

Nutrition Facts

624 calories; protein 8.1g; carbohydrates 82.8g; fat 32.7g; cholesterol 95.5mg; sodium 651.6mg. Full Nutrition
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