This Chocolate Ganache Cake is a super simple decadent chocolate cake topped with a luscious chocolate ganache. It's the perfect cake for when you need a dark chocolate cake and fast! Unlike chocolate layer cakes which can take hours to prepare, this chocolate cake with chocolate ganache takes an hour and a half from start to finish! It's my go to eggless chocolate cake recipe when my kids are begging for cake! Best yet, this chocolate drip cake is also gluten free, nut free, eggless and can be made dairy free (vegan) with a few tweaks!
This Chocolate Ganache Cake is my go-to quick chocolate cake recipe. The kids even call it quick cake in my household. It's the perfect small chocolate cake recipe for when that cake craving hits. And that silky smooth ganache; perfection!
For more chocolate cake recipes, try my Chocolate Loaf Cake, my Vegan Flourless Chocolate Cake, my Triple Chocolate Layer Cake and my favorite Brooklyn Blackout Cake!
Reasons to Love this Chocolate Cake with Chocolate Ganache
- Allergy Friendly- This moist chocolate cake recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The eggless chocolate cake is super light and fluffy!
- Double Chocolate- This recipe has chocolate cake and a silky chocolate ganache!
- Easy To Make- This is a simple chocolate moist cake recipe! The batter mixes up with a whisk and spatula; no mixer is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use Natural Unsweetened and Dark. Do not only use Dark as it will make the chocolate cake too dry and bitter.
- Granulated Sugar- I use this instead of brown sugar to keep the cake light. Brown sugar will tend to make the cake denser and chewier due to the added moisture content.
- Cornstarch Water- This helps bind everything together since the cake is eggless.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- We use this along with the milk to make a homemade buttermilk.
- Vegetable Oil- The cake uses oil instead of butter to help it stay moist.
- Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the cake and frosting will have a chemical taste.
- Heavy Cream- For vegan, use a vegan heavy cream or you can make by butter ganache recipe from my Chocolate Tea Cake recipe!
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make this into a Vegan Chocolate Cake and Ganache
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
- Use a vegan heavy cream or make my butter ganache recipe from my Chocolate Tea Cake with vegan butter.
How to Make this Recipe with All Purpose Flour
- Use 1 ½ cups packed AP flour (252 grams).
- Make sure to use ¾ cups packed cocoa powder.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!.
How to Make Chocolate Ganache Cake
Here are the step by step instructions for making this simple chocolate cake with ganache!
Step 1: Make the Homemade Buttermilk
In a large measuring cup, combine the milk and white vinegar. Stir, let sit 5-10 minutes and stir again. Afterwards, it will appear chunky; that's normal.
Step 2: Whisk Together All the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powder, baking powder, baking soda and kosher salt.
Step 3: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add the Liquid Ingredients
Make a well in the center of the dry ingredients. Add in the cornstarch water, homemade buttermilk, warm water, vegetable oil and vanilla.
Whisk until smooth and combined. When it thickens, switch to using a spatula.
Step 5: Scoop the Batter and Bake
Scoop the batter into a parchment lined 9 inch cake pan and then smooth the top with a butter knife. Bake the cake in the center rack at 350 degrees Fahrenheit for 60 minutes or until a toothpick inserted comes out clean.
Step 6: Cut the Cakes and Make Crumbs
Once the cake has cooled in the pan 15 minutes, remove from pan and slice the top off to create a flat surface. Place on a cake stand or plate.
Cut or crumble the top to make tiny crumbs. Set crumbs aside.
Step 7: Make the Ganache
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
Cover with plastic and let site one minute. Then remove plastic and whisk until smooth.
Step 8: Spoon on the Chocolate Ganache and Add the Crumbs
Immediately spoon all the liquid ganache on top of the cake.
Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
Sprinkle the chocolate crumbs around the top rim of the cake.
Expert Baking Tips
For the Chocolate Cake
- Make the Homemade Buttermilk- Measure out 1 cup of milk. Add in 1 tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking.
- Use Packed Cups of Cocoa Powder- I love to use packed cups for this recipe to help add to the richness. Or use the gram amounts.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders gives the cake its dark hue. If you only have one type on hand, use natural unsweetened...just know the color will not be as dark as mine. Do not use dark alone; it will make your cake too dry and bitter.
For the Chocolate Ganache
- Simmer the Heavy Cream- Once the heavy cream starts to get tiny rapid bubbles around the edges, it's done. You do not want the entire thing bubbling and boiling.
- Let it Sit- After you pour the heavy cream over the chocolate, make sure to cover it and let it sit for one minute. This will help ensure that the chips all melt.
Recipe FAQs
It's best the first day but you can make the cake one day in advance. If doing so, store the cake without ganache in foil and in a zip top bag at room temperature.
Add the ganache before serving.
Once topped with the ganache, the cake must be refrigerated due to the heavy cream in the ganache. You can reheat the slices in the microwave to make the ganache liquid again; be careful not to burn your mouth.
Place the ganache (in the heat safe bowl) in the microwave and heat in 10 second increments, stirring after each time until completely melted.
Yes! Make the batter and then line a cupcake pan with paper liners. Fill 24 cupcake holes.
Bake at the same temperature for 25 minutes.
This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked. Always read the labels.
Storing: Once the cake has been sliced, cut the entire cake into slices, wait for the ganache to solidify a bit and wrap each slice in foil and store in a zip top bag in the fridge for 2 days. Or place slices in an air tight container in the fridge.
When ready to eat, pop each slice in the microwave for a 10-20 seconds or until the gauche is liquid again. Be careful not to burn your mouth on the hot ganache.
Freezing: Freeze the foil wrapped slices in a zip top bag for up to 30 days. To defrost, put the slices in the fridge the night before.
Other Chocolate Cake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Chocolate Ganache Cake
Ingredients
For the Chocolate Cake
- 1.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1.5 cups granulated sugar
- ¾ cup cocoa powder (I use 6 tablespoons natural unsweetened and 6 tablespoons dark)
- 1.5 teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
- 1 cup milk
- 1 tablespoon white vinegar
- 1 cup water , warm
- 4 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
For the Chocolate Ganache
- 6 ounces chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease and line a 9 inch cake pan with parchment paper. Set aside.
- Measure out 1 cup of milk. Add in 1 tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
- Whisk the 1.5 cups gluten free flour, 1.5 cups of granulated sugar, ¾ cup cocoa powder, 1.5 teaspoons baking soda, ¾ teaspoon baking powder and ¾ teaspoon kosher salt in a large bowl until combined.
- In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch and the 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Make a well in the center of the dry ingredients. Add the cornstarch water, homemade buttermilk, 1 cup warm water, 4 tablespoons vegetable oil and 1 teaspoon pure vanilla extract. Whisk until smooth. If it starts to get too thick, use a spatula to mix the rest.
- Using a spatula, scoop the batter into a greased and parchment lined 9 inch cake pan and smooth the top with a butter knife.
- Bake the cake in the center rack at 350 degrees Fahrenheit for 60 minutes until the top is risen and slightly springy when carefully touched. Or when a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 mins before trying to remove. Then remove from pan and place on a wire cooling rack.
- Carefully use a cake knife to cut a thin layer off the top of the cake to make it flat and level. Break or cut the excess into tiny crumbs and set aside.
- Place the 6 ounces chocolate chips in a heat safe bowl. Set aside.Pour the ½ cup heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
- Cover with plastic and let site one minute. Then remove plastic and whisk until smooth.
- Immediately spoon all the liquid ganache on top of the cake.Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
- Sprinkle the chocolate crumbs around the top rim of the cake.
John
This recipe was so delicious! Wow!