Chocolate Ganache Cake

5 from 2 votes

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 less than 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!

Prep Time15

Cook Time1

Cool Time15

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Calories: 222kcal

Author: Lee

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

US Customary - Metric

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.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan heavy cream and allergy friendly chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ cups packed AP flour (252 grams) and packed cups of cocoa powder (87 grams).

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.

The cake must be refrigerated due to the heavy cream in the ganache.

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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition