Chocolate ganache layer cake made with soft chocolate cake layers, rich chocolate filling, and a smooth chocolate ganache frosting.
Chocolate ganache layer cake with soft chocolate sponge, rich chocolate filling, and silky ganache frosting for a deep chocolate flavor.
This chocolate layer cake is one of my favorite cakes to bake when I want a rich chocolate cake with a smooth ganache finish.
Why you’ll love this recipe
- Deep chocolate flavor - Soft chocolate cake layered with rich chocolate and finished with silky ganache.
- Beautiful ganache finish - The smooth chocolate ganache gives the cake an elegant bakery-style look.
- Perfect for cake lovers - A rich chocolate layer cake ideal for birthdays and celebration desserts.
Ingredients You Need
- Eggs: Large eggs at room temperature.
- Sugar: Regular granulated sugar.
- Vanilla and salt: Pure vanilla extract and a pinch of salt.
- Flour: Cake flour.
- Cocoa powder: Unsweetened cocoa powder.
- Baking powder and baking soda: Both used in the cake batter.
- Heavy cream: Full fat heavy cream.
- Milk: Whole milk.
- Chocolate: Semi sweet or bittersweet dark chocolate.
Tips for this recipe
- Room temperature ingredients: Use eggs, milk, and cream at room temperature for a smooth batter.
- Sift dry ingredients: Sift the flour and cocoa powder to avoid lumps.
- Cool cake layers: Let the cakes cool completely before filling and stacking.
- Chill before frosting: Chill the assembled cake briefly so it stays stable.
- Ganache consistency: Let the ganache cool slightly so it spreads smoothly.
How to Make Chocolate Ganache Layer Cake
This cake is based on my chocolate molly cake recipe, which gives soft and stable layers perfect for a layer cake.
Whisk the eggs and sugar in a stand mixer until the mixture doubles in volume.
Fold in the sifted dry ingredients, then add the whipped heavy cream gently with a spatula.
Divide and bake the batter in 3 lined pans at 165°C (329°F) for about 40 minutes, then cool the cakes upside down on a rack.
Whisk the egg yolks and sugar in a bowl, then pour the hot cream and milk over the mixture while whisking.
Cook until slightly thickened, pour over the chopped chocolate and mix until smooth, then freeze the mixture in two lined molds for at least 4 hours.
For this cake, I use my chocolate ganache frosting to cover and finish the layer cake.
Pour the hot cream over the chopped dark chocolate and stir until smooth, then add the remaining cold cream.
Blend, cover, and chill until cold, then whip the ganache briefly before assembling the cake..
Place the first cake layer on a turntable, pipe a border of ganache and add the frozen chocolate insert in the center.
Stack the remaining layers the same way, then coat the cake with a thin layer of ganache and chill for about 15 minutes.
Cover the cake with another layer of ganache and smooth the sides with a cake scraper, then chill for about 20 minutes.
Pour the chocolate ganache drip over the top and decorate with chocolate shavings or sprinkles, then refrigerate before serving so the filling softens.
Serving suggestions
Serve this chocolate ganache layer cake slightly chilled for clean slices and a rich chocolate texture.
It’s perfect as a chocolate birthday cake or celebration cake and pairs well with fresh berries or a cup of coffee.
Storage
Store the chocolate ganache layer cake in the refrigerator for up to 3 days and let it sit at room temperature for a few minutes before serving.
Variations
- Chocolate raspberry cake: Add a thin layer of raspberry jam between the cake layers.
- Chocolate hazelnut cake: Spread a little Nutella or hazelnut cream between the layers.
- Chocolate coffee cake: Add a teaspoon of instant coffee to the cake batter to deepen the chocolate flavor.
- Chocolate orange cake: Add a little orange zest to the cake batter or ganache.
- Chocolate strawberry cake: Serve the cake with fresh strawberries or a light strawberry filling.
Recipe Questions
Can I make this cake ahead of time
Yes, the cake can be made one day ahead and kept in the fridge.
Can I freeze the cake layers
Yes, wrap the cooled cake layers well and freeze for up to one month.
Can I use milk chocolate for the ganache
Yes, but the ganache will be sweeter and softer.
More Chocolate Cake recipes
- Chocolate cake with chocolate buttercream
- Chocolate birthday cake
- Chocolate raspberry cake
- Chocolate strawberry cake
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Chocolate Ganache Layer Cake
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
Description
Chocolate ganache layer cake made with soft chocolate cake layers, a rich chocolate filling and a smooth chocolate ganache frosting. This recipe makes one 6 inch cake and serves about 8 to 10 slices.
Ingredients
Chocolate Molly Cake
- 200 g (1 cup) granulated sugar
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- 175 g (1 ¼ cups) cake flour
- 75 g (¾ cup) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 250 ml (1 cup) heavy cream - cold
Chocolate cremeux filling
- 120 g (½ cup) milk
- 60 g (about 3 large) egg yolks
- 160 g (⅔ cup) heavy cream
- 140 g (5 oz) semi sweet baking chocolate
- 15 g (1 tbsp) granulated sugar
Chocolate ganache frosting
- 250 g (8.8 oz) semi sweet baking chocolate
- 225 g (1 cup) hot heavy cream
- 225 g (1 cup) cold heavy cream
Chocolate drip
- 50 g (1.8 oz) semi sweet baking chocolate
- 50 g (¼ cup) heavy cream
Instructions
Chocolate ganache frosting
- Chop the chocolate and place it in a heatproof bowl.
- Heat half of the cream until simmering and pour it over the chocolate.
- Let sit briefly then mix until smooth.
- Add the remaining cold cream and blend with an immersion blender until smooth.
- Cover with plastic wrap touching the surface and refrigerate for at least 4 hours or overnight.
Chocolate molly cake
- Preheat the oven to 165°C (325°F) and line the bottom of three 6 inch cake pans with parchment paper.
- In a stand mixer whisk the eggs and sugar for about 5 to 7 minutes until the mixture becomes pale and fluffy.
- Whip the cold heavy cream separately until stiff peaks form.
- Reduce the mixer speed and gently add the sifted flour, cocoa powder, baking powder, baking soda and salt.
- Fold in the whipped cream with a spatula until smooth.
- Divide the batter evenly between the pans and bake for about 40 to 45 minutes.
- Let the cakes cool completely on a rack upside down.
Chocolate cremeux filling
- Line two 12 cm (5 inch) pans or rings with parchment paper.
- Chop the chocolate and place it in a bowl.
- Heat the milk and cream in a saucepan until hot.
- In a bowl whisk the egg yolks and sugar.
- Pour the hot liquid over the yolks while whisking then return everything to the saucepan.
- Cook gently while stirring until slightly thickened.
- Pour the mixture over the chocolate and mix until smooth.
- Divide between the molds and freeze for at least 4 hours.
Assembly
- Whip the chilled ganache for about 1 minute until thick and smooth then place it in a piping bag.
- Place the first cake layer on a cake turntable.
- Pipe a ring of ganache and place the frozen chocolate filling in the center.
- Cover with ganache then add the next cake layer and repeat until the last layer.
- Cover the cake with a thin coat of ganache and chill for 10 to 15 minutes.
- Apply a thicker layer of ganache and smooth the sides with a scraper.
- Chill again until firm.
Decoration
- Melt the chocolate and cream together until smooth to make the drip.
- Let it cool slightly then pour it over the top of the chilled cake and let it drip down the sides.
- Decorate with chocolate shavings or sprinkles and refrigerate for about 1 hour before serving.
Notes
Storage: Store the cake in the refrigerator for up to 5 days in an airtight container or freeze for up to 3 months.
Tips:
- Use room temperature eggs for a lighter cake texture
- Chill the ganache overnight for the best frosting consistency
- Cool the cake layers upside down to keep them flat
- Freeze the chocolate filling before assembling the cake
- Chill the cake briefly between frosting steps for a smooth finish
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Cake, dessert
- Method: baking
- Cuisine: American
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