Decadent Chocolate Cake with ganache frosting

Chocolate cake with ganache

This rich and decadent Chocolate Cake with ganache frosting is a remarkably simple homemade chocolate cake recipe with a light, yet moist sponge and silky smooth dark chocolate ganache topping.

I adapted this moist chocolate cake recipe from my Snowflake Tested Recipes file (year unknown, but probably around 1990) and have used it successfully for more than twenty years. I still consider it the best simple chocolate cake recipe ever and always keep coming back to it.

Mummy Rachel’s one bowl chocolate cake with chocolate cake frosting was the standard against which all chocolate cakes that any of our family tasted, was measured. It was her signature chocolate celebration cake with a chocolate frosting that was not too sweet.

I regret that I never learnt how to make it during her lifetime, but this classic chocolate cake recipe is one of the best chocolate cake recipes with butter.  With the easy ganache recipe it makes an excellent chocolate ganache drip cake and is also suitable for chocolate ganache cupcakes or a chocolate ganache bundt cake.

This chocolate butter cake recipe is very versatile and can be used for layered chocolate cake with ganache, a small chocolate cake recipe, cupcakes as well as tray bakes.

Chocolate cupcakes with chocolate ganache, raspberries and flaked almonds

Cupcakes

Chocolate cake filling ideas

Chocolate ganache cake frosting

The easy ganache recipe was inspired by a Nestle dessert cream topping that I tasted many years ago. One of my cousins brought a chocolate ganache bundt cake to a family function and it was covered in the most delicious chocolate ganache cake decoration. I had never tasted anything quite like it, and loved the fact that the cake did not require refrigeration if it was made as a sheet cake or bundt cake (with no fresh cream filling or topping).

I did not have a recipe for the original topping and tried and tested different combinations of chocolate, dessert cream and candy bars until I reached a consistency that was easy to spread, without being too sticky or too runny. For glossy shine I added butter and maple syrup. It turned out to be a glossy smooth textured chocolate ganache for drip cake.

Eye catching versions are the Chocolate Raspberry ganache cake or a Chocolate Raspberry bundt cake.

Dulce de leche and cream

If making the ganache is too much effort, try the caramel cream by whipping a can of caramel or dulce de leche with a carton of cream until thick enough to spread. Layer this with sliced banana and top with ferrero rocher chocolates.

Chocolate cupcakes with ganache frosting

Cupcakes

For other cakes Click on the links to check out the options below:

Chocolate cake with ganache

Decadent Chocolate Cake with ganache frosting

This delicious decadent chocolate cake with ganache has a light, yet moist sponge and beautifully smooth and shiny chocolate ganache topping.
5 from 3 votes
Print Pin Rate
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Servings: 12
Calories: 694kcal
Author: Razena Schroeder

Ingredients

Cake batter

  • 250 grams butter (at room temperature)
  • 345 grams sugar (fine granulated, approximately 435 ml or 1 ¾ cups)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 325 grams cake flour (approximately 585 ml or 2 1/3 cups cake flour, sifted)
  • 25 ml baking powder (approximately 5 level teaspoons)
  • 65 grams cocoa powder (approximately 165 ml or 2/3 cup)
  • 125 ml hot water (approximately ½ cup)
  • 125 ml milk (approximately ½ cup)

Chocolate Ganache glaze

  • 2 Mars chocolate bars (or Two Bar one bars)
  • 100 grams 70% cocoa chocolate
  • 160 grams Nestle dessert cream (1 small can)
  • 1 tbsp Maple syrup or honey
  • 1 tsp butter

Filling

  • 125 ml Nestle caramel or dulce de leche
  • 250 ml fresh cream (whipped until stiff peaks)
  • 2 bananas (sliced and splashed with lemon juice to prevent browning)
  • 200 grams Raspberries or any other berries for decoration (approximately 1 cup)
  • 125 ml flaked almonds (approximately ½ cup)

Instructions

  • Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
  • Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
  • Mix the cocoa powder and 125 ml hot water to form a thick paste. Add the milk and work out any lumps and leave to cool until required.
  • Add the eggs to the butter and sugar mixture one at a time and beat thoroughly between each addition.
  • Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
  • Fold the flour and baking powder into the butter mixture in three batches, alternating with the cocoa and milk mixture.
  • Spoon into a greased baking tin and bake for 40-45 minutes. It may require a shorter baking time if you are using a fan assisted oven.
  • You may use the same batter for cupcakes and they will take about 12 – 15 minutes.

Chocolate Ganache glaze

  • Melt the Bar one or Mars chocolate bars with the chocolate for about 30 seconds in a microwave. If you are using a double boiler it will take a bit longer but have the same result.
  • You can use milk chocolate but preferably 70% cocoa solids, for a less sugary flavour.
  • Mix out all the nougat lumps and ensure the mixture is smooth. Do not overheat as the sugar in the confectionery will burn and turn bitter.
  • Add half a tin of the Nestle cream, 1 tablespoon of maple syrup or honey and a teaspoon of butter return to heat for further 20 second intervals until it looks done. Add more Nestle cream if the mixture is too thick. It should be smooth, dark and glossy and easy to spread.
  • NB!! The melted chocolate gets very hot so take care with the steam and sugar burns.
  • For a filled cake add the caramel, sliced banana and cream on the bottom layer before topping with the second cake.
  • If desired, you can do a crumb coating by spreading a thin layer of ganache over the entire top and sides of the cake. Let it set for about 10 minutes and then cover with the rest of the ganache.
  • Top with raspberries and decorate with flaked almonds

Notes

If you don't like chocolate ganache, why not try caramel cream?
Ingredients:
  • 360 grams caramelised condensed milk or dulce de leche
    300 ml double cream
Method:
  • Beat the caramel until smooth and add the cream and whisk until light and thick. Take care not to over beat.
  • Spread the caramel cream over the cake and top with chocolates or flaked almonds. I use Ferrero Rocher.

Nutrition

Serving: 100g | Calories: 694kcal (35%) | Carbohydrates: 75g (25%) | Protein: 10g (20%) | Fat: 42g (65%) | Saturated Fat: 23g (144%) | Cholesterol: 148mg (49%) | Sodium: 210mg (9%) | Potassium: 592mg (17%) | Fiber: 5g (21%) | Sugar: 43g (48%) | Vitamin A: 1155IU (23%) | Vitamin C: 6.3mg (8%) | Calcium: 195mg (20%) | Iron: 2.3mg (13%)

Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

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Chocolate cake with ganache topping, raspberries and flaked toasted almonds

This recipe was first published on 27 March 2015 and has since been updated.

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30 Comments

  • Reply
    Fazila
    May 26, 2019 at 12:49 pm

    Salaams How are you? I’m not sure what is fine granulated sugar. Is it ordinary sugar or is it castor sugar? Shukran

    • Reply
      Razena Schroeder
      May 26, 2019 at 12:52 pm

      Wa alaykum asalaam wa rahmatullahi wa barakatuhu. In South Africa that would be ordinary small grained white sugar, but not castor sugar.
      As long as it is not course grains, Huletts or Selati should be fine. Let me know how your cake turns out In shaa Allah ❤️

  • Reply
    Gwen @simplyhealthyfamily
    April 15, 2016 at 4:43 am

    What an absolutely gorgeous cake, I want to dive right in!

  • Reply
    Raia
    April 15, 2016 at 1:49 am

    Beautiful cake! And I think I could just eat that ganache without the cake, as well. 😉

    • Reply
      Razena Schroeder
      April 15, 2016 at 11:50 pm

      Thanks Raia. I have to resist licking my fingers and the spatula, but definitely it is delicious by the spoonful 🙂

  • Reply
    Shadi
    April 15, 2016 at 1:03 am

    Just look at that gorgeous Ganache and beautiful layers of chocolate cake! Oh I’m so drooling every time I see a chocolate cake covered in ganache! Isn’t it like, the best thing ever? 😀

    • Reply
      Razena Schroeder
      April 15, 2016 at 11:49 pm

      Thanks Shadi. And you’re right it is the best thing ever 🙂

  • Reply
    Emma @ Supper in the Suburbs
    April 14, 2016 at 11:41 pm

    Wow! Razena! What a sumptious, decadent looking dessert. I love cakes like this. Very moist and oozing with ganache. Delicious.

    • Reply
      Razena Schroeder
      April 15, 2016 at 11:48 pm

      Thank you for your kind words. I really love this ganache because its chocolatey and gooey without being sickly sweet.

  • Reply
    Anne Murphy
    April 14, 2016 at 10:52 pm

    When I was a child, The Birthday Cake in our family was a chocolate ganache cake from a local bakery.

    Well, we’re all adults, and that bakery is long gone… but seeing a chocolate ganache cake the week of my brother’s birthday brings me right back!

    This looks lovely. (And I like your caramel option, too!)

    • Reply
      Razena Schroeder
      April 15, 2016 at 11:47 pm

      I love how certain foods unexpectedly bring back happy childhood memories. I hope you try the ganache 🙂

  • Reply
    Fareeha
    October 5, 2015 at 9:03 am

    Wow, amazing.. looks so bliss.. i can lick my screen right now

    • Reply
      Razena
      October 5, 2015 at 9:37 am

      You are such a chocoholic 🙂

  • Reply
    Heather
    August 28, 2015 at 7:16 am

    What is there not to love about this? Beautiful, rich, chocolate and then loaded with more chocolate!!! Love the almonds and what a great recipe!!!

    • Reply
      Razena
      August 28, 2015 at 10:41 am

      Thank you, you are too kind 🙂

  • Reply
    Amanda@chewtown
    August 26, 2015 at 5:40 pm

    A great chocolate cake needs to be in everyone’s repertoire. This looks decadent, moist and delicious!

    • Reply
      Razena
      August 26, 2015 at 5:42 pm

      Thank you 🙂

  • Reply
    Whitney
    August 25, 2015 at 11:47 pm

    Do I spy with my little eye Ferrero Rocher? I will eat anything that has been touched by those. ANYTHING! The cake looks delicious, too 😉

    • Reply
      Razena
      August 26, 2015 at 9:09 am

      Indeed you do. An alternative to the chocolate ganache for those who like it just a little bit sweeter 🙂

  • Reply
    Madiha Nawaz
    August 23, 2015 at 7:11 pm

    This cake looks so decadent and rich! Just the way I love my chocolate cake frosted with ganache! Really loved your ganache recipe and shall be giving it a try next time I make it 🙂
    Jazak’Allah Khair for sharing! 🙂

    • Reply
      Razena
      August 23, 2015 at 8:56 pm

      Ameen, and you. The first few times I tried making ganache when I was starting out years ago were a total disaster. This is the only one I like because it’s not too sweet if you use the right type of chocolate and cuts beautifully.

  • Reply
    Diane
    August 23, 2015 at 2:48 am

    This is a decadent, delicious cake! Love the mars bars and nestle cream in the ganache. I’ve never seen it that way before. Looks so good! Nice touch, the sliced almonds on the side! And the raspberries give it a great counterpoint flavor and texture. Oh this looks good!

    • Reply
      Razena
      August 23, 2015 at 7:00 am

      Thank you. I was feeling inspired that day and love the color of the raspberries against the shiny ganache.

  • Reply
    Molly Kumar
    August 23, 2015 at 1:43 am

    Tempting cake and love the ganache recipe 🙂

    • Reply
      Razena
      August 23, 2015 at 7:00 am

      Thank you. The ganache is easy to make and very yummy.

  • Reply
    Amanda | The Cinnamon Scrolls
    August 22, 2015 at 10:18 pm

    Chocolate-ganache cakes are some of the best in the biz! And yours looks super moist and delectable!

    • Reply
      Razena
      August 22, 2015 at 10:27 pm

      Thank you… the cake is moist and the ganache complements it well.

  • Reply
    Felesha
    August 22, 2015 at 4:30 pm

    You had me at chocolate of course!!! Yummy!!!

    • Reply
      Razena
      August 22, 2015 at 10:24 pm

      🙂 I love how chocolatey both the cake and ganache are without being too cloying.

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