Chocolate ganache cake

Only 6 ingredients and 10 minutes of prep time are needed to make this cake. Under the silky rich chocolate ganache you’ll discover a light and fluffy chocolate cake.
Only 6 ingredients and 10 minutes of prep time are needed to make this cake. Under the silky rich chocolate ganache you'll discover a light and fluffy chocolate cake.

I have an inexplicable, out of this world love for chocolate. My mind dreams of chocolate everything and anything all day long. Sometimes even at night.
I wake up craving new chocolate desserts, craving new combos I may or may not have tried again.

Somedays I like chocolate best paired with something else, while other days I just want chocolate. Pure chocolate. Nothing else. The richer the better!

This chocolate ganache cake is just like that. Chocolate on top of more chocolate finished with a touch of chocolate.

Chocolate ganache cake recipe from

The first time I made a chocolate cake topped with ganache as a couple of years ago and it started with a boxed cake mix. It happens to the best of us, sometimes. We are either out of time, afraid of failure or maybe we use boxed cake mix because that’s the only way we know how to make a cake.

Since then I changed. I learned from my baking mistakes and got more adventurous in the kitchen. I hope this simple chocolate ganache cake will give you the confidence to bake from scratch.

You need just a handful of ingredients. Butter, sugar, eggs, flour and chocolate. For the ganache you’ll need chocolate and heavy cream. Only 6 ingredients!

Chocolate ganache cake recipe

Just like in most of the desserts I already shared on the blog, the butter and eggs need to be at room temperature. It makes a world difference.

If you forgot to take them out of the fridge, you can place the eggs in a bowl of warm water (do not boil them) while grating the butter. Or you can microwave the butter for 5-10 seconds, but I prefer to grate it. Sometimes the microwave it’s tricky and might melt the butter is some spots while others are still hard.

For the flour, I used self rising flour. It gives the cake enough leaving to make it fluffy. if you do not have self rising flour on hand, you can make your own. For each cup of self rising flour use 1 cup of all purpose flour 1 1/2 teaspoon of baking powder and 1/2 teaspoon of salt.

For both the cake and the ganache I used unsweetened chocolate, but you can use semi-sweet chocolate if you want a sweeter cake. Or a mix of the two. You’ll love it!

If you’re still craving chocolate after trying this chocolate ganache cake, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!


How to participate in the Chocolate Party

1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).

If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.

3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®Gold Medal Flour®Safest Choice™ Pasteurized Eggs and KitchenAid®

4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!

5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates.

Chocolate ganache cake recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

3 hours

Yield: 10-12 servings

Chocolate ganache cake recipe

Only 6 ingredients and 10 minutes of prep time are needed to make this cake. Under the silky rich chocolate ganache you’ll discover a light and fluffy chocolate cake.


  • 3/4 cup butter, room temperature
  • 3/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
  • 4 Safest Choice™ Pasteurized Eggs
  • 1 2/3 cups Gold Medal Flour® self rising flour
  • 1/4 cup unsweetened cocoa
  • 2 oz chocolate, melted
  • Ganache
  • 1 cup heavy cream
  • 6 oz chocolate, grated


  1. Heat the oven to 350F. Grease an 8" round pan and set aside.
  2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Gently fold in the flour and cocoa powder alternately with the melted chocolate.
  5. Pour the cake batter into the prepared pan and bake in preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and cool completely in the pan or a wire rack.
  7. Once the cake is cooled, remove from the pan and pour the ganache over it.
  8. To make the ganache, heat the heavy cream and pour over the grated chocolate. Stir until smooth.

Let’s get this party started!!!


** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®Gold Medal Flour®Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. says

    OMG all this chocolate is driving me to bake! Great idea to get us all thinking baking this time of year. I’m babysitting twin grandsons this week, but will be back in my kitchen next week! Thanks for including me in your party.


  2. Patty says

    What do I use if I do not have paddle attachment? I only have handheld mixer with the whisk attachment, can it be used instead? And can I replace the cane sugar with normal granulated sugar?

    • says

      Hi Patty,

      Yes you can use the attachment from your hand mixer. The cake batter is not too thick.
      As for the sugar replacement, yes of course you can use white granulated sugar.

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