Moist Chocolate Cake with Chocolate Ganache Filling

This moist chocolate cake with rich chocolate ganache is a dream dessert I love making for birthdays, celebrations, or simply when I crave something deeply chocolaty. With its tender crumb and luscious ganache filling, it’s everything I want in a chocolate cake—simple to make, yet so indulgent.

Why I Love This Recipe

I love how this recipe combines pantry staples into something that tastes bakery-worthy. The cake is ultra-moist thanks to buttermilk and hot coffee, while the ganache is silky smooth and rich. It’s a go-to for when I want to impress guests or treat myself. I also appreciate how forgiving and easy this cake is to put together, even if I’m short on time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Moist Chocolate Cake (2 layers):

• 1 ¾ cups all-purpose flour

• ¾ cup cocoa powder

• 2 cups sugar

• 2 tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee (or hot water)

For the Chocolate Ganache Filling & Topping:

• 400 g dark or semi-sweet chocolate, chopped

• 1 cup heavy cream

• 2 tbsp butter (optional, for shine)

Directions

To Bake the Cake:

1. I preheat the oven to 180 °C (350 °F) and prepare two 8-inch round pans by greasing and lining them with parchment.

2. In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, I mix the eggs, buttermilk, oil, and vanilla extract until well combined.

4. I pour the wet ingredients into the dry and mix just until smooth.

5. Then I stir in the hot coffee. The batter is thin at this point, and that’s perfectly fine.

6. I divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a skewer inserted comes out clean.

7. Once done, I let the cakes cool completely on wire racks.

To Make the Ganache:
8. I heat the cream until steaming (without boiling) and pour it over the chopped chocolate.
9. After letting it sit for 2–3 minutes, I stir until smooth and glossy.
10. I add butter at this point if I want extra shine, then let the ganache cool until thick but still spreadable.

To Assemble the Cake:
11. I level the cakes if necessary, then place one layer on a serving plate and spread a generous layer of ganache on top.
12. I carefully add the second cake layer.
13. I spread the remaining ganache over the top and sides of the cake.
14. Finally, I chill the cake for 15–20 minutes to help the ganache set before slicing.

Servings and Timing

This recipe makes a 2-layer 8-inch cake, which serves about 10–12 people.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling + Assembling time: 1 hour
Total time: Approximately 2 hours

Variations

• I sometimes add a tablespoon of espresso powder to the batter for even deeper chocolate flavor.

• For a twist, I mix a few tablespoons of raspberry or cherry jam between the layers along with the ganache.

• I also enjoy topping the cake with chocolate shavings, fresh berries, or a sprinkle of sea salt for extra flair.

• Swapping the dark chocolate for milk or white chocolate changes the flavor profile entirely.

Storage/Reheating

I store this cake covered in the refrigerator for up to 5 days.
Before serving, I like to let it sit at room temperature for 30 minutes to soften the ganache.
If I want a warm slice, I microwave it for about 10–15 seconds.
The cake also freezes well—just wrap slices individually in plastic wrap and foil, and freeze for up to 2 months.

FAQs

How do I keep the cake moist?

I make sure not to overbake it and always use buttermilk and oil, which help lock in moisture. The coffee also enhances the texture and flavor.

Can I make this cake without coffee?

Yes, I can substitute hot water if I prefer, though the coffee doesn’t make the cake taste like coffee—it simply deepens the chocolate flavor.

Can I make this ahead of time?

Absolutely. I often bake the cake layers a day in advance and store them wrapped at room temperature. I prepare the ganache and assemble the next day.

Can I use store-bought ganache?

Yes, but I prefer making my own—it’s simple and tastes fresher. Homemade ganache also gives me control over consistency.

What if I don’t have buttermilk?

No problem. I use regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes and it works just like buttermilk.

Conclusion

This moist chocolate cake with rich ganache is a chocolate lover’s dream. It’s easy to make yet tastes like something from a high-end bakery. I come back to this recipe again and again because it’s dependable, versatile, and absolutely delicious. Whether I’m celebrating or simply craving chocolate, this cake never lets me down.

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