Introduction
Homestyle Chocolate Cake with Creamy Ganache is a timeless dessert that combines the richness of a homemade chocolate cake with the indulgence of smooth, velvety ganache. This cake is perfect for any occasion, from birthdays and celebrations to simple gatherings and family dinners. The dense yet moist chocolate cake pairs beautifully with the luscious ganache, creating a balanced sweetness that is not overly sugary. It’s a favorite among chocolate lovers who crave the comforting, homemade goodness of a cake that feels both special and familiar. Whether you’re baking for a special event or just craving a slice of something delicious, this cake is sure to impress with its deep chocolate flavor and smooth texture.
The History of Chocolate Cake
Chocolate cake has a long and rich history, with its origins dating back to the 18th century when chocolate was first introduced as an ingredient in European baking. Early versions of chocolate cake were quite different from what we know today—initially, chocolate was used as an addition to cakes to enhance flavor, but the cakes themselves were more like a spongy bread than a rich dessert. The turning point for chocolate cake came with the development of baking powder and the invention of cocoa powder, which allowed bakers to create a light, airy, and moist cake with a deep chocolate flavor. In the United States, the popularity of chocolate cake surged in the 19th century, particularly with the rise of recipes like Devil’s Food Cake and German Chocolate Cake. Over time, the addition of ganache, frosting, and various fillings became common, making chocolate cake an even more luxurious and versatile treat. The creamy ganache topping, as we know it today, is a modern development that brings an added layer of decadence to the already rich and moist cake.
Ingredients Breakdown
This homestyle chocolate cake recipe is made with common pantry ingredients that come together to create a moist and flavorful cake. The flour provides the structure and crumb, while the cocoa powder gives the cake its deep chocolate flavor. Granulated sugar adds the necessary sweetness, and the combination of baking powder and baking soda ensures the cake rises perfectly. Eggs add moisture and structure, while the buttermilk contributes to the cake’s softness and tang, making it tender and light. The vegetable oil adds extra moisture to keep the cake from drying out. The hot coffee or water intensifies the chocolate flavor without overpowering it. As for the ganache, the heavy cream and semi-sweet chocolate chips are key to making the rich, smooth, and glossy ganache that is poured over the cake to create a beautiful finish. The ganache will set to a creamy consistency that pairs perfectly with the soft, moist cake beneath.
Step-by-Step Recipe
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt. Set this dry mixture aside. In another bowl, whisk together 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Add 1 cup hot coffee (or hot water) to the wet ingredients and stir to combine. Gradually add the wet ingredients to the dry ingredients, mixing gently until well incorporated. The batter will be thin—this is normal. Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
While the cakes are cooling, make the ganache. Place 8 ounces of semi-sweet chocolate chips into a heatproof bowl. Heat 1 cup of heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. After 5 minutes, stir until the mixture is smooth and glossy. Allow the ganache to cool for about 10–15 minutes until it thickens slightly, but is still pourable. If you prefer a thicker ganache, let it cool longer. Once the cakes have cooled completely, place one layer of the cake onto a serving plate and pour half of the ganache over the top. Spread it evenly with a spatula. Place the second layer on top and pour the remaining ganache over the top, allowing it to drip down the sides of the cake. You can use a spatula to smooth the ganache around the sides of the cake if you prefer an even layer. Let the ganache set for 30–60 minutes before serving, allowing it to firm up slightly.
Tips for the Perfect Cake
For the best results, always use room-temperature ingredients. This includes eggs, buttermilk, and any oils or liquids. Room temperature ingredients mix together more smoothly, creating a better texture in the final cake. Sift your dry ingredients to ensure the cocoa powder and flour are well combined, preventing lumps in the batter. Be sure not to overmix the batter once the wet and dry ingredients are combined. Overmixing can result in a dense, tough cake. Use high-quality cocoa powder and semi-sweet chocolate for the best flavor. If you don’t have buttermilk, you can substitute with regular milk plus 1 tablespoon of vinegar or lemon juice—let it sit for a few minutes to thicken before using. For the ganache, make sure the cream is hot enough to melt the chocolate, but not boiling. If you want a thicker ganache, let it cool longer before pouring it over the cake.
Variations and Customizations
While this recipe makes a classic chocolate cake with ganache, there are many ways to customize it. You can add a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor. For a twist, add a filling between the layers, such as a raspberry jam, peanut butter, or caramel sauce. You can also experiment with different types of chocolate in the ganache—try using milk chocolate for a sweeter, creamier topping or dark chocolate for a more intense flavor. For a lighter option, you can make a whipped ganache by whipping cooled ganache with a hand mixer until fluffy, then using it as a frosting. If you’re looking for a dairy-free option, swap the butter, buttermilk, and cream for plant-based alternatives such as coconut milk, almond milk, and dairy-free butter.
Health Considerations and Nutritional Value
Homestyle Chocolate Cake with Creamy Ganache is an indulgent dessert, and like most cakes, it’s best enjoyed in moderation. A typical slice of this cake contains approximately 400-500 calories, depending on the size of the slice and the amount of ganache used. It is high in sugar and fat, particularly from the oil, butter, and ganache. The cake does provide some antioxidants from the cocoa powder and chocolate, but it is not a health food. To make it slightly healthier, you can reduce the sugar or use whole wheat flour in place of some of the all-purpose flour. You can also use lower-fat or dairy-free alternatives for the ganache. However, the key to this cake’s flavor and texture lies in the richness of the ingredients, so make sure to enjoy it as a special treat.
FAQ
Q: Can I use a different size pan for this cake?
A: Yes, you can use different-sized pans, but the baking time will vary. Make sure to check the cake for doneness by inserting a toothpick into the center.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake layers. Once they’re cooled, wrap each layer tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be made a day or two ahead of time. Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days.
Q: How do I make the ganache thicker?
A: To make the ganache thicker, simply let it cool for longer before pouring it over the cake. You can also use less cream for a firmer texture.
Q: Can I use a different frosting instead of ganache?
A: Yes! You can use a traditional buttercream frosting, cream cheese frosting, or even whipped cream if you prefer a lighter finish.
Homestyle Chocolate Cake with Creamy Ganache
Ingredients
For the Cake
- 1 cup 120 g all-purpose flour
- 7/8 cup 175 g granulated sugar
- 6 tablespoons 44 g dark cocoa powder (refer to notes above for brand)
- 1 teaspoon 4 g baking soda
- 1/2 teaspoon 2 g baking powder
- 1/2 teaspoon 3 g salt
- 1/2 cup 120 g buttermilk, at room temperature
- 1/2 cup 118 g hot water or coffee
- 1/4 cup 55 g vegetable oil
- 2 large eggs at room temperature
- 1/2 teaspoon 2.1 g pure vanilla extract
For the Ganache
- 1/2 cup 115.5 g heavy whipping cream (add more if needed to adjust consistency)
- 5 oz. dark chocolate chips
Instructions
For the Cake
- Preheat the oven to 325°F. Grease one 8-inch round cake pan with non-stick spray, line it with parchment paper, and spray again. Set the pan aside.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until well combined.
- In a separate bowl, whisk together the buttermilk, water (or coffee), oil, eggs, and vanilla.
- With the mixer on low speed, gradually add the wet ingredients to the dry ingredients, scraping the bottom of the bowl with a rubber spatula as needed.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a cooling rack. Let it cool completely, or serve warm with ganache.
For the Ganache
- In a microwave-safe bowl, heat the heavy cream for about one minute. Pour the cream over the chocolate chips and stir until smooth. Let the mixture cool slightly.
- It will thicken a little as it cools.