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Easy Chocolate Cake with Ganache is the best moist and soft cake for the chocolate lover! Smothered with a creamy chocolate ganache, this fancy and simple cake can be an entertaining dessert even for special days.

Easy Chocolate Cake With Ganache

Course Dessert
Cuisine Europe, Indonesian
Keyword chocolate cake, chocolate ganache
Prep Time 10 minutes
Cook Time 1 hour
Servings 16 pieces


Chocolate Cake

  • ½ cup Dutch Cocoa
  • 1 cup All-Purpose Flour
  • 1 cup Sugar
  • 4 g Vanilla Powder
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 3 Egg
  • ¾ cup Milk
  • ½ cup Vegetable Oil

Chocolate Ganache

  • 1 cup Dark Chocolate Couverture 65% or 70%
  • ¾ cup Heavy Cream


Chocolate Cake

  1. Sieve all the dry ingredients except sugar into a big bowl, then mix well.

  2. Into another bowl, whip egg and sugar with a mixer until soft and fluffy or triples-quadruples in size.

  3. Add oil and dry mixture then mix well. Set aside.

  4. In a saucepan, heat the milk until bubbles appear on the edges of the pan.

  5. Don't let it boil and turn off the heat.

  6. Pour the hot milk into the cake batter gradually 3 times until evenly distributed.

  7. Pour the batter into a 22 cm x 22 cm rectangular tin.

  8. Bake at 175° Celsius for 15-20 minutes.

  9. After baking, let the cake cool in the tin.

Chocolate Ganache

  1. In a bowl, bain-marie dark chocolate chips until all melted.

  2. In a small saucepan heat the heavy cream until bubbles appears on the edge of the saucepan. Turn off the heat. Add to melted chocolate chips and stir until well combined.

Chocolate Cake With Ganache

  1. Remove the chocolate cake from the tin. Put it on a plate upside down so the top is smooth and flat.

  2. Pour the chocolate ganache over the chocolate cake until the cake is evenly covered.

  3. The chocolate cake with ganache is ready to serve.

  4. Enjoy!

Recipe Notes

  • You can espresso if you like it. Yet, it doesn't be too much. It might add a tablespoon.
  • The quality of the chocolate powder, chips, and bars affects the chocolate cake and chocolate ganache. So, I use dark chocolate couverture to make it richer and darker, also strong and full cocoa aroma from cocoa butter.
  • I recommend do not change substitute the oil for melted butter.
  • You will get the tough cake if you overbeating the batter. Stop when the flour is just combined.
  • Top the cake with your preferred topping besides chocolate ganache such as sour cream, chopped fruits, whipped cream, or sprinkle.