This truly is the best homemade chocolate cake ever! Topped with a silky smooth chocolate ganache frosting, this cake is the ultimate treat for any chocolate lover. What makes this cake even better? It requires just 10 minutes of hands-on prep time!
What Makes This Chocolate Cake Special?
This cake is everything you want in a chocolate cake – rich, moist, and intensely chocolaty. It’s made from scratch in just one bowl with ingredients you probably already have on hand. The addition of yogurt helps keep the cake moist, while using oil instead of butter enhances its texture. It’s a simple, yet decadent cake that doesn’t require a mixer and can be ready in no time.
What is Ganache?
Ganache is a simple chocolate frosting made by pouring heated cream over chopped chocolate. It’s luxurious, smooth, and silky, with a glossy finish that makes it perfect for frosting cakes. Unlike buttercream, ganache stays soft and juicy even after setting, which makes it the ideal frosting for this cake.
Ingredients for the Cake:
- Egg
- Granulated sugar
- Yogurt (or sour cream)
- Canola oil
- Vanilla extract
- Brewed coffee
- Cocoa powder
- All-purpose flour
- Baking soda and baking powder
- Salt
Ingredients for the Ganache:
- Semi-sweet chocolate
- Heavy cream
- Vanilla extract
How to Make the Best Chocolate Ganache Cake:
- Make the Cake:
- Whisk together egg, sugar, yogurt, oil, and vanilla.
- Stir in cocoa powder and coffee, followed by the rest of the ingredients.
- Pour the batter into a greased 9×9-inch pan and bake until a toothpick inserted comes out clean.
- Make the Ganache:
- Heat heavy cream in the microwave, then pour it over the chocolate chips.
- Let it sit, then whisk until smooth.
- Stir in vanilla and let the ganache cool to thicken.
- Once the cake is completely cool, pour the ganache over the cake and let it set for about 30 minutes before serving.
Can I Use Different Chocolate for the Ganache?
Yes! Feel free to use dark, milk, or semi-sweet chocolate depending on your preference. Just remember, the sweetness of the ganache will depend on the type of chocolate you choose.
Tips for the Best Chocolate Cake:
- Use brewed coffee to bring out the chocolate flavor. It doesn’t taste like coffee, but it deepens the richness of the cocoa.
- Ganache can be customized with a splash of bourbon, rum, or Kahlua for a little extra flavor.
- This cake can be frozen before frosting. Just make fresh ganache when you’re ready to serve.
What Readers Are Saying:
This chocolate ganache cake is a fan favorite! Many readers have raved about how moist, rich, and indulgent the cake is. Whether it’s for a birthday, a special occasion, or just a sweet craving, this recipe has earned its place as a go-to favorite.
If you haven’t tried it yet, this cake is a must-bake!
This is the best homemade chocolate cake you’ll ever make! It’s topped with a silky smooth chocolate ganache frosting, and the best part? It only takes 10 minutes of hands-on prep. Rich, moist, and full of deep chocolate flavor, this cake is
Ingredients
For the Chocolate Cake:
1 large egg
1 cup granulated sugar
6 ounces plain, vanilla, or chocolate yogurt (Greek-style is preferred; do not use fat-free or light yogurt; sour cream can be substituted)
¼ cup canola or vegetable oil
1 ½ teaspoons vanilla extract
½ cup brewed coffee (room temperature or warm)
½ cup unsweetened natural cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt (optional)
For the Chocolate Ganache:
9 ounces semi-sweet chocolate (about 1 ½ cups semi-sweet chocolate chips)
¾ cup heavy cream or half-and-half
1 teaspoon vanilla extract
Directions
- For the Cake:
- Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking pan with aluminum foil, then spray with cooking spray or grease and flour the pan. Set aside.
- In a large mixing bowl, combine the egg, sugar, yogurt, oil, and vanilla. Whisk until smooth and combined.
- Add the coffee, cocoa powder, and whisk vigorously until the batter is smooth and free of lumps.
- Add the flour, baking soda, baking powder, and salt (if using). Whisk vigorously for about 1 minute until just combined.
- Pour the batter, which will be loose and runny, into the prepared pan. Bake for about 25 minutes, or until the top is set and a toothpick or cake tester inserted into the center comes out clean.
- Allow the cake to cool completely in the pan for at least 30 minutes before adding the ganache or serving.
- For the Ganache:
- Place the chocolate in a medium microwave-safe bowl and heat on high for 1 minute to soften the chocolate. Set aside.
- In a small microwave-safe bowl or measuring cup, heat the cream (or half-and-half) on high for 60-75 seconds, just until it begins to bubble and show signs of boiling.
- Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk vigorously until the chocolate has melted and the mixture is smooth and velvety.
- Stir in vanilla or any optional flavorings, if desired. Let the ganache sit for about 10 minutes to cool and thicken slightly.
- Whisk the ganache briefly before pouring it over the cooled cake. Use a spatula or offset knife to spread and smooth the ganache evenly over the cake.
- Let the ganache set at room temperature for at least 30 minutes before slicing and serving. To speed up the process, you can place the pan in the refrigerator or freezer for a few minutes.