Easy Chocolate Cake With Ganache Frosting

Zoha Malik

by Zoha Malik

Updated:

Rated 4.90 out of 5

573 Comments
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This Chocolate Cake recipe gives you *everything* you want in a chocolate cake: rich, decadent and chocolatey flavor that’s not too sweet, and an incredibly moist, fudgy texture. And it does all of that while being unbelievably easy – I am talking only 20 minutes of work, one bowl (almost), no mixer, basic ingredients (no sour cream!) easy. The cake gets its deep chocolatey flavor by blooming Dutch processed cocoa powder directly in boiling water, but you can use natural cocoa powder too. It is slathered with a simple 2-ingredient chocolate ganache frosting.

A slice of rich chocolate cake with luscious chocolate ganache frosting sits on a white scalloped plate, with a gold fork nearby.

“The best chocolate cake recipe EVER! It was so moist and tasted so delicious, perfection. It was so easy making it , didn’t need much time and simple hand whisking. Try it!”

– Abi, ★★★★★

I created this recipe 3 years ago trying to simplify my Chocolate Malt Cake, and the result blew me away. It was the easiest chocolate cake I had ever made (a bold statement, I know!) but didn’t compromise on flavor or texture. After perfecting it over dozens of trials, it has become my quintessential, foolproof chocolate cake recipe. It’s my go-to any time I want a great chocolate cake without a trip to the grocery store 😉 And if you want a vanilla version of this chocolate cake, check out my Velvet Vanilla Cake recipe!

What makes this cake so easy

I believe this cake is as beginner friendly as possible and takes only 20 minutes of active work, assembly included. Here’s how:

  • No mixer, 5 minute batter in a bowl: You don’t need complicated steps or a mixer to make this cake batter. Ingredients can be used straight from the fridge, and because we use oil instead of butter, a hand whisk gets the job done
  • Homemade buttermilk as the dairy: A simple mixture of milk and vinegar (or lemon juice) makes the buttermilk for this cake – no need to purchase real buttermilk or sour cream. The homemade buttermilk adds fat and acidity, which helps the cake rise
  • No vanilla: This is deliberate, not an oversight. I want the chocolate flavor to be the star of the show, and that means one less ingredient to worry about
  • 2 ingredient chocolate ganache frosting: Instead of a chocolate buttercream, which requires a mixer and is often too sweet and grainy, I use a ganache. It’s simple, silky smooth, easy to spread and perfectly chocolatey

My secret for a deep chocolate flavor

My recipe does one thing differently from others: not only do I use Dutch processed cocoa powder for its smooth flavor, I bloom it directly in boiling water before adding it to the batter. This concentrated contact intensifies the chocolate flavor and aroma much more effectively than the typical approach of adding hot water to the cake batter at the end. Don’t worry, though – if you can’t get your hands on Dutch cocoa powder, natural 100% unsweetened cocoa powder works too.

A close-up of a rich, moist chocolate cake with thick chocolate frosting. One large slice is being pulled out, revealing the cake’s dark chocolate layers and creamy filling. The cake sits on a white plate.

Step by step photos

Let’s talk through the very simple process of making this easy chocolate cake with photos to help you visualize everything (full recipe is in the recipe card below).

A glass bowl filled with smooth, melted chocolate ganache and a metal spoon inside, set on a light countertop with a beige and orange plaid cloth nearby.

Start with the ganache. Melt the cream and chocolate in 15 second increments in the microwave until smooth.

A glass bowl filled with smooth, glossy chocolate ganache being stirred with a metal spoon on a light marble surface. It looks thick and spreadable

Cover and let cool at room temperature until thick and spreadable.

A wooden bowl filled with mixed dry ingredients for cake on a light countertop, near a beige and red plaid kitchen towel and two eggs in the background.

For the cake, add the dry ingredients except the cocoa powder to a bowl (I recommend sifting to remove lumps) and whisk to combine.

A wooden bowl with flour, cracked eggs, and buttermilk being mixed for a chocolate cake recipe, ready for baking, on a beige countertop beside a plaid kitchen towel.

Add the eggs, oil and homemade buttermilk.

A wooden bowl filled with smooth cake batter and a metal whisk rests on a counter next to a beige and orange checkered cloth

Whisk gently until no lumps of flour remain.

A glass bowl filled with smooth, cocoa powder mixture sits on a light countertop next to a white and orange checkered cloth

Separately, mix the cocoa powder and instant coffee with boiling water to bloom to cocoa powder and bring out its flavor and aroma.

A wooden bowl filled with smooth yellow cake batter, topped with a splash of cocoa powder mixed with water. A beige towel with a checkered pattern is partially visible in the background.

Add the bloomed cocoa mixture to the remaining batter.

A wooden bowl filled with chocolate cake recipe batter, with a spatula resting in it. A beige and white checkered cloth is partially visible in the background.

Whisk gently until just combined; taking care not to over-mix. It will be a runny batter!

Divide the batter evenly between 2 8 or 9″ pans.

2 round cake pans with baked chocolate cake

Bake until just cooked; avoid overbaking as it can result in a dry texture.

A round chocolate cake layer on a marble surface with a large dollop of chocolate ganache in the center, ready to be spread

Once cooled, trim off the domes from the cakes. Carefully place one layer on a cake stand and add ganache on top.

A round chocolate cake covered smoothly with glossy chocolate ganache, sits on a white marble surface.

Spread the ganache evenly. Add the second layer and spread the ganache all over.

3 musts for a thick, smooth chocolate ganache

Ganache is the easiest frosting you can put on a cake as it is made with only 2 ingredients: chocolate and cream. However, some common mistakes can result in a grainy, lumpy or split ganache. Here are 3 tips to perfect it:

  1. Use the right kind of chocolate. You need semi sweet chocolate, or a mixture of milk and dark chocolate, for this ganache to firm up to a spreadable consistency. If you use all dark, it will be too firm. If you use all milk, it won’t thicken enough
  2. Make sure not to overheat the chocolate. The foolproof method is to heat the cream and chocolate in a double boiler (over a pot of boiling water), but you can also microwave in 15-20 second increments until the chocolate has just melted. Overheating can cause the chocolate to seize up and result in a grainy texture
  3. Let it set at room temperature. I know patience is hard, but this is the best way to cool ganache to the right consistency. Refrigerating will cool it too quickly and firm up at the edges, which will then create a lumpy texture. Cool it at room temperature for 1.5 to 2 hours, stirring gently every 30 minutes, and it will thicken up beautifully

Want an extra shiny ganache frosting like you see in the pictures? Use a blow dryer on the cake! Ganache can become duller as it sets, but you can use a blow dryer on the lowest setting, held at least 1 foot away at an angle, to gently warm it up so it becomes shiny again. Don’t spend longer than 10 seconds on a section, though.

A round chocolate cake with a glossy chocolate ganache frosting sits on a marble cake stand with a wooden base. A beige cloth with a checkered pattern is in the background.

Scaling this recipe

This recipe as it is makes a double layered 8″ or 9″ chocolate cake, but you can easily scale it according to your needs:

  • Divide each cake layer into 2 to get 4 total layers, and double the amount of ganache for a more frosting heavy cake
  • Halve the quantities to make a single layer cake as pictured below
  • Bake in a 9×13″ pan with the same quantities and turn it into a sheet cake
  • Use the batter to make cupcakes instead (baking time will depend on the size)
round chocolate cake covered with ganache frosting and cut into small slices, with some slices placed sideways
a chocolate cake on a marble cake stand with some slices removed to show the cross section. cake has 2 layers and shiny chocolate ganache frosting

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Final tips before you make it

  • Weigh the ingredients, especially the flour, for the best results. I love this inexpensive scale from Amazon. If you don’t have a scale, fluff up the flour and cocoa powder with a fork before adding to a measuring cup and leveling off. Never stuff flour into a measuring cup as you will add too much (which means dry cake!)
  • Always sift the flour and cocoa powder! Cocoa powder, in particular, can be lumpy if not sifted
  • Never overmix the cake batter. Always whisk gently and only until the ingredients are combined. Overmixing develops excess gluten, which can make the cake dense and tough
  • To get the baking time right, check with a toothpick inserted in the middle of the cakes around ~20 minutes. It should have light, moist crumbs on it (no wet batter). If there’s wet batter, bake longer. If it’s completely clean, the cake is overbaked and may be dry!
  • Let the cakes cool down for 10-15 minutes before you remove them from the pans. This is very soft and moist cake, and trying to handle it warm can cause it to break
Print
A slice of rich, moist chocolate cake made from an easy chocolate cake recipe, with a shiny chocolate ganache frosting between layers and on the outside, served on a white plate with a gold fork nearby.

Easy Chocolate Cake (Ganache Frosting!)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 210 reviews

A fudgy, decadent chocolate cake made with 20 minutes of work! Basic ingredients (no sour cream), no mixer, and finished with an easy 2-ingredient ganache

Yield:12 servings

Prep Time:
15 mins
Cook Time:
25 mins
Cooling Time:
1 hr, 20 mins
Total Time:
2 hrs

Ingredients

Cake:

  • 2 cup all purpose flour (260g)
  • 1 1/2 cup granulated sugar (300g) – caster or superfine sugar work too
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 2/3 cup vegetable oil (130g)
  • 1 cup homemade buttermilk (240g) – make your own by mixing 1 cup milk (240g) + 1 tbsp vinegar, or use store-bought
  • 1/2 cup Dutch processed cocoa powder (50g)
  • 2 tsp instant coffee – can be reduced to 1 tsp or omitted entirely
  • 1/2 cup boiling water (120g)

Ganache frosting:

  • 1 cup heavy cream (240g)
  • 300g chopped semi-sweet chocolate – I use a mixture of dark and milk chocolate

Instructions

Ganache frosting:

  1. Start with the ganache so it can cool while you work on the cake. Add the cream and chocolate to a microwave safe bowl, and microwave in 15-20 second increments, stirring in between, until the mixture is warm and the chocolate has almost melted. It should continue to melt in the next 1-2 minutes. If it isn’t fully melted, microwave for another 10-15 seconds. Make sure not to overheat the chocolate as it can seize up
  2. Cover the bowl with a plate and rest at room temperature for ~1.5 to 2 hours, stirring gently every 30 minutes, until the ganache has thickened to a spreadable consistency*

Cake:

  1. Pre-heat your oven to 350F (conventional) and prepare 2 8″ or 9″ cake pans with parchment paper and butter / oil
  2. If making your own buttermilk, mix 1 cup milk with 1 tbsp vinegar, stir, and set aside
  3. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl until well combined. I recommend sifting the flour to make sure there are no lumps
  4. Break in the eggs, and add the vegetable oil and buttermilk. Use a whisk to gently mix until the ingredients come together and no lumps remain. Take care to mix gently 
  5. In a smaller bowl or cup, mix boiling water with cocoa powder and instant coffee, and whisk until you get a shiny mix. This step blooms the cocoa powder and brings out its lovely chocolatey notes
  6. Add the bloomed cocoa powder mix to the cake batter, and gently fold until combined. Do not overmix as that can result in a tough, rubbery cake. The batter will be runny, that’s totally fine!
  7. Divide the cake batter evenly between the prepared pans
  8. Bake at 350F for about ~20-25 minutes for 9″ pans, or ~23-28 minutes for 8″ pans, until a toothpick inserted into the center comes out with light, moist crumbs attached (no wet batter), and the cake springs back when gently poked. Avoid overbaking as that can result in a dry cake
  9. Let the cakes cool down for 10-15 minutes in the pans, and then carefully turn them out onto a wire rack. Trying to handle the cake while it’s still warm can cause it to break, so be careful!

Assembly:

  1. Once the cakes and ganache have cooled, it is time to assemble. Use a serrated knife to carefully trim off the domes from the cakes and make them even. Place one cake on a serving stand or turntable, and add 1/3 of the ganache. Spread it evenly with an offset spatula
  2. Add the second layer of cake on top, and cover with the remaining ganache all over, using the spatula to create a “brushed” rustic finish. If you want to avoid getting crumbs in the frosting, apply a thin crumb coating first, chill for 15 minutes, then apply the rest of the ganache. 
  3. Serve & enjoy!

Video Tutorial

Notes

  • Egg substitute: Eggs help emulsify the batter and give structural integrity to the cake, so I don’t recommend skipping them. However, if you want an egg-free alternative, try flax seed eggs instead (1 tbsp flax seed powder + 3 tbsp water to replace every egg)
  • Buttermilk: I always make my own buttermilk by mixing 1 cup whole milk with 1 tbsp vinegar or lemon juice. It will look clumpy, don’t worry. If you have sour cream or store-bought buttermilk on hand, you can use that instead
  • Cocoa powder: I strongly recommend Dutch processed cocoa powder for the best results, but you can use 100% unsweetened natural cocoa powder with no other alterations needed
  • Instant coffee: A small amount of coffee amplifies the chocolate flavor, and can’t be tasted separately. If you don’t have instant coffee, you can replace the 1/2 cup boiling water with 1/2 cup hot brewed or pressed coffee, or skip the coffee altogether
  • Chocolate for ganache: The ratios in this ganache are specifically for semi-sweet chocolate, or an equal mixture of milk and dark chocolate. I don’t recommend using all dark chocolate (it will become too firm) or all milk chocolate (it won’t thicken enough)
  • Cooling ganache: If you are in a rush, place in the fridge and stir gently every 10 minutes, scraping the sides, until the ganache reaches a spreadable consistency (should take ~30 minutes total). Be careful as refrigeration can cause parts of the ganache to become too firm, resulting in a lumpy texture
  • Make ahead and storage: You can make this cake ahead of time and keep it at room temperature with a cloche / glass lid on top of it for up to 2 days. If you need to store for longer, refrigerate the cake for 30 minutes until the ganache firms up, then cover it with cling wrap and refrigerate for up to 7 days. Bring to room temperature before serving, and store any cut cake in an air tight container
  • Freezing: You can cover the cake in cling wrap and freeze for up to 3 months. Defrost in the fridge overnight, then bring to room temperature to serve 

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Comments

  1. Tooba

    this is the best chocolate cake. i always make it, it so easy, i have left all the other recipes in the past, this is the only recipe i use now. Also, i have share this recipe to more than 8 friends of mine, its so good and a huge hit in my circle. thank you Zoha <3

    1. Zoha

      AWW THANK YOUUUU

  2. Minny Tiwana

    I’ve made this cake 6 times already in the past 3 months haha!! Made it for my family for Christmas dinner too and everyone was blown away. I’ve already received requests to make it for birthdays! This is THE BEST chocolate cake, I stopped buying cakes from bakeries and grocery stores cause this is THAT good

  3. C B

    Best,Best ——BESSSST recipe ever!
    The simplicity, taste and flavour is just perfection! Thank you!!!

  4. Mandy

    This was a really nice cake! It was popular at my Christmas dinner.

  5. Abigail Raj

    The cake failed terribly, i made it for a special occasion and while cutting it, the cake just crumbled, couldn’t cut even a single piece without it breaking. I followed everything, I don’t know what went wrong

    1. Zoha

      Hi Abigail, many things can cause a cake to go wrong. Could be too much flour, overbaking or even underbaking, or trying to handle the cake when it’s still warm.

  6. M.yahya Ali

    Hello! my name is yahya.I am 10 I baked this cake and it Turned out to be to good for words

  7. Mariette Julius

    This recipe looks delicious and i definitely want to try it. Once i have a great recipe, i add it to my favorites and just use that recipe.
    I only like to use the best and make it worthwhile.
    Thank you for sharing the recipe

  8. Anja

    Hi I’ve made the single layer cake before and it turned out delicious (although I might have over baked it slightly). Does this recipe need any additional sugar syrup to moisten the layers? Thanks!

  9. Sboza

    hi Zoha, a quick one, will this cake do well in layering, in terms of structure, or is it too soft

    1. Zoha

      Should be perfect for layering!

  10. Samuel Novicihin

    Hello, I’m in grade seven still in school, but I saw this cake and thought to make it for our school project, and I think it will be very nice.

    1. Zoha

      I hope it turns out great, Samuel! 🙂

  11. vani

    can i whip the ganache before using it?

    1. Zoha

      If you are comfortable / have experience with that, sure!

  12. Mariyam

    Hey, wanted to know if i can quarter all the ingredients to make a small cake? previously ive tried ur single serve brownie and the chocolate microwave mug cake and absolutely loved it! huge fan of ur recipes:))! pls let me know

    1. Zoha

      Hi there! Yes, if you quarter the ingredients you can make a 2 layered 6″ cake. Thank you 🙂

  13. Najia

    The best chocolate cake recipe ever!!! I don’t even remember to how many people I have forwarded this recipe:) it’s so easy and taste the best always!! Even my Ami tried it and got so many compliments 😀

    1. Zoha

      This makes my heart so so happy <3

  14. Insheera

    How to alter the measurement if we want to make it in 6 inch bake tin

    1. Zoha

      hi! Do you want 2 layers of cake or just 1 6″ layer?

  15. Anne

    Wohoooo moist and super tasty! We are a family of four and this cake only lasted us two days….(and even then we were fighting for the last piece). Will definitely make again 😋

    1. Zoha

      YAY!

  16. Ayesha

    you’ve put 2 cups of flour as 260g and 1 and 1/2 cup sugar as 300g. I’ve wasted the flour and sugar now that I’ve realised.

    1. Zoha

      Hi Ayesha, that is actually correct. Sugar is denser than flour, so 1 cup of sugar weighs 200g and 1 cup of flour weighs 130g. That’s how gram measurements work

  17. ganesh

    lovely
    really truly honestly everyone in my family loved it they said we just love it so much could you make it every day
    10/10 would make it again

    1. Zoha

      AWH thank you!!

  18. Rumaisa

    I tried this recipe today. The cake sponge turned out really soft – loved it. I live in Pakistan so my local supermarket doesn’t have heavy cream in tetrapacks so for ganache I used unsweetened dark chocolate, table/dairy cream , a few grams of butter and added powdered sugar to it. The ganache also turned out well. Overall will try next time as well. Your chocolate microwave mug cake recipe is my go to recipe too. My family loved the cake too. Thanks for keeping the recipe public and free.

    1. Zoha

      I am so happy you enjoyed the recipe! Thank you so much 🙂

  19. Peter C

    Hi Zoha, made this for the first time and it was delicious but I wonder if you could help me perfect it. It was a little too moist and sunk back during cooling. It meant it was a little heavy.
    Could I do anything to make it lighter and hold on the that texture during cooling? Eg. A bit longer in the oven?

  20. Herum

    Just put this together and I’ve never ever ever tried a chocolate cake recipe this good! This is pure perfection without the need to work too hard.

    1. Zoha

      :’) CRYING

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