Chocolate Ganache Cake Recipe

Name: Chocolate Ganache Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb butter, at room temperature; 1 cup sugar; 4 eggs, at room temperature; 1 (16 ounce) can hershey chocolate syrup; 1 tablespoon pure vanilla extract; 1 cup all-purpose flour; For the ganache; 1/2 cup heavy cream; 8 ounces semi-sweet chocolate chips; 1 teaspoon instant coffee granules

Servings: persons

1
Preheat the oven to 325 degrees.
2
Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
3
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
4
Add the eggs one at a time.
5
Mix in the syrup and vanilla.
6
Add the flour and mix until JUST combined (overbeating with make the cake too tough).
7
Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
8
Let cool thoroughly in the pan.
9
For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
10
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
11
You can tilt the rack to smooth the glaze.
12
Do not refrigerate.

1208

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 lb butter, at room temperature, 1 cup sugar, 4 eggs, at room temperature, 1 (16 ounce) can hershey chocolate syrup, and more.

Yes, Chocolate Ganache Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Ganache Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions