Dark As My Soul Chocolate Ganache Cake Recipe

Name: Dark As My Soul Chocolate Ganache Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 6 ounces bittersweet chocolate, chopped; 1 1/2 cups hot brewed coffee; 2 1/2 cups all-purpose flour; 1 cup cocoa powder; 2 teaspoons baking soda; 1 1/4 teaspoons salt; 3/4 teaspoon baking powder; 4 eggs; 3 cups white sugar; 3/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 1/2 cups buttermilk; Ganache Filling:; 2 1/2 cups heavy whipping cream; 20 ounces bittersweet chocolate, chopped; Chocolate Ganache Buttercream:; 3 1/2 cups confectioners' sugar; 1 cup butter, softened; 1/2 cup cocoa powder; Ganache Glaze:; 1 cup heavy whipping cream; 1 cup chopped bittersweet chocolate

Servings: persons

cooking spray
6 ounces bittersweet chocolate, chopped
1 1/2 cups hot brewed coffee
2 1/2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 1/4 teaspoons salt
3/4 teaspoon baking powder
4 eggs
3 cups white sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups buttermilk
Ganache Filling:
2 1/2 cups heavy whipping cream
20 ounces bittersweet chocolate, chopped
Chocolate Ganache Buttercream:
3 1/2 cups confectioners' sugar
1 cup butter, softened
1/2 cup cocoa powder
Ganache Glaze:
1 cup heavy whipping cream
1 cup chopped bittersweet chocolate

1
Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.
2
Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.
3
Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.
4
Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.
5
Divide batter evenly among the prepared baking pans.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.
7
Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.
8
Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.
9
Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.
10
Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.
11
Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.
12
Pour 1 cup heavy cream into a small saucepan; heat until it just boils.
13
Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.

5222

kcal

Calories

326

Fat

556

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 23 ingredients. The key ingredients include: cooking spray, 6 ounces bittersweet chocolate, chopped, 1 1/2 cups hot brewed coffee, 2 1/2 cups all-purpose flour, and more.

Yes, Dark As My Soul 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!

Dark As My Soul Chocolate Ganache Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions