Chocolate Ganache Cake

This homemade chocolate ganache cake is the ultimate indulgence—moist, rich, and topped with a velvety smooth ganache. With only 10 minutes of hands-on prep, it’s a quick and easy way to satisfy your chocolate cravings. A perfect cake for any celebration or special occasion!

---

Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients

Chocolate Cake:

• 1 large egg
• 1 cup granulated sugar
• 6 oz plain or Greek-style yogurt (do not use fat-free or light yogurt; sour cream can substitute)
• ¼ cup canola or vegetable oil
• 1 ½ tsp vanilla extract
• ½ cup brewed coffee (room temperature or warm)
• ½ cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt (optional)

Chocolate Ganache:

• 9 oz semi-sweet chocolate (about 1 ½ cups semi-sweet chocolate chips)
• ¾ cup heavy cream or half-and-half
• 1 tsp vanilla extract

---

Instructions

For the Cake:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with foil, spray with cooking spray, or grease and flour the pan.
2. In a large mixing bowl, whisk together the egg, sugar, yogurt, oil, and vanilla until smooth and well combined.
3. Add coffee and cocoa powder, whisking until smooth and free of lumps.
4. Stir in flour, baking soda, baking powder, and salt, and mix until combined.
5. Pour the runny batter into the prepared pan and bake for 25 minutes, or until the cake is set and a toothpick inserted comes out clean.
6. Let the cake cool completely in the pan for at least 30 minutes before adding ganache.

For the Ganache:

1. Place chocolate in a medium microwave-safe bowl and heat on high for 1 minute.
2. In a small microwave-safe bowl, heat the cream until it starts to bubble (60-75 seconds).
3. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk until smooth and velvety.
4. Add vanilla (or optional flavoring like rum or coffee liqueur) and stir to combine.
5. Let ganache sit for about 10 minutes to thicken slightly.
6. Pour ganache over the cooled cake, smoothing with a spatula. Allow to set for at least 30 minutes before serving, or speed up the process by chilling in the fridge.

Notes:

• The cake can be stored at room temperature for up to 5 days if unfrosted or in the refrigerator if frosted.
• The coffee doesn’t make the cake taste like coffee but enhances the chocolate flavor. Use water if you prefer not to use coffee.

---

Nutrition per serving

• Calories: 372 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 33mg
• Sodium: 238mg
• Fiber: 2g
• Sugar: 33g