Galentine's Chocolate Ganache Cake

Name: Galentine's Chocolate Ganache Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 tsp espresso powder; 8 oz dark chocolate, chopped; 8 oz heavy cream; 2 tbsp unsalted butter, softened

Highlighted under: Dessert Recipe Collection

I absolutely adore making this Galentine's Chocolate Ganache Cake, especially when celebrating with friends. The rich, velvety ganache paired with a moist chocolate cake creates an indulgent treat that everyone loves. I've found that the key to the cake's success is using high-quality chocolate, which enhances the flavor significantly. Whether you’re planning a Galentine's gathering or just want to elevate your dessert game, this recipe will not disappoint and is surprisingly easy to whip up in under two hours.

Created by

Emma Johnson

Last updated on 2026-01-05T20:18:29.808Z

When I first whipped this Galentine's Chocolate Ganache Cake, I was amazed at how the flavors came together. Using both dark and milk chocolate for the ganache created a beautifully balanced sweetness that pairs wonderfully with the cake. I discovered that letting the ganache cool slightly before pouring it over the cake yields a thicker, more luxurious coating.

What really sets this cake apart is the addition of a hint of espresso in the cake batter. It enhances the chocolate flavor without imparting a strong coffee taste, making it a delightful surprise for those who enjoy deep chocolate desserts. Trust me, it’s a game-changer!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Choosing the Right Chocolate

The success of the Galentine's Chocolate Ganache Cake hinges greatly on the quality of chocolate you select. I recommend using a high-quality dark chocolate with at least 60% cocoa content for the ganache. It strikes a perfect balance between sweetness and richness, enhancing the overall flavor of the cake. Avoid chocolate chips as they can contain stabilizers that affect melting. Instead, opt for a bar or blocks of chocolate that can be chopped for a smooth ganache.

When preparing the ganache, make sure the cream is heated just until it simmers. This helps the chocolate melt evenly without reaching a boiling point, which can make the ganache grainy. If your ganache does happen to seize, you can reheat it gently over a double boiler to restore its smooth texture.

Texture and Moisture Considerations

This cake benefits from the addition of boiling water in the batter, which may seem unconventional but plays a crucial role in achieving an intensely moist texture. The hot water helps dissolve the cocoa powder completely, leading to a velvety crumb. If you prefer a more intense chocolate flavor, consider substituting half of the boiling water with brewed coffee, which enhances the chocolate without imparting a coffee taste.

For those baking at high altitudes, you may need to adjust your ingredients slightly. Increasing the flour by a couple of tablespoons can help maintain the cake's structure, and be cautious with the baking time as it may require a few additional minutes to cook through without losing moisture.

Storing and Serving Suggestions

If you have leftovers (though, trust me, they won't last long!), store the cake in an airtight container at room temperature for up to three days. The ganache will maintain its glossy look and creamy texture without refrigeration. Just be sure to keep it away from direct sunlight to avoid melting the ganache.

For a fun variation, try adding a sprinkle of sea salt on top of the ganache just before it sets. This contrast of sweet and salty elevates the dessert even further. You can also customize the flavors by incorporating a tablespoon of orange zest into the batter, imparting a subtle vibrance that pairs beautifully with the rich chocolate.

Ingredients

Gather these ingredients to create your delicious cake:

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 tsp espresso powder

For the Ganache

8 oz dark chocolate, chopped
8 oz heavy cream
2 tbsp unsalted butter, softened

Now that you have all your ingredients, let’s move on!

Instructions

Follow these steps to create the perfect cake:

Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Add Boiling Water

Carefully stir in the boiling water and espresso powder. The batter will be thin, which is normal.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Make the Ganache

While the cakes are cooling, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped dark chocolate and let it sit for 5 minutes before stirring until smooth. Add the softened butter and mix until glossy.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of ganache over the top before adding the second layer. Pour the remaining ganache over the top and let it drip down the sides.

Serve and Enjoy

Let the ganache set for about 30 minutes before slicing. Serve each slice with a dollop of whipped cream if desired. Enjoy your indulgent creation!

Your cake is now complete! Get ready to impress your friends!

Pro Tips

For an extra flavor boost, consider adding a teaspoon of orange zest to the ganache. It beautifully complements the chocolate and adds a refreshing twist.

Troubleshooting Common Issues

One common issue when baking the cake is an uneven rise. This can happen if the batter is overmixed, leading to dense textures. To ensure even rising, mix the wet and dry ingredients until just combined and refrain from vigorous stirring after adding the boiling water.

If your ganache doesn’t set properly, it may be due to the ratio of chocolate to cream. Ensure you are using equal parts chocolate and cream for a perfectly velvety ganache. If it’s still too runny after cooling, you can chill it in the refrigerator for about 30 minutes, then re-whip it briefly to add some air.

Scaling the Recipe

This cake recipe can easily be scaled up for larger gatherings. For a three-layer cake, simply multiply each ingredient by 1.5 and adjust the baking time, as thicker layers may require an additional 5-10 minutes in the oven. Always check for doneness using the toothpick test.

If you're looking to make mini cakes, consider using a muffin tin. This recipe can yield about 24 mini cakes. Bake them for approximately 18-20 minutes, and watch them closely, as smaller portions can bake much faster than full layers.

Questions About Recipes

→ Can I make this cake in advance?

Yes, the cake can be baked a day in advance and stored in the refrigerator. Just add the ganache on the day you plan to serve it.

→ What type of chocolate should I use for the ganache?

I recommend using high-quality dark chocolate for the ganache. Semi-sweet chocolate also works well.

→ Can I freeze the cake?

Absolutely! You can freeze the baked cake layers without ganache for up to three months. Just wrap them tightly in plastic wrap.

→ How can I make the ganache thicker?

To achieve a thicker ganache, you can use less cream or allow it to cool for a longer time before spreading.