13 Foolproof Chocolate Cake Ganache Recipes

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Using just a few simple ingredients, you can create the most luscious chocolate ganache. Whether you’re frosting a layer cake or drizzling over a bundt, these 13 foolproof recipes will make you a ganache master. Ready to dive in?

Classic Dark Chocolate Ganache Cake

Rich and indulgent, this classic dark chocolate cake is a showstopper. Topped with silky ganache, it’s perfect for celebrations or a decadent treat.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs (room temperature)
1 cup whole milk (room temperature)
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Butter for greasing pans

For the ganache

1 cup heavy cream
8 oz dark chocolate (finely chopped)
1 tbsp unsalted butter (optional, for shine)

Instructions

Preheat oven to 350°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Tip: Sift cocoa to remove lumps.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth and well combined.
Stir in boiling water – the batter will be thin. Pour evenly into prepared pans.
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For ganache: Heat cream in a small saucepan until it just simmers (small bubbles around the edge). Pour over chopped chocolate in a bowl. Let sit 5 minutes, then stir until smooth. Stir in butter if using. Let cool until slightly thickened but still pourable.
Place one cake layer on a serving plate. Pour about 1/3 of the ganache on top and spread evenly. Place second layer on top. Pour remaining ganache over the top, letting it drip down the sides. Smooth with a spatula.
Let ganache set at room temperature for at least 30 minutes before slicing. Tip: For clean slices, dip a knife in hot water and wipe dry between cuts.

Nothing beats a slice of this cake with a glass of cold milk. The ganache creates a beautiful glossy finish that cracks slightly as you cut. For extra flair, top with fresh raspberries.

Flourless Chocolate Cake with Ganache

You want a gluten-free dessert that wows? This flourless chocolate cake with glossy ganache is dense, rich, and safe for celiac.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

1 cup (2 sticks) unsalted butter, plus more for pan
8 oz bittersweet chocolate (70% cocoa), chopped
1 1/4 cups granulated sugar
6 large eggs
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt
For the ganache:
1/2 cup heavy cream
4 oz semisweet chocolate, chopped
1 tbsp unsalted butter

Instructions

Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
In a double boiler over simmering water, melt butter and bittersweet chocolate together, stirring until smooth. Remove from heat and let cool for 5 minutes.
In a large bowl, whisk sugar and eggs until thick and pale, about 3 minutes. (Tip: Don't overbeat or the cake will puff too much and crack.)
Gently fold the melted chocolate mixture and vanilla into the egg mixture until just combined.
Sift cocoa powder and salt over the batter. Fold gently with a spatula until no streaks remain. (Tip: Overmixing will make the cake tough; stop when fully incorporated.)
Pour batter into prepared pan and smooth the top. Bake for 25 minutes, until the edges are set and the center jiggles slightly. (Tip: A toothpick inserted 2 inches from the edge should come out with moist crumbs, not wet batter.)
Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge, release the springform, and let cool completely.
For the ganache: Heat cream in a small saucepan until it just simmers. Pour over chopped semisweet chocolate and butter in a bowl. Let sit 2 minutes, then stir until smooth and glossy.
Pour ganache over the cooled cake, spreading evenly to the edges. Let set at room temperature for 30 minutes, or refrigerate for 15 minutes for a firmer glaze.

Rich and fudgy, this cake is intensely chocolatey with a silky ganache top. Serve at room temperature with a dollop of whipped cream or fresh raspberries.

Vegan Chocolate Cake with Coconut Ganache

Zero compromise on flavor with this vegan chocolate cake. It's rich, moist, and completely dairy-free thanks to a creamy coconut ganache.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

a cup and a half of all-purpose flour
a cup of granulated sugar
a third cup of unsweetened cocoa powder
a teaspoon of baking soda
half a teaspoon of salt
a third cup of vegetable oil
a tablespoon of apple cider vinegar
a teaspoon of vanilla extract
a cup of water
a can (13.5 oz) of full-fat coconut milk
12 ounces of dairy-free chocolate chips
a couple tablespoons of maple syrup (optional)

Instructions

Preheat your oven to 350°F. Grease two 9-inch round cake pans with oil or line with parchment.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk vegetable oil, apple cider vinegar, vanilla extract, and water until combined.
Pour the wet ingredients into the dry and stir with a spatula until just combined. Batter will be thin—do not overmix (tip: overmixing makes the cake tough).
Divide the batter evenly between the prepared pans. Bake for 28–30 minutes, until a toothpick inserted in the center comes out clean (tip: start checking at 25 minutes if your oven runs hot).
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the ganache: In a small saucepan, heat the coconut milk over medium heat until it just starts to simmer. Remove from heat immediately.
Pour the hot coconut milk over the chocolate chips in a heatproof bowl. Let sit for 5 minutes without stirring, then whisk until smooth and glossy. Stir in maple syrup if using (tip: for a thicker ganache, cool it at room temp, not the fridge).
Let the ganache cool until it thickens to a spreadable consistency—about 20 minutes. Then frost the cooled cake layers. For a smoother finish, chill the frosted cake for 15 minutes before slicing.

Moist and tender, this cake gets even better the next day. Serve it with a scoop of vegan vanilla ice cream or a dusting of powdered sugar.

Keto Chocolate Cake with Sugar-Free Ganache

Very few desserts satisfy a chocolate craving without derailing ketosis, but this almond flour cake with sugar-free ganache does exactly that. It’s dense, fudgy, and sweetened naturally with erythritol.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered erythritol
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, at room temperature
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup heavy cream
2 tablespoons powdered erythritol
2 ounces unsweetened chocolate, chopped
1 tablespoon unsalted butter

Instructions

Preheat your oven to 350°F. Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.
In a large bowl, whisk together 2 cups almond flour, 1/2 cup cocoa powder, 1/2 cup powdered erythritol, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until no lumps remain.
In a separate bowl, beat 4 eggs with a fork until frothy. Stir in 1/2 cup melted butter and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined — do not overmix, or the cake will be tough.
Transfer the batter to the prepared pan and spread evenly. Bake for 22–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, make the ganache. In a small saucepan, heat 1/2 cup heavy cream and 2 tablespoons powdered erythritol over medium heat, stirring until the erythritol dissolves and the cream simmers.
Remove from heat. Add 2 ounces chopped unsweetened chocolate and 1 tablespoon butter. Let sit for 1 minute, then stir until smooth and glossy. If the ganache is too thick, add a splash more cream; if too thin, chill it for 5 minutes.
Once the cake is completely cool, pour the ganache over the center. Use a spatula to spread it evenly to the edges. Refrigerate for 15 minutes to set the ganache before slicing.

With a moist crumb and rich ganache, this cake proves keto doesn't mean deprivation. Enjoy it chilled or at room temperature — it’s perfect with a dollop of whipped cream or a sprinkle of sea salt.

Mexican Chocolate Cake with Cinnamon Ganache

This Mexican Chocolate Cake packs a punch with deep cocoa and warm spices. The cinnamon ganache takes it over the top—smooth, rich, and just right.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 large eggs, at room temperature
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (freshly brewed)

For the Cinnamon Ganache

1 cup heavy cream
8 oz semi-sweet chocolate chips
1 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
Pour wet ingredients into dry and stir until just combined. The batter will be thick.
Slowly add hot coffee and stir until smooth. The batter will be thin. Don't overmix—a few lumps are okay.
Divide batter evenly between prepared pans. Bake for 30 minutes, or until a toothpick inserted in center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, make ganache: Heat cream in a small saucepan until it just simmers (small bubbles around edge). Do not boil.
Place chocolate chips and cinnamon in a heatproof bowl. Pour hot cream over chocolate, let sit 2 minutes, then stir until smooth. Let cool for 10 minutes until thickened slightly.
Place one cake layer on a serving plate. Spread a thin layer of ganache over the top. Add second layer. Pour remaining ganache over top, letting it drip down the sides. Let set before slicing.

A forkful reveals a moist, tender crumb with a subtle kick from the cinnamon. Serve with vanilla ice cream or a dollop of whipped cream for extra indulgence.

Mocha Chocolate Cake with Espresso Ganache

Nothing beats the combo of rich chocolate and bold coffee. This mocha cake is moist, tender, and topped with a silky espresso ganache that cuts through the sweetness. Perfect for any coffee lover.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup strong brewed coffee, cooled
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup heavy cream
8 oz semisweet chocolate, finely chopped
2 tbsp espresso powder
1 tbsp unsalted butter

Instructions

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Tip: Line bottoms with parchment for easy release.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add coffee (make sure it's cooled to avoid cooking the eggs), buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Scrape sides as needed. The batter will be thin—that's okay.
Divide batter evenly between the two pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the ganache: Place chopped chocolate and espresso powder in a heatproof bowl. Heat heavy cream in a saucepan until it just simmers. Pour over chocolate, let sit 1 minute, then stir until smooth. Stir in butter until glossy. Let cool until thickened but still pourable (about 15 minutes).
Place one cake layer on a serving plate. Spread about 1/3 of the ganache over the top. Add the second layer, then pour remaining ganache over the center, letting it drip down the sides. Smooth with an offset spatula if desired. Let set before slicing.

Very rich and fudgy, this cake is best served at room temperature. The espresso ganache adds a sophisticated edge. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.

Orange Chocolate Cake with Citrus Ganache

Zest up your standard chocolate cake with a bright orange twist. This Orange Chocolate Cake with Citrus Ganache packs a tangy punch that cuts through the rich cocoa. No fuss, just bold flavor.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, room temp
1/2 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 tbsp orange zest (from 1 large orange)
1/2 cup fresh orange juice
1 cup hot coffee or water
1 cup dark chocolate chips (6 oz)
1/2 cup heavy cream
2 tbsp unsalted butter
1 tbsp orange zest (for ganache)
1 tbsp fresh orange juice (for ganache)

Instructions

Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment.
In a large bowl, whisk together flour, cocoa powder, baking powder, salt, granulated sugar, and brown sugar. Tip: Sift cocoa if lumpy.
In a separate bowl, whisk eggs, buttermilk, oil, vanilla, 1 tbsp orange zest, and 1/2 cup orange juice until smooth.
Pour wet ingredients into dry and mix until just combined. Add hot coffee and stir gently — batter will be thin. Tip: Don't overmix or cake will be tough.
Divide batter evenly between pans. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire rack.
While cakes cool, make ganache: Place chocolate chips in a heatproof bowl. Heat cream in a small saucepan until steaming (not boiling). Pour over chocolate and let sit 1 minute.
Add butter, 1 tbsp orange zest, and 1 tbsp orange juice. Stir until smooth and glossy. Tip: If ganache seizes, add warm cream 1 tbsp at a time while stirring.
Place one cake layer on a serving plate. Spread about 1/3 ganache on top. Add second layer and pour remaining ganache over the top, letting it drip down sides.
Let ganache set for 15 minutes before slicing. Store leftovers covered at room temp up to 2 days.

Bite into layers of rich, moist chocolate cake with a bright citrus punch. The ganache is silky and tangy, balancing the deep cocoa perfectly. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Peppermint Chocolate Cake with Mint Ganache

Zest up your holiday table with this peppermint chocolate cake. Rich chocolate layers meet a cool mint ganache that cuts through the sweetness. Perfect for Christmas or any winter gathering.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon peppermint extract (for ganache)
1/2 cup crushed candy canes

Instructions

Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Make sure no lumps remain.
In a separate bowl, whisk eggs, buttermilk, vegetable oil, vanilla extract, and 1 teaspoon peppermint extract until smooth.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix; a few lumps are fine.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Cool completely before frosting—this prevents the ganache from melting.
For the ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Remove from heat and add the chocolate chips. Let it sit for 2 minutes, then stir until smooth.
Add the butter and 1 teaspoon peppermint extract, stirring until the butter melts and the ganache is glossy.
Let the ganache cool at room temperature for about 15-20 minutes until it thickens slightly but is still pourable.
Place one cake layer on a serving plate. Pour about 1/3 of the ganache over the center and spread evenly to the edges.
Stack the second layer on top. Pour the remaining ganache over the top, letting it drip down the sides. Use a spatula to smooth if needed.
Sprinkle crushed candy canes over the top immediately while the ganache is still wet so they stick.
Refrigerate the cake for at least 30 minutes to set the ganache before slicing.

Underneath the rich chocolate, the mint ganache delivers a refreshing chill. Each bite combines fudgy cake with silky, cool ganache. Try it with a dollop of whipped cream and extra crushed candy canes on top.

Salted Caramel Chocolate Cake with Ganache

Every chocolate lover needs this showstopper in their repertoire. Rich, moist chocolate cake meets gooey salted caramel and silky ganache. It's decadence defined.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 1/2 cups buttermilk
Caramel: 1 cup granulated sugar, 6 tbsp unsalted butter, 1/2 cup heavy cream, 1 tsp sea salt
Ganache: 8 oz semisweet chocolate (chopped), 1 cup heavy cream
Flaky sea salt for finishing

Instructions

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 tsp baking soda, and 1/2 tsp salt.
In a large bowl, cream 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy, about 3 minutes.
Beat in 4 large eggs one at a time, then add 2 tsp vanilla extract.
Alternately add the dry ingredients and 1 1/2 cups buttermilk, starting and ending with dry. Mix until just combined. Tip: Overmixing makes the cake tough, so stop as soon as the flour disappears.
Divide batter evenly between pans. Bake for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
For the caramel: In a heavy saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly, until amber-colored. Tip: Swirl the pan instead of stirring to prevent sugar crystallization.
Remove from heat and carefully whisk in 6 tbsp unsalted butter (cut into pieces) until melted. Slowly pour in 1/2 cup heavy cream while whisking. Add 1 tsp sea salt. Let cool slightly.
For the ganache: Place 8 oz chopped semisweet chocolate in a bowl. Heat 1 cup heavy cream to a simmer (small bubbles around edge), then pour over chocolate. Let sit 1 minute, then stir until smooth. Tip: Use a rubber spatula to avoid incorporating air bubbles.
To assemble: Place one cake layer on a plate. Spread a generous layer of caramel, then a thin layer of ganache. Repeat with second cake layer.
Pour remaining ganache over top, letting it drip down sides. Sprinkle with flaky sea salt. Let set at least 1 hour before slicing.

Unearth a slice and watch the layers of caramel and ganache ooze. The flaky salt cuts through the sweetness beautifully. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Raspberry Chocolate Cake with Ganache

Zap your chocolate cake expectations with this raspberry-studded, ganache-drenched stunner. Fresh raspberries add tart pops to rich, moist chocolate layers. No fuss, just pure decadence.

Serving: 10 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cups fresh raspberries, divided
1 cup heavy cream
8 oz dark chocolate, finely chopped

Instructions

Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. (Tip: sift the cocoa if it's lumpy.)
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth and well combined.
Carefully stir in 1 cup boiling water — the batter will be thin. Gently fold in 1 cup of raspberries. (Tip: the hot water blooms the cocoa for deeper flavor.)
Divide batter evenly between the prepared pans. Bake for 30–32 minutes, until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the ganache: In a small saucepan, heat heavy cream over medium heat until just simmering. Pour over chopped dark chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Let cool until slightly thickened, about 15 minutes.
Place one cake layer on a serving plate. Spread about 1/2 cup of ganache on top. Place the second layer on top. Pour the remaining ganache over the cake, letting it drip down the sides. (Tip: for cleaner drips, chill the cake for 10 minutes first.) Garnish with the remaining 1/2 cup fresh raspberries.

A slice of this cake is pure harmony — tender crumb, bright raspberry bursts, and silky ganache. Serve at room temp with whipped cream or a scoop of vanilla ice cream. You'll want to make it again immediately.

White Chocolate Cake with Dark Ganache

Got a craving for something decadent? This white chocolate cake is incredibly moist, and the dark ganache cuts the sweetness perfectly. It's a showstopper for any celebration.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
4 oz white chocolate, melted and cooled slightly

For the ganache

8 oz bittersweet dark chocolate, chopped
1 cup heavy cream
2 tablespoons unsalted butter, softened

Instructions

Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla.
Gradually add the flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix until just combined — overmixing will make the cake tough.
Fold in the melted white chocolate gently until evenly incorporated.
Divide batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tip: Rotate pans halfway through for even baking.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the ganache, place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering (do not boil).
Pour hot cream over chocolate; let sit for 2 minutes, then stir until smooth. Add butter and stir until melted and glossy. Tip: If ganache is too thin, let it sit for 5-10 minutes to thicken.
Place one cake layer on a serving plate. Spread a thin layer of ganache on top. Place second layer on top.
Pour remaining ganache over the top of the cake, letting it drip down the sides. Use a spatula to smooth if needed. Let set for at least 20 minutes before slicing.

Pour the ganache over the cooled cake for a glossy finish. The contrast of sweet cake and bitter ganache is irresistible. Serve with a dollop of whipped cream if you're feeling fancy.

Chocolate Lava Cake with Ganache Center

Get ready for the ultimate chocolate indulgence. These individual lava cakes boast a molten ganache center that flows when you cut into them. Perfect for a dinner party or a cozy night in.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for greasing
6 oz semisweet chocolate, finely chopped
3 large eggs
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp vanilla extract
Pinch of salt
For the ganache center:
1/4 cup heavy cream
2 oz semisweet chocolate, finely chopped

Instructions

Preheat oven to 425°F. Grease four 6-oz ramekins with butter and dust with cocoa powder or sugar.
Melt butter and 6 oz chocolate together in a double boiler or microwave in 30-second bursts. Stir until smooth. Let cool slightly.
In a large bowl, whisk eggs and sugar until thick and pale, about 2 minutes.
Fold the melted chocolate mixture into the egg mixture until just combined.
Sift flour and salt over the batter and fold gently until no streaks remain. Stir in vanilla.
Pour batter into prepared ramekins, filling each about 2/3 full.
Make ganache: Heat cream in a small saucepan until just simmering. Pour over 2 oz chocolate in a bowl. Let sit 1 minute, then stir until smooth.
Drop a heaping tablespoon of ganache into the center of each ramekin, pushing it slightly below the surface.
Bake for 12-14 minutes, until edges are set but centers jiggle slightly when shaken. Tip: Start checking at 12 minutes to avoid overbaking.
Let cool in ramekins for 1 minute. Run a knife around the edges, invert onto plates, and serve immediately. Tip: For extra flair, dust with powdered sugar or add a scoop of vanilla ice cream.

Rich and decadent, the exterior is a tender cake while the center stays gloriously molten. Serve right away with fresh berries or a dollop of whipped cream.

No-Bake Chocolate Ganache Tart

One thing I love about no-bake desserts is how easy they are. This chocolate ganache tart has a crunchy cookie crust and a luscious, creamy filling. No oven required.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

2 cups finely crushed chocolate wafer cookies (about 30 cookies)
1/2 cup (1 stick) unsalted butter, melted
1 cup heavy cream
8 oz semi-sweet chocolate chips
1 tsp vanilla extract
a pinch of flaky sea salt (optional)

Instructions

Crush the cookies into fine crumbs. A food processor works best, or place them in a zip-top bag and crush with a rolling pin. Tip: aim for uniform crumbs for a solid crust.
In a medium bowl, combine the cookie crumbs and melted butter. Stir until every crumb is moistened. Tip: use a fork to ensure even distribution.
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the flat bottom of a measuring cup to pack it tight. Chill in the refrigerator for at least 15 minutes.
In a small saucepan, heat the heavy cream over medium heat until small bubbles appear around the edges—do not let it boil. Tip: watch closely; boiling can cause the cream to curdle.
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chips and let sit for 1 minute without stirring. Then stir gently until smooth and glossy. Tip: stir in one direction to avoid air bubbles.
Stir in the vanilla extract and a pinch of sea salt, if using. The salt enhances the chocolate flavor.
Pour the ganache filling into the chilled crust, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Refrigerate the tart for at least 3 hours, or until the filling is set and firm. Overnight is even better. Tip: cover with foil after 1 hour to prevent a skin from forming.

You can top with sea salt or whipped cream for a little extra flair. The tart is rich and silky, with a satisfying crunch from the crust. Perfect for a summer treat when you don't want to turn on the oven.

Conclusion

Our collection of 13 foolproof ganache recipes makes it so easy to create decadent desserts. Try one tonight, then leave a comment with your favorite! Don’t forget to share on Pinterest for fellow bakers.

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