Easy and Incredible Buttermilk Chocolate Ganache Cake with Perfect Chocolate Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12
My best and most satisfying chocolate cake recipe, without a lot of hassle!
  • Buttermilk Chocolate Ganache Cake
  • For Cake:
  • 2 cups white sugar
  • 1 ¾ cups all-purpose unbleached flour
  • cups powdered unsweetened baking cocoa
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • For Ganache:
  • cup heavy cream
  • 2 tablespoons unsalted butter
  • 4 ounces semi-sweet chocolate in pieces
  • For Frosting:
  • 1 stick (1/2 cup) butter
  • ⅔ cups powdered unsweetened baking cocoa
  • 2 cups powdered sugar, sifted
  • ⅓ cups milk, water or buttermilk
  • 1 teaspoon vanilla
  1. Heat oven to 350 F.
  2. Grease and flour 2 9-inch round baking pans, or one sheet cake pan.
  3. Combine dry ingredients in a large bowl.
  4. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
  5. Stir in boiling water (batter will be thin).
  6. Pour evenly into baking pan(s).
  7. Bake 30 – 35 minutes, or until wooden toothpick inserted in center comes out cleanly.
  8. Cool ten minutes.
  9. For layer cake, or for the more adventurous sheet cake bakers, turn cake(s) out onto wire racks and cool completely.
  10. For ganache, combine heavy cream and butter in a small saucepan and bring to a simmer.
  11. Turn off heat.
  12. Add the chocolate pieces and swirl around to cover them with the hot milk mixture, and then cover for five minutes until chocolate is melted.
  13. Stir until smooth and creamy.
  14. Pour into a small bowl, cover and refrigerate until ganache is thick enough to spread.
  15. For frosting, melt butter and pour into bowl.
  16. Stir in the cocoa.
  17. Alternately add sifted powdered sugar and milk, beating on medium speed to spreading consistency.
  18. Add more milk if needed.
  19. Stir in vanilla.
  20. Makes about 2 cups.
  21. To finish: If making a layer cake use the ganache as filling.
  22. Cake may then need to be chilled to keep ganache firm before and after frosting. Ganache can also be used both as filling and as a coating for the top layer, and the frosting spread around the sides of the cake and piped decoratively around the top edge as a barrier to contain the ganache.
  23. If making a sheet cake, spread thickened ganache on top of cooled cake.
  24. Pipe frosting decoratively around edge to contain ganache and, if you’ve managed to turn the cake out of the pan, spread the frosting around the sides.
  25. This cake is excellent if made the day before serving, to give the flavors a chance to meld.
Recipe by Finch Frolic Garden Permaculture at http://www.vegetariat.com/2010/09/chocolate-dessert/