Chocolate Ganache Celebration Cake

Name: Chocolate Ganache Celebration Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 8 ounces semi-sweet chocolate, chopped; 1 cup heavy cream; 2 tablespoons unsalted butter

Highlighted under: Celebration Feast Ideas

I absolutely love baking cakes that not only look impressive but also deliver an indulgent flavor. This Chocolate Ganache Celebration Cake is my go-to for special occasions and family gatherings. The rich, moist chocolate cake layers paired with a silky ganache frosting create a dessert that pleases everyone. I remember the first time I served this at a birthday party; the ooohs and aaahs were music to my ears. If you want to impress your guests, this cake is the perfect choice!

Created by

Ella

Last updated on 2026-02-21T19:26:18.746Z

Every time I make this Chocolate Ganache Celebration Cake, I am reminded of the joy it brings to those who taste it. The combination of the fluffy chocolate sponge and the glossy ganache is truly heavenly. I once tried adding a hint of coffee to the batter, and it elevated the chocolate flavor to new heights. It’s a simple addition that makes a world of difference!

When it comes to frosting, I prefer using ganache instead of traditional buttercream for its smooth texture and intense flavor. I found that letting the ganache cool slightly before spreading it on the cake guarantees a clean finish. Not only does it look professional, but it also creates a decadent layer that everyone craves!

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

Choosing Quality Ingredients

For the ultimate chocolate flavor, I recommend using high-quality semi-sweet chocolate in your ganache. The chocolate you choose directly affects the taste and texture, so opt for a brand that you know and love. This cake showcases chocolate as the star ingredient, and using a rich chocolate will create a more decadent flavor. Combine this with fresh ingredients like organic eggs and whole milk for the best results.

Don't underestimate the power of fresh orange zest in brightening up the ganache and cake layers. The oils in the zest contribute a fragrant, citrusy zing that complements the chocolate beautifully. To achieve the best flavor, use a microplane to finely zest the oranges and incorporate it into the batter. If you're looking for a twist, consider adding a splash of orange liqueur to the ganache for a more sophisticated flavor profile.

Frosting Techniques for the Perfect Ganache

When making the ganache, ensure you're stirring gently and not incorporating too much air. The goal is to achieve a silky and smooth texture. If the ganache is too thick, let it sit for a few additional minutes before using to allow it to soften. Conversely, if it’s too runny, an extra five minutes of cooling can help thicken it without losing the glossy finish.

To achieve immaculate frosting on your cake, use an offset spatula for spreading the ganache. I personally find it helpful to dip the spatula in warm water before each swipe; this makes for a smoother finish. Be sure to apply a crumb coat first—a thin layer of ganache—to catch any loose crumbs before applying the final thicker layer, ensuring a clean and polished look.

Storage and Make-Ahead Tips

This Chocolate Ganache Celebration Cake can be made ahead of time, making it an excellent choice for busy party days. Once fully assembled, it can be stored in the refrigerator for up to three days. To maintain its quality, cover it lightly with plastic wrap; this prevents the ganache from drying out. When ready to serve, allow the cake to come to room temperature for about 30 minutes to regain its soft, melt-in-your-mouth texture.

If you have leftover cake, it can be frozen for up to three months. Wrap individual slices in plastic wrap followed by aluminum foil for optimal preservation. When you’re ready to enjoy again, simply thaw it in the refrigerator overnight, and give it a slight warming in the microwave for a few seconds for that freshly-baked sensation. Trust me; it’s almost as good as the first day!

Ingredients

For the Cake

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

For the Ganache

8 ounces semi-sweet chocolate, chopped
1 cup heavy cream
2 tablespoons unsalted butter

Make sure all your ingredients are at room temperature for the best results.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and mix on medium speed for 2 minutes. Carefully stir in boiling water until well combined; the batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Ganache

Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until the mixture is smooth and glossy. Allow to cool until it thickens slightly before using.

Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of ganache over the top, then place the second layer on top. Use the remaining ganache to frost the sides and top of the cake.

Serve and Enjoy

Slice the cake and serve it to your guests. Enjoy the compliments that come your way!

For best results, refrigerate the cake for at least 30 minutes before serving.

Pro Tips

To enhance the flavor, consider adding a teaspoon of espresso powder to the cake batter. It really deepens the chocolate taste!

Flavor Variations

If you want to switch things up, consider adding a layer of raspberry jam between the cake layers for a fruity contrast that pairs excellently with chocolate. The tartness of the raspberries cuts through the richness and elevates the overall dessert experience. Similarly, you can infuse the ganache with instant coffee granules to intensify the chocolate flavor—just dissolve a teaspoon into the warm cream before adding the chocolate.

For a more decadent creation, try incorporating a layer of chocolate mousse between the cake layers. Simply prepare your favorite mousse recipe and allow it to set slightly in the fridge before assembling the cake. The airy texture of the mousse offers a delightful contrast to the dense layers of chocolate cake.

Common Troubleshooting Tips

One common issue is that cakes can domed or crack while baking. To prevent this, ensure your oven is properly calibrated, as uneven temperatures can cause such issues. If you notice the cakes rising unevenly, you can gently press down the domed tops while they are still warm to flatten them. Always check for doneness at the minimum baking time to avoid overbaking, which can lead to dryness.

Another potential problem is ganache that doesn't set properly. This can happen if the cream isn’t hot enough when added to the chocolate. Make sure to bring the cream to just a simmer—watch closely so it doesn't boil over. If your ganache does end up too runny, you can always add more chopped chocolate into the mix and reheat gently until smooth, achieving the desired consistency.

Questions About Recipes

→ Can I use milk chocolate instead of semi-sweet chocolate?

Yes, but be aware that it will make the ganache sweeter.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can this cake be frozen?

Yes, you can freeze the un-frosted cake layers for up to 3 months. Wrap them well in plastic wrap.

→ What can I substitute for eggs in this recipe?

You can use chia seeds mixed with water or a store-bought egg replacer for an eggless version.