Galentine's Chocolate Ganache Cake

Name: Galentine's Chocolate Ganache Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup whole milk; 1/4 cup vegetable oil; 1 large egg; 1 tsp vanilla extract; 1/2 cup boiling water; 8 oz high-quality dark chocolate, chopped; 1 cup heavy cream

Highlighted under: Simple Sweet Recipes

I absolutely love celebrating Galentine's Day with my friends, and what better way to indulge than with a rich chocolate ganache cake? This cake has become a tradition at my gatherings, and each layer is infused with deep chocolate flavor that pairs beautifully with the velvety ganache on top. I've found that using high-quality chocolate really elevates the taste, making every bite a luxurious treat. Whether you're sharing it with pals or enjoying it solo, this cake is sure to impress and satisfy any sweet craving!

Created by

Emily

Last updated on 2026-01-05T21:42:29.873Z

When I first attempted to make this cake, I was surprised at how simple yet impressive it turned out. The ganache is made from just two ingredients— chocolate and cream— but it creates a delightful richness that is hard to resist. I learned that letting the ganache cool slightly before pouring it over the cake gives it a beautiful sheen and allows it to set perfectly.

One memorable Galentine's Day, I served this chocolate ganache cake alongside a fruit platter, and the mix of flavors was a huge hit! It’s easy to slice, and I find that the chocolate taste is elevated when paired with something fresh. Trust me, this cake is bound to make your celebrations sweeter!

        Why You'll Love This Cake
        Rich chocolate flavor paired with smooth ganache
Perfectly moist cake that never crumbles
Impressive look for any gathering or celebration

      

Perfecting the Chocolate Cake

When baking the chocolate cake, it’s important to measure your ingredients accurately. Use a kitchen scale if possible, as weight ensures consistency—as too much flour can lead to a dry and crumbly cake. When adding the boiling water to the batter, don’t be surprised by the runny consistency; this helps create a moist crumb that balances the rich chocolate flavor. Ensure that your batter is well combined but avoid overmixing to maintain a tender texture.

For this cake, I recommend using high-quality cocoa powder, like Dutch-processed cocoa, which adds a smoother flavor profile. Additionally, letting the cake cool completely before frosting with ganache is crucial; if it’s still warm, the ganache may slide off instead of forming a lovely, glossy coating. Once baked, a gentle touch with a toothpick should come out clean, indicating it’s ready to cool.

Creating the Ganache

The secret to a silky smooth chocolate ganache is controlling the heat of the cream. Warm the heavy cream over a medium flame, stirring frequently until just about to boil, then remove it from heat. Pouring the hot cream over the chocolate allows it to melt evenly. I find that letting it sit for a minute before stirring helps achieve a glossy texture without burning the chocolate, which can create a grainy finish. Stir gently until everything is fully combined.

If your ganache becomes too thick after cooling, you can reheat it gently in a microwave in short bursts or place it over a double boiler. A splash of warm cream can help if you need to adjust the consistency. Remember, for a thicker ganache that holds shape well (great for cake decorations), you can increase the chocolate ratio.

Serving and Storing

Serving this Galentine's Chocolate Ganache Cake is an event in itself. I love finishing it off with a sprinkle of coarse sea salt or edible glitter to add a touch of elegance. It pairs wonderfully with a dollop of whipped cream or fresh berries for a contrast in flavor and texture. Consider slicing it slightly warm for a molten chocolate experience, or chill it for a firmer ganache finish; both are delightful in their own right.

If you have leftovers, this cake stores beautifully. Keep it at room temperature for up to two days, or refrigerate for up to a week. To store, place it in an airtight container to preserve its rich flavor and moisture. If you want to enjoy it later, you can freeze slices wrapped in plastic wrap and foil for up to two months, allowing a perfect treat to thaw overnight in the fridge!

Ingredients

For the Cake

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup boiling water

For the Ganache

8 oz high-quality dark chocolate, chopped
1 cup heavy cream

Enjoy!

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease and flour a round 9-inch cake pan.

Mix dry ingredients

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

Combine wet ingredients

In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract until smooth.

Combine wet and dry

Add the wet mixture to the dry ingredients and stir gently until just combined. Mix in the boiling water until smooth.

Bake the cake

Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.

Cool and prepare ganache

Let the cake cool for about 10 minutes, then remove from the pan. For the ganache, heat the cream until just boiling and pour over the chopped chocolate. Stir until melted and smooth.

Finish the cake

Pour the ganache over the cooled cake, letting it drip down the sides. Allow to set at room temperature.

Slice and Serve

Pro Tips

For an extra kick of flavor, consider adding a splash of coffee to the boiling water before mixing it into the batter. It enhances the chocolate taste phenomenally!

Ingredient Substitutions

If you’re looking for a dairy-free option, you can substitute the whole milk with almond milk or oat milk, and replace the heavy cream with coconut cream for the ganache. Do keep in mind that non-dairy options alter the flavor a bit, but they can maintain a deliciously rich taste. For a lighter cake, consider using egg whites instead of a whole egg; however, this may slightly affect the cake's texture.

For a gluten-free version, using a 1:1 gluten-free all-purpose flour can work well, but pay attention to the cake's moisture level since different blends can absorb moisture differently. Adding a tablespoon of apple cider vinegar can also help with the rise and texture in gluten-free baking.

Troubleshooting Tips

If your cake rises unevenly, it may be due to an incorrect oven temperature. An oven thermometer can help you check if your oven runs hot or cold. Also, remember to center your cake pan in the oven, as too close to the edge can result in uneven baking. If the ganache doesn’t set properly, it could be because it was stirred too vigorously; gentle mixing is key to keeping the ganache smooth and glossy.

Should you end up with chocolate cake that has domed tops, don’t worry. Just slice the tops off after cooling to create a flat surface for ganache. This also adds a chance to taste-test the cake before serving, ensuring your guests are treated to the best flavor. Remember, a little kitchen mishap can sometimes lead to delicious surprises!

Questions About Recipes

→ Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add it separately for better structure.

→ How can I store leftovers?

Keep the cake covered in an airtight container at room temperature for up to 3 days or refrigerate it for longer freshness.

→ Can I use milk chocolate for the ganache?

Certainly! Just note that milk chocolate will give a sweeter flavor compared to dark chocolate.

→ What can I serve with this cake?

It pairs wonderfully with fresh berries or a scoop of vanilla ice cream for added decadence.