November 22, 2021

Chocolate Ganache Cake

Chocolate Ganache Cake

This cake, which has gained popularity under the alias of “molten lava cake,” is a classic that should be in everyone’s repertoire! The recipe and procedure is deceptively easy as well.

Tell your family or significant other that you are in the mood for chocolate, disappear into the kitchen for a few minutes, pop back out while the cakes are in the oven, walk off like you’re going to use the restroom 15 minutes later, and then come walking in with these cakes…… that’s how culinary legends are created.

Ingredients for the best chocolate ganache cakes

Who doesn't like chocolate, right? If you've met someone that claims to not like it, odds are, it is because it's too sweet but I can guarantee that they like a dessert that has some chocolate in it. How do I know? Because I always say I don't like chocolate and I ALWAYS end up eating it.

While this chocolate ganache cake is definitely on the more rich and decadent side, it truly is the perfect go-to dessert when you are in a mood for chocolate. Most ingredients are typically on hand in most home kitchens on a daily basis as well which just makes making this a no brainer! Here's your grocery list:

  • Dark chocolate
  • Butter
  • Eggs
  • All-purpose flour
  • Salt
  • Granulated sugar
  • Vanilla extract
  • Cocoa powder

We highly recommend you use a good dark chocolate here. The cake is so rich as it is and using a dark chocolate instead of milk chocolate will bring balance to the cake.

Tips on creaming the eggs and sugar

Besides  the baking time and knowing when to pull the cake out of the oven (more on that below), one of the most important steps in making this cake is making sure you cream the eggs with the sugar long enough to incorporate air and volume. This is important so that the cake is light and fluffy, giving more room for the ganache to flow.

You'll want to mix the eggs for 1 minute in the mixer and slowly stream in the granulated sugar while continuing to mix for about 4-5 minutes. Another indicator is to mix until the eggs become light and airy, and turn a pale yellow color.

The perfect chocolate ganache cake wouldn't be complete without the melted, creamy chocolate!

Another very important step in making the chocolate ganache cake as rich and airy as possible, is melting the chocolate slowly and evenly so the butter melts into the chocolate.

Melting it slowly will ensure it doesn't seperate into an oily layer on top of the chocolate.

The chocolate is melted using a double boiler or creating your own by using a pot and placing a heatproof bowl on top. If you create your own double boiler (which is what we do) you'll want to add the chocolate and butter into the heatproof bowl and heat it slowly, stirring occasionally, to melt the chocolate.

Tips on Preparing & baking the Chocolate Ganache Cake!

  • Baking time: The whole process of combining the ingredients, melting the chocolate and creaming the eggs and sugar takes about 10-15 minutes, with another 15-20 minutes to bake.
  • Making extra batter: You could also make extra batter or make it in advance as it holds perfectly in the fridge for at least a week. We recommend you just pull it out of the fridge, scoop it into your buttered and cocoa’d ramekins, and let them bake. Easier than Betty Crocker!
  • Undercooking the cake: The best part about this cake is the interior of the cake. When cooking this cake, you purposely undercook part of it because the melted chocolate “ganache,” which is actually the uncooked batter remaining in the center, serves as a sauce for the rest of the cake. It is basically a two in one. The only thing that can ruin a chocolate cake is when it is so dry that when you bite into it, it crumbles apart, sticking to every surface of your mouth, clogging your airway like a spoonful of cinnamon. That is never a good time, but thankfully, it won’t be an issue here (unless you forget to set a timer when it’s in the oven).
  • Using ramekins: That's also why we like to use ramekins instead of baking a large cake. Having smaller, individual cakes or almost "cupcakes" allows for a great ratio of cake to ganache!

This chocolate ganache cake is always a crowd pleaser! We know your family and friends will be begging you to make this one for all of the get togethers.

Cheers and eat well!

Chocolate Ganache Cake

This warm chocolate cake is the perfect treat for true chocolate lovers! It's rich, decadent and so airy you'll be making this one time and time again. And, it's always a crowd pleaser!















  • 6 ounces dark chocolate
  • 6 ounces butter (diced) (room temperature)
  • 4 eggs
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or pan spray (for lining the ramekins)
  • ¼ cup cocoa powder or granulated sugar (for lining the ramekins)


  1. Set up a double boiler, or put a pot on the stove and fill it 1/3rd of the way with water and bring the water to a simmer.
  2. In the meantime, crack the eggs into the bowl of your stand mixer and add the vanilla extract and salt and mix, using the whisk attachment, on medium speed for about 1 minute.
  3. Put the chocolate and diced butter into the top of your double boiler and slowly melt, stirring occasionally. If using a pot with a bowl on top, add the chocolate and butter to a heatproof bowl that fits securely on top of the pot you have on the stove and heat slowly, stirring occasionally, to melt the chocolate.
  4. After mixing the eggs, slowly stream in the granulated sugar and continue mixing for about 4-5 minutes or until the eggs become light and airy and turn a pale yellow color.
  5. After the 4-5 minutes, your chocolate should be melted and you can remove the chocolate from the double boiler (or bowl) and slowly stream the chocolate/butter mixture into the egg mixture, while mixing at the lowest setting. Continue mixing until all the chocolate is incorporated.
  6. Then, add the flour and mix on a low setting just until the flour is fully incorporated, not over-mixing.
  7. Preheat your oven to 350 F.
  8. Take your desired ramekins to bake in (ideally 2-3 inches wide by 2-2.5 inches deep) and butter or spray them and then sprinkle them with cocoa powder or sugar, so that the whole interior of the ramekin is coated. Flip the ramekin upside down and tap the bottom to remove the excess powder.
  9. Fill each ramekin 3/4th of the way with chocolate cake batter.
  10. Bake for 15-18 minutes or until the tops have begun to soufflé slightly but the cakes still have a slight jiggle in the very center.
  11. Remove the cakes from the oven and using a knife or offset spatula separate the cake from each ramekin by sliding the knife along the insides of each ramekin, pulling the cake away from the ramekin sides.
  12. Gently flip each cake onto a plate and serve with your choice of topping.


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