Chocolate Cake with Chocolate Ganache


Any food that includes Chocolate makes me happy!

Chocolate Cake slice

So, it was only fitting to kick start the new years eve with a decadent chocolate cake.

I have baked this cake three times in the last month for different events and every single time, it has turned out beautifully.  I can’t get over how simple this recipe is and to top it all it is EGG-LESS.

Chocolate Cake

You can change the  chocolate quality and quantity, the sugar type (standard white, raw, coconut sugar, or brown sugar), and flour (gluten free, regular, or wheat) to suit your liking as long as you keep the ratios.

Chocolate Cake with Ganache

Invariably, the cake turns out rich, moist, and perfectly aerated with a clean taste. I have added few colorful sprinkles on top to decorate but you can do whatever suits your fancy or just eat as it is.

Chocolate Cake

Also, you can only use water instead of mixing espresso or instant coffee powder but I would strongly recommend using it. It definitely fortifies the richness of the chocolate cake.

Chocolate Cake

Best part about making this cake is you can serve it in the pan you baked it!

Prep Time: 20 minutes
Bake Time: 35 minutes
Served: Room Temperature

 1 1/2 cups All purpose flour
 1 cup sugar
 1/4 cup cocoa powder
 1 teaspoon baking powder
 3/4 teaspoon baking soda
 1/3 cup butter, melted
 1 cup warm water
 1 teaspoon espresso or instant Coffee powder
 1 tablespoon white vinegar
 1 teaspoon pure vanilla extract
 Chocolate Ganache:
 200 grams dark chocolate compound (Morde)
 3/4 cup heavy cream



Chocolate Cake:

  1. Preheat oven to 350 degrees F (177 degrees C). Grease a 8 inch square or round cake pan with butter and keep it aside.

  2. In a mixing bowl, sift together all the dry ingredients-flour, sugar, cocoa powder, baking powder and baking soda.

  3. To that add in melted butter, coffee water, vinegar or lemon juice and vanilla extract. Mix everything together until combined.

  4. Bake for about 30 – 35 minutes and keep checking every ten minutes until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean.

5.Remove the cake from the oven and place it on a wire rack to cool.

Chocolate Ganache:

  1. In a heatproof bowl, add in dark chocolate, cream and place it over a saucepan of simmering water. (double boiler technique). Melt the chocolate until it is smooth.
  2. Remove from the heat and let it come to room temperature. Then pour this delicious chocolate ganache over the cooled cake and let it stand until it has thickened.

Hope you give this Chocolate cake a try and let me know in the comments below or on Facebook/saltpaprika or  Instagram(@salt.paprika) how did it go!


Chocolate Cake slice

4 Comments Add yours

  1. waseema says:

    hi.. cake looks yummy. in the ganache recipe you mentioned heavy cream, is it the non dairy whipping cream which we use.

    1. Tanvi says:

      Hi ! I have used Amul heavy (whippi ng) cream which has around 30 to 32% fat. I am not sure how the outcome will be if a non dairy whipping cream is used.

  2. Looks luscious! love the chocolate ganache!

    1. Tanvi says:

      Thank you 😊 . Hope you give it a try.

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