Cake is a symbol to express the feeling of happiness and joy . From birthday to wedding or any special occasion cake is always a centerpiece of table . One of the most famous flavor is chocolate cake .

In this article we are going to discuss the recipe (ingredients, quantity and process ) of classis chocolate cake or ganache .

Classis chocolate cake

Ingredients or Quantity

  • 1 and 2/3 cup- all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup un salted butter, softened
  • 2 cup ice sugar
  • 2 tablespoon baking soda
  • 1 table spoon baking powder
  • 1 tablespoon salt
  • 1 cup butter milt , at room temperature
  • 2 teaspoon vanilla extract
  • 1 cup water , hot water

In grams or ml

  • 220g all purpose flour
  • 115 g un salted butter (optional)
  • 65 g cocoa powder
  • 400 g ice sugar
  • 240 ml butter milk
  • 120 ml vegetable oil
  • 240 ml hot water


  • Pre heat oven at 350°F
  • Grease the 9-inc pan with the help of butter or vegetable oil
  • Take a bowl and sift all the dry ingredients together like all purpose flour, cocoa powder, baking powder, baking soda and sugar .
  • Take out eggs into an other bowl and beat it to make smooth texture
  • Then add vanilla extract, oil and butter milk then mix it well.
  • Now add all the dry ingredients into the mixture
  • Mix all the ingredient until the texture become smooth
  • Now pour into the grease pan
  • Tape the pan to remove air bubbles
  • Bake it for 30-35 mins in pre heat oven
  • Allow the cake to cool down for 10 mins in pan then take out into the grill rack to cool it completely



  • Dark chocolate semi sweet or bittersweet
  • Heavy cream
  • Unsalted butter for extra rich flavor (optional)


  • 8 ounces (226g) dark chocolate
  • 1-cup (240)ml heavy cream
  • 1 table spoon butter


  • Chopped the chocolate into fine pieces
  • Then place into heat proof bowl
  • Always remember if you want to make thick ganache then take chocolate 2 ratio and cream 1 ratio and vice versa
  • Take the heavy cream into saucepan and take over it into low medium heat until the heavy cream simmer
  • Don`t boil it
  • Pour the cream over the chocolate for 2 to 3 min and let the chocolate soften
  • You can also double boil it
  • Now whisked is gently and mixed completely chocolate and cream
  • If you wanted to add butter so you can add it now to make its texture more buttery
  • Now let the ganache to set at room temperature until it reach to the desired consistency as you want
  • For pourable glaze cool it for 10 to 15 mins
  • For frosting and filling let it cool for 30 to 35 mins
  • Now you can frost you cake by the helping of piping

Remember ganache also have many variation you can customize it by using different kind of chocolate such as milk chocolate, bitter chocolate or white chocolate .

By the same process you can make pastry or cupcake by changing just frosting .

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