This chocolate ganache cake is the best! Moist chocolate cake packed with malted milk flavor and covered in the dreamiest chocolate ganache frosting. It’s perfect for chocolate lovers!
If dark chocolate is your thing, you’re going to die over this ganache cake! As a former pastry chef, I’ve created many dark chocolate cakes with fruity accents, like strawberry chocolate cake and chocolate cherry cake, but I knew an all-chocolate version was essential!
Made with toasted malted milk powder and covered in a rich chocolate fudge frosting, it’s the definition of decadence with a truly bakery-worthy flavor. Perfect for birthdays, special occasions, dinner parties, and beyond!
Table of Contents
Tips for the Best Chocolate Cake
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your cake is turning out super dry and crumbly, it’s almost always due to using too much flour!
Don’t skip the coffee. Brewed coffee intensifies the richness and flavor of chocolate—you won’t taste it. I use it in all of my chocolate cake recipes!
Check for doneness early. A few minutes before baking time, begin checking your cake. Insert a toothpick into the center of the cake; it should come out covered in a few moist crumbs!
Ingredient Notes and Substitutions
Cocoa powder: Unsweetened Dutch cocoa powder is essential for the best chocolate flavor—that’s why I use it in my chocolate Reese’s cake, too!
Sour cream: This ingredient brings moisture and richness to the cake batter. It’s key to a super moist texture. Full-fat plain Greek yogurt is a great substitution!
Malted milk powder: Malted milk powder adds a unique, subtly sweet, and nutty flavor. Feel free to skip it if you want!
Heavy whipping cream: Use high-fat heavy cream to achieve a smooth, creamy ganache. The fat content in the cream helps to create a rich texture and enhances the chocolate flavor. It cannot be substituted.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Make the Ganache
Step 1: Make the ganache frosting. Thoroughly whisk in the heavy cream to ensure a smooth mixture, especially once the malted milk powder is added. You don’t want clumps in the frosting! (Image 1 below)
Step 2: Chill the ganache overnight. Carefully stream the hot chocolate mixture into the cocoa powder, mixing thoroughly to achieve a smooth frosting. Allow the ganache to chill overnight for the best texture! (Image 2 below)
Bake the Cake
Step 3: Combine the dry ingredients. In a stand mixing bowl, combine the dry ingredients and the cubed butter. Mix until the butter coats the flour and resembles a sandy texture. (Image 3 below)
Step 4: Mix in the wet ingredients. Mix in the sour cream and oil. (Image 4 above)
Step 5: Mix in the rest of the wets. Mix in the remaining wets until just combined to avoid over-mixing. Make sure to scrape down the sides and bottom of the bowl to ensure a smooth and uniform batter! (Image 5 below)
Step 6: Bake the cake. Use a scale to accurately fill the cake pans. Once baked, allow them to cool on a wire rack before removing them from the pans. (Image 6 below)
Assembly
Step 7: Whip the ganache. You’ll notice after the ganache is set, it will be very thick. I recommend pulling it out of the fridge at least 1-2 hours before using it. Then, mix it briefly to it and give it a smooth and spreadable consistency. (Image 7 above)
Step 8: Decorate the cake. Assemble the cake by alternating the ganache and chocolate cake layers. Frost the entire cake and decorate it with chocolate curls, shavings, or malted milk balls. (Image 8 above)
Storage, Freezing, and Making Ahead
Storage: Any leftover cake slices can be stored in an airtight container at room temperature or in the fridge. They will last longer in the fridge—up to 5 days!
Freezing: You can freeze the whole cake or individual slices wrapped in plastic wrap in an airtight container for up to one month.
Make ahead: You can make the ganache frosting and refrigerate overnight or for up to one month. The cake layers can be baked the day before, wrapped in plastic wrap, and stored in the fridge overnight. You can assemble the cake the next day.
Recipe FAQs
I recommend only using semi-sweet or dark chocolate for the frosting to keep the cake from being too sweet.
No, you can leave it out entirely if desired.
No, this recipe must be made with cake flour!
Malted Chocolate Ganache Cake
Equipment
- three 8 inch cake pans
Ingredients
Chocolate Ganache Frosting
- 6 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1 2/3 cup + 1/4 cup heavy whipping cream
- 1 1/2 cup granulated sugar
- 2/3 cup Malted milk powder, sifter
- 2/3 cup + 1 tablespoon semi-sweet chocolate chips
- 1 3/4 cup Unsweetened dutch cocoa powder, sifted
- 1 teaspoon vanilla extract
- malted milk balls, for decorating
Chocolate Cake Batter
- 2 cups cake flour, *see notes below for measuring*
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/2 cup malted milk powder, sifted
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 1/2 tablespoons cubed unsalted butter , room temperature
- 1 cup sour cream, room temperature
- 1/4 cup vegetable or canola oil
- 1/2 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 1 cup hot coffee, or hot water
- 3/4 cup unsweetened dark cocoa powder
Instructions
- In a pot, melt the butter and salt together. When melted, add in the heavy cream, malted milk powder, and sugar, whisking occasionally until nearly boiling; about 7-8 minutes. Stir in the chocolate chips until completely melted.6 tablespoons (84 g) unsalted butter, 3/4 teaspoon fine sea salt, 1 2/3 cup + 1/4 cup (443 g) heavy whipping cream, 1 1/2 cup (300 g) granulated sugar, 2/3 cup (90 g) Malted milk powder, 2/3 cup + 1 tablespoon (128 g) semi-sweet chocolate chips
- Add the sifted cocoa to a stand mixing bowl. Stream the hot chocolate mixture into the bowl. Mix until combined, then scrape down the bowl. Switch to the paddle and mix for 2-3 minutes on medium-low, until lump free. Add the vanilla. Then pour into a container and refrigerate for a minimum of 4-6 hours, or overnight before using.1 3/4 cup (180 g) Unsweetened dutch cocoa powder, 1 teaspoon vanilla extract
- Preheat the oven to 350 F/180 C. Line three 8-inch round cake pans with parchment paper on the bottoms and set them aside.
- In a stand mixing bowl, combine the flour, sugar, brown sugar, malted milk powder, baking soda, baking powder, and salt. Add in the butter and mix for 3 minutes on low until it resembles coarse sand.2 cups (240 g) cake flour, 1 1/2 cups (300 g) granulated sugar, 1/2 cup (100 g) dark brown sugar, 1/2 cup (65 g) malted milk powder, 1 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1 teaspoon fine sea salt, 6 1/2 tablespoons (90 g) cubed unsalted butter
- Mix in the sour cream and oil until just combined. It will look like a very thick paste.1 cup (228 g) sour cream, 1/4 cup (45 g) vegetable or canola oil
- In a bowl with a spout, whisk together the eggs, milk, and vanilla. In a separate bowl, whisk together the HOT coffee and cocoa powder.1/2 cup (113 g) whole milk, 2 (100 g) large eggs, 1 1/2 teaspoon vanilla extract, 3/4 cup (75 g) unsweetened dark cocoa powder, 1 cup (210 g) hot coffee
- Stream the egg mixture into the batter on low speed, then pour in the coffee/cocoa mix. Mix until just combined. Scrape down the bowl to make sure there are no pale batter streaks. Divide the batter into the prepared pans, around 520g each.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging to it. Let the pans cool on a wire rack for 20 minutes, then flip each layer out of the pan onto the rack to continue cooling completely.
Assembly
- To assemble, remove the ganache from the fridge. If using the next day, let it sit at room temperature for an hour. In a mixing bowl, paddle-mix the ganache on medium speed for 30-60 seconds to loosen it. Avoid overmixing or it will be messier to work with.
- Trim cake domes if necessary. Put the first cake layer on the board or plate. Pipe the ganache frosting then add the next layer, alternating cake and frosting layers. Refrigerate the cake for 15-20 mins to firm. Then frost the sides and top with the remaining frosting. Swirl the frosting with a spatula, and top it with malted milk balls. Enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Any chance you’ve made this recipe with 9 inch cake pans before? I don’t have 8 inch, so I’m wondering if my 9 inch will work with the recipe as is (maybe a bit less time in the oven), or if I should try to do the math to increase the amount of batter for 9 inch pans. What would you recommend?
Hi Aubrey! It should be just fine in 9 inch pans. The layers will be a little thinner so they will be done sooner than the bake time indicates!
I’d give it 6 stars if I could. The best chocolate cake I’ve ever baked. So moist and decadent. Melts in your mouth. I used the King Arthur malted milk powder and loved the complexity it added in flavor. This will be my new go-to chocolate cake for holidays and dinner parties!!
Yay! I’m so happy to hear that, thank you so much Lisa! 🙂
We don’t have malt powder in my country, what can I substitute with
Hi Agnes, there isn’t a great substitution for malt powder because it has a very specific flavor! You can leave it out if you can’t find any.