Chocolate Black Out Cake with Ganache Drizzle

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 80


A dark, rich, dense, slightly fudgy chocolate cake with a Chocolate Ganache drizzle.



For the Cake

  • 1 cup strong hot coffee
  • 6 tablespoons real butter
  • 1 cup buttermilk
  • 2 eggs
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 3/4 teaspoons baking soda
  • 1/2 cup regular cocoa
  • 2 teaspoons pure vanilla extract
  • 1/2 cup mini semi sweet chocolate chips

For the Ganache

  • 3/4 cup heaving whipping cream
  • 8 ounces of Ghirardelli bittersweet chocolate chips


For the Cake

  1. Preheat oven to 350 degrees.
  2. Line a 9″ round cake pan with a piece of wax paper. Butter the paper and insides of the pan. Lightly coat the paper and insides of pan with cocoa.
  3. Pour the hot coffee into a large measuring cup or medium bowl. Drop the butter in and let it melt. Whisk to combine. Add the buttermilk and whisk to combine again. Set aside.
  4. In a medium bowl, sift together the cake flour, salt, baking powder, baking soda and cocoa and set aside.
  5. In the bowl of a stand mixer, using the paddle attachment, mix together the sugar and eggs on medium speed until light and lemony in color. On low speed, add the dry ingredients and mix until they are almost incorporated. Add the buttermilk, coffee, butter mixture, vanilla and chocolate chips and mix on low speed until all ingredients are incorporated.
  6. Pour batter into the prepared cake pan and bake for approximately 50 minutes until a toothpick inserted into the center of cake comes out with just slightly moist cake crumbs.
  7. Run a knife around the edges of the cake and invert cake onto a wax paper lined wire rack. Cut slits in the wax paper for venting. Let cake cool completely before drizzling with ganache.

For the Ganache

  1. Pour the chocolate chips into a medium bowl and set aside. Pour the whipping cream into a small pan and heat over high heat just until it comes to a boil and remove from heat, (or heat in the microwave).
  2. Pour half of the hot cream over the chocolate chips and let set for thirty seconds. Whisk the melted chocolate and cream together until smooth and shiny. Repeat with the second half of the cream.
  3. Pour the ganache over the center of the cake and spread to the edges of the cake using a spoon, and allow the ganache to run over the edges and down the sides of the cake.
  4. Refrigerate cake until ready to serve.


  • The ganache will set after the cake has been refrigerated for about one hour.


  • Serving Size: 8