Black Cocoa Chocolate Cake with White Ganache Recipe

If you’re craving a dessert that’s decadently dark yet playfully bright, you’re going to adore this Black Cocoa Chocolate Cake with White Ganache Recipe. It’s one of those cakes where every bite surprises you with deep, rich chocolate flavor contrasted by a silky, sweet white chocolate topping. I absolutely love how this turns out—it’s dramatic, delicious, and the perfect centerpiece for any celebration or just a cozy weekend treat.

this Recipe

Ingredients You’ll Need

Every ingredient in this Black Cocoa Chocolate Cake with White Ganache Recipe plays a special role—whether it’s boosting flavor, enhancing texture, or building structure. I like to use a strong black coffee to bring out the cocoa’s richness, and the sour cream keeps the crumb wonderfully tender.

• Black cocoa powder: It’s much darker than regular cocoa and gives the cake its iconic, almost ink-black color and intense flavor.
• Hot, strong coffee: This enhances the chocolate notes—don’t worry, the coffee flavor won’t overpower the cake.
• Sour cream: Adds moisture and a little tang that balances the sweetness beautifully.
• Butter: Always use softened butter for proper creaming and a tender crumb.
• Sugar: Just enough sweetness to complement the bitterness of the black cocoa.
• Vanilla extract: A classic flavor booster that ties everything together.
• Vegetable oil: Keeps the cake extra moist without weighing it down.
• Eggs: Help with structure and richness—add them one by one for best results.
• Flour: All-purpose works perfectly; a little extra coats the chocolate chips so they don’t sink.
• Baking powder and baking soda: Work together to give your cake the perfect rise.
• Salt: Balances all the sweetness and enhances the chocolate flavor.
• Chocolate chips: I love these pockets of melted chocolate surprise!
• White chocolate: For the ganache—choose a good quality bar or chips for best melting and flavor.
• Heavy cream: Makes the ganache creamy and smooth.
• Corn syrup: Helps the ganache stay glossy and pourable.
• Red gel food coloring: Adds that spooky red tint to the white ganache, but you can skip it if you want traditional white.

Variations

I love personalizing this Black Cocoa Chocolate Cake with White Ganache Recipe based on the occasion or what I have in my pantry. Feel free to play around with flavors—this cake is surprisingly versatile.

• Chocolate Chip Variations: Sometimes I swap the classic semi-sweet chips for chunks of dark or even white chocolate to mix up the flavor profile.
• Dairy-Free Version: Use coconut cream instead of sour cream and a dairy-free butter substitute, plus dairy-free white chocolate for the ganache—still delicious!
• Spiced Twist: Adding a teaspoon of cinnamon or chili powder to the batter gives it a wonderful warmth, which my family goes crazy for.
• Layer Cake Option: Instead of one bundt, bake two round layers and spread the ganache in between for a stunning layered effect.

How to Make Black Cocoa Chocolate Cake with White Ganache Recipe

Step 1: Prep the Cocoa Mixture

Start by sifting your black cocoa powder into a bowl—this helps avoid clumps and keeps that deep color uniform. Pour in your hot, strong coffee and whisk it well until smooth. Then fold in the sour cream, whisking until the mixture is creamy and lump-free. Let this cool a bit before adding it to your batter so you don’t scramble the eggs later. I learned this trick the hard way one time when my batter curdled—cooling the cocoa mixture is a total game-changer!

Step 2: Cream Butter and Sugar

In your stand mixer fitted with a paddle attachment (or with a hand mixer), combine softened butter and sugar on low speed just to bring them together, then crank it up to medium-high. Beat for 2 to 3 minutes until the mixture looks lighter in color and fluffy. This aeration is the secret to a tender crumb—so don’t skip this step or rush it!

Step 3: Add Eggs, Vanilla, and Oil

Drop in your vanilla extract and vegetable oil along with one egg. Beat on low until fully incorporated before adding the remaining eggs one at a time, mixing well between each addition. Scraping down the sides of the bowl after each egg ensures even mixing. This slow, steady approach keeps the batter smooth and prevents lumps.

Step 4: Mix Dry Ingredients and Chocolate Chips

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until there are no lumps. Toss your chocolate chips with the reserved tablespoon of flour—this little trick keeps the chips suspended in the batter so they don’t all sink to the bottom during baking.

Step 5: Combine Dry and Cocoa Mixtures With Batter

Back to the mixer: add one-third of the flour mixture and beat on low just until mostly incorporated. Then add half the cocoa mixture, mixing until it’s blended well. Stop to scrape down the sides, then repeat—another third of the flour, the rest of the cocoa mixture, and finally the last of the flour. The key here is to mix gently and just until combined to keep your cake tender. Finish by folding in the chocolate chips until evenly distributed.

Step 6: Bake the Cake

Spray a 12-cup bundt pan with non-stick spray and scrape the batter in, smoothing the top with a spatula. Bake at 350℉ for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean or with just a few moist crumbs attached. After baking, let the cake cool in the pan for about 5 to 10 minutes before tipping it onto a rack to cool completely. I always try to resist digging in too soon—it’s worth the wait!

Step 7: Make the White Chocolate Ganache

While your cake bakes, start on the ganache. Chop your white chocolate finely and set it aside in a bowl. Heat the heavy cream, corn syrup, and red gel food coloring in a small saucepan over medium-high heat until it just boils, then pour it immediately over the white chocolate. Let it sit for at least 5 minutes to melt the chocolate, then whisk until silky smooth. Let the ganache cool completely—it thickens beautifully as it cools and you can refrigerate it if you want it firmer.

Step 8: Assemble and Serve

Pour the cooled ganache slowly over your bundt cake, letting it drip down the sides in those gorgeous, decorative streams. You can serve it right away or pop it in the fridge for a bit if you prefer the ganache a bit more set. Either way, you’re in for a show-stopping treat!

How to Serve Black Cocoa Chocolate Cake with White Ganache Recipe

Garnishes

I like to keep garnishes simple so the cake’s dramatic colors shine through. A few fresh raspberries or strawberries add a fresh pop of color and a little tartness. Sometimes, I sprinkle cocoa nibs or shaved white chocolate on top for added texture and contrast. A light dusting of powdered sugar can also be beautiful if you want a snowy finish without extra sweetness.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla or salted caramel ice cream to balance the intensity of the chocolate. If you’re serving it after dinner, a simple cup of coffee or even a glass of dessert wine, like a ruby port, really elevates the whole experience.

Creative Ways to Present

For a special occasion, I’ve drizzled the ganache over mini bundt cakes individually, so everyone gets their own personal dramatic dessert. Another fun idea is to add edible gold leaf on top for a glammed-up look that’s stunning for birthdays or holiday parties. Layering the ganache between cake layers makes for a stunning reveal when sliced.

Make Ahead and Storage

Storing Leftovers

I store leftover Black Cocoa Chocolate Cake with White Ganache in an airtight container in the fridge—it keeps well for up to 4 days. The ganache firms up a bit but staying chilled actually intensifies the flavor, so I don’t mind at all. Be sure to bring slices to room temperature before eating for the best texture and taste.

Freezing

Freezing the cake is totally doable! I like to freeze individual slices wrapped tightly in plastic wrap and then foil to prevent freezer burn. The ganache might harden quite a bit, but once thawed in the fridge overnight and brought to room temp, it softens back up nicely. It’s perfect for prepping ahead of time.

Reheating

If you want to warm up a slice, I pop it in the microwave for about 15 seconds—just enough to soften the ganache without melting it completely. You’ll still get that gooey white chocolate goodness paired with the moist, dark cake.

FAQs

Final Thoughts

This Black Cocoa Chocolate Cake with White Ganache Recipe is one of those desserts I turn to when I want to impress yet keep things approachable. I used to struggle to find a chocolate cake recipe that balanced dark, rich flavor with moist tenderness—but this one nailed it the first time I tried it. The creamy contrast of the white ganache is like the icing on a night you didn’t want to end. Seriously, if you want a chocolate cake that’s as stunning as it is delicious, give this recipe a try—you’ll be so glad you did!

Print