Black and Gold Chocolate Ganache Cake


Black and Gold Chocolate Ganache Cake is all the stuff your date dreams are made of. It is chocolate in every bite, decadent, gooey, and gold. The cake is eggless using my go-to recipe which always yields the best cake ever like Old Fashion Chocolate Cake, Ferrero Rocher Cake, Nerf Gun Cake, and Buttercream Cake.

The deep black color of the cake is achieved using a simple trick of coloring which is common among most bakers. So it’s not really a secret.

Basically, you need to make a dark chocolate ganache and use 1-2 drops of black color to color the ganache and leave it overnight for the color to deepen and set in.

And voila, you have Black & Gold Chocolate Ganache Cake ready in a jiffy!

Every bite was delicious, loved, and as special as the cake was. I made this cake to celebrate our 14th anniversary during the peak of the first lockdown close to 3 years ago. Today we are at the cusp of marking our 17th anniversary. To many more cakes and anniversaries…

Black and Gold Chocolate Ganache Cake

Indulge in the ultimate romantic experience with Black and Gold Chocolate Ganache Cake. Satisfy your sweet tooth with every bite of decadent, gooey chocolate. This eggless recipe is guaranteed to impress.
Prep Time30 mins
Cook Time1 hr
Assembling Time30 mins
Total Time2 hrs
Course: Baking
Servings: 6 inch layered cake


  • 1 cup all purpose flour
  • ½ cup +1 tbsp sugar granulated
  • cup +1 tsp cocoa powder unsweetened
  • ¼ tsp baking soda heaped
  • ¼ tsp salt
  • cup hot water
  • 4 tbsp vegetable oil
  • 2 tsp white vinegar
  • 1 tsp instant coffee granules
  • 1 tsp vanilla extract
  • 60 ml sugar syrup for soaking
  • 200 g chocolate ganache
  • 2-3 drops black gel color optional
  • scant gold dust optional
  • ½ tsp vodka to mix dust


  • Pre-heat oven to 180 C. Line the bottom of one 6 inch pan.
  • Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a mixer as it will not aerate the dry flours.
  • Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
  • Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.
  • Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.
  • Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.
  • Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.


Old-fashioned chocolate cake is perfect as a moist base for frosting and layering cakes.
Using coffee is optional.
To make the black ganache, add 1-3 drops of black gel color to dark chocolate ganache & allow it to deepen overnight or 10-12 hours for best results.
Assemble the cake as per choice.
Mix gold dust in vodka or spirit of your choice and apply on edges or wherever you want using a paint brush.

How To Make Chocolate Ganache

Chocolate Ganache is a very versatile and basic preparation. By learning how to make chocolate ganache, the sky is the limit. Use it as fillingfrosting or even as set mousse or in cheesecakes and tarts.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert, Filling & Frosting, Sauce
Servings: 220 ml


  • 250 gram dark chocolate finely chopped
  • 200 ml heavy whipping cream
  • 1 tbsp unsalted butter softened


  • Put chopped chocolate in a large heat proof bowl & keep aside.
  • In a saucepan, heat cream & butter on medium heat. As soon as it starts to boil, remove from flame & pour over chopped chocolate. Allow it to stand without mixing for few mins (about 3-4 mins). Do not stir as we do not want to incorporate air in Ganache.
  • Using a wooden spoon/ rubber spatula or whisk, gently stir by beginning in the center & gently moving out to the edge of the bowl. When the chocolate is fully melted & mixture is smooth, add any liqueur or liquid flavourings (all should be at room temp.)
  • Allow it to cool down completely & set properly. Before storing, cover with a piece of plastic wrap pressed on the top of the ganache so a film doesn’t form.It can be stored at room temp in a cool corner for 2 days & freeze upto 3 months.


  1. The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
  2. The proportion between cream and chocolate will vary based on the usage. If you wish to use ganache for filling up a cake and thick glaze then the proportion is 1:1, equal parts chocolate and equal parts cream. For making chocolate truffles, use 2:1 ratio, with 2 parts chocolate and 1 part cream and for soft icing and pourable glaze the proportion of cream is higher i.e. 1:2, 1 part chocolate and 2 parts cream.

Sugar Syrup

Easy Sugar Syrup recipe to soak cakes & bakes
Prep Time1 min
Cook Time3 mins
Total Time4 mins
Course: Filling & Frosting
Servings: 1 cup syrup


  • cup sugar granulated
  • 1 cup water


  • Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
  • Use ⅓ cup of syrup to soak one layer of cake. If you are soaking White Cake then reduce the syrup per layer i.e. ¼ cup sugar in ¾ cup water. And soak each layer in ¼ cup syrup. With ⅓ cup syrup, I have found the cake to get over soaked.

for infusing flavour

  • If you are infusing flavor like rose petals, then boil petals once sugar is dissolved for 5-10 minutes. Cool & strain. Continue to use for soaking and assembling.


The more you soak the layers before filling, the more moist your cake will be.
You can infuse this syrup with flavours of your choice. I have used it with dried rose cake by infusing it with 1 cup dried rose petals. 

How to Assemble a Cake

Easy steps on How to Assemble a Cake. Follow them to create a layered cake in a jiffy.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Filling & Frosting


  • piping bag, nozzles & levelling knife for decorating and finishing
  • parchment paper or strips


  • sugar syrup or chocolate syrup for soaking
  • whipped cream or chocolate ganache or buttercream to fill & frost
  • fruits, sprinkles, chocolate chips, etc for topping or filling


  • Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
  • Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread the filling of your choice like whipped cream or butter cream or chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading filling. Finally place the top layer & again soak it. Lightly spread the filling on top & sides of the cake making a crumb coat. Refrigerate the cake for 1 hour.
  • Top it generously with chocolate ganache or any glaze or whipped cream or butter cream. Pipe design as you would like. Refrigerate the cake for at least 2 hours or overnight for flavours to set in. Serve chilled.


  1. You can whip the ganache before spreading as filling.
  2. The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
  3. I use soy-based ready-to-whip cream which is available in market. Transfer a small portion of cream in a large bowl or your stand mixer and beat till stiff peaks are achieved. Fill and frost as per your choice. 

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