Chocolate Ganache Cake
Coooking Temperature: 350°F/177°C/ Gas Mark 4
Calories: 20
Adjust Servings Here: 8 servings
Description
A chocolate ganache cake for a true chocolate lover. Delicious layers of rich chocolate cake frosted with chocolate ganache and chocolate glaze for that ultimate finish. Whether you make this for a birthday celebration or for a simple weekend dinner. This chocolate cake is truly a dessert to be enjoyed guilt-free.
Ingredients
For the cake
- 2½ cups (310 g) All-purpose flour
- ¾ cup (65 g) Unsweetened cocoa powder
- 2 cup (400 g) Granulated sugar
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 3 large Eggs at room temperature
- 1 cup (240 ml) Buttermilk at room temperature
- ¾ cup (180 ml) Vegetable oil
- 2 tsp Vanilla extract
- 1 cup (240 ml) Brewed coffee cooled
For the ganache
- 16 ounces (450 g) Good quality semi-sweet chocolate chopped
- 2 cups (470 ml) Heavy cream
- 2 tbsp (28 g) Butter
- 1 tsp Vanilla extract
For the chocolate glaze
- 4 oz Good quality semi-sweet chocolate
- 4 oz Heavy cream
Instructions
- Preheat your oven to 350°F /175°C/ Gas Mark 4. Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
- Dry ingredients - In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.2½ cups All-purpose flour, ¾ cup Unsweetened cocoa powder, 2 cup Granulated sugar, 2 tsp Baking soda, 1 tsp Baking powder, 1 tsp Salt
- Wet ingredients - In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract.3 large Eggs, 1 cup Buttermilk, ¾ cup Vegetable oil, 2 tsp Vanilla extract, 1 cup Brewed coffee
- Wet to dry - Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the brewed coffee; the batter will be thin.
- Bake - Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool - Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Ganache: To make the ganache, heat the chopped chocolate, heavy cream, butter, and vanilla extract in a microwave-safe bowl until smooth. Allow the ganache to cool to room temperature.16 ounces Good quality semi-sweet chocolate, 2 cups Heavy cream, 2 tbsp Butter, 1 tsp Vanilla extract
- Fill: To assemble the cake, Place one cake layer on a serving plate. Spread a layer of ganache over the cake. Place the second cake layer on top and press down gently.
- Whipped ganache - Use a whisk attachment and whip the rest of the ganache until light and fluffy.
- Frost - Use the remaining ganache to frost the outside of the cake. You can leave it smooth or create a textured finish with a spatula.
- Glaze - In a microwave-safe bowl, heat the chocolate and heavy cream until smooth. Cool to room temperature. Place the glaze in a piping bag or use a spoon to create a drip on the side of the cake. Once you have the desired drip effect, pour the remaining glaze on the top and smooth it with a spatula. Chill the cake in the fridge until the top is set.4 oz Good quality semi-sweet chocolate, 4 oz Heavy cream
- Decorate - Place the remaining ganache frosting in the piping bag with a star tip and pipe around the cake. Top with chocolate curls.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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