Chocolate Ganache Cake

Name: Chocolate Ganache Cake
Prep time: 15 min
Cook time: 36 min
Total time: 51 min
Cuisine: American
Ingredients: 3 oz bittersweet chocolate, finely chopped (60% cacao recommended); ⅓ cup dark (Dutch process) unsweetened cocoa powder; ¾ cup freshly brewed hot coffee; ¾ cup all-purpose flour; ¾ cup granulated sugar; ½ teaspoon baking soda; ¼ teaspoon salt; 6 tablespoons vegetable oil; 2 large eggs; 2 teaspoons white vinegar; 1 teaspoon vanilla extract; 1 teaspoon chocolate extract; 5 oz bittersweet chocolate, finely chopped (60% cacao recommended); ½ cup heavy (whipping) cream

Recipe By:

Lauren

Posted:

January 29, 2025

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This Chocolate Ganache Cake recipe is a true winner in the dessert world! If you love rich chocolate flavors and a moist cake, then you’re in for a treat. This cake is perfect for celebrations, dinner parties, or just a cozy night in. Plus, it’s so easy to make that even beginner bakers can whip it up without any fuss. Are you ready to embark on this delicious baking journey? Let’s get started!

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Why This Recipe Works

This Chocolate Ganache Cake recipe is foolproof and requires no mixer, making it accessible for anyone. The combination of bittersweet chocolate, cocoa powder, and coffee creates a rich and moist cake that pairs perfectly with the glossy ganache. The hot coffee enhances the chocolate flavor, giving the cake an extra depth that you will absolutely adore.

Why You’ll Love This

You’ll love this recipe for its simplicity and deliciousness. The layers of flavor from the chocolate and coffee, combined with the smooth ganache, make it a showstopper for any occasion. Plus, it’s a delight to slice into and share with family and friends. Imagine serving this cake at your next gathering. Everyone will be impressed, and you’ll be the star of the show!

Ingredients

Here’s what you’ll need to make this delightful Chocolate Ganache Cake:

3 oz bittersweet chocolate, finely chopped (60% cacao recommended)
⅓ cup dark (Dutch process) unsweetened cocoa powder
¾ cup freshly brewed hot coffee
¾ cup all-purpose flour
¾ cup granulated sugar
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 teaspoon chocolate extract
5 oz bittersweet chocolate, finely chopped (60% cacao recommended)
½ cup heavy (whipping) cream

Making the Cake

Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This is an important step to ensure your cake bakes evenly. While the oven heats up, grease an 8″ cake pan with some oil or butter. This will help the cake come out smoothly once it’s baked.

Combine Chocolate and Cocoa

Now, let’s get to the chocolate! In a medium heatproof bowl, combine the chopped bittersweet chocolate and cocoa powder. Once they are in the bowl, pour the hot coffee over the top. This step is key, as it will melt the chocolate and help mix it with the cocoa powder. Use a whisk to stir until the mixture is smooth and glossy. To cool it down, pop it into the refrigerator for about 10 minutes.

Mix Dry Ingredients

While that chocolate mixture is cooling, grab a large bowl. Here, combine the all-purpose flour, granulated sugar, salt, and baking soda. Give it a quick whisk to make sure everything is evenly mixed. This simple step helps to ensure that your cake rises perfectly.

Whisk Wet Ingredients

Once your chocolate mixture has cooled, take it out of the refrigerator. Now, it’s time to add the wet ingredients! Add in the vegetable oil, eggs, white vinegar, vanilla extract, and chocolate extract. Whisk everything together until it’s smooth. The mixture should be rich and luscious.

Combine Mixtures and Bake

Pour your chocolate mixture into the bowl with the dry ingredients. Give it a good whisk until everything is combined and there are no dry spots left. Now, carefully pour the batter into your prepared cake pan. Bake it in the preheated oven for about 34-36 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the Cake

Let the cake cool in the pan for about 10 minutes. This allows it to set a bit. After that, carefully turn it out onto a wire rack to cool completely. This is a crucial step, so don’t rush it!

Making the Ganache

Prepare Ganache Mixture

Now for the star of the show: the ganache! In a medium heatproof bowl, combine the finely chopped bittersweet chocolate with the heavy cream. This combination is going to create that rich, smooth topping that everyone loves.

Melt and Mix

To melt the chocolate and cream together, microwave the mixture in short bursts of 15 seconds. Be sure to stir after each interval until the mixture is completely smooth. Allow it to cool slightly; this will help it thicken just enough to pour over the cake.

Pour Ganache over Cake

When your ganache is still warm and pourable, it’s time to get creative! Place your cooled cake on a serving plate. Pour the ganache over the top of the cake, using an offset spatula to spread it out evenly. Don’t worry if some drips down the sides; it adds to the beautiful presentation.

Garnish and Serve

After the ganache has set a bit, feel free to garnish your cake! You can top it with fresh berries, chocolate candies, or even a sprig of mint. This not only makes it look amazing but adds a pop of flavor as well. Now, it’s time to slice and enjoy!

Serving Suggestions

For an extra indulgent treat, serve your Chocolate Ganache Cake with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm cake and cold ice cream is simply heavenly. You might even consider drizzling a little extra ganache on top for a double dose of chocolatey goodness.

Tips for Success

Use high-quality chocolate: It makes a huge difference in flavor.
Fresh coffee is key: Make sure your coffee is freshly brewed for the best results.
Chill the chocolate mixture: This step is crucial to prevent cooking the eggs.

Variations

Looking to mix things up? Here are a couple of variations you can try:
– Substitute half of the all-purpose flour with almond flour for a gluten-free version.
– Add a layer of raspberry jam between the cake and ganache for a fruity twist that brightens up the chocolate flavors.

FAQs

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature.

Q: How do I store the leftover cake?
A: Keep the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Q: Can I freeze the cake?
A: Yes! You can freeze the cake (without the ganache) for up to three months. Just remember to thaw it in the refrigerator before serving.

Q: Can I substitute the coffee?
A: You can use hot water instead of coffee, but keep in mind the cake may lack some depth of flavor without the coffee.

Conclusion

This Chocolate Ganache Cake is an easy yet impressive dessert that will satisfy any chocolate lover. With its rich flavors and simple steps, it invites you to indulge and share your baking love with others. So, gather your ingredients, put on your apron, and get ready to create a cake that everyone will love! Happy baking!

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