Chocolate Ganache Cake: Simple & Decadent

Few desserts can match the elegance and indulgence of a Chocolate Ganache Cake. This recipe features a moist and fluffy chocolate cake paired with a velvety ganache that’s both simple to make and utterly irresistible. Perfect for celebrations or simply treating yourself, this dessert is guaranteed to impress!

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 35 minutes
• Cooling and Assembling Time: 25 minutes
• Total Time: 90 minutes
• Number of Servings: 12
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 5g
• Carbohydrates: 55g
• Fat: 20g
• Dietary Information: Vegetarian

Ingredients List

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water

For the Ganache:

• 1 ½ cups (360ml) heavy cream
• 300g (10.5 oz) dark chocolate, finely chopped
• 2 tablespoons unsalted butter

Detailed Method of Preparation

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans with parchment paper.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed until well combined.
4. Gradually add the boiling water, mixing until the batter is smooth. The batter will be thin—this is normal.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Ganache:

1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes.
3. Gently whisk until the mixture is smooth and glossy. Stir in the butter for added shine. Allow the ganache to cool slightly to thicken.

Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a generous amount of ganache over the top.
2. Add the second cake layer and pour the remaining ganache over the top, letting it drip down the sides for a rustic look. Smooth with a spatula if desired.
3. Allow the ganache to set for 20 minutes before slicing.

Tips for Culinary Success

• High-Quality Chocolate: Use high-quality dark chocolate with at least 60% cocoa for a rich ganache.
• Room Temperature Ingredients: Ensure the eggs and milk are at room temperature for a smoother batter.
• Frosting Alternative: For a sweeter topping, use milk chocolate in the ganache instead of dark chocolate.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Frequently Asked Questions (FAQs)

1. Can I use a different type of chocolate for the ganache?
Yes, you can substitute milk or white chocolate, but note that the sweetness level will change. Adjust sugar in the cake accordingly.

2. Can I make the cake ahead of time?
Absolutely! Bake the cake layers a day in advance and store them in plastic wrap. Prepare the ganache fresh for best results.

3. Is this recipe gluten-free?
No, but you can use a 1:1 gluten-free flour blend to make it suitable for gluten-free diets.