Chocolate Ganache Cake
This chocolate ganache cake is a chocolate lover's dream! A layer of soft, moist chocolate cake is frosted with rich, velvety smooth chocolate ganache. It's decadent, indulgent, and will leave you wanting another slice.
Equipment
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Ingredients
Chocolate Cake
- 1 large egg room temperature
- 97 grams neutral oil
- 168 grams buttermilk
- 1 teaspoon vanilla extract
- 120 grams all purpose flour
- 225 grams granulated sugar
- 56 grams cocoa powder dutch-process or natural
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 140 grams brewed coffee hot
Chocolate Ganache
- 226 grams bittersweet chocolate chopped
- 240 grams heavy cream
- 14 grams unsalted butter cold
Instructions
- Preheat the oven to 350°F/180°C. Line a 9-inch round cake pan with parchment paper and set aside.
- Whisk the egg, oil, buttermilk, and vanilla in a large mixing bowl until well combined.1 large egg, 97 grams neutral oil, 168 grams buttermilk, 1 teaspoon vanilla extract
- Pour the flour, sugar, cocoa powder, baking powder, baking soda, and salt into the bowl of wet ingredients. Gently fold with a rubber spatula until the batter is smooth with no lumps.120 grams all purpose flour, 225 grams granulated sugar, 56 grams cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Pour in half of the hot coffee and fold until smooth. Repeat with the second half.140 grams brewed coffee
- Pour the batter into the prepared pan and bake for 28-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
- While the cake cools, add the chopped chocolate to a large bowl. Microwave the heavy cream in a microwave-safe container for 45 seconds and pour it over the chocolate. Let the mixture sit for 1 minute.226 grams bittersweet chocolate, 240 grams heavy cream
- Stir the chocolate and cream together until smooth and then whisk in the cold butter.14 grams unsalted butter
- Place a piece of cling wrap over the surface over the ganache and let it cool to room temperature. It will thicken as it cools.
- Once the cake and ganache reach room temperature, use an offset spatula or back of a spoon to spread the ganache all over the top of the cake. Garnish with chocolate curls, shaved chocolate, or chocolate chips and enjoy.
Video
Notes
Use a kitchen scale to measure the flour in grams for the best results.
Don't overmix the batter.
For best results, use a light colored aluminum baking pan. They conduct heat more evenly than dark or glass pans.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. I recommend slicing the cake into individual pieces or storing the whole thing in a cake carrier. It tastes best at room temperature, so let it sit on the counter for 30 minutes before enjoying.
Freezing: Wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 2 months. When ready to enjoy, let the slices thaw at room temperature for a few hours.
Nutrition
Serving: 1sliceCalories: 391.1kcalCarbohydrates: 40.2gProtein: 4.6gFat: 25.1gSaturated Fat: 10.7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9.8gTrans Fat: 0.1gCholesterol: 41.4mgSodium: 188.9mgPotassium: 232.6mgFiber: 3.5gSugar: 27.1gVitamin A: 375.5IUVitamin C: 0.1mgCalcium: 60.9mgIron: 2.4mg
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