Chocolate Cake With Ganache
Highlighted under: Cozy Plate Creations
When I decided to make a chocolate cake with ganache, I was eager to create a dessert that would truly wow my guests. I love rich and decadent cakes, and there’s something so satisfying about the combination of fluffy chocolate cake and smooth ganache. After experimenting with different techniques, I've found that using hot cream to melt the chocolate creates a silky texture that is simply irresistible. This recipe is perfect for any occasion, and it never fails to bring smiles to everyone's faces.
Making chocolate cake with ganache is one of my all-time favorite baking experiences. Each layer of cake is infused with deep chocolate flavor, and when you pour that luscious ganache on top, it's a sight to behold. I always make sure to let the ganache cool slightly before pouring it over the cake, which ensures a perfect pour and a beautiful finish. This little tip has made a significant difference in how my ganache looks and tastes!
I can't tell you how many times this cake has saved me during last-minute dinner parties or celebrations. It’s incredibly versatile, serving as the star of the show or as a delightful accompaniment to a scoop of vanilla ice cream. Plus, the reactions when people take their first bite are priceless and make all the effort worthwhile.
Why You'll Love This Recipe
- Rich chocolate flavor paired with fresh orange zest
- Creamy texture that melts in your mouth
- Perfect for celebrations or as a sweet indulgence
The Importance of Ingredient Quality
For a cake as rich as this Chocolate Cake with Ganache, the quality of your ingredients is paramount. Using high-quality cocoa powder, like Dutch-processed, deepens the chocolate flavor significantly. I recommend brands such as Valrhona or Ghirardelli for the best results. Additionally, using fresh eggs at room temperature helps the batter emulsify more effectively, which leads to a moist and airy texture once baked. Always check expiration dates for ingredients like baking powder and soda to ensure maximum effectiveness during the baking process.
The ganache relies heavily on the chocolate used, so select a bar that contains at least 60% cocoa solids for a balanced flavor. If you prefer a sweeter ganache, go for semisweet chocolate. This recipe also allows for some creativity: try adding a bit of espresso powder to the ganache to enhance its depth, or opt for a dark chocolate for a more intense taste. Remember to chop the chocolate finely, as it will melt more easily, resulting in a smoother ganache.
Baking Tips for Success
When baking the cake, make sure to rotate your cake pans halfway through the baking time. Ovens can have hot spots, and this simple step helps achieve even baking. Keep an eye on the cakes towards the 25-minute mark—look for a springy top and edges that pull slightly away from the pan when they’re done. If you find that your cakes have dome-shaped tops, this could indicate that they were baked for too long, so consider reducing the baking time for future batches.
Cooling the cakes correctly is crucial to preventing them from becoming soggy or too delicate. After letting them cool in the pans for about 10 minutes, transferring them to wire racks helps them cool evenly and prevents steam from building up underneath. If you want to make the cake ahead of time, you can wrap the cooled layers tightly in plastic wrap and store them in the refrigerator for up to five days. When ready to frost, simply let them come to room temperature before assembly.
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Ganache
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Ganache
Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan until just beginning to simmer. Pour the hot cream over the chocolate and let it sit for a couple of minutes.
Assemble the Cake
Once the cakes have cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top. Pour the remaining ganache over the top and let it drip down the sides.
Pro Tips
- For a citrus twist, add a teaspoon of orange zest to the ganache. This adds an unexpected flavor that complements the chocolate beautifully.
Storage and Make-Ahead Tips
This chocolate cake can be made a day in advance, allowing the flavors to develop even further. Just make sure to store it in an airtight container at room temperature if you don't plan to frost it immediately. If you have leftover pieces, they can be stored wrapped in plastic wrap or in an airtight container in the fridge for about a week. For longer storage, the cake freezes beautifully—just wrap it tightly with plastic wrap and then foil, keeping it for up to three months.
When it comes to reheating, if you're pulling a frozen piece out, just let it thaw in the refrigerator overnight, and if you prefer it warm, pop it in the microwave for about 10-15 seconds. Be careful not to overheat, as you want to maintain that delectable texture of the ganache. If you're serving it after freezing, consider adding a fresh layer of ganache to enhance its presentation and taste.
Delicious Variations
While this chocolate cake is perfect as is, there are numerous delicious variations to consider. For a festive twist, incorporate fresh orange or mint zest into the ganache for an invigorating flavor contrast. You can also swap the whole milk for buttermilk for a slightly tangy taste and buttery crumb. If you're feeling adventurous, consider sandwiching layers of raspberry or cherry preserves between the cake and ganache for a fruity twist that complements the chocolate beautifully.
For those looking to adapt the recipe to gluten-free diets, using a 1:1 gluten-free flour blend can yield excellent results. Just be sure to pick a blend that contains xanthan gum, which mimics the properties of gluten and maintains the cake's structure. Lastly, if you wish to create a more intense flavor experience, a splash of espresso or coffee liqueur can be added to the batter or ganache, enhancing the chocolate's richness.
Questions About Recipes
→ Can I use a different type of chocolate for the ganache?
Yes, you can use milk chocolate or dark chocolate depending on your preference. Adjust the sweetness as needed.
→ How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
→ Can I freeze the chocolate cake?
Absolutely! Wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months.
→ What can I serve with this cake?
This cake pairs wonderfully with vanilla ice cream, fresh berries, or whipped cream.
Chocolate Cake With Ganache
When I decided to make a chocolate cake with ganache, I was eager to create a dessert that would truly wow my guests. I love rich and decadent cakes, and there’s something so satisfying about the combination of fluffy chocolate cake and smooth ganache. After experimenting with different techniques, I've found that using hot cream to melt the chocolate creates a silky texture that is simply irresistible. This recipe is perfect for any occasion, and it never fails to bring smiles to everyone's faces.
Created by: Lucinda Price
Recipe Type: Cozy Plate Creations
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Ganache
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and mix well. Finally, stir in boiling water until the batter is smooth.
Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan until just beginning to simmer. Pour the hot cream over the chocolate and let it sit for a couple of minutes. Add the vanilla extract and stir until smooth and glossy.
Once the cakes have cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top. Pour the remaining ganache over the top and let it drip down the sides. Allow the ganache to set before serving.
Extra Tips
- For a citrus twist, add a teaspoon of orange zest to the ganache. This adds an unexpected flavor that complements the chocolate beautifully.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g