CHOCOLATE GANACHE CAKE

CHOCOLATE GANACHE CAKE

Beautifully soft & moist chocolate cake with sweetly indulgent chocolate ganache frosting and sinfully decadent rich dark chocolate ganache drip. A chocoholics dream come true!

 

Chocolate cake is the cake that I bake the most, as I have not yet met a person who does not like chocolate cake as what is there not to love. The name says it all, CHOCOLATE cake!  This is my go to chocolate cake recipe, it is unbelievably easy to make, and the result is always a rich cake deep in delicious chocolate flavour that is so gorgeously moist that it feels so light to eat and you don’t feel weighed down by the heaviness of the decadent chocolate.

 

 

I like playing around with frosting flavours, and this ganache combo of frosting and drip, makes this cake even more indulgent and decadent and perfect for those special occasions. It really is important to use good quality cocoa powder and chocolate, as this makes all the difference  in taste. I always use Callebaut cocoa powder , Callebaut dark chocolate callets and Callebaut milk chocolate callets. In my opinion, Callebaut is one of the best chocolates to use for baking.

 

 

For the frosting the dark chocolate ganache is whisked with icing sugar to make a fluffy creamy frosting that has just the right amount of sweetness to contrast with the beautiful bitter chocolate notes of the cake, and the dark chocolate ganache drip is an additional luxurious finish that gives this deliciously decadent cake an elegant bitter rich touch. This recipe is for all the chocoholics out there, trust me you need this in your life!

 

Disclosure: This post contains affiliate links and as an Amazon Associate, I earn a small commission from qualifying purchases, at no additional cost to you. I only recommend products I personally use and love or think my readers will find useful.

 

CHOCOLATE GANACHE CAKE

November 12, 2018
: 8 - 12
: 40 min
: 1 hr

Beautifully soft & moist chocolate cake with sweetly indulgent chocolate ganache frosting and sinfully decadent rich dark chocolate ganache drip. A chocoholics dream come true!

By:

Ingredients
  • Cake
  • 3 oz (85g) dark chocolate
  • 3 oz (85g) milk chocolate
  • 1 ½ cups (375ml) hot black coffee
  • 2 1/2cups (340g) plain flour
  • 3 cups (620g) granulated sugar
  • 1 ½ cups (170g) cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 large eggs
  • 1 cup (235ml) vegetable oil
  • 1 cup (250ml buttermilk)
  • 1 tbsp vanilla paste
  • Ganache
  • 10 oz (285g) dark chocolate
  • 10 oz (285ml) double cream
  • Pinch of salt
  • 1 tsp vanilla paste
  • 1 ½ cups (200g) icing sugar
Directions
  • Step 1 Preheat the oven at 160°C (320°F). Line 2 9-inch cake tins with baking paper.
  • Step 2 Add the chocolates to the hot coffee, stirring to melt. Leave to cool.
  • Step 3 In a large bowl whisk the flour, sugar, cocoa, baking powder, baking soda and salt.
  • Step 4 In the stand mixer, beat the eggs until slightly thickened, about 3-5 minutes.
  • Step 5 Add the chocolate coffee mixture to the eggs, as well as the oil, buttermilk and vanilla. Beat until fully combined.
  • Step 6 Add half of the flour mixture, and half of the buttermilk. Beat to combine.
  • Step 7 Add the remaining flour mixture and buttermilk, beat to fully combined. Careful not to overbeat the mixture.
  • Step 8 Pour the batter into the prepared tins. Batter will rise considerably, so fill tins 2/3 full.
  • Step 9 Bake for 50 – 60 minutes, until knife inserted into centre comes out clean
  • Step 10 Make ganache: In microwave or pan heat the cream to the point just before it starts to form bubbles. (approximately 1 – 1 ½ minutes in the microwave depending on your setting).
  • Step 11 Add the chocolate and whisk by hand until all the chocolate has melted. If there are still chocolate lumps, put back in the microwave for short 10-20 second bursts.
  • Step 12 Add the salt and vanilla, stir to fully combine.
  • Step 13 Remove approximately ½ cup (125ml) of the chocolate ganache and set aside.
  • Step 14 Add the icing sugar to the remaining ganache and using stand mixer or hand mixer beat until fluffy and creamy, approximately 3-5 minutes, to make the frosting.
  • Step 15 Either spread or pipe the frosting in between the layers of the chocolate cake.
  • Step 16 Pour the runny ganache on top of the cake using a spoon to gently guide the ganache drips down the cake. Avoid putting the cake with the ganache drip in the fridge as the ganache drip will lose its shine (but will still taste delicious!).
  • Step 17 Enjoy x


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