Chocolate Ganache cake is a delicious cake .My version of the cake recipe is adapted from an online culinary site called rouxbe.com .This cake is so moist and decadent that it is almost impossible to resist having it . The key is to use the best cocoa powder that you can get your hands on .The original recipe asks for at least 54% and I was happy to find one with 64% called Guittard semi sweet chocolate from Whole foods .
We start with making the ganache by cutting the chocolate into tiny bits .Next, we pour the warm simmering whipping cream and butter to make a beautiful glossy ganache. Be sure to cut into tiny bits, else the chocolate lumps may not completely melt .In that case ,you can also use a double broiler to loosen it up. We proceed to bake the cake, so by the time the cake is cooled and ready, the ganache is ready for frosting! I am no expert at frosting but did my best to get a decent looking final coating . I also sprinkled the cake with sugar syrup while assembling ,although the original recipe didn’t mention that .It was just to ensure that the cake remains super moist .
Hope you get to try this cake some time .It is a pretty simple cake to make .The majority of the time in making this cake, goes in measuring the ingredients and of course the clean up with all the chocolate mess. I didn’t even use a mixer just a regular whisk. I’m sure you will pat yourself for a well done job when you dive into this decadent cake .It is sure worth the effort. Enjoy and hope you have a wonderful weekend!
A decadent moist chocolate cake with lucious ganache frosting
- 3 cups semisweet or bittersweet chocolate cut into tiny bits
- 3/4 cup heavy whipping cream t
- 5 oz unsalted organic butter at room temperature
- 2 1/4 cups All purpose Flour
- 2 1/4 cups sugar
- 1 cup cocoa powder natural unsweetened dutch (Ghiradelli or Hershey)
- 1 tsp baking powder
- 1 3/4 tsp baking soda
- 1 1/4 tsp salt
- 1 1/4 cup whole milk (I used 2% milk)
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 10 tbsp vegetable oil 1/2 cup + 2 tbsp
- 1 1/4 cup cold coffee I used 2 tsp coffee with 1 cup water
Cut the chocolate into tiny bits.
Bring the whipping cream in a sauce pan to just about boil on a medium flame.
Pour the whipping cream on to the chocolate and let it rest for about 3 minutes.
Whisk slowly until it forms a smooth paste .
Add softened butter and make sure it form a smooth and glossy consistency.In case, there are lumps place it over a pot of boiling water and gently whisk until you get the required smooth consistency.
Cover with a cling wrap to avoid forming a skin and let it cool.
Pre-heat the oven to 350 def F . Spray the baking pans with cooking oil and line with parchment paper.
Sift the dry ingredients into a large bowl .
Beat the eggs with vanilla using a whisk .
Next add milk and coffee and whisk well .
Add the wet ingredients to the dry ingredients and mix well until well combined .Do not over mix.
Distribute the batter into the two baking pans .
Pat the pans on the counter to ensure they are leveled and all air bubbles escape.
Bake for about 40 to 45 mins or until a tooth pick poked in the center comes out dry.
Take the pans out and let it cool in the pan for about 10 mins and later on the cooling rack.Cover with plastic wrap and refrigerate if not frosting immediately.
Level the cakes by cutting of the top dome and poke some holes with a fork.
Sprinkle sugar syrup ,made with sugar and water in 1:1 ratio by boiling and cooling it.
The ganache can be whisked with a whisk or stand mixer to get a smooth consistency before frosting.
Take the first cake , frost with ganache
Sprinkle sugar syrup and continue frosting . Layer the second cake and repeat.
Once its frosted with the crumb coat , place in the refrigerator.
After about 10 mins or half hour frost again to get a smooth finish.
Decorate as you like with chocolate sprinkles, strawberries or blueberries.
Cake is ready to be served . Enjoy!