Chocolate Cake with Ganache Recipe
A decadent moist chocolate cake with lucious ganache frosting.
Servings: 20 people
Calories: 444kcal
Ingredients
For Ganache
- 3 cups chocolate semisweet or bittersweet cut into tiny bits
- ¾ cup whipping cream heavy
- 5 oz butter unsalted organic at room temperature
For Cake - Dry ingredients
- 2 ¼ cups All purpose Flour
- 2 ¼ cups sugar
- 1 cup cocoa powder natural unsweetened dutch (Ghiradelli or Hershey)
- 1 tsp baking powder
- 1 ¾ tsp baking soda
- 1 ¼ tsp salt
For Cake - Wet ingredients
- 1 ¼ cup milk whole (I used 2% milk)
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 10 tbsp vegetable oil ½ cup + 2 tbsp
- 1 ¼ cup coffee cold I used 2 tsp coffee with 1 cup water
Instructions
To Make Ganache
- 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.
To make the cake
- 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.
To Assemble cake
- Level the cakes by cutting of the top dome and poke some holes with a fork.
- Sprinkle sugar syrup ,made with one third cup cocoa powder and 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!
Notes
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- When making the ganache, be sure to cut the chocolate into tiny bits, or else the chocolate lumps may not completely melt.
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- In that case, you can also use a double boiler to loosen it up.
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- A simple whisk is enough to mix the dry and wet ingredients, but it is also ok to use a stand mixer.
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- Make sure the cakes are cooled before frosting.
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- Poke holes in the cake when adding the chocolate sugar solution so it absorbs and remains moist.
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- The key is to use the best cocoa powder you can obtain. The original recipe asks for at least 54% cocoa, and I was happy to find one with 64% called Guittard semi-sweet chocolate.
- The first coating of ganache will be a crumb coat. Place the frosted cake in the refrigerator, and then frost again for a smooth finish.
Nutrition
Serving: 35g | Calories: 444kcal | Carbohydrates: 53g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 333mg | Potassium: 209mg | Fiber: 3g | Sugar: 37g | Vitamin A: 374IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg
