Chocolate Ganache Cake
Moist and tender cake topped with ganache frosting
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 Cup Chopped semi-sweet dark chocolate ((60g/2oz))
- 1 1/2 teaspoon Baking powder
- 2/3 Cup Hot coffee ((160ml))
- 1/3 Cup Sour cream, at room temperature ((80ml))
- 1 1/4 Cup Unbleached all-purpose flour ((150g/3oz))
- 1/2 Cup Unsweetened cocoa powder ((50g/2oz))
- 1/4 teaspoon Baking soda
- 1/2 teaspoon salt
- 7 Tablespoons Unsalted butter, at room temperature ((100g/3.5oz))
- 1/4 Cup Vegetable oil ((60ml))
- 1 Cup Light brown sugar ((200g/7oz))
- 2 Large Eggs, at room temperature
- 1 1/3 Cup Dark chocolate chopped ((225 g / 8 oz))
- 1 Cup Heavy cream ((240ml))
- 1/4 Cup Dark brown sugar ((56 g / 2 oz))
Instructions
- 1
Preheat oven to 340F (165C) and line an 8-inch or 9-inch pan with parchment paper.
- 2
Pour the hot coffee over the chopped chocolate and cocoa powder, in a medium bowl. Give it a minutes or two to sit, then gently stir until smooth.
- 3
Mix in the sour cream and set aside.
- 4
mix the flour, baking powder, baking soda, and salt in a separate bowl. Set aside.
- 5
Beat the butter, oil, and sugar in a bowl of a stand mixer until light and fluffy, about 4-5 minutes. Scrape the bottom and sides of the bowl.
- 6
Add the eggs, one at a time, waiting for the first egg to be fully incorporated before adding the next.
- 7
Lower the speed to low, then add the flour mixture in three additions alternating with the cocoa mixture.
- 8
Once you added the last portion of the flour, turn the mixer off and use a rubber spatula to incorporate any chocolate residue.
- 9
Pour the batter into the prepared pan, use an offset spatula to smooth the top, and bake for 38-45 minutes if using an 8-inch, or 35-40 minutes if using a 9-inch.
- 10
Place the chopped chocolate in a medium bowl.
- 11
Over the stove, heat the cream and sugar to a simmer while stirring.
- 12
Pour the cream mixture over the chocolate and set aside for about 5 minutes.
- 13
Slowly stir the chocolate and cream until smooth and shiny.
- 14
Let cool. As it cools it will get a paste-like texture.