Chocolate Ganache Cake
Whether for a special occasion or an after-dinner dessert to satisfy the sweet tooth, this chocolate ganache cake is guaranteed to be a crowd-pleaser that everyone will love. Made with silky chocolate ganache frosting and a single layer of moist chocolate sponge cake, this drool-worthy dessert is delectable to the taste buds and a breeze to make.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 170 g All purpose flour (Any low protein content flour eg. pastry flour can work too.)
- 45 g Cocoa powder (Unsweetened, dutch processed)
- 120 g Granulated sugar
- 120 g Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 70 g Vegetable oil
- 2 Eggs (Room temperature)
- 165 g Milk (Room temperature)
- 120 g Coffee (Freshly brewed strong coffee, room temperature)
- 100 g Dark chocolate (Good quality semi sweet chocolate eg. Callebaut 811 Dark chocolate callets)
- 100 g Heavy cream (36% fat )
- 10 g Unsalted butter (Room temperature)
Instructions
- 1
Make the chocolate sponge
- 2
Heat the oven to 200°C or 392°F (no fan) and prepare your 20cm / 8 inch baking tin with parchment paper.
- 3
With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: Room temperature egg, oil, sugar, coffee and milk.
- 4
Sift dry ingredients: Flour, baking powder, baking soda, cocoa powder, salt.
- 5
Pour wet ingredients into dry ingredients then fold just until combined then pour cake batter into the prepared baking pan.
- 6
Reduce oven temperature to 180°C / 356°F (no fan). Bake for 50 min or until a toothpick inserted in the middle of the cake comes out clean.
- 7
Cool the chocolate sponge on cooling rack. Chill it in the fridge before glazing.
- 8
Chocolate ganache
- 9
Heat cream until simmering, pour the warm cream over the chocolate and let the two sit for a minute then stir, then stir in butter until smooth. Let it come to about room temperature.
- 10
Test the chocolate ganache texture on a plate or glass. It should not be too runny (too warm) and it should not be too thick neither (too cold), but just at the right consistency that is related to being just at the right temperature.
- 11
Assembling the cake
- 12
Once the cake is well chilled apply the chocolate ganache drip on top of the cake by either pouring ganache on top or using a piping bag.
- 13
Serve the cake fresh or store for 2-3 days at room temperature or refrigerated.