In honor of “Cake Week” I am starting off with a truly decadent chocolate ganache cake. This is a thick, rich, chocolate cake that is both dense and the stuff dreams are made of. It uses a bitter, dark chocolate, so don’t expect the cloyingly sweet chocolate you might think. Because it is not overly sweet on its own, it is amazing with strawberries, blueberries, or raspberries. I also tried it with a caramel cream topping that was amazing!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 18 TBS butter (2 cubes and 2 TBS)
- 10 oz dark chocolate, chopped up small (get the finest you can, 62% cocoa or higher)
- 1 3/4 cup sugar
- 7 medium eggs
- 1 1/3 Tbs flour
- Use a double broiler to melt chocolate and butter together, stirring frequently. You can use microwave as well, just be careful not to burn.
- Remove from heat
- Add sugar into melted chocolate and butter, set aside to let cool
- Stir eggs in, one at a time
- Mix in flour
- Butter a 9 inch round cake pan, and put parchment in bottom, butter the parchment
- Fill cake pan
- Bake in preheated 375 degree oven for 25-30 minutes, until only slightly jiggly in center
- Remove from oven, cool in pan on rack for 10-15 minutes
- Flip cake out of pan, peel off parchment
- Flip back over
- Let cool completely
- Serve with whipped cream and fresh fruit
Start by melting your chocolate and butter. Believe it or not, I do not own a double broiler, so I made my own. Then I went on Amazon and ordered this double broiler.
Remove from heat and stir in your sugar.
Let cool a couple minutes. Then stir in eggs one at a time.
Stir in flour
Put in buttered and lined cake pan.
Bake 25-30 minutes. Let cool 10 minutes in pan on rack.
Remove from pan (this part is tricky, on my first attempt the whole thing just fell apart. If this happens, just enjoy it anyway!) and let cool completely. Then top with your favorite toppings such as berries, and enjoy.
I personally found it to be richer and more delicious on day two, after being refrigerated overnight.