Chocolate Ganache Cake
For those who adore rich, indulgent desserts, a chocolate ganache cake is the pinnacle of delight. This cake, with its dense, fudgy texture and luxurious ganache, is perfect for any occasion. In this blog post, we’ll guide you through making this chocolate ganache cake, offering tips and tricks, storage suggestions, substitutions, and serving ideas to elevate your baking game.
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!
Other Cakes:
- 7 UP Cake
- Strawberries and Cream Butter Cake
- Chocolate Cake (Classic)
- Pumpkin Poke Cake
- Ice Cream Cake
How to Make Chocolate Ganache Cake
For the Cake:
- 18 tablespoons butter (2 cubes and 2 tablespoons)
- 10 oz dark chocolate, finely chopped (use chocolate with 62% cocoa or higher)
- 1 3/4 cups sugar
- 7 medium eggs
- 1 1/3 tablespoons flour
Instructions
- Melt Chocolate and Butter:
- Use a double boiler to melt the dark chocolate and butter together, stirring frequently. Alternatively, you can use a microwave, but be cautious not to burn the chocolate.
- Once melted, remove from heat.
- Combine with Sugar:
- Stir the sugar into the melted chocolate and butter mixture. Set aside to let it cool slightly.
- Stir the sugar into the melted chocolate and butter mixture. Set aside to let it cool slightly.
- Incorporate Eggs:
- Stir the eggs in, one at a time, ensuring each is fully incorporated before adding the next.
Add Flour:
- Mix in the flour until just combined.
- Mix in the flour until just combined.
- Prepare the Pan:
- Butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the parchment as well.
Bake the Cake:
- Pour the batter into the prepared cake pan.
- Bake in a preheated 375°F (190°C) oven for 25-30 minutes, until the center is only slightly jiggly.
- Remove from oven and cool in the pan on a wire rack for 10-15 minutes.
Cool Completely:
- Flip the cake out of the pan, peel off the parchment, and flip the cake back over. Let it cool completely before serving.
- Serve:
- Serve with stabilized whipped cream and fresh fruit for a perfect pairing.
I personally found it to be richer and more delicious on day two, after being refrigerated overnight.
Tips and Tricks
- Use High-Quality Chocolate: The quality of your chocolate greatly affects the final taste of the cake. Opt for dark chocolate with at least 62% cocoa.
- Avoid Overbaking: To maintain the fudgy texture, remove the cake from the oven while the center is still slightly jiggly.
- Room Temperature Eggs: Use room temperature eggs for better incorporation and a smoother batter.
- Cooling Properly: Let the cake cool completely before slicing to ensure clean cuts and to set the texture.
Storage Suggestions
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: Refrigerate the cake for up to a week. Bring to room temperature before serving to enjoy the best texture.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Substitutions
- Butter Substitutes: You can use margarine or a plant-based butter for a dairy-free option. But it will impact flavor, and won’t be as good.
- Sugar Alternatives: Substitute granulated sugar with coconut sugar or a sugar substitute of your choice, keeping in mind it might slightly alter the texture.
Serving Suggestions
- With Whipped Cream: Top slices with stabilized whipped cream for a light, airy contrast to the dense cake.
- Fresh Berries: Serve with fresh strawberries, raspberries, or a mix of berries for a burst of freshness.
- Ice Cream: Pair with a scoop of vanilla or coffee ice cream for a decadent dessert experience.
- Espresso or Coffee: Complement the rich chocolate flavors with a shot of espresso or a cup of strong coffee.
Creative Variations
- Chocolate Sauce Topping: For an extra touch of luxury, pour a chocolate sauce over the top of the cake.
- Nutty Addition: Add chopped nuts, such as hazelnuts or almonds, to the batter for a delightful crunch.
- Flavored Whipped Cream: Serve with flavored whipped cream, such as vanilla or mint, to enhance the dessert’s complexity.
This chocolate ganache cake is a showstopper that promises to delight your taste buds with its rich, fudgy texture and deep chocolate flavor. Whether you’re celebrating a special occasion or simply indulging in a chocolate craving, this cake is sure to be a hit.
Chocolate Ganache Cake
Ingredients
- 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
Instructions
- 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
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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