Chocolate Ganache Cake with Cream

Ingredients

For the Cake:

• 1 cup (120g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) whole milk
• ½ cup (120ml) hot water or brewed coffee

For the Ganache:

• 1 cup (240ml) heavy cream
• 8 oz (225g) semi-sweet chocolate, finely chopped
• 1 tbsp unsalted butter (optional, for extra shine)

For the Whipped Cream Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat & Prepare:
   • Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. Make the Cake Batter:
   • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
   • In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
   • Alternately mix in dry ingredients and milk, starting and ending with the dry ingredients. Stir in hot water or coffee until smooth.
3. Bake the Cake:
   • Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
   • Let the cake cool completely before adding the ganache.
4. Prepare the Ganache:
   • Heat heavy cream until steaming but not boiling. Pour over chopped chocolate and let sit for 2 minutes.
   • Stir until smooth, then mix in butter if using. Let cool slightly before pouring over the cake.
5. Whip the Cream:
   • Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Assemble:
   • Pour ganache over the cake, letting it drip down the sides. Once set, pipe or spread whipped cream on top.
7. Serve & Enjoy!
   • Slice and enjoy your rich, creamy chocolate ganache cake!

Would you like any modifications or additional toppings? 😊