Chocolate Ganache Cake with Cream Recipe

Chocolate Ganache Cake with Cream Recipe

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This recipe provides instructions for making a rich and decadent chocolate ganache cake, topped with a luscious cream. It’s perfect for celebrations or simply indulging in a delicious treat.

Ingredients:

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (good quality)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup freshly brewed hot coffee

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips (or chopped chocolate)

For the Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. 3. In a separate large bowl, combine the sugar, vegetable oil, eggs, and buttermilk. Beat until well combined.  
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.  
  4. Stir in the hot coffee until the batter is smooth.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Chocolate Ganache:

  1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
  2. Place the chocolate chips in a heatproof bowl.
  3. Pour the hot cream over the chocolate chips and let it sit for 1 minute.
  4. Gently whisk the mixture until smooth and glossy.
  5. Let the ganache cool slightly to thicken.

Cream:

  1. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
  2. Add the powdered sugar and vanilla extract.
  3. Continue beating until stiff peaks form.

Assembly:

  1. Once the cakes are completely cooled, place one layer on a serving plate.
  2. Spread a layer of chocolate ganache over the cake layer.
  3. Top with the second cake layer.
  4. Pour the remaining ganache over the top cake layer, allowing it to drip down the sides.
  5. Pipe or spread the whipped cream around the base of the cake and/or on top as desired.
  6. Refrigerate for at least 1 hour before serving to allow the ganache to set.

Tips and Variations:

  • For a richer flavor, use dark chocolate instead of semi-sweet.
  • Add a tablespoon of instant coffee to the cake batter for an enhanced chocolate flavor.
  • You can add a layer of your favorite jam or fruit filling between the cake layers.
  • Garnish with chocolate shavings, fresh berries, or chopped nuts.
  • For a less sweet ganache, use bittersweet chocolate.

Enjoy your delicious Chocolate Ganache Cake with Cream!

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