Chocolate_Cake_with_Ganache

Chocolate Cake with Ganache: The Perfect Sweet Indulgence

ByJulia Child

Chocolate cake is a universal favorite. But when you top it off with a luscious chocolate ganache, you take it to a whole new level of decadence. Whether you’re baking for a special occasion or simply craving something sweet, Chocolate Cake with Ganache is sure to please everyone at the table. The rich, moist chocolate cake paired with the smooth, glossy ganache creates a dessert that’s hard to resist.

Recipe Ingredients:

For the Chocolate Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Chocolate Ganache:

  • 8 ounces semi-sweet chocolate (chopped or chips)
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter (optional, for extra shine)

How to Make Chocolate Cake with Ganache

Step 1: Preheat and Prepare the Cake Pans

  • Start by preheating your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans, or line them with parchment paper circles. This helps the cake come out perfectly when it’s time to flip.

Step 2: Mix the Dry Ingredients

  • In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together to ensure everything is evenly mixed.

Step 3: Add the Wet Ingredients

  • To the dry ingredients, add the eggs, milk, oil, and vanilla extract. Mix everything together until smooth using a hand whisk or electric mixer.

Step 4: Add Boiling Water

  • Gradually pour in the boiling water, mixing it in slowly. Don’t worry if the batter looks thin—it’s supposed to be that way. The thin batter helps create a moist cake texture.

Step 5: Bake the Cake

  • Divide the batter evenly between the two cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.

Step 6: Make the Ganache

  • While the cake is cooling, make the ganache. In a heatproof bowl, place the chopped chocolate.
  • Heat the cream in a saucepan over medium heat until it starts to simmer, then pour the hot cream over the chocolate. Let it sit for a minute, then stir until the ganache is smooth and glossy.
  • If you want a shiny finish, you can add a tablespoon of butter to the ganache and stir it in until melted.

Step 7: Assemble the Cake

  • Once the cakes are completely cool, place one layer on a serving plate.
  • Pour a generous amount of ganache on top, spreading it evenly with a spatula.
  • Add the second layer of cake on top and pour the remaining ganache over it, allowing it to drip down the sides for a beautiful, rustic look.

Recipe Notes:

  • Cake Texture: The addition of boiling water makes the cake batter thinner but ensures a moist, tender cake.
  • Frosting Options: While ganache is the star here, you can also top the cake with whipped cream or a dusting of powdered sugar for extra flair.
  • Serving Tip: Let the ganache set for at least 20 minutes before cutting to avoid the cake from becoming too messy when serving.
  • Flavor Variations: For an added twist, you could include a teaspoon of espresso powder in the cake batter for a more intense chocolate flavor.

Time and Serving

  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 1 hour
  • Servings: 8-10

Storage

  • Room Temperature: The cake will stay fresh for up to 3 days when stored in an airtight container at room temperature.
  • Refrigeration: If you want to keep the cake for longer, refrigerate it for up to a week. Just be sure to allow it to come to room temperature before serving, as the ganache can harden when cold.
  • Freezing: Both the cake and ganache can be frozen separately for up to 2 months. To freeze, wrap the cooled cakes tightly in plastic wrap, then in foil. Freeze the ganache in an airtight container. Thaw overnight in the refrigerator before serving.

Nutrition Breakdown (Per Serving)

  • Calories: 350 kcal
  • Fat: 18g
  • Carbohydrates: 42g
  • Protein: 4g
  • Sugar: 32g
  • Fiber: 2g

Extra Tips to Make the Recipe Perfect

  • Frosting Thickness: Adjust the ganache to your desired thickness by varying the amount of cream. More cream will result in a thinner ganache, while less will make it thicker and more spreadable.
  • Make it Fancy: Garnish your cake with chocolate shavings, fresh berries, or even a sprinkle of sea salt to balance out the sweetness.
  • Decorating Tip: For a cleaner finish when pouring ganache, pour it slowly and evenly from the center, allowing it to drip over the sides without spilling too much.

How to Serve

  • With Ice Cream: Serve a slice with a scoop of vanilla or chocolate ice cream for the perfect contrast between the warm cake and cold, creamy ice cream.
  • Fresh Berries: Pair your cake with fresh berries like raspberries or strawberries for a touch of tartness that complements the rich chocolate.
  • Coffee or Tea: This cake pairs wonderfully with a hot cup of coffee or a nice cup of black tea, making it perfect for afternoon tea or after-dinner dessert.

Kitchen Tools Needed

  • Mixing Bowls: To combine the dry and wet ingredients.
  • Electric Mixer or Whisk: To blend everything together smoothly.
  • Cake Pans: Two 9-inch round pans for the perfect cake layers.
  • Spatula: To spread the ganache evenly on top of the cake.
  • Saucepan: For heating the cream to make the ganache.

FAQs

Yes, you can use dark chocolate, milk chocolate, or white chocolate. Just note that the flavor of the ganache will change depending on the type of chocolate you choose.

If your ganache is too thin, you can add more chocolate to thicken it, or allow it to cool and thicken naturally at room temperature.

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free.

Absolutely! You can swap out the ganache for buttercream frosting or whipped cream if you prefer a lighter topping.

Final Thoughts

Chocolate Cake with Ganache is an indulgent dessert that’s perfect for any occasion. Whether you’re celebrating a birthday, an anniversary, or just satisfying your sweet tooth, this cake is sure to impress. The rich chocolate flavor, combined with the smooth, velvety ganache, is a match made in heaven. So, the next time you want to bake something extraordinary, this chocolate cake recipe will surely hit the spot.

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