Chocolate Ganache Cake: Decadence Redefined
Indulge in the epitome of dessert elegance with Chocolate Ganache Cake – a creation that seamlessly blends the richness of chocolate with the allure of velvety ganache. This masterpiece captivates the senses, delivering a symphony of flavor and texture that transcends ordinary treats.
A Journey Through Chocolate Ganache Cake’s Legacy
With a history rooted in the art of patisserie, Chocolate Ganache Cake has evolved from the culinary imaginings of skilled bakers into a global sensation. Its origins can be traced to French and Belgian kitchens, where the harmonious merger of chocolate and cream led to a dessert that would eventually conquer hearts worldwide.
Why the World Adores Chocolate Ganache Cake
The adoration for Chocolate Ganache Cake is unwavering, and for good reason. Its velvety ganache layers enrobe moist chocolate cake, creating a symphony of taste and texture. The bittersweet notes of chocolate intertwine with the silky embrace of ganache, delivering an experience that’s both decadent and irresistible.
Creating Chocolate Ganache Cake at Home: An Artful Adventure
Embarking on the journey to craft your own Chocolate Ganache Cake is an artful adventure that promises both satisfaction and delight. The process involves skillfully layering rich chocolate cake with luxurious ganache, culminating in a dessert masterpiece that speaks of celebration and sophistication. With the right ingredients and techniques, you can conjure this indulgence within the comforts of your kitchen, inviting friends and family to savor the enchantment of a homemade masterpiece.
Elevate your dessert repertoire with Chocolate Ganache Cake, where chocolate’s allure meets ganache’s silkiness in a harmonious union that promises an unforgettable symphony of flavors and textures.
Ingredients for Chocolate Ganache Cake
Chocolate Cake
⦁ – 2 1/4 cup (270g) all-purpose flour, spooned and leveled
⦁ – 1/2 cup (113g) unsalted butter, room temperature
⦁ – 1 tsp fine sea salt
⦁ – 4 large eggs, room temperature
⦁ – 1 cup (225g) sour cream, room temperature
⦁ – 3/4 cup (60g) unsweetened cocoa powder, spooned and leveled (I use dutch-processed)
⦁ – 1 Tbsp baking powder
⦁ – 2 tsp vanilla extract
⦁ – 2 cups (400g) granulated sugar
⦁ – 1/2 cup (118mL) vegetable or canola oil
⦁ – 1 cup (237mL) milk, room temperature
Chocolate Ganache
⦁ – 18 oz dark chocolate, chopped
⦁ – 18 oz heavy cream
Chocolate Drip
⦁ – 3 oz heavy cream
⦁ – 3 oz dark chocolate, chopped (chips work too)
Steps to make Chocolate Ganache Cake
Chocolate Cake
Step 1: Preparing the Oven and Pans
To start making a delicious chocolate cake, first, make sure to preheat your oven to 350°F/177°C if you’re using convection (or 325°F/163°C for a regular oven). While the oven is heating up, get three round 8-inch cake pans ready. Grease them using baking spray and line them with parchment paper. This will help prevent the cake from sticking to the pans later on.
Step 2: Mixing the Dry Ingredients
In a medium-sized bowl, take the flour, cocoa powder, baking powder, and a pinch of salt. Give them a good whisking to make sure they’re evenly mixed. This step is important because it helps distribute these dry ingredients evenly throughout the cake for a balanced taste.
Step 3: Combining Butter and Sugar
In a larger bowl or the bowl of a stand mixer, place the butter and sugar. Now, it’s time to use an electric mixer at its highest speed for about 1-2 minutes. This high-speed mixing helps create a creamy and fluffy texture.
Step 4: Adding Oil and More Mixing
Once the butter and sugar are nicely mixed, add the oil to the bowl. Then, keep beating everything at the same high speed for another 1-2 minutes. This step ensures that the oil is well incorporated into the mixture, making the cake moist and tender.
Step 5: Introducing Eggs Gradually
It’s time to add the eggs, one by one, into the bowl. Make sure to beat the mixture for at least 30 seconds after adding each egg. This gradual addition and mixing are important to make sure the eggs blend properly with the other ingredients.
Step 6: Adding Flavor and Creaminess
Add a touch of vanilla for a delightful flavor and a dollop of sour cream for a creamy texture. Mix these in gently just until they’re combined with the rest of the mixture. This step adds depth to the cake’s taste and helps keep it moist.
Step 7: Incorporating Dry Ingredients and Milk
Take half of the flour mixture you prepared earlier and add it to the bowl. Set your mixer to low speed and slowly pour in some milk. Then, add the other half of the flour mixture. Now, increase the mixer’s speed to medium for about 30-60 seconds. This step mixes the dry and wet ingredients, forming the cake batter.
Step 8: Scrape and Final Mix
After mixing, use a rubber spatula to scrape the sides and bottom of the bowl. This makes sure all the ingredients are evenly combined. Give the mixture one final mix by hand to ensure there are no lumps left behind.
Step 9: Filling the Pans
Divide the cake batter evenly among the three prepared pans. Aim for around 18-19 ounces of batter in each pan. This step ensures that the cakes will bake evenly and have a consistent size.
Step 10: Baking and Cooling
Place the pans in the preheated oven and bake for 30-35 minutes. You’ll know the cakes are ready when the edges start pulling away from the pan or when the tallest part springs back when gently pressed. Once baked, carefully flip the cakes onto a clean tea towel or a cooling rack. Allow them to cool down to room temperature before moving on to frosting and decorating your delicious homemade chocolate cake.
Chocolate Ganache
Step 1: Prepare the Ingredients
Begin by placing the dark chocolate in a sizable bowl or in the bowl of a stand mixer. Concurrently, pour the heavy whipping cream into a small saucepan.
Step 2: Heat and Simmer
Gently heat the cream over medium heat until it reaches a simmer, signified by small bubbles forming around the edges.
Step 3: Combine Chocolate and Cream
Pour the heated cream over the dark chocolate, covering the bowl with a lid or plastic wrap. Allow the mixture to rest for approximately 5 minutes, allowing the chocolate to melt into a smooth consistency.
Step 4: Stir to Perfection
Using a rubber spatula, delicately stir the ganache until the chocolate and cream meld seamlessly, resulting in a silky-smooth texture.
Step 5: Cooling Process
Cover the mixture once more and permit it to cool down to room temperature. While refrigeration can expedite this process, it’s essential to intermittently stir the ganache every 5-10 minutes to ensure even cooling.
Step 6: Divide and Conquer
Divide the chocolate ganache into two equal portions. Reserve one portion for later use as cake filling. Place the other half into the bowl of a stand mixer or a larger bowl.
Step 7: Whisk to Transform
Using the whisk attachment on your electric mixer, operate it at full speed to whip the ganache. Continue this for 3-5 minutes, until the ganache undergoes a remarkable transformation in both color and volume, becoming lighter and fluffier.
Chocolate Drip
Step 1: Assemble Ingredients
Start by placing the dark chocolate in a generously sized bowl or within the bowl of a stand mixer. Simultaneously, take the heavy cream and pour it into a small saucepan.
Step 2: Warm and Simmer
Begin to gently heat the cream over medium heat until it reaches a simmer, noticeable by bubbling that emerges around the perimeter.
Step 3: Marry Cream and Chocolate
Pour the heated cream over the dark chocolate, taking care to conceal the bowl with either a lid or plastic wrap. Allow this amalgamation to rest for approximately 5 minutes, during which time the chocolate shall melt seamlessly.
Step 4: Achieve Smoothness
With the aid of a rubber spatula, delicately stir the mixture, ensuring that the chocolate and cream fuse harmoniously, resulting in a velvety smooth texture.
Step 5: Cooling and Preparation
Cover the mixture once more and permit it to cool for approximately 10 minutes. Subsequently, pour this exquisite chocolate ganache over the chilled cake, ensuring that it’s evenly distributed and then spread it out so it artfully cascades over the edges.
Nutrition Facts
⦁ – Calories: 623
⦁ – Total Fat: 37g
⦁ – Saturated Fat: 21g
⦁ – Trans Fat: 1g
⦁ – Unsaturated Fat: 12g
⦁ – Cholesterol: 118mg
⦁ – Sodium: 275mg
⦁ – Carbohydrates: 66g
⦁ – Fiber: 4g
⦁ – Sugar: 45g
⦁ – Protein: 8g
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Ingredients
Chocolate Cake
- ⦁ - 2 1/4 cup 270g all-purpose flour, spooned and leveled
- ⦁ - 1/2 cup 113g unsalted butter, room temperature
- ⦁ - 1 tsp fine sea salt
- ⦁ - 4 large eggs room temperature
- ⦁ - 1 cup 225g sour cream, room temperature
- ⦁ - 3/4 cup 60g unsweetened cocoa powder, spooned and leveled (I use dutch-processed)
- ⦁ - 1 Tbsp baking powder
- ⦁ - 2 tsp vanilla extract
- ⦁ - 2 cups 400g granulated sugar
- ⦁ - 1/2 cup 118mL vegetable or canola oil
- ⦁ - 1 cup 237mL milk, room temperature
Chocolate Ganache
- ⦁ - 18 oz dark chocolate chopped
- ⦁ - 18 oz heavy cream
Chocolate Drip
- ⦁ - 3 oz heavy cream
- ⦁ - 3 oz dark chocolate chopped (chips work too)
Instructions
Chocolate Cake:
🔥 Step 1: Preheat and Prep
- - Begin by preheating your oven to 350°F/177°C for convection (or 325°F/163°C for a regular oven).
- - While your oven heats up, take three 8-inch cake pans. Grease them with baking spray and line them with parchment paper. This preparation prevents the cake from sticking to the pans.
🍫 Step 2: Dry Mix
- - In a medium-sized bowl, whisk together the dry ingredients: all-purpose flour, rich cocoa powder, baking powder, and a pinch of salt. This whisking ensures that these ingredients are evenly distributed, setting the stage for a balanced flavor profile.
🧈 Step 3: Butter and Sugar
- - In a larger bowl or the bowl of a stand mixer, combine softened unsalted butter and granulated sugar. To achieve the perfect texture, use an electric mixer on its highest speed for about 1-2 minutes. This high-speed mixing creates a creamy and fluffy consistency.
🥚 Step 4: Eggs and Oil
- - Gradually introduce eggs, one at a time, into the butter and sugar mixture. After each egg addition, continue beating for at least 30 seconds. This gradual incorporation ensures that the eggs blend seamlessly with the other ingredients.
🍦 Step 5: Vanilla & Sour Cream
- - Add a touch of pure vanilla extract for an enchanting aroma and depth of flavor. Incorporate sour cream to lend a sumptuously creamy texture to the batter. Gently mix these in until well combined.
🥄 Step 6: Flour & Milk
- - Begin adding the flour mixture to the wet ingredients in halves. As you add each portion of flour, slowly pour in some milk to maintain the batter's consistency. Switch your mixer to medium speed for about 30-60 seconds. This step creates a smooth, well-blended cake batter.
📝 Step 7: Scrape and Mix
- - After mixing, use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures that all the ingredients are fully incorporated and there are no hidden pockets of unmixed batter.
🥣 Step 8: Fill Pans
- - Divide the cake batter evenly among the three prepared pans. Aim for around 18-19 ounces of batter in each pan. This equal distribution ensures that the cakes will bake uniformly and have a consistent size.
🍰 Step 9: Bake and Cool
- - Place the pans into the preheated oven and bake for 30-35 minutes. You'll know they're done when the edges gently pull away from the pan or the tallest part springs back when lightly pressed. Once baked, carefully invert the cakes onto a clean tea towel or cooling rack. Allow them to cool completely to room temperature before moving forward to frosting and decorating your delectable homemade chocolate cake.
Chocolate Ganache:
🍫 Step 1: Prepare the Ingredients
- - Begin by placing finely chopped dark chocolate in a generously sized bowl or in the bowl of a stand mixer. Simultaneously, pour the heavy whipping cream into a small saucepan.
🔥 Step 2: Heat and Simmer
- - Gently heat the cream over medium heat until it reaches a gentle simmer. You'll notice small bubbles forming around the edges of the cream, indicating that it's ready.
💧 Step 3: Combine Chocolate and Cream
- - Carefully pour the heated cream over the chopped dark chocolate, ensuring the chocolate is fully covered. To maintain the heat, you can cover the bowl with a lid or plastic wrap. Allow this mixture to rest for approximately 5 minutes. During this time, the residual heat will gently melt the chocolate into a smooth, luxurious consistency.
🌀 Step 4: Stir to Smoothness
- - Using a rubber spatula, delicately stir the ganache mixture until the dark chocolate and cream meld seamlessly, resulting in a silky-smooth texture. This step ensures that you achieve a velvety and glossy ganache that's perfect for spreading or pouring.
❄️ Step 5: Cooling Process
- - Cover the ganache mixture once again and allow it to cool down to room temperature. While refrigerating the ganache can expedite the cooling process, be sure to intermittently stir it every 5-10 minutes. This ensures that the cooling process is even and the ganache maintains its desired consistency.
🥣 Step 6: Divide and Conquer
- - After the ganache has cooled, divide it into two equal portions. One portion will be used as the cake filling, while the other half will be used for decorating the cake's exterior. Place the portion designated for decorating into the bowl of a stand mixer or a larger bowl.
🎉 Step 7: Whip It!
- - Attach the whisk attachment to your electric mixer and set it to the highest speed. Whip the ganache for 3-5 minutes, watching in amazement as it transforms in both color and volume. The ganache will become lighter and fluffier, making it a wonderful frosting for your cake.
Chocolate Drip:
🍫 Step 1: Assemble Ingredients
- - Get ready to make the delicious chocolate drip by placing finely chopped dark chocolate in a generously sized bowl or in the bowl of a stand mixer. Simultaneously, take the heavy cream and pour it into a small saucepan.
🔥 Step 2: Warm and Simmer
- - Gently heat the cream over medium heat until it reaches a gentle simmer. You'll see tiny bubbles forming around the perimeter of the cream, signaling its readiness.
🤝 Step 3: Marry Cream and Chocolate
- - Pour the simmering cream over the chopped dark chocolate, ensuring that the chocolate is well covered. To retain the heat, cover the bowl with either a lid or plastic wrap. Allow this marriage of cream and chocolate to rest for approximately 5 minutes. During this time, the warmth of the cream will gently coax the chocolate into a harmonious, velvety blend.
🌀 Step 4: Achieve Smoothness
- - With the help of a rubber spatula, gently stir the mixture
Notes
Nutrition Facts
⦁ - Calories: 623⦁ - Total Fat: 37g
⦁ - Saturated Fat: 21g
⦁ - Trans Fat: 1g
⦁ - Unsaturated Fat: 12g
⦁ - Cholesterol: 118mg
⦁ - Sodium: 275mg
⦁ - Carbohydrates: 66g
⦁ - Fiber: 4g
⦁ - Sugar: 45g
⦁ - Protein: 8g
Steps to avoid while preparing Chocolate Ganache Cake
1. Rushing the Melting Process: Avoid melting the chocolate and cream too quickly or over high heat. Gentle and gradual melting prevents scorching and ensures a smooth ganache consistency.
2. Not Properly Covering Ganache: Failing to cover the bowl of ganache while allowing it to sit for a few minutes can lead to a skin forming on the surface, affecting the final texture.
3. Overmixing Ganache: Overmixing the ganache can cause it to become overly stiff and lose its desirable creamy texture. Mix only until smooth and combined.
4. Adding Hot Ganache to a Warm Cake: Applying hot ganache to a cake that hasn’t cooled sufficiently can result in the ganache sliding off or unevenly spreading, affecting the cake’s appearance.
5. Not Cooling Ganache Before Whipping: Attempting to whip ganache while it’s still warm can lead to a runny consistency. Ensure the ganache is cooled to room temperature before whipping.
6. Whipping Ganache Excessively: Over-whipping ganache can cause it to turn into butter-like consistency. Stop whipping once it’s lightened in color and has a smooth texture.
7. Not Leveling the Cakes: Failing to level the cake layers before applying ganache can result in an uneven final appearance. Trim the layers to ensure evenness.
8. Pouring Ganache Too Quickly: Pouring ganache too quickly onto the cake can lead to overflowing or uneven drips. Pour in a controlled manner to achieve the desired drip effect.
FAQ
1. Q: What is a Chocolate Ganache Cake?
A: A Chocolate Ganache Cake is a dessert made by layering moist chocolate cake with a smooth and creamy chocolate ganache, creating a decadent and indulgent treat.
2. Q: How do you make Chocolate Ganache for a cake?
A: To make Chocolate Ganache for a cake, heat heavy cream until it’s simmering and then pour it over chopped chocolate. Let it sit for a few minutes, then gently stir until smooth and glossy.
3. Q: Can you use any type of chocolate for Chocolate Ganache Cake?
A: Yes, you can use various types of chocolate, such as dark, milk, or white, to make Chocolate Ganache Cake, allowing you to customize the flavor and sweetness.
4. Q: Is Chocolate Ganache Cake difficult to make?
A: Chocolate Ganache Cake can be made by bakers of different skill levels. While it requires attention to detail, following a recipe and taking your time can lead to a successful outcome.
5. Q: Can I use ganache as both frosting and filling for my cake?
A: Absolutely! Chocolate Ganache can serve as both a rich frosting to coat the cake and a luscious filling between layers, adding depth of flavor and texture.
6. Q: How do I achieve a smooth ganache drip on my cake?
A: To achieve smooth ganache drips on your cake, ensure that the ganache is at the right temperature—warm but not too hot. Pour it gently and let it flow naturally down the sides.
7. Q: Can I refrigerate a Chocolate Ganache Cake?
A: Yes, you can refrigerate a Chocolate Ganache Cake. It helps to set the ganache and keeps the cake fresh. However, allow the cake to come to room temperature before serving for the best texture.
8. Q: What variations can I add to a Chocolate Ganache Cake?
A: You can personalize a Chocolate Ganache Cake by adding flavor variations like coffee, liqueurs, extracts, or even fruit purees to the ganache or cake batter.
9. Q: Is Chocolate Ganache Cake suitable for special occasions?
A: Absolutely! Chocolate Ganache Cakes are often chosen for celebrations due to their elegant appearance and rich taste, making them a popular choice for birthdays, weddings, and more.
10. Q: Can I freeze a Chocolate Ganache Cake?
A: Yes, you can freeze a Chocolate Ganache Cake. Wrap it well in plastic wrap and foil to prevent freezer burn. Thaw the cake in the refrigerator before serving for the best results.