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Chocolate Ganache Cake Recipe

Chocolate Ganache Cake Recipe photo by Taste of Home

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"Here's to that chocolate fix we all need!" notes Kathy Kittell, field editor from Lenexa, Kansas. She uses cream in both the filling and glaze of her beautiful dessert.

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Chocolate Ganache Cake Recipe

Prep: 40 min. + chilling Bake: 20 min. + cooling

Yield: 12-14 Servings

40 20 60

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
GANACHE:
8 ounces semisweet chocolate, chopped
1/4 cup butter, cubed
3/4 cup heavy whipping cream

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency.
For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened.
Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 436 calories, 28 g fat (17 g saturated fat), 100 mg cholesterol, 305 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Chocolate Ganache Cake in Taste of Home February/March 2007, p19

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Reviews for Chocolate Ganache Cake

Chocolate Ganache Cake

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Reviewed on Mar. 21, 2012 by sswimmomm

I made this exactly as directed-first off the filling is the best part! This is a very dense cake almost brownie like. I might prefer the ganache be made out of a bittersweet chocolate instead of a semisweet. Will make a few adjustments next time.

Reviewed on Dec. 11, 2011 by wedding91805

This cake was good but very rich. I used whitechocolate pudding for the filling. made it for thanksgiving, everyone said how rich it was but kept eating it! TPressnell Springfield Ohio

Reviewed on Mar. 27, 2011 by dkaluzny

Confession: I used a box cake mix. But I did make the filling and the ganache. I also cut each round so the cake had 4 layers of cake and three layers of the chocolate-mousse filling. AMAZING!

Reviewed on Mar. 17, 2011 by mbvanzante

The preparation takes a bit of time but it is worth it. This is the perfect cake for chocolate lovers.

Reviewed on May. 27, 2008 by 808jen

Can I use unsweetened cocoa powder instead of baking cocoa?