Deep & Dark Ganache Cake Recipe

Reviewed on May. 23, 2013 by mrmom820

My husband has made this cake two times now. Once as a test run and once with our son for a boy scout event. This cake was so decadent and I was surprised at how easy it was for a novice baker to manage. He did such a great job that I've tasked him to make my mother's 60th birthday cake. It also decorated very easily considering the ganache frosting.

Reviewed on May. 08, 2013 by imafoodie

Made this for my birthday party - people went CRAZY for it. Absoultely delicious. It's a keeper!

Reviewed on Apr. 08, 2013 by woodlore

Extremely rich but oooh so yummy! A small piece is plenty.

Reviewed on Mar. 18, 2013 by wrightgirl62869

Excellent cake. One of my favorites.

Reviewed on Feb. 20, 2013 by Lynsue

The cake was awesome, so moist & rich, they were right, you can't taste the coffee. The ganache was not good, had to use another recipe for that, luckily tasted it before putting it on the cake. Used something else for the filling. Thanks

Reviewed on Feb. 20, 2013 by NanaNance

I raved about this cake below but neglected to give it any stars. I'm giving it 5 starts and if there were 10 stars available, I'd give it all 10!

Reviewed on Feb. 20, 2013 by NanaNance

I absolutely ADORE this cake. It is rich; it is moist; it is wonderful. It is by far the best chocolate cake I have ever had. Everything about it makes you scream more, More, MORE! Thank you Taste of Home for introducing me to this decadence!

Reviewed on Feb. 19, 2013 by debson

I used Milk chocolate chips instead of the bittersweet chocolate. The ganache did take longer to setup. But everyone loved it. Next time I may use more chocolate chips for the frosting.

Reviewed on Feb. 07, 2013 by kkparsons13

This issue arrived right when I was searching for a new from-scratch chocolate cake recipe for my kids' birthdays. I am not a huge cake person, but this was delicious! Very moist and rich. My only problem is that it took longer to bake than the recipe said, and also overflowed one of my pans, but that might be because I was using strange shaped pans for my kids. A definite keeper!

Reviewed on Feb. 05, 2013 by Pupperelli

Okay, I've been baking a long time and this is my all-time favorite recipe for chocolate cake. All of my friends are asking for this recipe. I wish I could tell them this was my original recipe, but I can't. Instead, I have printed it off and handed it out. Thanks so much! If you're looking to blow the socks off of a chocolate lover for Valentine's Day, this is it!

Reviewed on Feb. 03, 2013 by Mark_mckinley

Cake is very moist and rich.

Reviewed on Feb. 02, 2013 by susannemalena

Moist, rich, chocolate chocolate cake. Delicious and easy. You can not taste the coffee at all- the taste is pure chocolate. I substituted semi sweet for the bittersweet and I used round pans instead of square.

Reviewed on Jan. 29, 2013 by chnbuglady

Beyond five star rating. (But bake 40-45 min. I also used semi-sweet chocolate.) I too HATE coffee, but used instant espresso coffee as I do for my chocolate mocha cookies. As other reviewers say, it enhances the chocolate so well. You don't know there is coffee in it. Trust me on this. Best, sinfully, heavenly chocolatey cake ever. Would cost $$$ in a bakery!!!

Reviewed on Jan. 26, 2013 by nandarcook

why are the cupcakes baked at 375* and the cake at 325*? Thank you.

Reviewed on Jan. 23, 2013 by betsyrower

This recipe is fabulous. My husband does not like coffee flavoring in desserts, but he LOVED this cake. It only heightens the chocolate flavor. The cake is so moist and the ganache a wonderful delight for chocolate lovers. A winner and keeper!

Reviewed on Jan. 21, 2013 by DevinAustra

WOW. Rich, dark, dense and moist. Like a great restaurant-quality triple layer chocolate cake with the creamiest, smoothest, chocolatiest frosting ever, only you can make it yourself for a fraction of the price and wow your friends!

If you really hate coffee, just use plain water, although I suggest leaving it in or simply weakening it. You really can't taste it, but it's necessary to bring out the chocolate flavor even more.

If you don't care for bittersweet chocolate, try replacing half the chocolate in the ganache recipe with semisweet.

I had to bake the cake considerably longer than the recipe said and the sides stuck to the pan (will line the sides with parchment next time as well) but I was still able to pull it together and make a very impressive dessert.

Reviewed on Jan. 17, 2013 by Danipooh02

This recipe is to-die-for! I even made it gluten free. LOVE LOVE LOVE IT!

Reviewed on Jan. 16, 2013 by smcelroy

I, too, do not like the flavor of coffee but the cake looks awesome. Can anyone tell me if you can really taste the coffee?

Reviewed on Jan. 15, 2013 by grammadi323

for tillytootles... coffee simply pronounces the chocolate depth...and taste... use instant in water..you won't smell it... but trust me... this one is mega delicious!

Reviewed on Jan. 15, 2013 by martylb

This recipe sounded very similar to one I already have (and love). Looked it up, and it is similar. Will try this one to see which is better.

Reviewed on Jan. 15, 2013 by tillytootles

The picture of this cake really looked wonderful to me. I could hardly wait to get home and try it out. Then I got to reading the recipe & I discovered that there is 1 1/2 cups of coffee in the batter. Coming from a person who can not stand the taste of coffee - this really turned me off. Just the smell of coffee turns my stomach. There has to be something else that a person could put in this batter instead of coffee - the photo looks so good. With that much coffee in the cake - I'm sorry - I just would not even give it a try!!

Reviewed on Jan. 15, 2013 by zucchinilady

had to make a 'test run" of this cake before Valentine's day...WOW...it is a keeper, very moist and ooh, so chocolate.