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Deep & Dark Ganache Cake Recipe

Deep & Dark Ganache Cake Recipe photo by Taste of Home

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My ode to all things chocolate, this is a phenomenally rich and satisfying cake. — Tarra Knight, Benbrook, Texas

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Deep & Dark Ganache Cake Recipe

Prep: 40 min. + cooling Bake: 30 min. + cooling

Yield: 24 Servings

40 30 70

Ingredients

6 ounces bittersweet chocolate, chopped
1-1/2 cups hot brewed coffee
4 eggs
3 cups sugar
3/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoons salt
1-1/2 cups buttermilk
GANACHE FROSTING:
16 ounces bittersweet chocolate, chopped
2 cups heavy whipping cream
5 teaspoons light corn syrup

Directions

Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper.
Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
In a large bowl, beat eggs on high speed until lemon-colored. Gradually add the sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix the flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
Transfer to prepared pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth.
Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.)
Place one cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake. Yield: 24 servings.

TWO-LAYERED DEEP & DARK GANACHE CAKE & CUPCAKES: Prepare cake as directed, using twelve paper-lined muffin cups and two greased and parchment-lined 8-in.-square baking pans. Fill muffin cups three-fourths full; bake at 375° for 15-17 minutes or until a toothpick comes out clean. Divide remaining batter between prepared cake pans. Reduce oven setting to 325°; bake cake layers as directed. Yield: One 2-layered cake and 1 dozen cupcakes (24 servings).

Nutritional Facts 1 piece (3-layered cake) equals 437 calories, 27 g fat (11 g saturated fat), 63 mg cholesterol, 277 mg sodium, 52 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Deep & Dark Ganache Cake in Taste of Home February/March 2013

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Reviews for Deep & Dark Ganache Cake

Deep & Dark Ganache Cake

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Reviewed on Jun. 03, 2013 by jkcow

I was very disappointed with this cake. The photo and the write-up made it sound sooo good.

First, if you are not a true fan of dark chocolate, don't try it. Semi-sweet is about as dark as I like but I thought I would expand my chocolate taste buds. But this is really bitter. Licking the knife after spreading the ganache - wow - yuck! tasted like bile.

I might try it again and substitute semi-sweet chocolate, but the cake wasn't even that great. It was dry and didn't stay together which was perplexing with the buttermilk.

I made this for my birthday and was so disappointed. Usually my husband will eat anything and he wouldn't eat this either. In trash went all that expensive chocolate!

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!

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