Chocolate Ganache Cake Recipe
Chocolate Ganache Cake Recipe photo by Taste of Home

Chocolate Ganache Cake Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min. + cooling
MAKES: 12-14 servings

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • GANACHE:
  • 8 ounces semisweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 3/4 cup heavy whipping cream

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened.
  5. 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.
Originally published as Chocolate Ganache Cake in Taste of Home February/March 2007, p19

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.

Reviews for Chocolate Ganache Cake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 21, 2012

"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."

MY REVIEW
Reviewed Dec. 11, 2011

"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"

MY REVIEW
Reviewed Mar. 27, 2011

"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!"

MY REVIEW
Reviewed Mar. 17, 2011

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

MY REVIEW
Reviewed May. 27, 2008

"Can I use unsweetened cocoa powder instead of baking cocoa?"

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