- 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
- Preheat oven to 325°. 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 sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix 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 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 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.
Reviews for Deep & Dark Ganache Cake
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Really good cake, especially for those who prefer a cake that is not too sweet. I omitted the corn syrup as I always make my ganache with raw honey. I sub the same amount of honey for corn syrup. My ganache also set up instantly and was nice and thick. Great cake.
I'm normally not a chocolate cake fan, but for some reason, this cake appealed to me. I'm so glad that I made it. It was delicious! I do agree as others have said, that you need to be a dark chocolate lover for this cake. The cake was a bit more dense in texture than I expected and if anyone else had the same issue, I'd like to know or if there are suggestions on lightening the texture, I'd appreciate the suggestions. Following the recipe, the ganache had a little more bite than I'd expected so I added a little extra corn syrup for sweetness. Maybe this added to time that it took for the ganache to thicken, but it definitely took more than 45 minutes. Since I didn't have square cake pans, I used round and was disappointed that my finished results weren't smooth and pretty. However, I took the cake to work and used my co-workers as guinea pigs (as I so often do with new recipes) and they loved the cake! One of my friends actually requested that I make it for her daughter's wedding as the groom's cake - which I did, adding blueberries as part of the decorations. It was such a hit at her daughter's wedding that I was asked to make it for another wedding! Now, I'm making it again for someone's birthday. I have to give this cake recipe five stars. Wonderful!!!
I agree with bakergirlmd, corn syrup is totally NOT necessary to make ganache! I also enjoyed the helpful tips in jennycrocker review. Looking forward to trying this cake!
This good for feb love month,and everybody know kid love chocolat
Amazing recipe; I've made something similar over the years. The addition of coffee to already-dark chocolate is the quintessential combination! The buttermilk gives it the added acid plus moistness you would not otherwise have in this type of cake. I gave the recipe four stars as I'm not a fan of the ganache containing corn syrup...the cake is rich enough on its own. I definitely left it out. I just slightly warm cream in a saucepan and break up the chocolate into pieces and keep stirring 'til the chocolate melts....voila, you have ganache!