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Deep & Dark Ganache Cake

 Deep & Dark Ganache Cake
My ode to all things chocolate, this is a phenomenally rich and satisfying cake. — Tarra Knight, Benbrook, Texas
24 ServingsPrep: 40 min. + cooling Bake: 30 min. + cooling

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

  • 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

2 of 2

Deep & Dark Ganache Cake (continued)

Directions (continued)

  • 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.
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.