Deep & Dark Ganache Cake Recipe
Deep & Dark Ganache Cake Recipe photo by Taste of Home

Deep & Dark Ganache Cake Recipe

Publisher Photo
My ode to all things chocolate, this is a phenomenally rich and satisfying cake. — Tarra Knight, Benbrook, Texas
TOTAL TIME: Prep: 40 min. + cooling Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + cooling Bake: 30 min. + cooling
MAKES: 24 servings

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 McCormick® Pure 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

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.

Directions

  1. Preheat oven to 325°. Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper.
  2. Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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).
Originally published as Deep & Dark Ganache Cake in Taste of Home February/March 2013

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.

Reviews for Deep & Dark Ganache Cake

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 19, 2014

"for Becki Rogers - to lighten up the cake so it's less dense, try cutting back on the eggs."

MY REVIEW
Reviewed Sep. 9, 2014

"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."

MY REVIEW
Reviewed May. 3, 2014

"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!!!"

MY REVIEW
Reviewed Feb. 19, 2014

"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!"

MY REVIEW
Reviewed Feb. 12, 2014

"This good for feb love month,and everybody know kid love chocolat"

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