- 6 ounces bittersweet chocolate, chopped
- 1-1/2 cups hot brewed coffee
- 4 large 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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"Very yummy. Everybody loved it. The only change I made was I used semi sweet chocolate chips instead of bitter chocolate. Was to expensive for the amount needed, and no white corn syrup in the ganache, as I used the chocolate chips. This cake was easy if u set everything up in stages. So moist and only for the deepest chocolate lovers. Will make this again for special occasions."
"Hi I made this cake a few days back...wish I could share the pic with everyone it was fabulous...just like a store bought type. ..it tasted rich, chocolaty n moist n not overly sweet....a sure treat for chocolate lovers !! I did make a few adjustments. ...used semi sweet chocolate as that is what i had! Used brown sugar instead of white, n gave a caramel wash to the chocolate sponge...yum! ! 1/4 of a cup warmed with 2 tsp of milk n then brushed it over ....I also made half the recipe and still it was a big cake for a 9 " pan. ...so I made 5 cupcakes with it too ...!! Baking time increased to an hr plus 5 mins but cake came out perfect ....also I used only 3/4 tsp of both baking powder n b soda...n that also not heaped....as I have had trouble with whipping cream b4r so I whipped the cream saperate with icing sugar n melt chocolate over boiler n then folded together the two...I made an extra ganache layer unwhipped to give a shiny finish to the cake...topped off with modeling chocolate flowers n leaves !!!! A must recommended to all !!"
"This is a fantastic recipe."
"for Becki Rogers - to lighten up the cake so it's less dense, try cutting back on the eggs."
"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."