- 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
"This was a great hit at my son's birthday party! I followed most of the instructions as is, except, instead of canola oil I used grape seed oil; and the ganache with bittersweet chocolate as written was a bit too thin and a bit too overwhelming. Therefore to balance things out, I spread some strawberry jam over each layer before spooning on the ganache.Next time, I will used 3/4 bittersweet and 1/4 semi sweet chocolate to make ganache. Also, instead of 2 full cups of cream, use 13/4 cup cream to get the ganache the right consistency.On the positive side, the cake was really moist and spongy. It took me 35 minutes at 350 F to bake the three 8 inch square layers. They came out about 2-2.5 inch thick."
"Everyone has given this cake such a good review but that wasn't my experience; my batter was very thin and I was already a little bit worried before I put it in the oven and rightly so it just is a mess of a cake, it bubbled over in the pans it doesn't seem to want to cook all the way through I've had it in there now for almost an hour it's still jiggling in the middle. I measured very carefully so I know it's not a mistake in measurements unfortunately I would not recommend this cake."
"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."
"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"