- 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 King Arthur Unbleached 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(32)
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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!
Amazing cake, I've made it for two different birthday cakes and a baby shower. Super rich and moist, the coffee definitely enhances the flavor without tasting like coffee. I put a raspberry filling between layers- a great compliment to this rich cake. I have had a problem with it sinking (a small amount) in the center, if anyone has a suggestion to improve this issue I would love to hear from you.
This cake was delicious! Everyone's first response was, "it's sooo moist". I used 1/2 German chocolate and 1/2 semisweet, but I will make this again with milk chocolate, since that is my favorite. For the people worried about the coffee, I promise, you cannot taste it! I don't care for coffee flavor either, and no one but me even knew it was in there. We are recent empty nesters, the 2 of us would have never finished a 3 tier cake, (I did share with the kids, and they loved it), so I froze 2 layers unfrosted, and made 1/4 of the ganache recipe. That was perfect for 1 layer. I used 4 oz of chocolate (german and semisweet) and 1/4 cup half & half (I didn't have cream). For those concerned with the corn syrup, I didn't even bother with it. I just microwaved the cream for a minute and put the chocolate in until melted, threw a pat of butter in, because....butter...and it set up shiny and perfect. This will be my go to base chocolate cake recipe. So many possibilities with this cake!
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