Ganache-Topped Chocolate Cake Recipe
- 2 ounces 53% cacao dark baking chocolate, coarsely chopped
- 2 tablespoons butter
- 3/4 cup boiling water
- 3/4 cup sugar
- 1/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces 53% cacao dark baking chocolate, coarsely chopped
- 1/4 cup half-and-half cream
- 1. Place chocolate and butter in a large bowl; add boiling water and stir until smooth. Stir in the sugar, buttermilk, egg and extracts. Combine the flour, baking soda and salt; beat into chocolate mixture just until blended.
- 2. Transfer to a 9-in. round baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
- 3. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 10 minutes or until slightly thickened.
- 4. Slowly pour ganache over cake, allowing some ganache to drape over the sides. Refrigerate until serving. Cut into wedges. Yield: 12 servings.
1 slice: 179 calories, 7g fat (4g saturated fat), 26mg cholesterol, 236mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Ganache-Topped Chocolate Cake
"It is so quick and easy to make. I can whip it up last minute. The ganache didn't turn out the first time but tried it again and had it turn out. My family likes it."
"Delicious! Love the combination of chocolate and orange."
"The cake tasted excellent. Unfortunately the gnache did not turn out well for me, it was more runny and did not firm up. My kids loved it and it was easy to make."
"I've made this a few times and it comes out great each time. Its a gorgeous dessert whose flavor doesn't disappoint! Only suggestion, line bottom of pan with parchment paper."
"My husband devoured the cake. Made a few mistakes and conscious alterations....added 3 oz chocolate, coffee instead of hot water, kaluha instead of orange extract and regular milk instead of butter milk. Delicious. Making it again for New Years party!"
"This is an excellent light chocolate cake! I used 60% cacao dark chocolate chips, and I used fat free half-and-half for the ganache (which still worked and tasted great). The amount of ganache was perfect, and it is not difficult to cut a 9in cake into 12 pieces. If you want larger pieces (though not necessary for me, it is pretty rich and chocolate-ty), you can cut it into 8 slices and it is still relatively light for cake. I made the cake the night before and the ganache the next day, for convenience, and it was easy and excellent. I might try different extracts in the future, like almond instead of orange, just for something different."
"I used dark chocolate chocolate chips as I din't have the dark chocolate to grate. They worked fine. This was one of the best chocolate cakes I have ever eaten, my company just raved over it for the past three days. The cake and ganache are easy to make also"
"My fiance and I made this cake to take over to his parents house for a game night, and i instantly fell in love with this cake. It is easy to make and satisfies your chocolate craving. It was very rich and moist:-) I would definitelymake this again for any occasion. we stewed and pureed some strawberries and mixed it with a little lemon juice along with some sugar. then we strained all the seeds and used it as a drizzle over the cake that complimented the chocolate well."
"Super-easy, light and tender. The ganache icing couldn't be easier, and it's rich and chocolate-y. This is a hit with my church small group."
"Excellent-made it for our New Year dinnner, delightful with ice cream"
"Oh my gosh!!! This is so delicious that I could have ate the whole thing but I had to share. Not only was it wonderful to taste but easy to make. I will definitely make it again. I melted a little white chocolate to drizzle on the top to make it pretty. Next time, I plan to add a dollop of whip-cream and drizzle of raspberry sauce either on top or just on the plate. Thanks for the recipe."
"I just finished making this for the 2nd time in a week for holiday partys. It is easy and is excellent for chocoholics like me."
"Very decadent !"
"forgot to give it 5 stars."
"I tried twice to bake this and get it out of the pan. Both times it stuck and fell apart. I'm glad I tried making it ahead of time, before I served it to my guests for Christmas. This was a nothing special recipe that I won't make again."
"Just to let you know, the 53% cacao is very easy to find. Most of the bars in the store (I went to my coop) were 62% up to 100% cacao. Just didn't want people to think this was a difficult product to find - it was harder to find anything that was less than 60%, but I didn't worry about that. I used the higher percent chocolate bar, and the cake came out fine."
"Just to let others know, the 53% cacao is very easy to find. All of the baking cacao at my local coop was between 62% and 100% pure (and very good!) So was the cake."
"I made it for my church's potluck, and it tasted awesome. It is a very easy recipe to do."
"I didn't realize this was "healthy" until later. It sure was good! The frosting is simple and chocolatey enough to satisfy even chocolate-loving pregnant me."
"Excellent presentation. I sprinkled chopped almonds over the top also. One can not tell it is a healthy recipe."
"I tried this last week as a "trial run" before a dinner party Satuday. It was AMAZING. I did use parchment paper the second time around just to ensure a pretty cake. For the ganache, I used 4 oz of chocolate, 1 Tbsp butter, and 1/3 C of cream, so not so low fat in the end. I sliced a strawberry to put in the center and it looked as good at it tasted! Definitely a keeper recipe.Bonnie"
"I tried this last week as a "trial run" before a dinner party Satuday. It was AMAZING. I did use parchment paper the second time around just to ensure a pretty cake. For the ganache, I used 4 oz of chocolate, 1 Tbsp butter, and 1/3 C of cream, so not so low fat in the end. I sliced a strawberry to put in the center and it looked as good at it tasted! Definitely a keeper recipe."
"First of all, the 53% cacao dark baking chocolate is not easily found. I did not have time to hunt for it all over town so I substituted Hershey's Special Dark baking chocolate, which is only 45% cacao. Therefore, my finished product was a bit lighter and sweeter. I probably should have used one ounce of the Special Dark and one ounce of unsweetened chocolate.Secondly, there wasn't enough ganache to satisfactorily cover the cake. I ended up making a second batch.That said, everyone who ate the cake, which I made for a gathering to celebrate my 50th birthday and a good friend's 49th, really enjoyed it. We garnished it with whipped cream and sliced strawberries."
"This is Chocolate Ganache cake I made last Valentines.. The decorations are all piped melted chocolate.."