- 3/4 cup boiling water
- 2 ounces 53% cacao dark baking chocolate, coarsely chopped
- 2 tablespoons butter
- 3/4 cup sugar
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup half-and-half cream
- 3 ounces 53% cacao dark baking chocolate, coarsely chopped
- Fresh raspberries, confectioners' sugar and baking cocoa, optional
- Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.
- Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
- For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.
- Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges. Yield: 12 servings.
Reviews for Ganache-Topped Chocolate Cake
"For a diabetic friendly dessert, this certainly is better than most! I have made it several times to accommodate guests with sugar issues and it has always been well liked."
"Delicious! Love the combination of chocolate and orange."
"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."
"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."
"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."