- 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
- 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.
- 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.
- 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.
- Slowly pour ganache over cake, allowing some ganache to drape over the sides. Refrigerate until serving. Cut into wedges. Yield: 12 servings.
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."