Chocolate Ganache Cake Recipe

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Chocolate Ganache Cake Recipe photo by Taste of Home

Chocolate Ganache Cake Recipe

Read Reviews

"Here's to that chocolate fix we all need!" notes Kathy Kittell, field editor from Lenexa, Kansas. She uses cream in both the filling and glaze of her beautiful dessert.

Recommended: Our Best-Ever Chocolate Cakes

MAKES:

12-14 servings

TOTAL TIME:

Prep: 40 min. + chilling Bake: 20 min. + cooling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

12-14 servings

TOTAL TIME:

Prep: 40 min. + chilling Bake: 20 min. + cooling

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
GANACHE:
8 ounces semisweet chocolate, chopped
1/4 cup butter, cubed
3/4 cup heavy whipping cream

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency.
For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened.
Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving. Yield: 12-14 servings.

Originally published as Chocolate Ganache Cake in Taste of Home February/March 2007, p19

Nutritional Facts

1 slice: 436 calories, 28g fat (17g saturated fat), 100mg cholesterol, 305mg sodium, 42g carbohydrate (25g sugars, 2g fiber), 5g protein.

3/4 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
GANACHE:
8 ounces semisweet chocolate, chopped
1/4 cup butter, cubed
3/4 cup heavy whipping cream

In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency.
For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened.
Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving. Yield: 12-14 servings.