Ganache-Topped Chocolate Cake Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. 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
"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."
"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."
"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."
"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."