Chocolate Ganache Cake

Introduction & Inspiration

This Chocolate Ganache Cake is the epitome of chocolate indulgence. It’s a rich, moist cake covered in a silky smooth, intensely chocolatey ganache. It’s the kind of dessert that’s perfect for special occasions. Or any time you need a serious chocolate fix.

My inspiration for this recipe comes from a love of classic French patisserie. Ganache is a fundamental element of French pastry. It’s incredibly versatile and adds a touch of elegance to any dessert. I love its simplicity.

This particular cake is designed to be relatively simple to make, yet still deliver a sophisticated and impressive result. It’s about achieving that perfect balance between approachability and indulgence. It’s a showstopper.

I’ve always believed that a good chocolate cake should be deeply flavorful, moist, and not overly sweet. This recipe achieves that balance, with the ganache providing a rich, intense chocolate experience. It is perfection.

Nostalgic Appeal

Chocolate cake, in general, has a strong nostalgic appeal for many people. It’s a classic dessert. It often evokes memories of birthdays, celebrations, and comforting homemade treats. It is timeless.

The rich, dark chocolate flavor of this cake is particularly comforting. It’s a taste that can transport you back to childhood. To moments of simple joy and indulgence. It is powerful.

The smooth, glossy ganache adds a touch of elegance and sophistication. It elevates the cake from a simple dessert to something truly special. It is visually appealing.

This cake is a reminder of the simple pleasures in life. Of the joy of sharing delicious food with loved ones. It’s a recipe that feels both familiar and celebratory. It is perfect.

Homemade Focus

This Chocolate Ganache Cake recipe is all about the homemade experience. Every element, from the cake to the ganache, is made from scratch. It’s about creating something truly special.

Making a cake from scratch is a rewarding process. It allows you to control the quality of the ingredients. It ensures that every component is made with care and attention to detail. It is fulfilling.

The act of sifting dry ingredients, whisking wet ingredients, and pouring the ganache is a therapeutic one. It’s a chance to slow down. Connect with the ingredients, and enjoy the process of baking.

This homemade focus results in a cake that is far superior to anything store-bought. The flavors are deeper, the textures are more refined, and the satisfaction is immeasurable. It’s worth it.

Flavor Goal

The flavor goal for this Chocolate Ganache Cake is an intense, rich, and balanced chocolate experience. We’re aiming for a deep chocolate flavor. That’s not overly sweet, with a hint of complexity.

The cake itself should be moist and tender, with a deep chocolate flavor that comes from both cocoa powder and the addition of coffee. The coffee enhances the chocolate notes.

The ganache is the star of the show, providing a silky smooth, intensely chocolatey coating that envelops the cake. It’s pure chocolate indulgence. It is the highlight.

The optional peanut butter ganache swirl adds a contrasting flavor and texture, complementing the richness of the chocolate. It’s a delightful addition. But the cake is perfect without it.

The overall effect is a cake that’s deeply satisfying and intensely chocolatey. It’s a dessert that’s sure to please any chocolate lover. It is a dream.

Ingredient Insights

Let’s delve into the ingredients, exploring why each one is crucial to the success of this cake. Understanding the “why” behind each ingredient is important. It elevates baking skills.

For the Cake:

• Nonstick Baking Spray: Essential for preventing the cake from sticking to the pan. I recommend using a spray that contains flour. This provides extra insurance.
• All-Purpose Flour: Provides the structure of the cake. All-purpose flour is the standard choice for this type of cake. It provides the right balance of protein.
• Granulated Sugar: Provides sweetness and contributes to the cake’s tender crumb. Regular white sugar is the best choice. It dissolves easily.
• Unsweetened Cocoa Powder: Provides the primary chocolate flavor in the cake. Use a good quality cocoa powder for the best results. The difference is noticeable.
• Baking Soda and Baking Powder: These are leavening agents, which means they help the cake rise. They create a light and airy texture. Make sure they are fresh.
• Salt: Enhances the sweetness and balances the flavors. A small amount of salt is crucial in baking. It brings out the other flavors.
• Buttermilk: Adds a subtle tang and helps to create a moist, tender crumb. The acidity in buttermilk reacts with the baking soda. This creates a beautiful rise.
• Canola Oil: Adds moisture and tenderness to the cake. Canola oil is a neutral-flavored oil. It’s a good choice for baking.
• Large Egg (Room Temperature): Adds richness, structure, and moisture to the cake. Room temperature eggs emulsify better into the batter. This results in a lighter texture.
• Vanilla Extract: Enhances the other flavors and adds a warm, aromatic note. Pure vanilla extract is always preferred. Avoid imitation vanilla.
• Freshly Brewed Strong Coffee: Enhances the chocolate flavor and adds moisture to the cake. The coffee doesn’t make the cake taste like coffee. It simply intensifies the chocolate.

For the Chocolate Ganache:

• Bittersweet Chocolate Chips: Provide the intense chocolate flavor of the ganache. Use good quality chocolate chips for the best results. Bittersweet chocolate provides a balanced flavor.
• Salted Butter: Adds richness and a subtle salty note that complements the sweetness of the chocolate. The salt enhances the flavor.
• Heavy Cream: Provides the creamy texture of the ganache. It’s essential for creating a smooth, pourable consistency. Use full-fat heavy cream.
• Light Corn Syrup: Adds a touch of sweetness and helps to create a glossy, smooth ganache. It prevents the ganache from becoming grainy. It’s a secret ingredient.

For the Peanut Butter Ganache Swirl (Optional):

• Peanut Butter Chips: Provide the peanut butter flavor.
• Salted Butter: Adds richness and helps to create a smooth, pourable consistency. The salt complements the peanut butter.

Essential Equipment

Having the right tools makes the baking process much smoother and more enjoyable. Here’s a list of the essential equipment. Proper tools are an investment.

• 9-inch Round Cake Pan: This is the standard size for this recipe. I recommend using a good quality cake pan. It ensures even baking.
• Parchment Paper: For lining the bottom of the cake pan. This prevents the cake from sticking and makes it easy to remove. It is essential.
• Large Bowls (at least 2): You’ll need one for the dry ingredients and one for the wet ingredients. I prefer glass or ceramic bowls.
• Whisk: For combining the dry and wet ingredients and for making the ganache. A sturdy whisk is your best friend.
• Sifter: For sifting the dry ingredients. This ensures that there are no lumps. It creates a lighter cake texture. It is important.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking success. Use a proper set of measuring cups and spoons. Don’t guess.
• Rubber Spatula: For scraping down the sides of the bowl and for folding in ingredients. A heat-proof spatula is a versatile tool.
• Cooling Rack: For cooling the cake completely. This allows air to circulate and prevents the cake from becoming soggy.
• Small Saucepan: For heating the cream and corn syrup for the ganache. A heavy-bottomed saucepan is best.
• 4-Cup Heat-Proof Liquid Measuring Cup with a Spout: For melting the chocolate and butter for the ganache. The spout makes it easy to pour.
• Rimmed Baking Sheet: For placing the cake on while you pour the ganache. This catches any drips and makes cleanup easier.
• Large Offset Spatula: For smoothing the top of the cake after pouring the ganache. This creates a professional finish.
• Small Microwavable Bowl (Optional): For melting the peanut butter chips and butter for the optional swirl.
• Small Ziploc Bag (Optional): For piping the peanut butter ganache onto the cake.
• Paring Knife or skewer

List of Ingredients with Measurements

Here’s the complete list of ingredients with precise measurements for easy reference. Accuracy is key in baking. Always double-check.

For the Cake:

• Nonstick Baking Spray (with flour)
• 3/4 cup All-Purpose Flour
• 1 cup Granulated Sugar
• 1/3 cup Unsweetened Cocoa Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 3/4 tsp. Salt
• 1/2 cup Buttermilk
• 1/4 cup Canola Oil
• 1 Large Egg, at room temperature
• 1 1/2 tsp. Vanilla Extract
• 1/2 cup Freshly Brewed Strong Coffee, cooled

For the Chocolate Ganache:

• 1 cup Bittersweet Chocolate Chips
• 1 Tbsp. Salted Butter
• 1 cup Heavy Cream
• 1 1/2 Tbsp. Light Corn Syrup

For the Peanut Butter Ganache Swirl (Optional):

• 1/2 cup Peanut Butter Chips
• 1 Tbsp. Salted Butter

Gather all your ingredients before you begin. This “mise en place” approach makes the baking process much more organized. And more efficient. It helps prevent mistakes.

Step-by-Step Instructions

Now, let’s break down the process into clear, easy-to-follow steps. I’ll guide you through each stage. I want to make this as straightforward as possible.

Step 1: Prepare the Oven and Pan.

Preheat the oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you’re ready to bake.

Spray a 9-inch round cake pan with nonstick baking spray. Make sure to coat the bottom and sides evenly.

Line the bottom of the pan with a circle of parchment paper. This provides extra insurance against sticking.

Spray the parchment paper with nonstick baking spray as well. Set the pan aside.

Step 2: Combine the Dry Ingredients.

Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. This removes any lumps. It ensures that the ingredients are evenly distributed.

Whisk the sifted ingredients together to combine. This creates a homogenous dry mixture.

Step 3: Combine the Wet Ingredients.

In a separate large bowl, whisk together the buttermilk, oil, egg, and vanilla extract. Whisk until well combined.

Step 4: Combine Wet and Dry Ingredients.

Gradually add the flour mixture to the buttermilk mixture. Whisk until well combined. The batter will be thick.

Add the cooled coffee. Whisk just until evenly incorporated. Don’t overmix. The batter will become thinner.

Step 5: Bake the Cake.

Transfer the batter to the prepared cake pan. Spread it evenly with a spatula.

Bake for 28 to 32 minutes. Or until a wooden toothpick inserted in the center comes out clean.

Baking time may vary depending on your oven. Start checking for doneness at 28 minutes.

Step 6: Cool the Cake.

Let the cake cool in the pan for 15 minutes. This allows the cake to set slightly.

Invert the cake onto a cooling rack. Remove the parchment paper.

Let the cake cool completely, about 1 hour. Complete cooling is essential before adding the ganache.

Step 7: Make the Chocolate Ganache.

In a 4-cup heat-proof liquid measuring cup with a spout, combine the chocolate chips and 1 tablespoon of butter.

In a small saucepan, combine the heavy cream and light corn syrup.

Bring the cream mixture to a low simmer over medium-low heat. Do not boil.

Pour the hot cream mixture over the chocolate and butter. Let it stand for 2 minutes.

Stir until very smooth. The ganache should be glossy and pourable.

Set aside until cooled slightly, but still pourable (about 105°F/40°C), 2 to 5 minutes.

Step 8: Prepare for Ganache Pour.

While the chocolate ganache is cooling, set the cake, still on the wire rack, in a rimmed baking sheet. This will catch any excess ganache.

Step 9: Pour the Ganache.

Once the ganache has cooled slightly, pour it over the cake. Make sure to completely cover the top and sides.

Let any excess ganache run off into the rimmed baking sheet.

Smooth the top of the cake using a large offset spatula. This creates a professional finish.

Step 10: Chill the Cake.

Immediately transfer the cake to the refrigerator to harden the ganache, for 30 minutes. This sets the ganache.

Step 11: Transfer and Serve.

Using 2 large spatulas, carefully transfer the cake to a serving platter.

Serve slightly chilled or at room temperature.

Step 12: (Optional) Make and Add the Peanut Butter Ganache Swirl.

While the chocolate ganache is cooling, combine the peanut butter chips and butter in a small microwavable bowl.

Microwave on high until the mixture is melted and smooth, about 30 seconds. Stop to stir after 15 seconds.

Transfer the peanut butter mixture to a small Ziploc bag. Cut a 1/4-inch hole in one corner.

Immediately after covering the cake with warm chocolate ganache, pipe 6 equally spaced lines of the peanut butter mixture across the top of the cake.

Using a paring knife or skewer, drag the tip through the peanut butter and ganache in 7 evenly spaced lines perpendicular to the piped peanut butter. Alternate the direction of each line. This creates a swirl pattern.

Proceed with chilling the cake as directed.

Troubleshooting

Even with the best instructions, things can sometimes go wrong. Here are some common problems and solutions. It is always good to know.

Problem: Cake is dry. Solution: This could be due to overbaking, too much flour, or not enough liquid. Make sure you’re measuring the ingredients accurately. Check for doneness with a wooden toothpick.

Problem: Cake is dense. Solution: This could be due to overmixing, not enough leavening agent, or using old baking powder/soda. Make sure your leavening agents are fresh. Don’t overmix the batter.

Problem: Cake stuck to the pan. Solution: Make sure you generously grease the pan with nonstick baking spray and line the bottom with parchment paper.

Problem: Ganache is too thick or too thin. Solution: If the ganache is too thick, gently reheat it over a double boiler or in the microwave in short bursts. If it’s too thin, let it cool for a few more minutes.

Problem: Ganache is grainy. Solution: This usually happens when ganache is overheated, make sure you just simmer the cream, and not boil.

Tips and Variations

Here are some tips and variations to customize your Chocolate Ganache Cake. I encourage you to explore. I enjoy experimenting.

Tip: For an even more intense chocolate flavor, use dark chocolate chips instead of bittersweet chocolate chips for the ganache. This will create a richer flavor.

Variation: Add a layer of raspberry jam or other fruit preserves between the cake and the ganache for a fruity twist. This adds a delicious contrast.

Tip: Decorate the cake with fresh berries, chocolate shavings, or chopped nuts for added visual appeal and texture. Get creative with decorations.

Variation: Use a different extract, such as almond or peppermint, instead of vanilla extract in the cake batter. This will change the flavor profile.

Tip: Store leftover cake in an airtight container in the refrigerator for up to 3 days. The ganache may soften slightly at room temperature.

Serving and Pairing Suggestions

This Chocolate Ganache Cake is a decadent treat on its own. Here are some serving and pairing ideas. To complete experience.

Serve slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture complements the rich chocolate. It is delicious.

Pair with a glass of cold milk, a cup of hot coffee, or a glass of dessert wine. The contrasting temperatures and flavors are delightful. It’s perfect.

Serve as a dessert for a special occasion, such as a birthday or anniversary. It’s a show-stopping dessert. It is impressive.

Offer a cup of strong espresso or a glass of port wine for a more sophisticated pairing. The bitterness of the coffee or port balances the sweetness of the cake.

Nutritional Information

Per Serving (1 slice):

Calories: 460

Fat: 28g

Saturated Fat: 16g

Cholesterol: 75mg

Sodium: 330mg

Carbohydrates: 52g

Fiber: 3g

Sugar: 38g

Protein: 6g

Please not this a rough estimate.

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Recipe Summary and Q&A

Let’s recap the recipe and answer some frequently asked questions. I want to make sure you have all the information you need. Clear information is best.

Recipe Summary:

1. Preheat oven to 350°F (175°C). Prepare a 9-inch round cake pan.
2. Combine dry ingredients in one bowl, wet ingredients in another.
3. Gradually combine wet and dry ingredients, then add coffee.
4. Bake for 28-32 minutes. Cool completely.
5. Make the chocolate ganache.
6. Pour ganache over cooled cake. Chill for 30 minutes.
7. (Optional) Make and swirl peanut butter ganache.
8. Serve chilled or at room temperature.

Q&A:

Q: Can I use a different type of chocolate for the ganache? A: Yes, you can use