A : Ganache is a smooth mixture of chocolate and heavy cream, often used as a frosting, filling, or glaze for cakes and pastries. It provides a rich and glossy finish to desserts.

Q : Can chocolate chips be used for the ganache?

A : Yes, chocolate chips can be used for ganache, but high-quality chocolate bars are recommended for the best texture and flavor.

Q : Can you use milk chocolate for the ganache?

A : You can use milk chocolate for ganache, but it will result in a sweeter and less intense chocolate flavor compared to dark chocolate.

Q : Will ganache get hard?

A : Ganache will firm up as it cools but remains soft and spreadable at room temperature. If refrigerated, it can become quite firm and should be brought to room temperature before serving.

Q : Can you taste the coffee in the cake?

A : The instant coffee enhances the chocolate flavor but does not leave a strong coffee taste in the cake.

Best Dark Chocolate Ganache Cake (Easy One Layer Cake)

Description

Discover the best homemade chocolate ganache cake recipe. This one-layer, moist chocolate cake is perfect for birthdays, holidays, and special celebrations. Learn how to make this simple yet sophisticated dessert with intense chocolate flavor and perfect texture.

Ingredients

For the Chocolate Cake

200g (7 oz) Dark Chocolate, chopped (we use Callebaut Dark Chocolate)

250g (8.8 oz) Unsalted butter, cut into cubes

1 tbsp Instant Coffee

100ml (3.4 fl. oz.) Milk

250g (8.8oz or 1 2/3 cups) Self-Raising Flour

40g (1.4 oz) Unsweetened Cocoa Powder

250g (8.8 oz) Caster Sugar

1/8 tsp Salt

4 Eggs, (at room temperature) lightly beaten

1 tsp Vanilla Extract

150ml Sour Cream

For the Dark Chocolate Ganache

250g (8.8 oz) Dark Chocolate, chopped (we use Callebaut Dark Chocolate)

250ml (1 cup) Heavy Cream

1 tsp (5ml) Vanilla Extract

1/8 tsp Salt

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Instructions

Preheat the Oven and Prepare the Pan

Preheat your oven to 160°C (320°F).
Lightly grease a deep 23cm (9-inch) springform cake pan and line the pan with parchment paper.

Melt the Chocolate and Butter

Place the chopped chocolate, butter, coffee, and milk in a large heatproof bowl.
Set the bowl over a pan of barely simmering water, ensuring the bowl does not touch the water (or the top of a double boiler).
Stir the chocolate mixture over medium heat until smooth and melted.
Remove the bowl from heat and set aside to cool completely.

Combine the Dry Ingredients

Sift the flour and cocoa powder into a medium bowl.
Add the sugar and salt to the sifted flour mixture.
Mix well to combine the dry ingredients.

Combine the Wet Ingredients

Mix together the eggs, vanilla and sour cream. Add the egg mixture to the cooled chocolate mixture. (Mix until 'just' combined, don't over mix or whisk in too much air.)

Combine the Dry Ingredients and Wet Ingredients

Gradually fold the dry ingredients into the chocolate mixture using a rubber spatula.
Ensure the mixture is well combined and smooth, without overmixing.

Bake the Cake

Pour the batter into the prepared cake pan.
Bake in the preheated oven for 45 - 55 minutes, or until a skewer inserted into the center comes out with moist crumbs but no raw batter.

COOL THE CAKE

Allow the cake to cool for 10 - 15 minutes in the pan and then transfer onto a wire cooling rack. Cool completely before frosting the cake.

Make the Chocolate Ganache Frosting (while the cake is in the oven)

Place all the ganache ingredients in a small heatproof bowl.
Set the bowl over a pan of barely simmering water, ensuring the bowl does not touch the water.
Stir the mixture until smooth and melted.
Set aside at room temperature to cool for at least 2 hours or until it has the desired consistency.
Chef's tip: If it looks like your ganache is 'split' it means the mixture got too hot. Simply heat 1/4 cup of cream (do not boil or scorch the cream) and mix into the ganache a tablespoon at a time until the mixture emulsifies again.

Frost the Cake

Spread the chocolate ganache evenly over the entire cake using a large pallet knife or offset spatula.
Decorate as desired.

Serve and Enjoy!

Slice the cake and serve with berries, whipped cream or vanilla ice cream.

Notes

Storage Instructions

Room Temperature: Keep cake in an airtight container at room temperature for up to 2 days.

Fridge: Store leftovers in the refrigerator wrapped in aluminum foil or plastic wrap. Let the cake sit at room temperature for 30 minutes before eating for the best flavor.

Freeze: Wrap individual slices in plastic wrap, then place in an airtight container, freeze for up to 1 month.

Make Ahead Instructions

Freeze: Bake the cake in advance, fully cool, wrap in plastic wrap, and store in an airtight container. Freeze without frosting for up to 3 months.

Baking a day or two in advance: Wrap the cooled cake and store at cool room temperature. Frost just before serving.

Ganache: Prepare just before serving for the best texture.

Make the entire cake: You can make the whole cake 24 hours in advance. Store under a cake cover at room temperature. If refrigerated, be aware that condensation may form on the ganache. Allow the cake to come to room temperature before serving.

Prep Time: 10 - 15 minutes
Cook Time: 45- 55 minutes
Category: Desserts
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 740
Sugar: 42.7 g
Sodium: 411.5 mg
Fat: 46.9 g
Carbohydrates: 71.9 g
Protein: 10.5 g
Cholesterol: 150.6 mg