Chocolate Cake w/ Ganache

A little chocolate overload happens from time to time. Here’s a gorgeous simple cake recipe that will go down a treat for everyone!

Print Recipe
Chocolate Cake w/ Ganache
Course Dessert
Cuisine American
Servings
Ingredients
Choc Cake
Ganache
Course Dessert
Cuisine American
Servings
Ingredients
Choc Cake
Ganache
Instructions
  1. Preheat the oven to 180 deg C and grease a cake mould of your liking and line the bottom on the cake pan with grease paper.
  2. Over a bain marie, melt chocolate chips until liquid and set aside.
  3. Cream butter, vanilla, brown and caster sugar until pale creamy paste.
  4. Add Eggs - one at time, to the creamed butter, until completely incorporated.
  5. Add in the melted chocolate gradually and combine the chocolate.
  6. Gently whisk in the milk into the wet mixture and combined.
  7. Mix & sieve in the the dry ingredients - cocoa powder, flour, salt, baking powder and soda.
  8. Gently sift the dry mix into the wet mix, in small increments making sure there are no lumps in the final mix.
  9. Fill your cake mould and level the top - ensuring that it will rise properly.
  10. Bake for about 20 -30 mins or until cooked.
  11. Unmould and let it rest to room temperature for roughly 30 minutes before glazing/frosting.
  12. Bring the heavy cream and salt to a gentle simmer in a sized appropriate saucepan.
  13. Add in chocolate and remove from heat to let chocolate melt. Mix until consistent.
  14. Let the ganache cool for about 5 minutes - then glaze over cake.
  15. Set it in a refrigerator and serve!
Recipe Notes

Chef Notes:

  • Creaming - The step for creaming the butter and sugars is crucial. Start off with room temperature butter to ensure that it can cream properly. And also make sure the final cream paste it light in colour and fluffy in consistency (with no lumps). This will make a 'lighter' cake.
  • Creaming (2) - Some recipes will call for melted butter mixed in with sugar - this is will create a 'denser' cake.
  • Enriching - By adding eggs to the wet mix, this step is called enriching. It add colour, flavour and texture to the final product.
  • Dry into Wet - During the final stages, remember to add dry into wet and not the other way around. This will give you the opportunity to whisk out any lumps to create smooth batter.
  • Ganache - The only rule is temperature control! Don't boil your cream (will lead to burn) and don't burn your chocolate!
  • Patience - Whilst you want to enjoy your cake immediately, remember to let everything cool and set up before consumption.
  • Garnishes - Play around with different garnish and flavours - strawberries, raspberries, more chocolate, white chocolate and/or caramel, pistachios are all flavours that go well!