Chocolate Ganache Cake
User Reviews
5
Chocolate Ganache Cake
Description
The Chocolate Ganache Cake involves preparing a batter with water, sugar, butter, and a large amount of chopped bittersweet chocolate whisked together, then blended with eggs. The sugar is dissolved into boiling water to make a syrup that is incorporated into the melted chocolate and butter mixture. The resulting batter is poured into a buttered springform pan lined with parchment and wrapped in foil.
The pan is placed in a roasting pan filled with hot water, creating a water bath that gently bakes the cake for about 50 minutes. This baking method ensures even, moist cooking with a dense yet tender crumb characteristic of ganache-based cakes.
The ganache topping is prepared by bringing heavy cream to a simmer then whisking in bittersweet or semisweet chocolate until smooth and glossy. This rich ganache is poured over the cooled cake to create a smooth, shiny chocolate coating.
The cake can be made up to two days in advance and kept refrigerated, served with lightly sweetened whipped cream if desired, which complements the cake’s dense chocolate flavor.
Ingredients
Cake
- 1 cup water
- 3/4 cup sugar (5.3 ounces)
- 9 Tablespoons butter diced (4.5 ounces, unsalted
- 18 ounces bittersweet chocolate chopped, or dark chocolate
- 6 egg large
Ganache
- 1 cup heavy whipping cream
- 8 ounces bittersweet chocolate chopped, or semisweet chocolate
Instructions
Cake
- Preheat oven to 350*F. Butter 9 inch diameter springform pan. Line bottom of pan with parchment paper round. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
- Combine water and sugar in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
- Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly.
- Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan.
- Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
- Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
Ganache
- Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth.
- Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
- Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. Serves 16
Notes
- Make the cake up to two days ahead and refrigerate covered to allow flavors to meld.
- Serve with lightly sweetened whipped cream to balance the dense chocolate richness.
- Use a water bath during baking to ensure a moist, smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 421kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 65mg | 3% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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