Chocolate Ganache Cake
User Reviews
4.6
1,509 reviews
Excellent
Chocolate Ganache Cake
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🍫🍰😍 This truly is the best homemade chocolate cake EVER. It’s topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands-on prep!
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Ingredients
Chocolate Cake
- 1 large egg
- 1 cup granulated sugar
- 6 ounces plain vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)
- ¼ cup canola or vegetable oil
- 1 ½ teaspoons vanilla extract
- ½ cup brewed coffee room temperature or warm*
- ½ cup unsweetened natural cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt optional
Chocolate Ganache
- 9 ounces semi-sweet chocolate about 1 1/2 cups semi-sweet chocolate chips
- ¾ cup heavy cream or half-and-half
- 1 teaspoon vanilla extract**
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Instructions
Cake
- Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.
- Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.
- Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.
- Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean.
- Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving.
Chocolate Ganache
- Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
- In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
- Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
- Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.
- Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.
- Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.
Notes
- Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.
- *Note about the coffee: The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you don’t want to scramble the egg.
- **Or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur.
Nutrition Information
Show Details
Serving
1serving
Calories
372kcal
(19%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Cholesterol
33mg
(11%)
Sodium
238mg
(10%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 372kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 33mg | 11% |
| Sodium | 238mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
1,509 reviews
Excellent
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