Ultimate Triple Chocolate Cake with Chocolate Ganache
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
12 slices
Ultimate Triple Chocolate Cake with Chocolate Ganache
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg large
- 1/2 cup milk or almond milk or milk of choice
- 1/2 cup water boiling
- 1/4 cup vegetable oil or oil of choice
- 1 teaspoon vanilla extract
Chocolate Chunk Syrup
- 1/4 cup bittersweet chocolate or semi-sweet chocolate or chocolate chips, chopped
- 1/4 cup sugar
- 2 teaspoons unsweetened cocoa powder
- 3 Tbsp water
Ganache
- 8 ounces bittersweet chocolate or semisweet chocolate
- 1 cup heavy cream
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Butter a 9'' cake pan and dust with flour; set aside.
- Make chocolate syrup: In a small sauce-pan melt all the ingredients for the Chocolate Chunk Syrup (1-2 minutes), stirring occasionally.
- In a large bowl, Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using low speed until combined. Add egg, milk, water, oil, and vanilla. Beat on medium speed until smooth. Pour batter into greased and floured cake pan.
- Scoop in the chocolate chunk syrup mixture and swirl with a knife until the mixture is fully incorporated. Bake for 30 minutes, until a cake a toothpick inserted, comes out clean. Cool in the pan for 10-15 minutes then drizzle with ganache.
- To make Ganache: While the cake is baking, Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy). After 10 minutes Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it. Let cool for at least 3-5 minutes and no more than 15 minutes before Pouring on the cooled cake.
Notes
- Store cake in an airtight container for up to 1 week in the fridge. Enjoy!
- RECIPE EDITED ON FEB 2018 TO FIT INTO A 9'' (NON-SPRINGFORM) CAKE PAN.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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