Chocolate Ganache Cake

chocolate ganache cake


Ok, so this isn’t on anyone’s New Years Diet but just remember it for that special occasion. I know it looks so simple, maybe a bit plain. Don’t let that fool you. This is a decadent cake. It is also super easy to make and is very forgiving. Undercooked a bit it is a gooey fudgy cake.

My friend would call this a heart attack waiting to happen and to be fair I will offer up a lower calorie alternative that she bakes quite often. But sometimes the occasion demands decadent. Maybe a celebration or you are having a die hard chocolate lover to dinner. Perhaps your cooking your first dinner for “the one”. 

So for today, stay on that diet, but file this away for that special day.

Chocolate Ganache Cake

by Ina Garten

1 8 inch cake

1/4 lb butter, at room temperature
1 cup sugar
4 eggs, at room temperature
1 (16 ounce) can hershey chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour

For the ganache

1/2 cup heavy cream
8 ounces semi-sweet chocolate chips
1 teaspoon instant coffee granules

Preheat the oven to 325 degrees.

Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time. Mix in the syrup and vanilla.

Add the flour and mix until JUST combined (overbeating with make the cake too tough).Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.

Let cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Do not refrigerate.


Notes: I used a 9 in at Christmas so it would be a bit taller when baked in an 8 inch pan.

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