Introduction
Baking a cake is both a science and an art, and this delicious chocolate cake with ganache is a perfect example. Made with rich dark chocolate and a velvety ganache, it encapsulates the indulgence of dessert in each bite. This recipe is ideal for any occasion, ensuring that your treat is not only visually appealing but also utterly delightful in taste.
Detailed Ingredients with measures
Cake:
– 125g (4 oz) dark chocolate chips
– 100g (7 tbsp) salted butter (or unsalted butter + 1/4 tsp salt)
– 1¼ cups white sugar (caster/superfine preferred)
– ¼ cup vegetable or canola oil
– 1 tsp vanilla extract
– 2 eggs, at room temperature
– ¼ cup cocoa powder
– 1 cup plain/all-purpose flour
– 1 tsp baking powder
– 1 cup boiling hot water
– 1 tbsp coffee granules (optional)
Ganache:
– 1 cup heavy/thickened cream (30%+ fat)
– 250g (8 oz) dark chocolate chips
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Yield
Serves 12
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 150°C/300°F (standard) or 130°C/265°F (fan). Prepare a 22 cm (9″) springform cake pan by greasing it and lining the bottom with parchment paper.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl, combine the butter and dark chocolate chips. Microwave the mixture in 30-second intervals, stirring in between, until it is fully melted and smooth.
Step 3: Combine Wet Ingredients
Once melted, add the vegetable or canola oil, vanilla extract, and white sugar into the chocolate and butter mixture. Stir well to combine all ingredients.
Step 4: Incorporate Eggs
Add the eggs, ensuring they are at room temperature, to the mixture. Mix until the eggs are fully incorporated into the batter.
Step 5: Sift and Mix Dry Ingredients
Sift the cocoa powder, baking powder, and flour (and coffee granules if using) directly into the bowl with the wet mixture. Stir until the mixture is smooth; it is acceptable for some small lumps to remain.
Step 6: Add Boiling Water
Pour the boiling hot water into the batter and mix again until everything is fully combined.
Step 7: Transfer to Cake Pan
Pour the cake batter into the prepared springform cake pan. Bake for 1 hour, or until a skewer inserted into the center comes out moist but clean. Start checking the cake at 50 minutes. Note that the surface may crack, but it will settle as it cools and will be covered with frosting.
Step 8: Cool the Cake
Once baked, remove the cake from the oven. Carefully detach the sides of the springform pan and allow the cake to cool completely on a wire rack before proceeding with the ganache.
Ganache
Step 1: Prepare Ganache Ingredients
In a heatproof bowl, combine the dark chocolate chips and heavy cream. Microwave this mixture in 30-second intervals, stirring in between, until the chocolate is melted. Ensure the cream does not come to a boil.
Step 2: Mix Ganache
Stir the melted chocolate and cream mixture until it is smooth and well combined.
Step 3: Chill the Ganache
Place the ganache in the refrigerator for 1 to 2 hours, allowing it to reach a spreadable consistency, similar to that of peanut butter.
Step 4: Frost the Cake
Once the cake is completely cooled, spread the ganache evenly over the top and sides of the cake. Use a teaspoon in a swirling motion to create a textured surface for a decorative finish.
Notes
Ingredient Temperature
Ensure that the eggs are at room temperature for better incorporation into the batter.
Ganache Consistency
The ganache should be thick enough to hold its shape when spread, but not so thick that it cannot be spread easily.
Baking Time
Keep an eye on the cake towards the end of the baking time to prevent overbaking, which can dry it out.
Alternative to Butter
If using unsalted butter, add 1/4 teaspoon of salt to maintain the flavor balance in the cake.
Cook techniques
Melting chocolate and butter
Melt the dark chocolate chips and butter in a heatproof bowl using a microwave. Heat in 30-second intervals, stirring in between, to ensure an even melt without scorching.
Mixing ingredients
Combine the melted chocolate mixture with oil, vanilla extract, and sugar. Ensure all ingredients are well combined before adding eggs one at a time.
Sifting dry ingredients
Sift cocoa powder, baking powder, and flour into the batter. This step helps to aerate the dry ingredients and prevents lumps, ensuring a smooth batter.
Incorporating boiling water
Add boiling hot water to the batter to enhance moisture. Mix thoroughly until fully incorporated; the batter will be thin.
Baking the cake
Pour the batter into a prepared cake pan and bake at the correct temperature. Check for doneness with a skewer; the surface may crack but will settle while cooling.
Cooling the cake
Allow the cake to cool completely on a wire rack after removing it from the oven. This prevents sogginess and helps the cake set properly for frosting.
Preparing ganache
Combine dark chocolate chips and heavy cream in a heatproof bowl. Microwave to melt, stirring frequently, ensuring the cream doesn’t boil for a smooth ganache.
Chilling ganache
Refrigerate the ganache after mixing until it reaches a spreadable consistency similar to peanut butter, which allows for a good texture when frosting the cake.
Frosting application
Spread the chilled ganache over the cooled cake using a spatula. For a textured finish, use a teaspoon and create swirls or patterns as desired.
FAQ
Can I use unsweetened cocoa powder instead of sweetened?
Yes, unsweetened cocoa powder is typically used in baking. The sweetness comes from the sugar in the recipe.
What kind of chocolate is best for ganache?
Dark chocolate with a higher percentage of cocoa solids (at least 70%) is preferred for a rich ganache.
Can I substitute the heavy cream in the ganache?
You can substitute heavy cream with full-fat coconut cream for a dairy-free option, though the flavor may be slightly different.
What if my cake sinks in the middle after baking?
A sinking cake may indicate underbaking. Always perform a skewer test to ensure it’s fully baked.
How long can I store the cake with ganache?
The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
Conclusion
This rich and decadent chocolate cake paired with a glossy ganache is sure to impress. The combination of dark chocolate and coffee enhances the flavor, while the moist texture creates a delightful experience with every bite. Perfect for special occasions or a simple indulgence, this cake is a classic favorite that never goes out of style.
Chocolate Hazelnut Cake
Incorporate chopped toasted hazelnuts into the batter for an added nutty flavor that complements the chocolate.
Mint Chocolate Cake
Add a few drops of peppermint extract to the batter for a refreshing twist on the traditional chocolate cake.
Orange Chocolate Cake
Include some grated orange zest into the batter for a citrusy brightness that balances the richness of the chocolate.
Coconut Ganache Cake
Substitute half of the heavy cream with coconut cream in the ganache for a tropical flavor that pairs wonderfully with chocolate.
Spicy Mocha Cake
Mix in a pinch of cayenne pepper or cinnamon to the batter to elevate the flavor profile with a hint of warmth and spice.
Raspberry Chocolate Cake
Fold fresh or frozen raspberries into the batter before baking for a fruity burst that complements the chocolate.
Pecan Praline Topping
Prepare a pecan praline topping by caramelizing sugar and pecans to create a crunchy texture that enhances the cake’s richness.
