Best 6 Ganache Topped Chocolate Cake Recipes
Indulge in the symphony of flavors and textures with our delectable ganache-topped chocolate cake. This classic dessert is a harmonious blend of rich, velvety chocolate cake and a luscious, glossy ganache frosting. Dive into the decadent layers of moist chocolate sponge, embraced by the silky embrace of ganache. Each bite is a symphony of contrasting textures, a dance of smooth and creamy against the tender crumb of the cake. Prepare to be captivated by the intense chocolate experience, enhanced by the optional addition of coffee or liqueur for a touch of sophistication. Elevate your dessert game with our curated collection of ganache-topped chocolate cake recipes, each offering a unique twist on this timeless favorite. From the classic dark chocolate ganache to the innovative white chocolate and raspberry variation, these recipes cater to every palate and occasion. Whether you prefer a towering masterpiece or an intimate indulgence, our recipes will guide you in creating a ganache-topped chocolate cake that will leave a lasting impression.
Here are our top 6 tried and tested recipes!
THE BEST CHOCOLATE GANACHE CAKE
This divine chocolate ganache cake is exceptionally moist, insanely delicious, and by far the best chocolate ganache cake ever! The combination of natural cocoa powder, nutty-flavored coffee, and creamy ganache gives this cake the most intense flavor and the perfect texture!
Provided by Laila Benjelloun Bailey
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Bring the heavy whipping cream to a gentle boil and pour it over the semi-sweet chocolate chips. Set it aside for one minute.
- Whisk the two ingredients until it's all combined. Next, add the softened butter and whisk until your ganache becomes homogenous.
- Cover the bowl with cling film and set it aside for a couple of hours before assembling. A rested ganache gives the best texture for spreading!
- Preheat your oven to 350 degrees F. Line bottoms of two 9" round baking pans with parchment paper and grease the sides with baking spray.
- In a medium bowl, whisk together the flour, salt, baking cocoa, baking powder, and baking soda. Set it aside.
- In a separate, large bowl, whisk the eggs with the sugar. Gradually add oil and whisk until it's all combined. Add the milk, coffee, and vanilla extract, gently whisking with every addition
- Gradually add the flour mixture to the wet ingredients and whisk until it's all combined. The batter will be light and fairly runny; that's totally normal.
- Transfer batters to the prepared pans. Bake in the middle rack for 40-45 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool for 10-15 minutes before inverting them onto a cooling rack. Finally, allow an additional 40-45 minutes of cooling; the cakes should be at room temperature before assembling.
- Slice a bit off the top of each cake to remove the domes and even the cakes out.
- Place a large dollop of the ganache into the center of the first cake and spread it out using an offset spatula.
- Carefully place the second cake over the top, crumb-side down.
- Spread the remaining ganache over the top and the sides.
- Top your cake off with fresh berries or your favorite cake topping! Enjoy!
GANACHE-TOPPED CHOCOLATE CAKE
To say this cake is elegant would be an understatement. It's worthy of special occasions, but once you learn how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended., Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet., For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides., Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges.
Nutrition Facts : Calories 179 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 236mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE GANACHE CAKE
This moist cake has a deep dark chocolate flavor with an amazing spiced chocolate ganache. You could use the same cake batter to make cupcakes! Top with strawberries or shaved chocolate.
Provided by Farah
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h25m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans and dust with cocoa powder or spray with baking spray.
- Sift flour, baking powder, baking soda, and salt for cake together in a bowl.
- Dissolve cocoa and brown sugar in the boiling water.
- Beat butter and sugar together in a separate bowl until creamy. Add vanilla extract. Add of the flour mixture and mix; add 1 egg and mix. Add remaining flour mixture and combine. Mix in remaining egg. Pour in cocoa mixture gradually and mix well until combined. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 20 minutes. Let cakes cool completely, about 1 hour.
- Meanwhile, bring cream to a boil in a saucepan and add vanilla extract. Place dark chocolate in a bowl and pour hot cream on top. Stir until chocolate is melted and a smooth mixture forms. Add cinnamon, chili powder, and salt; mix. Let chill for 30 minutes.
- Spread some ganache on top of the cooled cakes and layer them. Spread remaining ganache over the whole cake and smooth out with a spatula. Chill for 30 minutes.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 55.1 g, Cholesterol 100.3 mg, Fat 28 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 234.4 mg, Sugar 22.4 g
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
CHOCOLATE GANACHE CAKE
Here's to that chocolate fix we all need! I use cream in both the filling and glaze of this beautiful dessert. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. , Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. , For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.
Nutrition Facts : Calories 436 calories, Fat 28g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 305mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line 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 chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant 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. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
Tips:
- To ensure a smooth and lump-free ganache, melt the chocolate and butter together slowly over low heat, stirring constantly.
- For a richer ganache, use dark chocolate with a cocoa content of at least 70%. You can also use a combination of dark and milk chocolate for a sweeter flavor.
- Allow the ganache to cool slightly before pouring it over the cake. This will help prevent the ganache from seeping into the cake too much.
- For a glossy ganache, brush the top of the cake with a thin layer of corn syrup or honey before pouring the ganache over it.
- To make a chocolate cake with a moist and tender crumb, use a combination of all-purpose flour and cake flour. Cake flour has a lower protein content than all-purpose flour, which results in a finer crumb.
- For a lighter and airier chocolate cake, beat the egg whites separately until stiff peaks form and then fold them into the batter.
- Bake the cake in a preheated oven at the correct temperature. Baking the cake at too low of a temperature will result in a dense and gummy cake. Baking the cake at too high of a temperature will result in a dry and overcooked cake.
Conclusion:
The ganache-topped chocolate cake is a classic dessert that is perfect for any occasion. The rich and decadent ganache pairs perfectly with the moist and tender chocolate cake. With a few simple tips, you can create a ganache-topped chocolate cake that will impress your friends and family.
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