Chocolate Cake with Ganache

why make this recipe

This chocolate cake with ganache is moist and easy to make. It uses common ingredients and a simple ganache to finish. You can make it for birthdays, dessert, or any small gathering.

introduction

This cake is rich but not hard to bake. If you like quick chocolate treats, try this microwave mug cake with chocolate for a fast single-serve option. The cake and ganache work well together and both taste like classic chocolate.

how to make Chocolate Cake with Ganache

Follow these steps to make the cake and the ganache.

Ingredients :

• 3 large eggs (at room temperature)
• 1.5 cups granulated sugar
• 1 cup milk (at room temperature)
• 1/2 cup vegetable oil
• 2.5 cups all-purpose flour
• 4 tablespoons cocoa powder (high quality)
• 1 package baking powder
• 1 package vanilla sugar (vanillin)
• A pinch of salt
• 1/2 cup hot water or warm brewed coffee
• 200 ml heavy cream
• 200 grams bitter (dark) chocolate (at least 50-60% cocoa)
• 1 tablespoon butter (optional)

Directions :

1. Preheat your oven to 170°C (340°F). Grease a round springform pan (approx. 22-24 cm / 9-10 inches) and line the bottom with parchment paper.
2. Sift and mix the flour, cocoa powder, baking powder, vanilla sugar, and salt.
3. In a large bowl, whisk the eggs and sugar until light and fluffy. Add milk and vegetable oil, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the hot water or coffee.
5. Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick comes out clean.
6. For the ganache, heat heavy cream in a saucepan until just boiling. Remove from heat and add chopped dark chocolate, stirring until smooth. Add butter for shine if desired.
7. Once the cake has cooled, pour the ganache over the top and let it set before serving.

how to serve Chocolate Cake with Ganache

Slice the cake after the ganache sets. Serve at room temperature or slightly warm. Add a dusting of cocoa or a few berries for a simple touch.

how to store Chocolate Cake with Ganache

Keep the cake in an airtight container. Store at room temperature for 1-2 days. For longer storage, refrigerate up to 5 days. Let it come to room temperature before serving if chilled.

tips to make Chocolate Cake with Ganache

• Use room temperature eggs and milk for a better batter.
• Do not overmix the batter. Mix until just combined.
• Use hot coffee instead of water for a deeper chocolate flavor.
• Chop the chocolate fine for a smooth ganache.
• Add butter to the ganache for extra shine.

variation (if any)

• Add a teaspoon of instant espresso powder to the batter for more depth.
• Stir in chocolate chips into the batter before baking.
• Use milk chocolate for a milder ganache, or mix dark and milk for balance.

FAQs

Q: Can I use cocoa powder only for the ganache?
A: No. Ganache needs chopped chocolate and cream. Cocoa powder alone will not form a ganache.

Q: Can I bake this in a different pan?
A: Yes. Use a similar volume pan and adjust baking time as needed. A larger pan will bake faster.

Q: Can I make the cake ahead?
A: Yes. Bake the cake a day ahead, cool it, wrap it, and frost with ganache before serving.

Chocolate Cake with Ganache

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich and moist chocolate cake topped with a silky ganache, perfect for birthdays or gatherings.

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Ingredients

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• 3 large eggs (at room temperature)
• 1.5 cups granulated sugar
• 1 cup milk (at room temperature)
• 1/2 cup vegetable oil
• 2.5 cups all-purpose flour
• 4 tablespoons cocoa powder (high quality)
• 1 package baking powder
• 1 package vanilla sugar (vanillin)
• A pinch of salt
• 1/2 cup hot water or warm brewed coffee
• 200 ml heavy cream
• 200 grams bitter (dark) chocolate (at least 50-60% cocoa)
• 1 tablespoon butter (optional)

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Instructions

1. Preheat your oven to 170°C (340°F). Grease a round springform pan (approx. 22-24 cm / 9-10 inches) and line the bottom with parchment paper.
2. Sift and mix the flour, cocoa powder, baking powder, vanilla sugar, and salt.
3. In a large bowl, whisk the eggs and sugar until light and fluffy. Add milk and vegetable oil, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the hot water or coffee.
5. Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick comes out clean.
6. For the ganache, heat heavy cream in a saucepan until just boiling. Remove from heat and add chopped dark chocolate, stirring until smooth. Add butter for shine if desired.
7. Once the cake has cooled, pour the ganache over the top and let it set before serving.

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Notes

Keep the cake in an airtight container for 1-2 days at room temperature or refrigerate for up to 5 days. Let come to room temperature before serving if chilled.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 60mg