Chocolate Ganache Cake

5 Stars (1 Review)

Yield: 12 servings

prep time: 40

cook time: 30

Additional Time: 1 30

total time: 2 40

This Chocolate Ganache Cake recipe features decadent layers of my easy chocolate wacky cake and whipped chocolate ganache frosting. A glossy chocolate drip ganache drapes prettily over the top and it's finished with fresh raspberries and chocolate shavings, sure to satisfy any chocolate cravings!

Ingredients

For the Cake

3 cups all-purpose flour
2 cups granulated sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon Morton kosher salt
⅔ cup vegetable oil
2 tablespoons white vinegar
2 cups cold water
2 teaspoons pure vanilla extract

For the Ganache

20 ounces good-quality semi-sweet chocolate, finely chopped (such as Ghirardelli pure chocolate baking bar - do not use chocolate chips)
2½ cups heavy whipping cream
1½ cups fresh raspberries for garnish
2 tablespoons chocolate curls for garnish

Instructions

For the Cake

Preheat oven to 350°F and grease two 9” round cake pans very well with nonstick cooking spray and line the bottom with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Make three large wells in the dry ingredients. In a small bowl, whisk together the vegetable oil and white vinegar. Pour the mixture evenly into the three wells.
Next pour the cold water and vanilla extract evenly over the surface. Mix using a fork until no large lumps remain.
Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 5 minutes, then run a knife around the edge and turn them out onto a wire rack and cool completely before frosting.
While the cakes cool, make the chocolate ganache.
(Optional) Wrap the cooled cake layers tightly in plastic and freeze them for at least 30 minutes – this will help make frosting the cake easier and cleaner!

For the Ganache

Place the chopped chocolate in a large heatproof bowl.
Heat the cream in a medium saucepan until it is steaming and just beginning to bubble around the edges. Pour the cream over the chopped chocolate and allow it to sit for 2 minutes.
Whisk the ganache until it is smooth and fully combined. Set the ganache aside and allow it to cool to room temperature, about 2 hours, or until it has solidified.

Assembly

Place all but ½ cup of the ganache into a stand mixer fitted with the whisk attachment and beat on medium-high speed until light and fluffy and pale brown, about 5 minutes.
Place one of the cake layers on your serving platter and dollop about ¾ cup of whipped ganache on top. Spread the whipped ganache all the way to the edges and then place the second cake layer on top. Frost the top and sides with the whipped ganache.
Place the frosted cake in the fridge to chill for 15 minutes to allow the whipped ganache to set before adding the drip ganache.
Once the cake has chilled, reheat the remaining ½ cup ganache in the microwave in 10 second intervals until it is thick but pourable (similar consistency to caramel sauce or honey). Pour the drip ganache over the top of the cake and spread it to the edges, allowing just a little bit to drip down the sides of the cake.
Return the cake to the fridge and chill for at least 30 minutes to set the drip ganache.
Garnish with fresh raspberries and chocolate curls. To make chocolate curls, run a vegetable peeler along the long edge of a chocolate bar.

Notes

A Note on Cake Chilling

Chilling the cake in Steps 7, 13, and 15 is optional but highly recommended. Chilling will help ensure that the finished cake has crisp edges and that the ganache isn’t runny or lopsided. If you have extra time, you can also add in a crumb coat in Step 12. Simply coat the top and sides in a very thin layer of ganache and place the cake in the fridge to chill for 30 minutes. While the cake chills, keep the remaining whipped ganache covered tightly with plastic wrap so it doesn’t dry out and then frost the top and sides with a thicker layer of ganache after the crumb coat has set.

Nutrition Information:

Serving: 1 Calories: 821kcal Carbohydrates: 88g Protein: 8g Fat: 50g Saturated Fat: 24g Polyunsaturated Fat: 9g Monounsaturated Fat: 13g Trans Fat: 0.1g Cholesterol: 59mg Sodium: 396mg Potassium: 425mg Fiber: 7g Sugar: 54g Vitamin A: 759IU Vitamin C: 4mg Calcium: 76mg Iron: 5mg

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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