Chocolate Ganache Cake
Just take a look at that peanut butter swirl.
By Josh Miller; Recipe by Sloane Layton
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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 45 mins
Jump to recipeLooking for best Valentine's Day dessert of them all? It's right here: chocolate ganache cake! Of all the delicious chocolate desserts out there, this simple yet elegant cake is one of the most stunning. And the best part is that it's surprisingly easy to make! All you need is a 9-inch cake pan and a rimmed baking sheet with a wire cooling rack for supplies, and you're ready to start.
What is ganache?
Although it sounds fancy (it's French, after all) ganache couldn't be simpler. You start with cream that's heated to a simmer (combined with a little butter and sugar or corn syrup, if desired), then poured over a bowl of chocolate and allowed to sit for a minute. The two are whisked together into the gorgeous, glossy mixture that we call ganache. It can be used to make truffles, coat candies, or, in this case, serve as an easy and elegant coating for chocolate cake.
What's the best way to melt chocolate for ganache?
The best foolproof way to melt chocolate for ganache is to bring the cream to a simmer in a saucepan, and then pour it over the chocolate (that's placed in a heatproof bowl, of course!). While you can microwave the cream and chocolate in 30-second intervals until melted and smooth, heating the chocolate gently guarantees a glossier finish.
How do you make a perfect chocolate ganache cake?
It's very important to let the cake cool completely before pouring the ganache over the top. Place a cooling rack with the cooled cake on a rimmed baking sheet (this will allow the ganache to completely cover the cake without pooling around the bottom). Slowly pour the ganache over the cake, tilting the pan as needed to encourage the ganache to flow over the cake and cover the top and sides completely. The cake will be shiniest if served immediately. You can also refrigerate it to allow the chocolate to set, which will make the ganache more of matte finish, but no less delicious! Our chocolate ganache cake takes one final, fancy step of swirling in a simple peanut butter ganache. It's optional until you try it once, then we guarantee you'll find it mandatory!
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Ingredients
For the Cake
Nonstick baking spray
- 3/4 cup
all-purpose flour
- 1 cup
granulated sugar
- 1/3 cup
unsweetened cocoa powder
- 1 tsp.
baking soda
- 1/2 tsp.
baking powder
- 3/4 tsp.
salt
- 1/2 cup
buttermilk
- 1/4 cup
canola oil
- 1
large egg, at room temperature
- 1 1/2 tsp.
vanilla extract
- 1/2 cup
freshly brewed strong coffee
For the Chocolate Ganache
- 1 cup
bittersweet chocolate chips
- 1 Tbsp.
salted butter
- 1 cup
heavy cream
- 1 1/2 Tbsp.
light corn syrup
For the Peanut Butter Ganache Swirl (optional)
- 1/2 cup
peanut butter chips
- 1 Tbsp.
salted butter
Directions
- Step 1Preheat the oven to 350°. Spray a 9-inch round cake pan with nonstick baking spray. Line the bottom of the pan with parchment paper and spray with nonstick baking spray. Set the pan aside.
- Step 2Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl; whisk to combine. In a separate large bowl, whisk together the buttermilk, oil, egg and vanilla. Gradually add the flour mixture to the buttermilk mixture, and whisk until well combined. Add the coffee and whisk just until evenly incorporated.
- Step 3Transfer the batter to the prepared pan and bake for 28 to 32 minutes, until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes. Invert onto a cooling rack to cool completely, 1 hour.
- Step 4For the chocolate ganache: In a 4-cup heat-proof liquid measuring cup with a spout, combine the chocolate chips and 1 tablespoon butter. In a small saucepan, bring the cream and light corn syrup to low simmer over medium-low heat. Pour the cream mixture over the chocolate mixture and let it stand for 2 minutes. Stir until very smooth. Set aside until cooled slightly, but still pourable (about 105°), 2 to 5 minutes.
- Step 5 While chocolate ganache is cooling, set the cake, still on the wire rack, in a rimmed baking sheet.
- Step 6 Once the ganache has cooled slightly, pour it over the cake, making sure to completely cover the top and sides, letting any excess run off into the rimmed baking sheet. Smooth the top of the cake using a large offset spatula.
- Step 7 Immediately transfer the cake to the refrigerator to harden the ganache, 30 minutes. Using 2 large spatulas, carefully transfer the cake to a serving platter. Serve slightly chilled or at room temperature.
- Step 8For the peanut butter ganache swirl (optional): While the chocolate ganache is cooling in Step 4, combine the peanut butter chips and butter in a small microwavable bowl. Microwave on high until mixture is melted and smooth, 30 seconds, stopping to stir after 15 seconds. Transfer peanut butter mixture to a small Ziploc bag with a 1/4-inch hole cut in the corner. Immediately after covering the cake with warm ganache in Step 6, pipe 6 equally spaced lines of the peanut butter mixture across the top of the cake. Using a paring knife or skewer, drag the tip through the peanut butter and ganache in 7 evenly spaced lines perpendicular to the piped peanut butter, alternating the direction of each line. Proceed with Step 7 and cool cake as directed.
The cake layer can be made up to one day in advance. Let cool completely then wrap tightly in plastic wrap. The assembled cake can be chilled in an airtight container for up to 3 days.
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