Chocolate Ganache Cake
Simple and moist chocolate sponge coated in a rich ganache.
Print Pin RateServings: 8
Ingredients
Chocolate Cake
- 200 ml Buttermilk
- 140 ml Vegetable oil
- 2 Eggs
- 140 g Soft brown sugar
- 75 g Golden caster sugar
- 140 g Plain flour
- 100 g Cocoa
- 1 tbsp Baking powder
- 100 ml Hot coffee
Ganache
- 300 ml Double cream
- 200 g Dark chocolate 70%
- 2 tbsps Golden caster sugar
Instructions
- Preheat the oven to 160℃, grease and line a 18 cm springform tin with baking paper.
- Add the buttermilk, vegetable oil, 2 eggs, soft brown sugar and the golden caster sugar into a large mixing bowl.
- Use a whisk to mix it all together until well combined.
- Sift in the flour, cocoa and baking powder. Use the whisk to mix until well combined.
- Add the hot coffee. This doesn't flavour the cake with coffee but rather intensifies the chocolate. Whisk until well combined.
- Pour the mixture into the baking tin.
- Bake in the oven for 50 minutes.
- Leave it to cool in the tin for about ten minutes before transferring it to a wire rack to cool completely.
- To make the ganache, chop the chocolate into small chunks and place it into a mixing bowl.
- Heat the double cream and golden caster sugar over a medium heat until almost boiling, but don't let it boil.
- Pour the hot cream over the chocolate and beat with a whisk until silky smooth.
- Leave it to cool for a few minutes, then pour it over the top of the cake. Spread it across the top and let it drop down the sides of the cake. You may want to lay a piece of baking paper underneath the wire rack to catch any bits of ganache that dribble through.
- Leave it to cool completely, it will start to set. You can speed it up by leaving it in the fridge, but this is not essential.
- Garnish with extra chopped chocolate.
11 comments on “Chocolate Ganache Cake”
Hi Jon, is it possible to make this cake in a loaf tin ? If so what size 1lb or 2lb tin? Also, would it take the same cooking time. Sorry, one more question – is it possible to leave out the sugar with the ganache ? Or cut back ? Thanks 😊
Hi Sue, Yes you can bake in a loaf tin, just keep an eye on it. Use a skewer to check if it is cooked. As for the sugar in the ganache, yes, just leave it out.
How long will this cake base keep in the fridge without the ganache.?
Trying to prep for a party?
Thanks
if you cover it tightly, then up to 48 hours.
I made this for a dinner party dessert for my girl friends and it was delicious. I’m not a fan of chocolate cake but this really changed my mind it’s gorgeous. Rich in flavour and a lovely texture and very easy to make. Unfortunately I forgot to take a photo !!! Can’t wait to make it again.
Is the temperature marking for a fan oven? Thanks so much
Hi Dave, YES, all of my recipes are using a fan oven.
Made this for the first time for a Jubilee Street party and it was the most lovely moist chocolate cake, without being overly rich. So easy to make and it looks amazing.
What size cake tin did you use please?
18cm 🙂
The most heavenly chocolate cake ever!!