Decadent Double Chocolate Ganache Cake
Indulge in a luscious Decadent Double Chocolate Ganache Cake, a marvel of culinary artistry that takes chocolate lovers on a heavenly journey. Originating from the pages of Gourmet magazine, this stunning layer cake features rich, moist chocolate layers infused with a bold coffee flavor and is enveloped in a velvety French-vanilla ganache. Crafted with the finest Callebaut semisweet chocolate, this cake is perfect for celebrations or as a personal treat. Serve it at your next gathering to impress friends and family with its elegant presentation and decadent taste. With a bit of preparation, you can create a showstopper that will leave everyone craving more!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
fine-quality semisweet chocolate
3 ounces (finely chopped)
hot brewed coffee
1 1/2 cups (freshly brewed)
sugar
3 cups (sifted)
all-purpose flour
2 1/2 cups (sifted)
unsweetened cocoa powder
1 1/2 cups (not Dutch process, sifted)
baking soda
2 teaspoons (sifted)
baking powder
3/4 teaspoon (sifted)
salt
1 1/4 teaspoons (sifted)
large eggs
3 (at room temperature)
vegetable oil
3/4 cup (measured)
buttermilk
1 1/2 cups (well-shaken)
vanilla extract
3/4 teaspoon (pure)
fine-quality semisweet chocolate
1 lb (finely chopped)
heavy cream
1 cup (to boil)
sugar
2 tablespoons (granulated)
light corn syrup
2 tablespoons (measured)
unsalted butter
1/4 cup (cut into pieces)
Instructions
1
Preheat the oven to 300°F (150°C). Grease two 10-inch round cake pans, then line the bottoms with wax paper and grease the paper.
2
Finely chop the 3 ounces of semisweet chocolate and place it in a bowl. Add the hot brewed coffee and let it stand, stirring occasionally until the chocolate melts and the mixture is smooth.
3
In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
4
In a separate large bowl, use an electric mixer to beat the 3 large eggs until they are thickened slightly and lemon-colored, about 3 minutes with a standing mixer or about 5 minutes with a hand-held mixer.
5
Gradually incorporate the 3/4 cup of vegetable oil, 1 1/2 cups of buttermilk, 3/4 teaspoon of vanilla, and the melted chocolate mixture into the eggs, mixing until well combined.
6
Slowly add the dry ingredients to the wet mixture, beating on medium speed until just combined.
7
Divide the batter evenly between the prepared cake pans. Bake in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until a tester inserted in the center comes out clean.
8
Once done, allow the cake layers to cool completely in the pans on wire racks. Run a thin knife around the edges of the pans, invert the layers onto racks, and carefully peel off the wax paper.
9
For the frosting, finely chop the 1 lb of semisweet chocolate. In a saucepan, bring the 1 cup of heavy cream, 2 tablespoons of sugar, and 2 tablespoons of light corn syrup to a gentle boil while whisking until the sugar dissolves.
10
Remove the pan from heat and add the chopped chocolate, whisking until melted and smooth. Cut the 1/4 cup of unsalted butter into pieces and incorporate into the frosting by whisking until smooth.
11
Transfer the frosting to a mixing bowl and allow it to cool, stirring occasionally, until it reaches a spreadable consistency. If necessary, chill the frosting for easier spreading.
12
Spread a generous layer of frosting between the cooled cake layers and over the top and sides of the cake.
13
This cake can be made up to a day in advance. Cover and chill it for up to 3 days. Bring to room temperature before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Double Chocolate Ganache Cake?
It is a rich, moist layer cake infused with bold coffee flavor and enveloped in a velvety French-vanilla ganache.
Where did this recipe originate?
The recipe originates from the pages of Gourmet magazine.
What kind of chocolate is recommended for this cake?
The recipe suggests using fine-quality Callebaut semisweet chocolate.
What is the required oven temperature?
The oven should be preheated to 300 degrees Fahrenheit or 150 degrees Celsius.
How should I prepare the cake pans?
Grease two 10-inch round cake pans, line the bottoms with wax paper, and grease the paper again.
How do I melt the chocolate for the cake batter?
Finely chop 3 ounces of semisweet chocolate and stir it into 1.5 cups of hot brewed coffee until smooth.
Which dry ingredients should be sifted together?
Sift together 3 cups of sugar, 2.5 cups of flour, 1.5 cups of cocoa powder, baking soda, baking powder, and salt.
How long should I beat the eggs?
Beat 3 large eggs for about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer.
What should the eggs look like after beating?
The eggs should be thickened slightly and lemon-colored.
What wet ingredients are added to the beaten eggs?
Gradually incorporate 3/4 cup vegetable oil, 1.5 cups buttermilk, 3/4 teaspoon vanilla, and the melted chocolate mixture.
How do I combine the dry and wet ingredients?
Slowly add the dry ingredients to the wet mixture and beat on medium speed until just combined.
What is the baking time for the cake layers?
Bake the layers for 1 hour to 1 hour and 10 minutes.
How do I test if the cake is done?
Insert a tester into the center of the cake; if it comes out clean, the cake is finished baking.
How should the cake layers cool?
Allow the layers to cool completely in the pans on wire racks before removing them.
When should I remove the wax paper?
After inverting the cooled layers onto racks, carefully peel off the wax paper.
What ingredients are needed for the ganache frosting?
You will need 1 lb of semisweet chocolate, 1 cup heavy cream, 2 tablespoons sugar, 2 tablespoons light corn syrup, and 1/4 cup unsalted butter.
How do I start making the frosting?
Bring the heavy cream, sugar, and light corn syrup to a gentle boil while whisking.
How is the chocolate incorporated into the frosting?
Remove the hot cream mixture from heat and whisk in the chopped chocolate until melted and smooth.
When is the butter added to the ganache?
Whisk the butter into the chocolate mixture after the chocolate has completely melted and the mixture is smooth.
How do I get the frosting to a spreadable consistency?
Allow it to cool in a mixing bowl, stirring occasionally, and chill it if necessary for easier spreading.
How do I assemble the cake?
Spread a generous layer of frosting between the cooled cake layers and then over the top and sides.
Can I make this cake in advance?
Yes, the cake can be made up to one day in advance.
How should the cake be stored?
The cake can be covered and chilled for up to 3 days.
Should the cake be served cold?
No, you should bring the cake to room temperature before serving.
What type of cocoa powder is required?
Use unsweetened cocoa powder that is not Dutch-processed.
What type of buttermilk should I use?
The recipe calls for 1.5 cups of well-shaken buttermilk.
How much total semisweet chocolate is used?
A total of 1 lb and 3 ounces of semisweet chocolate is used across the batter and frosting.
Does the recipe use baking soda or baking powder?
The recipe uses both: 2 teaspoons of baking soda and 3/4 teaspoon of baking powder.
Is this cake suitable for large gatherings?
Yes, its elegant presentation and decadent taste make it an ideal showstopper for celebrations.
What is the role of corn syrup in the frosting?
Light corn syrup is used in the frosting to add sweetness and contribute to a smooth, glossy texture.