Chocolate Ganache Cake
The best thing about this Chocolate Ganache Cake is the recipe is super easy and really good. You can make it a week in advance and store it unglazed in the fridge, making it great for a work-night holiday. It also makes fantastic little bite sized cupcakes. Which has nothing to do with a Bordeaux blend but instead, it’s an easy VDay gift or treat. And I think the Mr. Owl’s is such “sweet” story. Not romantic love but certainly worthy of gift giving.
Note: Baking time is an approximation. Make sure the center of the cake is “settled” before removing from oven.
Makes one 8-inch cake
For the Cake:
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 16-oz. can Hershey’s chocolate syrup
1 Tbsp. pure vanilla extract
1 cuo all-purpose flour
For the Ganache:
1/2 cup heavy cream
8 oz. good semisweet chocolate chips
1 Tsp. instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)
- Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 45 to 60 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved