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Decadent Chocolate Ganache

Decadent Chocolate Ganache

Discover the ultimate homemade chocolate cake topped with a rich Decadent Chocolate Ganache. A perfect treat for any occasion. Indulge now!
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 2 large eggs
  • 1 cup milk (240ml)
  • 1/2 cup vegetable oil (120ml)
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee (240ml)
  • 200 g chocolate for melting bars or chips
  • 200 ml heavy cream
  • 1 teaspoon butter optional, for extra shine

Equipment

  • 9-inch round or square cake pan
  • Large mixing bowl
  • Whisk or mixing spatula
  • Measuring cups and spoons
  • Small saucepan for cream
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (180°C) and prepare your cake pan with oil and flour.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and mix until just combined.
  4. Gradually add hot water or coffee while stirring to create a thin batter.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes until done.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Chop the chocolate finely and heat the cream until simmering; pour cream over chocolate and let sit for 2-3 minutes before stirring until smooth.
  8. Pour the ganache over the cooled cake, allowing it to drip naturally over the edges.

Nutrition

Calories: 360kcalCarbohydrates: 50gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 170mgFiber: 3gSugar: 26gVitamin A: 2IUCalcium: 5mgIron: 10mg

Notes

Use room temperature eggs and milk for easier mixing. Don’t overbake! Check at 30 minutes for moist crumbs on the tester. For a super smooth ganache, chop your chocolate very finely. Let the cake cool completely before ganaching; warm cake can melt the ganache. Experiment with different chocolates; dark for intensity, semi-sweet for balance. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. It can also be frozen for up to 3 months.
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