Chocolate Ganache Cake

Here’s a recipe for a rich, moist Chocolate Ganache Cake, including steps for the cake, ganache filling, and ganache glaze. This cake is perfect for celebrations or when you’re craving an indulgent treat.

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🍫 Chocolate Ganache Cake Recipe

🔸 YIELD:

• Serves 10–12

• 2 layers of chocolate cake with ganache filling and ganache glaze

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🧁 INGREDIENTS

1. For the Chocolate Cake (2 layers)

Dry Ingredients:

• 1¾ cups (220g) all-purpose flour

• ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)

• 2 cups (400g) granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

Wet Ingredients:

• 2 large eggs, room temperature

• 1 cup (240ml) whole milk

• ½ cup (120ml) vegetable oil (or any neutral oil)

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water or hot brewed coffee (enhances chocolate flavor)

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2. For the Chocolate Ganache Filling

• 8 oz (225g) semi-sweet or dark chocolate, finely chopped

• 1 cup (240ml) heavy cream

• 1 tbsp unsalted butter (optional, for glossiness)

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3. For the Chocolate Ganache Glaze

• 6 oz (170g) semi-sweet or dark chocolate, finely chopped

• ¾ cup (180ml) heavy cream

• 1 tbsp corn syrup or honey (optional, for shine)

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🧑‍🍳 INSTRUCTIONS

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🔹 STEP 1: Make the Chocolate Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans. Line bottoms with parchment paper.

2. Sift together dry ingredients in a large bowl:

   • Flour, cocoa powder, sugar, baking powder, baking soda, salt.

3. Add wet ingredients to the dry:

   • Add eggs, milk, oil, and vanilla. Beat on medium speed (hand mixer or stand mixer) for 2 minutes.

4. Add hot water or coffee:

   • Slowly stir in hot water/coffee. Batter will be thin—this is normal.

5. Divide batter evenly between the two pans.

6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool in pans for 10 minutes, then remove and let cool completely on a wire rack.

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🔹 STEP 2: Make the Ganache Filling

1. Heat cream in a saucepan over medium heat until just about to boil.

2. Pour hot cream over chopped chocolate in a heatproof bowl.

3. Let sit for 2–3 minutes, then stir gently until smooth and glossy.

4. Add butter if using, and stir until melted.

5. Let ganache cool until thickened but still spreadable (about 30–60 mins at room temp or 10–15 mins in the fridge, stirring occasionally).

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🔹 STEP 3: Assemble the Cake

1. Level the cake layers if needed.

2. Place one cake layer on a serving plate or cake board.

3. Spread ganache filling evenly on top, leaving a small border.

4. Top with second cake layer and gently press down.

5. Chill the cake for 30 minutes to help set the ganache before glazing.

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🔹 STEP 4: Make the Ganache Glaze

1. Heat cream as before until just about to boil.

2. Pour over chopped chocolate, let sit, then stir until smooth.

3. Add corn syrup or honey if desired for a glossy finish.

4. Let glaze cool for 5–10 minutes until it’s thick but pourable.

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🔹 STEP 5: Glaze the Cake

1. Place chilled cake on a wire rack over a tray to catch drips.

2. Pour ganache glaze over the center of the cake, gently spreading it to the edges to drip down the sides.

3. Let set at room temp or chill to firm up.

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🎨 Optional Garnishes

• Chocolate curls or shavings

• Fresh berries (raspberries, strawberries)

• Edible gold leaf

• Whipped cream rosettes

• Sprinkle of sea salt

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📝 Storage Tips

• Store in the fridge for up to 5 days. Bring to room temp before serving for best texture.

• Can be frozen (well-wrapped) for up to 2 months. Thaw in fridge overnight.

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☕ Serving Suggestions

• Serve with coffee, red wine, or a scoop of vanilla ice cream.

• Warm individual slices slightly in the microwave for a molten texture.