Deep & Dark Ganache Cake
This is my ode to all things chocolate. Each layer of this coffee-spiked cake is smothered in silky ganache for a phenomenally rich and satisfying dessert.
—Tarra Knight, Benbrook, TX
PREP: 40 MIN. + COOLING • BAKE: 30 MIN. + COOLING • MAKES: 24 SERVINGS
- 6 oz. bittersweet chocolate, chopped
- 1 ½ cups hot brewed coffee
- 4 large eggs
- 3 cups sugar
- ¾ cup canola oil
- 2 tsp. vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup baking cocoa
- 2 tsp. baking soda
- ¾ tsp. baking powder
- 1 ¼ tsp. salt
- 1 ½ cups buttermilk
GANACHE FROSTING
- 16 oz. bittersweet chocolate, chopped
- 2 cups heavy whipping cream
- 5 tsp. light corn syrup
- 1. Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper.
- 2. Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
- 3. In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
- 4. Transfer to the prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
- 5. For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth.
- 6. Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.)
- 7. Place 1 cake layer on a serving plate; spread with ⅓ cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of the cake.
1 SLICE: 437 cal., 27g fat (11g sat. fat), 63mg chol., 277mg sod., 52g carb. (36g sugars, 3g fiber), 6g pro.