Calling All Chocolate Lovers…. Chocolate Ganache Cake
Posted Dec 09 2009 6:57am
For all you chocolate lovers, here is the recipe for you. It’s another recipe from Ina Garten (have I told you she is my favorite Food Network Chef or did you guess it already).
I wasn’t going to be in town to celebrate my son and daughter-in-law’s anniversary so I thought I’d make them a cake before I left. They love chocolate (unlike me…only kidding, of course, I love chocolate, who doesn’t). I have a chocolate cake recipe from my Mom that is awesome (I’ll pass it along on another blog) and easy to make, but I know my daughter-in-law makes it a lot. I wanted to make something that neither one of them had before.
Again, all the ingredients were in my pantry except for the Hershey’s chocolate syrup and heavy cream. A quick trip to the supermarket and I was happily baking away. The cake only has six ingredients, the ganache has three ingredients. How easy is that?
Give it a try, I promise you will WOW anyone you serve it too. Enjoy!
Chocolate Ganache Cake Recipe
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 16-ounce can Hershey’s chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For The Ganache
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom parchment paper.
Cream the butter and sugar in the bowl with an electric mixer 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 with be tough.
Pour the batter into the pan and bake for 40 to 45 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 blaze. I ended up putting a large flat spatula on each side the cake so after putting the ganache on, I could easily move it to a serving platter.
Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake.
Do not refrigerate.
This recipe can be made up to a week in advance. Wrap it tightly with plastic and refrigerate. Glaze it the day you serve it.