Chocolate Ganache Cake
An ultra rich chocolate cake recipe!
Servings 10 servings
Calories 583kcal
Ingredients
CAKE:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 4 extra large eggs, at room temperature
- 1 1/2 cups Hershey's chocolate syrup
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
GANACHE:
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chips
- 1 teaspoon instant coffee granules
Instructions
- Preheat the oven to 325°F. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
PREPARE THE CAKE:
- In a large bowl, use an electric mixer to combine the butter and sugar 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 over-beat, or the cake runs the risk of being tough.
- Pour the batter into the pan and bake 40 to 45 minutes, or until just set in the middle. Don't over-bake! Let cool thoroughly in the pan.
MAKE THE GANACHE:
- In the top of a double boiler, cook the heavy cream, chocolate chips, and instant coffee over simmering water until smooth and warm, stirring occasionally. (If you do not have a double boiler, just set a glass or metal bowl over a pan of simmering water instead.)
- 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. Do not refrigerate.
Notes
- *This cake can be easily converted into bite-sized cupcakes or larger wedding cakes.
- *You can prepare the cake portion up to a week in advance. Wrap it tightly with plastic and refrigerate. Glaze it the day you serve it.
Nutrition
Serving: 1serving | Calories: 583kcal | Carbohydrates: 71g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 153mg | Sodium: 81mg | Potassium: 299mg | Fiber: 3g | Sugar: 50g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 3.4mg