Bittersweet Chocolate Ganache Cake

I am a huge fan of bittersweet chocolate and this cake just hit the spot for me. I found this recipe by Lori Longbotham on bonappetit.com. I was thrilled with the recipe , as was everyone who tried it! I’m gonna be making this one many more times! This one is for my favorite chocolate cake fans – Atul, Tina, Vikram & Malvika!!

Bittersweet Chocolate Ganache Cake

Bittersweet Chocolate Ganache Cake

Cake:

Nonstick vegetable oil spray

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup plus 3 tablespoons unsweetened cocoa powder

1 cup boiling water

2 cups sugar

3 large eggs

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces

1 cup buttermilk ( link to see how to make it at home or substitute)

1 teaspoon vanilla extract

Ganache:

5 ounces unsweetened chocolate, chopped

1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes

1 teaspoon vanilla extract

3/4 cup heavy whipping cream

3/4 cup sugar

Special equipment:

  • 1 12-inch round cake pan with 2-inch-high sides
  • You can even use 2 regular round pans and make two cakes and stack them one on top of each other with a layer of ganache between.

METHOD

For Cake:

  • Preheat oven to 350°F.
  • Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray.
  • Line bottom of pan with parchment paper round. (optional)
  • Spray parchment paper with nonstick spray.
  • Dust pan with flour, tapping out any excess.
  • Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl.
  • Pour 1 cup boiling water over cocoa; whisk to blend.
  • Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes.
  • Add butter to egg mixture and beat until blended.
  • Beat in cocoa mixture.
  • Add buttermilk and vanilla; beat to blend.

Bittersweet Chocolate Ganache Cake

  • Add dry ingredients and beat on low just to blend.
  • Transfer batter to prepared pan; smooth top.
  • Bake cake until tester inserted into center comes out clean, about 38 minutes.
  • Cool cake completely in pan on rack.
  • Cake can be made 1 day ahead.
  • Cover and let stand at room temperature.

Bittersweet Chocolate Ganache Cake

For Ganache:

  • Place chopped chocolate, butter, and vanilla in medium bowl.
  • Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar.
  • Carefully pour hot cream mixture into bowl with chocolate.
  • Let stand 1 minute.
  • Whisk until melted and smooth.
  • Chill ganache until thickened and spreadable, about 1 hour.

Bittersweet Chocolate Ganache Cake


Putting together the Bittersweet Chocolate Ganache Cake:

  • Carefully invert cake onto large cake plate.
  • Gently remove parchment paper ( if used).
  • Spread ganache over top and sides of cake and allow ganache to set, about 1 hour.
  • If you made 2 round cakes instead then stack the two cakes one on top of the other with a layer of the ganache in between and then spread ganache all over the cake.
  • Dust with confectioners sugar.

Bittersweet Chocolate Ganache Cake

DO AHEAD: Cake can be made 1 day ahead. Cover with cake dome and refrigerate.

3 thoughts on “Bittersweet Chocolate Ganache Cake

  1. Oh yes, I tried this cake and it is delicious. Not all chocolate cakes are made the way I like them but this I really enjoyed!

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