Chocolate Ganache Cake is a true delight for chocolate lovers. This cake features a rich, moist chocolate base, topped with a smooth and glossy ganache made from milk chocolate and cream.
1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
2: Mix eggs and sugar: In a large mixing bowl, beat the eggs and sugar together with an electric mixer on medium speed until the mixture becomes light, fluffy, and pale, about 3-4 minutes.
3: Dissolve the coffee: In a separate bowl, mix the hot boiling water with the instant coffee. Stir until the coffee is fully dissolved. Set aside.
4: Add cocoa and wet ingredients: To the egg and sugar mixture, add the unsweetened cocoa powder, vegetable oil, vanilla extract, and the coffee-water mixture. Stir everything together until fully combined.
5: Add dry ingredients: Sift the all-purpose flour, baking powder, and salt into the wet mixture. Gently fold the dry ingredients into the batter until just combined, being careful not to overmix. The batter should be smooth and slightly runny.
6: Prepare the pan: Brush the prepared cake pan with oil and dust it with flour, ensuring it’s evenly coated to prevent the cake from sticking.
7: Pour the batter: Pour the cake batter into the prepared pan, spreading it out evenly.
8: Bake: Bake for about 40 minutes, or until a toothpick or knife inserted into the center comes out clean. Oven times may vary, so start checking at 35 minutes.
9: Prepare the ganache: While the cake is baking, make the chocolate ganache. Heat the heavy whipping cream in a microwave-safe bowl or in a small pot over low heat until it begins to simmer (but not boil). Remove from heat.
10: Make the ganache: Add the chopped semisweet or bittersweet chocolate to the warm cream and let it sit for a minute. Stir until the chocolate is fully melted and the ganache becomes smooth and glossy.
11: Check cake for doneness: After 40 minutes, insert a toothpick or knife into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
12: Cool the cake: Let the cake cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it. Flip the cake onto a serving plate or cooling rack to finish cooling completely.
13: Top with ganache: Once the cake is fully cooled, pour the chocolate ganache over the top, spreading it evenly with a spatula.
14: Optional white chocolate ganache: For a decorative touch, drizzle or swirl white chocolate ganache on top of the dark chocolate ganache. To make white chocolate ganache, heat 1/2 cup heavy cream and 4 oz white chocolate, and stir until smooth.
15: Serve and enjoy: Allow the ganache to set before slicing. Enjoy this rich, decadent chocolate cake for any special occasion or simply to satisfy your chocolate cravings!
