Chocolate Ganache Cake Recipe
A soft moist chocolate sponge cake with a dark chocolate ganache topping and middle
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Servings: 12 slices
Ingredients
Sponge
- 75 g cocoa powder
- 200 g self raising flour
- 300 g light brown soft sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 3 medium eggs
- 125 ml vegetable/sunflower oil
- 1 tsp vanilla extract
- 225 ml buttermilk (see blog about making your own)
- 175 ml warm water
Ganache
- 250 g dark chocolate
- 300 ml double cream
Instructions
Sponge
- Preheat the oven to 170ºc/150ºc fan and line two deep 8” cake tins
- Add the cocoa powder, flour, sugar, baking powder and bicarbonate of soda and salt to a large bowl and whisk to distribute
- Add the oil, eggs, buttermilk and vanilla to the large bowl and whisk to combine
- Add the warm water mix and stir through
- Split between two lined tins and bake for 40-45 minutes or until baked through
- Leave to cool fully in the tin
Ganache
- Whilst the cake is cooling make the ganache
- Add finely chopped or small pieces of chocolate to a bowl
- In a pan, heat the cream until steaming and before boiling
- Pour over the chocolate and leave to sit without stirring for 5 minutes
- Stir to combine and smooth
- Leave the ganache to sit and thicken to a peanut butter consistency - so it's spreadable
- Add the first sponge to a plate and add on some of the ganache
Decorating
- Add the second sponge on top, and smooth the ganache around the sides and top
Notes
- This cake will last for 3-4 days at room temperature on a cool day, or in the fridge on a hot day (this will firm the cake up slightly)
- This cake will freeze for 3+ months
- I use two of these 8" tins for my cake
- Please see blog post for update to recipe/method