Chocolate Ganache Cake
Ingredients
For the cake:
• 220 g flour
• 65 g cocoa
• 2 cups (400 g) granulated sugar
• ½ tablespoon baking powder
• ½ tablespoon baking soda
• 1 teaspoon salt
• 2 large eggs (at room temperature)
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) boiling water or hot coffee
For the ganache:
• 270 g semi-sweet chocolate, finely chopped
• 1 cup (240 ml) heavy cream
• 2 tablespoons butter (optional, for extra shine)
For decoration:
• Chocolate curls or shavings
Preparation
1. Prepare the cake:
• Preheat the oven to 175°C (350°F). Grease two 20 cm round cake pans and line the bottoms with parchment paper.
• Sift the flour, cocoa, sugar, baking powder, baking soda, and salt.
• Add the eggs, milk, oil, and vanilla, and beat until smooth.
• Add boiling water or coffee; the batter will be liquid, but that’s okay, it will keep the cake moist.
• Divide the batter evenly among the pans. Bake for 30–35 minutes or until a toothpick comes out clean.
• Let the cakes cool in the pans for 10 minutes, then cool completely on a wire rack.
2. Prepare the ganache:
• Heat the cream, being careful not to boil it.
• Pour the chopped chocolate over it, let sit for 3 minutes. Then stir until smooth.
• Optionally, add butter to enhance the shine. Let it thicken slightly but keep it pourable.
3. Assemble the cake:
• Place the first cake layer on a serving plate, optionally spreading a thin layer of ganache.
• Place the second layer on top. Pour the ganache over the cake, allowing it to drip down the sides.
• Decorate the top and sides with chocolate curls or shavings.
Tips:
• Use coffee instead of water for a deeper chocolate flavor.
• Chilling the cake in the refrigerator for 30 minutes before pouring the ganache enhances the dripping effect.
• You can use a vegetable peeler to make chocolate curls.
