Make your own Chocolate Ganache Cake!

By the looks of the title, you may start watering your mouth. Or maybe you don’t, just as fair. But, this cake is perfect for the upcoming holidays and is a wonderful dessert to serve to friends and family. So, let’s get started!

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Step 1: the Ganache

• 3/4 lb bittersweet chocolate (minimum of 54% cocoa mass; approximately 3 cups)
• 3/4 cup heavy cream (minimum of 33% milk fat)
• 5 oz unsalted butter (soft)

Cut the butter into small pieces and let it soften at room temperature. Next, chop the chocolate into small pieces. Heat the cream on a medium-high heat. Once it boils gently, pour it over the chocolate and let it sit for a few minutes. Whisk until it shows a smooth consistency. Add the soft butter, whisk it, cover it and set aside.

Step 2: the Cake

• 2 1/4 cups of sugar
• 1 tsp of baking powder
• 1 3/4 tsp of baking soda
• 1 cup of cocoa powder (dutched)
• 3 large eggs
• 1 tbsp of vanilla extract
• 10 tbsp of vegetable oil (1/2 cup + 2 tablespoons)
• 1 1/4 cups of whole milk
• 1 1/4 cups of strong coffee
• 1 1/4 tsp of salt
• 2 1/4 cups of all-purpose flour

Preheat your oven to 350° F (175°C) and prepare two non-stick cake pans. If not using those, spray first with non-stick cooking spray.

In a large bowl, sift the flour, sugar, baking powder, baking soda, salt and cocoa powder together. Whisk until everything is combined. In a separate bowl, whisk the eggs, vanilla and oil together. Then add the milk and cooled coffee and whisk until it blends. Pour the wet ingredients into the dry ones and whisk well, make sure everything is combined.

Divide the batter between the baking pans and place them into the oven. Bake for approximately 40 to 45 minutes (or until a wooden skewer comes out clean.) Remove the cakes from the oven and place onto a cooling rack for about 10 to 15 minutes. Flip the cakes, peel off the parchment and let them cool before you start icing them.

Step 3: assembling cake

To assemble the cake, whisk the ganache. If your cakes have a bit of a bump/dome shape, slice a bit off the top to even them out. Use a spatula as you begin icing the cake. Place a large dollop of ganache in the center and spread it evenly. Carefully place the second cake on top, crumb-side down. To finish decorating, ice the top and sides of the cake with the remaining ganache.

Love, Deem/Skye Lewis ❤

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