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Preview: Chocolate Ganache Cakeby Dawn T in Rouxbe Videos This incredibly moist chocolate cake is smothered with a creamy chocolate ganache.
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Step 1: Making the Ganache
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To make the ganache, chop the chocolate into small pieces. Heat the cream over medium-high heat, and once it comes to a gentle boil, pour it over the chocolate and let sit for a few minutes. Whisk until you reach a smooth consistency. Then add the butter, cover and set aside. |
Step 2: Making and Baking the Cake
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Preheat your oven to 350° degrees Fahrenheit and prepare two 9x2 inch non-stick cake pans. If not using non-stick pans, spray first with non-stick cooking spray. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and cocoa powder, and whisk just until everything is evenly combined. In a separate bowl, whisk the eggs, vanilla, and oil together. Then add the milk and cooled coffee and whisk until blended. Pour the wet ingredients into the dry and whisk well, making sure everything is evenly combined. Divide the batter between the baking pans and place immediately 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 onto a cooling rack, peel off the parchment, and let completely cool before icing.
Related Drill-downs |
Step 3: Assembling and Serving the Cake
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To assemble the cake, whisk the ganache. If your cakes have a dome shape, slice a bit off the top to even them out. Using an offset spatula, begin icing the cake by placing a large dollop of ganache in the center and spread it around evenly. Carefully place the second cake on top, crumb side down. If desired, you can do a crumb coat, but it's not absolutely necessary for this cake. To finish decorating, ice the top and sides of the cake with the remainig ganache and serve. |
Notes
If doing a crumb coat, be sure you don't refrigerate for more than a minute or two, before putting on the second layer. Otherwise it will be too cold and the ganache could solidify.
This cake is great even when made a day in advance; just be sure to let it come to room temperature before serving.
Cake boards are sold in specialty baking shops but you can easily make your own. Just cut out a sturdy piece of cardboard and cover it completely with foil.
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Comments
mmm. i love this recipe. thank you. (:
thank you for this recipe
hmm... It's delicious ^^
Can you show me the recipes of the other cakes? Like cheese, choux... I love all of them :)
This cake is so good and so easy to make. I loooved it! thanks for the recipe =D
I already tasted this ganache chocolate... Delicious....
I already tasted this ganache chocolate... Delicious....
This recipe (and others) would be even easier if we had metric weights and measures! Not asking to replace the ancient ways, but equal air-time would be a lifesaver, thanks!
This turned out to be a great birthday cake for my son's 14th. I subbed 2 Tbsp of the veg. oil with peanut oil. There was a subtle nuttiness about it. I used the thick ganche for the crumb layer and then whipped the final coat.
When I was shopping for chocolate, I saw chile infused bitter chocolate so I suppose chile oil could be interesting, too. Or how about any of the nut oils?
Easy to make and well presented, thank you Dawn!
Thank Dawn for showing me the methods in this recipe from start to finish. Learning this recipe is helpful in the sense that similiar recipes like the Sacher Torte and Opera torte is altmost the same except additional buttercream, cake syrup and chocolate glaze. May I know will you be teaching the 2 recipes I just mentioned for chocolate lover like me?
Alex
The cake turned out great and seeing the steps sured helped. My wife loved it, she is the chocolate fiend in our family.
Is it possible to back the cake on batches or do I have to back them on the same time ? my problem is that I only have one baking dish .
When baking, it is usually best to bake things right away. With things like cookies etc. it is fine to bake in batches, but with cake batters it is really best to bake them as soon as you mix all of the ingredients together as there is some chemistry happening here. Ingredients will start to react immediately. As a result, if you wait an hour or so on the second batch, the batter will be very different in composition.
You'd be better off buying a second pan or baking a larger cake in a 9X12 pan, then cutting it half to layer and ice.
Yummy yummy....and yummy!
Just made this yesterday for my math class, and it was a hit! I did go wrong a few times though.
1. Make sure to properly chop up ALL of the chocolate for the ganache. I got lazy towards the end, and had a lot of trouble with the larger pieces that then didn't melt.
2. Don't use a baking pan that is too wide. My cake ended up with thin edges and most of the batter in the center, so I couldn't get a nice uniform coating of the edges.
3. My fridge "froze" the ganache! I didn't have enough time to let it thaw, so it ended up standing in the sun before serving, and the ganache on top thawed. It was semi-hard in the middle. People actually liked that, though, so I don't know if it's really a mistake :)
All in all, it was still just chocolate cake and everyone loved it.
Glad the cake was a success. As for things going wrong...the frozen part for instance, you say people liked...that's the beauty of cooking, sometimes the mistakes are the best part.