Print

Gemma’s Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

A rich and moist chocolate cake layered and topped with a light, whipped dark chocolate ganache. This recipe combines cocoa powder and unsweetened chocolate in a coffee-infused batter for deep chocolate flavor, complemented by a luscious whipped ganache made from semi-sweet chocolate and heavy cream. Perfect for special occasions or indulgent desserts.

Ingredients

Best-Ever Chocolate Cake

  • ½ cup (2 oz/57g) cocoa powder
  • 1/3 cup (2 oz/57g) unsweetened chocolate, finely chopped
  • 1 cup (8floz/225ml) very hot coffee
  • ½ cup (4 floz/115ml) neutral-flavored vegetable oil
  • ½ cup (4 oz/115g) sour cream
  • 3 large eggs
  • 2 teaspoons (0.3oz/8.5g) vanilla extract
  • 2 cups (10oz/284g) cake flour
  • ½ teaspoon (0.1 oz/3g) salt
  • 1 teaspoon (0.2oz/6g) baking soda
  • ½ cup (4oz/115g) butter, softened
  • 2 cups (12oz/340g) brown sugar

Whipped Dark Chocolate Ganache

  • 4 cups (24 oz/680g) semi-sweet or dark chocolate (no more than 60% cocoa), chopped very fine
  • 4 cups (30 oz/900 ml) heavy cream
  • ¼ cup (2 oz/57g) softened butter

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Butter two 8 or 9-inch round cake pans, line the bottoms with parchment paper, butter the parchment, and flour the pans to prevent sticking.
  2. Mix Chocolate Base: In a bowl, combine cocoa powder, chopped unsweetened chocolate, and very hot coffee. Stir to dissolve and let the mixture cool to room temperature.
  3. Add Wet Ingredients: Whisk the cooled chocolate mixture with vegetable oil, sour cream, eggs, and vanilla extract until fully combined. Set aside.
  4. Prepare Dry Ingredients: In a separate bowl, sift or whisk together cake flour, salt, and baking soda.
  5. Cream Butter and Sugar: Using a stand mixer or handheld mixer, cream the softened butter and brown sugar together for several minutes until light and fluffy.
  6. Combine Mixtures: Add the chocolate liquid to the creamed butter and sugar and blend well. Then, incorporate the dry ingredients in two or three additions, scraping the bowl as needed, mixing until just combined. Avoid overmixing to maintain cake tenderness.
  7. Bake the Cake: Divide the batter evenly into the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  8. Make Ganache Base: Place finely chopped semi-sweet or dark chocolate in a heatproof bowl. Warm heavy cream in a saucepan over medium heat until it just begins to simmer around the edges.
  9. Combine Cream and Chocolate: Pour the hot cream over the chocolate and let it sit undisturbed for 10 minutes, allowing the chocolate to melt and soften.
  10. Stir Ganache: Using a wire whisk, start stirring gently with small circles in the center, gradually widening circles to incorporate all the cream and chocolate, forming a smooth thin ganache. Cool the ganache to thick custard consistency by chilling in the refrigerator and stirring every 10 minutes to accelerate cooling.
  11. Whip Ganache: Once cooled and thickened, whip the ganache with softened butter in a stand mixer or with a handheld mixer on high for about one minute until light and fluffy. Be careful not to overwhip to avoid graininess.
  12. Assemble Cake Layers: Split each cooled cake layer in half horizontally to create four layers total. Place a small dollop of ganache on the serving plate to secure the first layer, then spread about ½ cup of whipped ganache evenly between each layer.
  13. Crumb Coat: Apply a thin layer of ganache over the top and sides of the stacked cake to seal in crumbs. Chill the cake in the refrigerator until the crumb coat is firm to the touch.
  14. Final Frosting: Apply the remaining whipped ganache generously over the cake’s exterior, smoothing or decorating as desired. Remove parchment or foil from under the cake and touch up any frosting at the bottom edges.
  15. Storage: Store the finished cake at room temperature in an airtight container for up to 2 days to avoid drying out. For longer storage, freeze in an airtight container for up to two months. Defrost at room temperature. Leftover ganache keeps refrigerated up to two weeks or frozen for two months.

Notes

  • Buttering and flouring the cake pans properly helps prevent sticking and ensures smooth cake release.
  • Let the chocolate mixture cool before adding eggs to prevent cooking them prematurely.
  • Do not overmix the batter to keep the cake tender and light.
  • Use a neutral vegetable oil to avoid overpowering the chocolate flavor.
  • Whip the ganache just until fluffy to maintain a smooth texture; overwhipping causes graininess.
  • Splitting cake layers allows for more cream between layers for a richer eating experience.
  • Chill the crumb coat before applying the final frosting to avoid crumbs in the outer layer.
  • Storing the cake at room temperature preserves moisture better than refrigeration unless it’s warm.
  • Ganache can be reheated gently and re-whipped if it firms up too much after chilling.

Find it online: https://marthatasty.com/gemmas-best-ever-chocolate-cake-with-whipped-dark-chocolate-ganache-recipe/