Death By Chocolate: Chocolate Ganache Cake

When entertaining I always love to include some type of dessert for after dinner. Sometimes it is as simple as a scoop of ice-cream or as decadent as a chocolate cake and who doesn’t love chocolate cake? As a home cook, I always like to make things from scratch especially when entertaining. Recently we were having friends over for dinner and I wanted to make something decadent. A home cooked meal always feels extra special when you make everything yourself for your friends and loved ones. So why not include chocolate cake on the menu? I happen to be watching the Food Network while flipping through some of my recipes and Ina Garten was on the TV making a beautiful, rich and more importantly an easy chocolate ganache cake. The great thing about this cake is that not only is it easy but it can be made several days in advance, wrapped tightly and kept in the fridge. until ready to decorate. When I served this cake after dinner, everyone loved it. Even the non-cake lovers ate every bite.

Chocolate Ganache Cake

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Here is what you will need: 

For the cake:

  • 1/4 cup or 1 stick of unsalted butter at room temperature
  • 1 cup sugar
  • 4 extra-large eggs at room temperature
  • 1 16-ounce can Hershey’s or any chocolate syrup
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour

For the ganache:

  • 1/2 cup heavy cream
  • 8 ounces good semisweet chocolate chips
  • 1 teaspoon instant coffee granules

Here is how to make the chocolate ganache cake:

  • Preheat the oven to 325°.
  • Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
  • Add the eggs, one at a time. Mix in the chocolate syrup and vanilla.
  • Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.
  • Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Do not refrigerate.

To view Ina Garten’s chocolate ganache cake recipe please go to the Food Network 

I hope this recipe inspires you in your kitchen – enjoy!

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