Ganache-Topped Chocolate Cake
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but once you learn how to make chocolate ganache, it’s so easy to whip together that you can enjoy it any day of the week. —Taste of Home Test Kitchen
| Servings | Prep Time |
| 12servings | 20minutes + cooling |
| Servings | Prep Time |
| 12servings | 20minutes + cooling |
Ingredients
- 3/4 cup boiling water
- 2 oz 53% cacao dark baking chocolate coarsely chopped
- 2 tbsp butter
- 3/4 cup sugar
- 1/4 cup buttermilk
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 tsp orange extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- GANACHE:
- 1/4 cup half-and-half cream
- 3 oz 53% cacao dark baking chocolate coarsely chopped
- OPTIONAL:
- fresh raspberries
- confectioner's sugar
- baking cocoa
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.
- Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
- For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.
- Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges.
Recipe Notes
Nutrition Facts
1 slice: 179 calories, 7g fat (4g saturated fat), 26mg cholesterol, 236mg sodium, 28g carbohydrate (18g sugars, 1g fibre), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
