Name: Chocolate Ganache Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 4 cups all-purpose flour -; 2-1/4 cups sugar -; 3/4 cup baking cocoa -; 4 teaspoons baking soda -; 2-1/4 cups mayonnaise -; 2-1/4 cups brewed coffee, cold -; 1-1/2 teaspoons vanilla extract -; Filling: -; 1 cup sugar -; 2 tablespoons cornstarch -; 1 cup 2% milk -; 2 teaspoons vanilla extract -; 1 cup butter, softened -; 3/4 cup miniature semisweet chocolate chips -; GANACHE: -; 8 ounces semisweet chocolate, chopped -; 2 cups heavy whipping cream -; 1 teaspoon vanilla extract -; Glaze: -; 8 ounces semisweet chocolate, chopped -; 3/4 cup heavy whipping cream -; 1/4 cup butter, cubed -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Ganache Cake

1. 4 cups all-purpose flour -

2. 2-1/4 cups sugar -

3. 3/4 cup baking cocoa -

4. 4 teaspoons baking soda -

5. 2-1/4 cups mayonnaise -

6. 2-1/4 cups brewed coffee, cold -

7. 1-1/2 teaspoons vanilla extract -

8. Filling: -

9. 1 cup sugar -

10. 2 tablespoons cornstarch -

11. 1 cup 2% milk -

12. 2 teaspoons vanilla extract -

13. 1 cup butter, softened -

14. 3/4 cup miniature semisweet chocolate chips -

15. GANACHE: -

16. 8 ounces semisweet chocolate, chopped -

17. 2 cups heavy whipping cream -

18. 1 teaspoon vanilla extract -

19. Glaze: -

20. 8 ounces semisweet chocolate, chopped -

21. 3/4 cup heavy whipping cream -

22. 1/4 cup butter, cubed -

How to cook deliciously - Chocolate Ganache Cake

1. Stage

Preheat the oven to 350°F. Line the bottoms of three greased 9-inch round baking pans with parchment, then grease the paper with butter or cooking spray.

2. Stage

Whisk together the flour, sugar, cocoa and baking soda for the chocolate cake in a large bowl. Beat in the mayonnaise, cold coffee and vanilla extract. Transfer the batter evenly between the prepared pans, then bake until a toothpick comes out clean in the center, 30 to 35 minutes. Cool the cakes in the pans for about 10 minutes, then remove them to wire racks and cool completely. Remove the paper on the cakes as well.

3. Stage

In a small heavy saucepan, mix the sugar and cornstarch. Whisk in the milk, then cook on medium-heat until thickened and bubbly. Reduce the heat to low, then cook and stir for two minutes longer. Remove from the heat and stir in the vanilla; cool completely. Then, in a large bowl, cream the butter. Gradually add in the cooled mixture. Stir in the chocolate chips.

4. Stage

Place the chocolate for the ganache in a large bowl. In a small saucepan, bring the heavy whipping cream to a boil. Pour the cream over the chocolate and let it stand for five minutes. Whisk until it is smooth, then stir in the vanilla. Cool the ganache at room temperature, stirring occasionally; then cover and refrigerate until cold. Beat the ganache until it has soft peaks, 15 to 30 seconds. Do not overbeat it! Place one layer of the cake on a serving plate, then spread half the filling on top. Repeat with a second layer and place the third layer of cake on top. Frost the top and side of the cake with the ganache. Test Kitchen Tip: To create the unique "naked cake" look, spread a layer of frosting around the outside thin enough to leave the layers exposed. Save the leftover ganache for another use, such as a dip for strawberries.

5. Stage

In a microwave-safe bowl, combine the chocolate, cream and butter for the glaze. Microwave at 50% power until smooth, one to two minutes, stirring twice. Cool slightly, stirring occasionally, then drizzle it over the cake allowing some of it to flow over the side. Refrigerate for at least two hours before serving.