Rich, fudgy chocolate cake topped with a silky smooth ganache—this indulgent dessert is easy to make and perfect for any occasion. Try this ultimate chocolate treat today!
Recipe for chocolate cake with chocolate ganache
Intense chocolate cake with velvety chocolate ganache.
Planning to bake this week…? Here’s a good suggestion:
Absolutely decadent, intensely rich, super easy and top delicious chocolate cake with a fudge-like base and velvety chocolate ganache…
Pure chocolate indulgence and the perfect companion to a really good cup of coffee.
It takes just moments to mix together and will delight both the young and the old.
If you’re not in the mood for ganache, it also tastes wonderful with a cold dollop of whipped cream.
Servings: persons
Chocolate Cake with Chocolate Ganache
Rich, fudgy chocolate cake topped with a silky smooth ganache—this indulgent dessert is easy to make and perfect for any occasion. Try this ultimate chocolate treat today!
Equipment
- Kitchen Scale
- Deciliter Measure
- Oven
- Microwave (optional)
- Pot (optional)
- Bowl
- Springform
Ingredients
Chocolate Cake
- 100 gram Butter
- 210 gram Sugar
- 2 pcs. Egg
- 90 gram Wheat Flour
- 4 gram Vanilla Sugar
- 10 gram Cocoa powder
- 50 gram Dark chocolate chopped
Chocolate Ganache
- 50 gram Butter soft
- 50 gram Cream Cheese natural
- 150 gram Powdered Sugar
- 2 gram Vanilla Sugar
- 5 gram Cocoa powder
- 50 gram Cream
- 50 gram Dark chocolate chopped
Instructions
Cake
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit), conventional oven. Melt the butter in a pot or microwave, let it cool a bit. Whisk sugar and eggs until airy. Stir in flour, vanilla sugar, cocoa, and chocolate. Add the melted butter and mix until the batter is smooth. Pour the batter into a greased springform pan of approximately 22 cm. Bake for 20 minutes in the preheated oven – it should be a little soft in the center. Let cool.
Ganache
- Whisk butter, cream cheese, powdered sugar, vanilla sugar, and cocoa well together into a smooth cream. Heat cream and chocolate in a small pot until the chocolate is melted. Fold the butter/chocolate mixture into the cream. Refrigerate for 5-10 minutes, then spread the ganache on the cooled cake. Sprinkle with some grated chocolate – serve.