Saturday, March 2, 2013

Chocolate Ganache Cake

I haven't made a layered cake for a very very long time. Since I was on my Chinese New Year holiday, I took the opportunity to make one! I believe I can do better when I was assembling the cake. The cake would look nicer if the ganache was more smooth. I used 250g whipping cream and 250g dark chocolate for the ganache. If I was making this cake again, I will make more ganache to cover the cake. :)

Chocolate Ganache Cake
(8" layered cake)

Ingredients: Chocolate Cake
250g cake flour
60g cocoa powder
1 tsp baking soda
2 tsp baking powder

190g butter, cubed in room temperature
200g brown sugar
3 eggs
340g milk

Ingredients: Dark Chocolate Ganache
250g dark chocolate
250g whipping cream

  1. Combine and sift the dry ingredients (cake flour, cocoa powder, baking soda and baking powder).
  2. Beat the butter and sugar until light and creamy.
  3. Add the eggs one at a time. Beat well after each addition.
  4. Fold the dry ingredients and the milk alternately with the milk.
  5. Bake in a pre - heated oven at 180°C for 1 hour and 10 minutes. It is done when a toothpick inserted in the middle comes out clean. Cool in the pan for five minutes before transferring to a wire rack to cool completely.
  6. Make the dark chocolate ganache. Heat the whipping cream until it just begins to boil. Pour the hot whipping cream into the chocolate. Set aside for five minutes. Stir gently until smooth. Set aside.
  7. Cut off the top part of the cake. Cut the cake into three equal layers.
  8. Assemble the cake by spreading the chocolate ganache in between the cake, the sides of the cake and the top. The chocolate ganache should have thickened and has a spreadable consistency. I like to warm it up a bit in hot water if the ganache is too thick.
I found it difficult to film my process for this cake... Here is the video anyway!!

Here is my friend enjoying his slice of cake!! YUM YUM!



  1. Luv your site, thank you
    I have tried this recipe but why my cake crack at top ?
    And not rising as high as yours, any idea why ?

    1. My cake cracks at the top too. :) I cut the top of the cake before I put the ganache there. Is it because your baking powder and baking soda is too old? If they are, they can affect the rise of the cake. :D