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Chocolate Ganache Cake

Here's to that chocolate fix we all need! I use cream in both the filling and glaze of this beautiful dessert. —Kathy Kittell, Lenexa, Kansas
  • Total Time
    Prep: 40 min. + chilling Bake: 20 min. + cooling
  • Makes
    12-14 servings

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 4 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • GANACHE:
  • 8 ounces semisweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 3/4 cup heavy whipping cream

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
  • Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  • In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency.
  • For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened.
  • Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.
Nutrition Facts
1 slice: 436 calories, 28g fat (17g saturated fat), 100mg cholesterol, 305mg sodium, 42g carbohydrate (25g sugars, 2g fiber), 5g protein.

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