Chocolate Cake with Whipped Chocolate Ganache
Rich chocolate cake with fluffy whipped dark chocolate ganache
Moist, intensely chocolatey two-layer cake topped with cloud-like whipped dark chocolate ganache for the ultimate chocolate lover's dessert.
Equipment
Ingredients
Cake Batter
white granulated sugar (dry)
200 g
all purpose flour (dry)
120 g
cocoa powder (dry)
35 g
baking soda (dry)
5 g
baking powder (dry)
2 g
coffee powder (dry)
2 g
salt (dry)
6 g
warm water (liquid)
120 ml
buttermilk (liquid)
120 ml
vegetable oil (liquid)
60 ml
large egg (whole)
1 piece
vanilla extract (liquid)
5 ml
Whipped Ganache
dark chocolate chips (chopped)
270 g
heavy cream (liquid)
135 ml
Instructions
Preheat the oven
Preheat your oven to 150°C.
Mix dry ingredients
In a bowl, sift and whisk the dry ingredients together.
Mix wet ingredients
In a separate bowl whisk together all the wet ingredients until well combined.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix gently until no streaks of flour remain. Do not overmix the batter.
Prepare baking pans
Grease 2 pcs of 6" round pan with a little oil and line the bottom with baking paper. Divide the batter into the pans (approximately 340g-350g of batter per pan).
Bake the cake
Tap the pans on the counter to release air bubbles. Then bake for 40-45 mins or until a toothpick inserted comes out clean.
Cool the cake
Cool completely before frosting.
Heat the cream
To make the ganache, heat the cream in the microwave or on the stove until it just starts to bubble.
Make the ganache
Pour the hot cream over the chocolate. Mix thoroughly until all chocolate is dissolved. Cover and refrigerate.
Whip the ganache
Once cold, beat the ganache using a whisk or a hand mixer until it doubles in volume and becomes lighter in color.
Assemble the cake
Assemble the cake and enjoy.
Original recipe
Storage
Store assembled cake in refrigerator. Unfrosted layers can be frozen wrapped in plastic wrap and foil.
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