Chocolate ganache cake

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

A rich, moist chocolate cake topped with a silky ganache is every chocolate lover's dream. This cake is just that. Even though it's single-tiered and doesn't require time to soak, it looks luxurious and festive, and its texture will captivate you from the first bite. The secret ingredient in this cake is Hershey's chocolate syrup. Don't bake it longer than the recommended time, even if you think it's not quite ready. When mixing the ganache, add a little instant coffee to the chocolate mixture for a deeper flavor. Decorate the cake with candied violets, edible gold, or icing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

110 g unsalted butter at room temperature
1 cup of sugar
4 large eggs at room temperature
1 and 1/3 cups Hershey's chocolate syrup
1 tbsp vanilla extract
1 cup premium flour
Candied violets or edible gold, for garnish (optional)

Ganache

0.5 cups heavy cream
220 g semi-sweet chocolate granules
1 tsp granulated instant coffee

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, chocolate syrup, eggs, cream, semi-sweet chocolate, chocolate chips (granules), coffee, edible flowers

Cooking the dish according to the recipe:

Preheat oven to 160°C. Grease and flour a 20cm round cake pan, then line the bottom with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Stir in the chocolate syrup and vanilla extract. Add the flour and mix until the dough forms. Do not overmix, or the cake will become dense.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until just set in the center. Don't overbake! Let cool completely in the pan.
For the ganache, heat the heavy cream, chocolate granules and instant coffee in a double boiler over simmering water, stirring occasionally, until smooth.
Place the cake upside down on a wire rack and pour the ganache evenly over the top, making sure to cover the sides. You can lift the rack to direct the icing. Decorate with candied violets, if using, or carefully crumble gold and sprinkle it in the center of the cake. Do not refrigerate the cake.

Note

In this episode, Aina decorated a cake with a chevron pattern. For the icing, she mixed 1 3/4 cups powdered sugar with 3 tablespoons water in a small bowl and transferred the mixture to a pastry bag fitted with a small round tip. She piped six evenly spaced straight lines of icing. Then, using the back of a knife, she lightly drew seven straight lines perpendicular to the icing lines in the ganache, pulling the icing along and creating a zigzag pattern. You can use a wooden skewer instead of a knife and draw lines alternating, first in one direction, then in the other.