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Chocolate Cake with Chocolate Ganache

15 INGREDIENTS • 8 STEPS • 45MINS

Chocolate Cake with Chocolate Ganache

Recipe

5.0

3 ratings
This Chocolate Cake with Chocolate Ganache is so moist and decadent.
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This Chocolate Cake with Chocolate Ganache is so moist and decadent.
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

45MINS

Total Time

$1.40

Cost Per Serving

Ingredients

Servings
12
us / metric
All-Purpose Flour
250 g
All-Purpose Flour
Unsweetened Cocoa Powder
65 g
Unsweetened Cocoa Powder
Butter
240 mL
Butter, softened
Granulated Sugar
300 g
Granulated Sugar
Brown Sugar
110 g
Brown Sugar
Buttermilk
240 mL
Buttermilk
Large Egg
3
Large Eggs
Vanilla Extract
2 tsp
Vanilla Extract
Water
240 mL
Hot Water
Instant Espresso Powder
1 Tbsp
Instant Espresso Powder
Salt
1 tsp
Salt
Baking Soda
1 tsp
Baking Soda
Baking Powder
2 tsp
Baking Powder
Semi-Sweet Chocolate Chips
340 g
Semi-Sweet Chocolate Chips
Heavy Cream
360 mL
Heavy Cream

Nutrition Per Serving

VIEW ALL
Calories
611
Fat
35.3 g
Protein
6.0 g
Carbs
75.7 g
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

Cooking Instructions

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step 1
In a mixing jug, add Water (240 mL) and Instant Espresso Powder (1 Tbsp). Allow powder to dissolve. Add Buttermilk (240 mL). Set aside.
step 1 In a mixing jug, add Water (240 mL) and Instant Espresso Powder (1 Tbsp). Allow powder to dissolve. Add Buttermilk (240 mL). Set aside.
step 2
In a mixing bowl, add Butter (240 mL), Granulated Sugar (300 g), and Brown Sugar (110 g). Mix together until smooth.
step 2 In a mixing bowl, add Butter (240 mL), Granulated Sugar (300 g), and Brown Sugar (110 g). Mix together until smooth.
step 3
Add Large Eggs (3) and Vanilla Extract (2 tsp). Mix until batter is smooth.
step 3 Add Large Eggs (3) and Vanilla Extract (2 tsp). Mix until batter is smooth.
step 4
In a separate bowl, add All-Purpose Flour (250 g), Unsweetened Cocoa Powder (65 g), Baking Soda (1 tsp), Baking Powder (2 tsp), and Salt (1 tsp).
step 4 In a separate bowl, add All-Purpose Flour (250 g), Unsweetened Cocoa Powder (65 g), Baking Soda (1 tsp), Baking Powder (2 tsp), and Salt (1 tsp).
step 5
Add the dry ingredients and buttermilk coffee mixture into the wet ingredients a bit at a time. Mix together until smooth.
step 5 Add the dry ingredients and buttermilk coffee mixture into the wet ingredients a bit at a time. Mix together until smooth.
step 6
Transfer batter to a lightly greased 9 by 13-inch rectangular pan. Bake at 350 degrees F (180 degrees C) for 30-35 minutes.
step 6 Transfer batter to a lightly greased 9 by 13-inch rectangular pan. Bake at 350 degrees F (180 degrees C) for 30-35 minutes.
step 7
In a mixing bowl, add Semi-Sweet Chocolate Chips (340 g) and heated Heavy Cream (360 mL). Allow to melt together for 2 minutes. Whisk until smooth. Place in fridge to thicken.
step 7 In a mixing bowl, add Semi-Sweet Chocolate Chips (340 g) and heated Heavy Cream (360 mL). Allow to melt together for 2 minutes. Whisk until smooth. Place in fridge to thicken.
step 8
Pour chocolate ganache over the cooled cake.
step 8 Pour chocolate ganache over the cooled cake.

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