What is the ratio for chocolate ganache?

The basic rule for ganache is equal parts chocolate and cream by weight for a pourable glaze consistency that flows freely at room temperature. More chocolate relative to cream produces a thicker and firmer ganache that sets to a truffle-like consistency. More cream relative to chocolate produces a softer and silkier ganache. The equal-parts ratio used in this recipe is ideal for a ganache that can be used as both a pourable drip and a whippable frosting.

Will the ganache get hard in the refrigerator?

Yes. Chocolate ganache hardens and becomes significantly firmer in the refrigerator as the cocoa butter in the chocolate solidifies at cold temperatures. This is why the assembled cake must be brought to room temperature for at least 20 to 30 minutes before serving, allowing the ganache to soften back to its most luxurious and melting texture. The ganache will never become completely hard at room temperature.

Can I use milk chocolate instead of dark chocolate?

Yes but the result will be noticeably sweeter and less deeply chocolatey in flavor. Milk chocolate contains more sugar and milk solids than dark chocolate and produces a lighter-colored and milder ganache. If using milk chocolate, reduce the quantity of cream slightly as milk chocolate has a higher sugar content and sets more firmly than dark chocolate at the same cream-to-chocolate ratio.

Chocolate Ganache Cake Easy Rich Two Ingredient Frosting Recipe

Name: Chocolate Ganache Cake The Most Rich and Decadent Chocolate Cake You Will Ever Bake
Prep time: 50 min
Cook time: 30 min
Total time: PT-497450H15M11S
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 3/4 cups Granulated Sugar; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 2/3 cup Dutch-Process Cocoa Powder; 1/2 tsp Kosher Salt; 3/4 cup Buttermilk room temperature; 1/2 cup Full-Fat Sour Cream room temperature; 2/3 cup Vegetable Oil; 2 tsp Pure Vanilla Extract; 3 large Eggs room temperature; 3/4 cup Hot Strong Coffee; 500g Best-Quality Dark Chocolate finely chopped for ganache; 500g Heavy Cream for ganache; 90g Best-Quality Dark Chocolate for drip; 90g Heavy Cream for drip

Description

The most rich and decadent Chocolate Ganache Cake made with moist Dutch cocoa chocolate layers filled and frosted with whipped two-ingredient dark chocolate ganache and finished with a stunning chocolate ganache drip. A completely spectacular and deeply chocolatey celebration cake that requires no buttercream or powdered sugar frosting.

Ingredients

Scale

2 cups All-Purpose Flour

1 3/4 cups Granulated Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

2/3 cup Dutch-Process Cocoa Powder

1/2 tsp Kosher Salt

3/4 cup Buttermilk room temperature

1/2 cup Full-Fat Sour Cream room temperature

2/3 cup Vegetable Oil

2 tsp Pure Vanilla Extract

3 large Eggs room temperature

3/4 cup Hot Strong Coffee

500g Best-Quality Dark Chocolate finely chopped for ganache

500g Heavy Cream for ganache

90g Best-Quality Dark Chocolate for drip

90g Heavy Cream for drip

Instructions

1. Preheat oven to 350°F. Prep two 8-inch pans with cooking spray and parchment.

2. Whisk flour, sugar, salt, baking powder, baking soda, and sifted cocoa in a large bowl.

3. Add buttermilk, oil, vanilla, sour cream, and eggs. Whisk until almost combined.

4. Add hot coffee and whisk until smooth and no lumps remain. Batter will be runny.

5. Divide evenly between pans. Use cake strips if available.

6. Bake 25 to 30 minutes until toothpick comes out clean. Cool completely.

7. Chop 500g chocolate and place in large bowl.

8. Heat 500g cream to a simmer. Pour over chocolate. Rest 10 minutes. Stir until smooth.

9. Cool to room temperature. Press plastic wrap on surface to prevent skin.

10. Divide ganache into two equal bowls.

11. Whip one half with electric hand mixer until lighter in color and spreadable like frosting.

12. Pipe whipped ganache border around first cake layer edge. Fill center with unwhipped ganache. Smooth level.

13. Place second layer on top. Frost exterior with remaining whipped ganache. Refrigerate.

14. Make drip ganache: heat 90g cream to simmer. Pour over 90g chopped chocolate. Rest and stir smooth. Cool 15 minutes.

15. Pour drip ganache over chilled cake. Push toward edges until drip forms down sides.

Prep Time: 50 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 697
Sugar: 37g
Sodium: 234mg
Fat: 47g
Saturated Fat: 23g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 7g
Protein: 9g
Cholesterol: 90mg

Keywords: chocolate ganache cake, chocolate ganache drip cake, whipped ganache frosting cake, best chocolate ganache layer cake recipe