Chocolate Ganache Cake

Chocolate ganache cake.jpg

This makes for a fabulous birthday cake and you can add berries or praline between the layers if you want to gild the lily.

  • 12 ounces unsalted butter

  • 1 1/2 cup brewed black coffee

  • 1 cup Dutch-process cocoa powder

  • 6 ounces finely chopped dark chocolate

  • 2 cups light brown sugar

  • 1 Tbsp. vanilla extract

  • 1/2 tsp. sea salt

  • 6 large eggs, straight from the fridge

  • 3 large egg yolks, straight from the fridge

  • 9 ounces all-purpose flour

  • 1 Tbsp. baking soda

Preheat oven to 350° F. Line three 8” springform or round cake pans with parchment.

Combine butter and coffee in a 5-quart  pot over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.

Divide batter between prepared cake pans. Bake until cakes are set, about 30 minutes (a toothpick inserted into the centre should come away with a few crumbs still attached).

To Ice

  • 4 cup chocolate ganache

Cool cakes completely in their pans for 1 hour, then run a knife around the edges to loosen. Invert one on to a cake plate invert the other 2 on to a cooling rack level the top of each layer with a serrated bread knife so each layer is the same thickness. Spread 1 cup of ganache on the bottom layer which is sitting on the cake plate  use an offset spatulate to spread the ganache right to the edges top with another layer again spread with 1 cup of ganache top with the 3rd layer spread the remaining ganache on the top and sides of the cake . Decorate with cookie crumbs or finely ground nuts on the outside of the cake refrigerate until 1 hour before serving let come to room temperature before serving.

cakesdanielle acken