Chocolate Ganache Cake


In the previous post, I told everyone about the trials and tribulations we have had with this cake. It originally came from my sister-in-law, Jodi. I think part of the great frustration we have had with this recipe is the way it was written down. I think I will lay the blame for that at Bekah’s feet! She has redeemed herself and has rewritten it legibly and now I am happy to share it!


Chocolate Ganache Cake   


3 ounces semi-sweet Baker’s chocolate

1 1/2 C hot coffee

3 C sugar

2 1/2 C flour

1 1/2 C cocoa powder

1 1/4 t salt

3 large eggs

3/4 C vegetable oil (we used sunflower oil)

1 1/2 C well-shaken buttermilk

3/4 t vanilla

2 T baking soda

1/3 t baking powder                                                                         

Chop the chocolate into a bowl and combine with hot coffee, stir until melted. Mix together sugar, flour, cocoa powder, baking soda, baking powder and salt in a separate bowl. In mixer, beat eggs until lemon colored. Add oil, buttermilk, vanilla and chocolate into mixture. Slowly add dry ingredients. Beat on medium speed until well combined. Divide batter into 2 (if your pans aren’t more than 9 inches in diameter and 2 inches high, use 3!) greased round cake pans. Bake at 300 degrees for about 1 hour. Cool cakes in pans on racks.

Chocolate Ganache Frosting:

1 pound semi-sweet Baker’s chocolate

1 C heavy cream

2 T sugar

2 T corn syrup

1/4 C butter

Chop chocolate into fine pieces. In a medium saucepan, boil cream, sugar and corn syrup, whisking constantly until dissolved. Remove pot from heat Add chocolate pieces to pot and stir until completely melted. Cut butter into slices and add to pot, mixing until melted. Let frosting cool completely and then frost in between layers and top of cake.

This is most definitely one of the least healthy recipes we have posted so far. That being said, the cake is delicious and we try to make it only once every other year or so! Enjoy!






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