Chocolate Ganache Cake Made Pretty
No matter what the season, amirite? A good chocolate ganache cake is always appreciated. Unless, of course, you don’t like chocolate (I haven’t met someone who doesn’t).
I’ve always thought that a baker needs a good chocolate cake recipe. With that, good quality ingredients are best to use most especially for cocoa powder and chocolate (f0r ganache). For this recipe, you can easily mix by hand too. If you don’t prefer espresso coffee, switch it up to brewed coffee and adjust the recipe to 1/2 cup coffee and 1/2 cup milk instead. For the frosting, I used chocolate ganache, rich and decadent.
Making Chocolate Ganache Cake Pretty
Dress up your cake with fun sweet things! There are so many pretty cakes I’ve been seeing on Pinterest where it doesn’t require serious piping skills. Here are some ideas, add more chocolates say Ferrero Rocher, or cut-up pieces of Snickers or combine both, place on the centre cake. Or use other sweet confections too, like caramel popcorn or macarons. Add rainbow sprinkles for more colour.
- 1 1/2 cup cake flour
- 1 1/2 cup caster sugar / super fine sugar
- 3/4 tablespoon baking soda
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1/2 cup butter, unsalted melted
- 1/4 cup, espresso coffee
- 3/4 cup milk
- 1 tsp vanilla
- 2 large eggs, slightly beaten
- Pre-heat oven: 350F
- Prepare 2 - 8 inch cake pans. Line the bottom and sides of your cake pans with parchment paper. You'll use your stand mixer but you can mix this by hand quite easily.
- Sift together cocoa powder, flour, baking soda. After sifting, place it in the bowl of your stand mixer. Use the paddle attachment start mixing at low speed, add the sugar.
- Add the butter. Mix until incorporated. At this point it will still be a little crumbly.
- Add the coffee, milk, vanilla and mix until the batter appears smooth. Add eggs, make sure to scrape the bottom and sides of the bowl. Mix until well combined. At this point, the batter should be smooth.
- Pour the batter in the prepared cake pans. Bake for about 30 - 35 minutes. You can use a cake tester as well, once it comes out clean - cakes are done.
- Cool in your baking rack. Make sure the cakes are completely cool before frosting.