A Chocolate Ganache Cake to Die for

As a self-proclaimed chocoholic, this rich and decadent chocolate ganache cake is my go-to for any occasion where the flavor needs to be front and center. This recipe is a dream for true chocolate lovers, delivering an intense, indulgent chocolate experience. The cake itself is irresistibly fluffy and moist, making it the perfect treat for any chocolate craving.

The Elements of Decadence

This recipe is composed of three elements that come together to create a truly unforgettable dessert:

1. Chocolate Cake

The base of this ganache cake is a wonderfully rich and tender chocolate cake. It’s everything a chocolate cake should be—light, yet full of deep cocoa flavor. Each bite is soft, moist, and a pure chocolate delight that serves as the perfect foundation for what comes next.

2. Chocolate Custard (Filling)

For the filling, we use a luscious chocolate custard that adds a creamy, luxurious layer between the cake layers. The custard filling elevates the entire dessert by adding an extra depth of flavor and a contrasting creamy texture that makes each bite more indulgent.

3. Chocolate Ganache (Frosting)

Finally, we top this beautiful cake with a decadent chocolate ganache. Silky, glossy, and smooth, the ganache is what really makes this cake to die for. It drapes over the cake perfectly, adding that irresistible finish that will have everyone reaching for a second slice.

This triple-threat combination of chocolate cake, custard filling, and ganache frosting makes this dessert ideal for birthdays, celebrations, or simply for those times when you need something a little extra special. So, get ready to dive into layers of rich, intense chocolate goodness and make every occasion a memorable one!

Tags: #chocolatecake #ganache #decadent

Ingedients

Cake Ingredients

• 70 gr cocoa
• 250 ml hot water
• 140 gr butter
• 440 gr granulated sugar
• 250 gr all-purpose flour
• 9 gr (1.5 tsp) baking soda
• 1 pinch of salt
• 3 eggs
• 16 gr (1 tbsp) vanilla extract
• 260 ml kefir or buttermilk

Chocolate Custard Filling

• 600 gr whole milk
• 120 gr (0.5 cup) heavy cream
• 115 gr unsweetened chocolate
• 115 gr bittersweet chocolate
• 200 gr granulated sugar
• 35 gr cornstarch
• 1 pinch of salt
• 42 gr (2 large) egg yolks
• 30gr (2 tbsp) unsalted butter
•  10 gr (2 tsp) vanilla extract

Whipped Chocolate Ganache

• 600 gr bittersweet chocolate
• 600 gr heavy cream
• 5 gr (1tsp) vanilla extract
• 2 gr (0.5 tsp) fine sea salt

Preparation

For the Cake

1. Preheat the over at 180C (350F) on the fan.
2. Beat the butter and sugar in a mixer with the paddle attachment for at least 5 minutes, until light and fluffy.
3. In the meantime, combine well the cocoa powder and boiling water in another bowl. Set aside to cool. At the beginning of this step, the water needs to be hot to allow the cocoa to release its scent.
4. In another bowl,  sift the flour and then add the baking soda and salt.
5. Once the mixture from Step 2 is fluffy, add the eggs one at a time and wait until each is fully incorporated first before adding the next.
6. Add to the mixing bowl the vanilla extract and cocoa mixture and beat on low until combined. Make sure to scrape the sides of the mixing bowl with a spatula.
7. Remove the mixing fowl from the stand and add the kefir or buttermilk. Stir gently.
8. Finally. add the flour mixture and gently fold.
9. Divide the mixture between the two cake pans. (If you don’t have 2 cake pans, bake the first half and then bake the second half to create 2 layers.)
10. Bake for 35-40 minutes.
11. When ready, remove from oven, turn out on to wire rack and allow to cool for 20 minutes. While the cakes cool. make the filling and ganache.

For the Chocolate Custard Filling

1. In a medium pot, heat the milk, cream, and finely chopped chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture until it’s barely simmering.
2. Meanwhile, whisk the sugar, cornstarch, and salt together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
3. When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. 
4. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a spatula until it gets very thick and a few large bubbles break the surface. Stir in the butter and vanilla until well combined.
5. Pour the mixture onto a sheet tray, or into a shallow bowl. Cover directly with plastic wrap and refrigerate until totally chilled (this process usually takes around 1 hour).

For the Whipped Ganache

1. Place the finely chopped chocolate in a large heat-safe bowl. 
2. Place the cream in a medium pot and heat over medium heat until it comes to a boil (be careful – once it starts to simmer, it goes fast and cream is prone to boiling over).
3. Add the vanilla and pour the simmering cream over the chocolate. 
4. Let it set for a few seconds and then start mixing with a spatula beginning from the center of the bowl and then slowly enlarging the circles as the mixture starts to come together. In the beginning, it is going to look like a hot chocolate disaster but trust the process. Continue mixing until the mixture is smooth, then stir in the salt. 
5. Cool the mixture to room temperature. As it cools, the chocolate will firm the ganache – the idea is to cool it enough to be set, but still be soft/spreadable. This is best done by gradually cooling at room temperature, rather than trying to rush in the fridge, which can cause it to set too firm/unevenly.
6. Scoop the cooled (but still soft) ganache into the bowl of an electric mixer fitted with the whip attachment. Whip on medium-high speed until the mixture becomes light and fluffy, 2-3 minutes. 
7. Transfer half of the ganache to a disposable piping bag (or a large zip-top bag). Cut a 1-1.5 cm opening in the end, or fit with a large round tip.

Assembly Time

After all this hard work, it is about time to have fun and put together this awesome cake

1. Once your cake has cooled down and your custard filling has chilled, it is time to create your cake layers. Even though you may create it as a two-layer cake, dividing each cake layer in two will make the alternation between the custard and cake flavours explode in your mouth. 
2. To cut each layer into two pieces, place the cake on a turnable table, keep your arm close to your body and with your other hand steadily turn the table by applying light stable pressure to the knife. Once you have evenly sliced your layers you are ready to proceed to the next step.
3. Place your first cake layer on a cake stand, or platter. Pipe a ring of ganache frosting around the outer edge of the cake layer. Scoop 1/3 of the custard mixture inside (don’t let it rise over the ganache ring around the outside), and spread into an even layer. Place another cake layer on top. Repeat this process until you’ve used all of the pudding and cake layers.
4. Use the remaining whipped ganache to do a thin crumb coat all around the outside of the cake. You can pipe the remaining whipped ganache on the top of the cake using a star tip. If your ganache does not hold its shape, know that the refrigerator (for only a few minutes) is your friend.
5. Chill the assembled cake for 15-30 minutes and Enjoy!!
6. I decorated my cake with store-bought chocolate pearls and gold leaf.

Baking Tips

• If you are interested in using this recipe in a tiered cake, make sure your layers are not too thin to allow the cake to hold its structure.  
• If you will not be using the baked cake right away to make your cake, then only allow the cake to rest for 10 minutes and wrap it with cling film. This will allow the remaining heat to be trapped inside the cake and make it extra moist for when you are ready to put your cake together.