This delicious chocolate ganache cake by Barefoot Contessa is a quick and simple dessert, perfect for satisfying your sweet tooth. With a moist, rich chocolate base topped with a creamy ganache, it’s an indulgent treat. You can easily prepare this cake using common pantry ingredients, making it a flexible choice for any occasion.
Ingredients Needed
For the Cake:
- 115g unsalted butter, softened
- 200g caster sugar
- 4 large eggs, at room temperature
- 320ml Hershey’s chocolate syrup (or a good-quality alternative)
- 1 tbsp pure vanilla extract
- 125g plain flour
For the Ganache:
- 120ml double cream
- 225g good-quality semisweet chocolate chips
- 1 tsp instant coffee granules
- Candied violets or edible gold leaf, for decoration (optional)
How To Make Chocolate Ganache Cake
- Preheat the oven & prepare the tin: Preheat the oven to 160°C (fan) / 180°C / Gas Mark 4. Grease and flour an 8-inch (20cm) round cake tin, then line the base with parchment paper.
- Make the cake batter: Cream the butter and sugar in a stand mixer with a paddle attachment until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the chocolate syrup and vanilla. Gently fold in the flour until just combined—avoid overmixing to keep the cake soft.
- Bake the cake: Pour the batter into the prepared tin and bake for 40-45 minutes, or until the centre is just set. Be careful not to overbake! Let the cake cool completely in the tin before turning out.
- Prepare the ganache: Heat the double cream, chocolate chips, and instant coffee in a heatproof bowl over a pan of simmering water. Stir occasionally until smooth and glossy.
- Glaze the cake: Turn the cake upside down onto a wire rack. Pour the ganache evenly over the top, letting it flow over the sides. Tilt the rack to help smooth the glaze.
- Decorate & serve: If using, add candied violets or gently crumble gold leaf on top for an elegant finish. Avoid refrigerating—this cake is best served at room temperature.
Recipe Tips
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature before mixing. This helps achieve a smoother batter and better texture in the cake.
- Avoid overmixing the batter: Mix the flour until just combined to prevent the cake from becoming tough. Overmixing can develop excess gluten, leading to a denser texture.
- Monitor baking time closely: Bake the cake until it’s just set in the middle. Overbaking can dry out the cake, so start checking for doneness a few minutes before the recommended time.
- Prepare the ganache carefully: When melting the chocolate chips with cream and coffee, use low heat and stir occasionally to achieve a smooth, glossy ganache without burning the chocolate.
- Decorate as desired: While candied violets or gold leaf add elegance, you can also sprinkle cocoa powder, chocolate shavings, or fresh berries for a personal touch.
How To Store Leftovers
- Refrigerate: Place leftover Chocolate Ganache Cake in an airtight container and refrigerate for up to 3 days.
- Freeze: Wrap leftover Chocolate Ganache Cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. To serve, thaw the cake in the refrigerator overnight before enjoying.
Nutrition Facts
Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g
Try More Recipes:
Barefoot Contessa Chocolate Ganache Cake
Description
This delicious chocolate ganache cake by Barefoot Contessa is a quick and simple dessert, perfect for satisfying your sweet tooth. With a moist, rich chocolate base topped with a creamy ganache, it’s an indulgent treat. You can easily prepare this cake using common pantry ingredients, making it a flexible choice for any occasion.
Ingredients
For the Cake:
For the Ganache:
Instructions
- Preheat the oven & prepare the tin: Preheat the oven to 160°C (fan) / 180°C / Gas Mark 4. Grease and flour an 8-inch (20cm) round cake tin, then line the base with parchment paper.
- Make the cake batter: Cream the butter and sugar in a stand mixer with a paddle attachment until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the chocolate syrup and vanilla. Gently fold in the flour until just combined—avoid overmixing to keep the cake soft.
- Bake the cake: Pour the batter into the prepared tin and bake for 40-45 minutes, or until the centre is just set. Be careful not to overbake! Let the cake cool completely in the tin before turning out.
- Prepare the ganache: Heat the double cream, chocolate chips, and instant coffee in a heatproof bowl over a pan of simmering water. Stir occasionally until smooth and glossy.
- Glaze the cake: Turn the cake upside down onto a wire rack. Pour the ganache evenly over the top, letting it flow over the sides. Tilt the rack to help smooth the glaze.
- Decorate & serve: If using, add candied violets or gently crumble gold leaf on top for an elegant finish. Avoid refrigerating—this cake is best served at room temperature.
Notes
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature before mixing. This helps achieve a smoother batter and better texture in the cake.
- Avoid overmixing the batter: Mix the flour until just combined to prevent the cake from becoming tough. Overmixing can develop excess gluten, leading to a denser texture.
- Monitor baking time closely: Bake the cake until it’s just set in the middle. Overbaking can dry out the cake, so start checking for doneness a few minutes before the recommended time.
- Prepare the ganache carefully: When melting the chocolate chips with cream and coffee, use low heat and stir occasionally to achieve a smooth, glossy ganache without burning the chocolate.
- Decorate as desired: While candied violets or gold leaf add elegance, you can also sprinkle cocoa powder, chocolate shavings, or fresh berries for a personal touch.
Barefoot Contessa Chocolate Ganache Cake