chocolate ganache cake

This Chocolate Ganache is so easy to prepare with only two ingredients - chocolate and heavy whipping cream! It's such a simple and delectable dessert topping!

Chocolate Ganache

| 1 cup) semi sweet chocolate chips

(120 milliliters) heavy whipping cream

Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.

. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

. Use the ganache on cakes, cheesecakes, cupcakes, cookies, etc. For glaze/toppings for cakes, cheesecakes, ice cream and such, I like to let the ganache sit for about 10 minutes, then apply it. If you’d like it a firmer consistency for whipping or piping, refrigerate it until firm. It can be whipped after it’s chilled. For piping, let it soften out of the fridge for 10-15 minutes, then stir it with a spoon. If it seems workable, but still holds it’s shape, it’s ready for piping.

Thank you very much.
I want to make chocolate ganache and use it for opera cake. I plan to prepare it, the evening before, store it in the fridge and have it ready by the morning, when I get started. Do you think it will be too hard to work on ?

Dear Lindsay,
Thank you very much. This is really helpful.

Dear Lindsay,                                                                    Thank you so much for adding my knowledge in baking..

Hi this is a really good recipe that I’ve used before but now I’m in self isolation and I don’t have any cream. Is there anything I could use instead of cream if I want to use it for a drip cake?

I want to use this for a drip cake (My first one) how long should I leave it before putting it on the cake??? 

I am so glad that I could find you. I have some doubt regarding the heavy whipping cream you used, is that different from normal whipping cream as I am having that one with me.

I added extra cream to this recipe and used it as a dipping sauce for strawberries. Delicious!

Can I use this for Strawberries? My chocolate get thick to quickly to make them? Thanks in advance ☺️

omg, Delicious. It is so sweet, I like chocolate cake. Will try it tomorrow. Thank you for your recipe!

I love this recipe! I recently ate a cupcake filled with chocolate ganache and wondered how I would be able to make chocolate ganache.

This truly is the best homemade chocolate cake EVER. It&#x27;s topped with a silky smooth chocolate ganache frosting, and it takes just 10 minutes of hands on prep.

Chocolate Ganache Cake

sugar

vanilla extract

coffee, room temperature or warm*

cocoa powder

all-purpose flour

baking soda

baking powder

salt, optional

semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)

heavy cream

vanilla extract**

Preheat oven to 350° F. Line a 9-by-9-inch...

Preheat oven to 350° F.  Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

In a large mixing bowl combine egg, sugar,...

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.

Add coffee, cocoa powder (I used Hershey’s), and...

Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.

Add the flour, baking soda, baking powder, salt,...

Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.

Pour batter, which is a loose and fairly...

Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean.

Allow cake to cool in pan completely, at...

Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving.

Place chocolate in a medium microwave-safe bowl and...

Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

In a small microwave-safe bowl or measuring cup,...

In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

Pour hot cream over chocolate and let it...

Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.

Add vanilla or optional flavorings and stir to...

Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.

Whisk mixture briefly before pouring all of it...

Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.

Allow ganache to set up for at room...

Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.

Dubai Chocolate Cake is a rich, decadent chocolate cake layered with a unique pistachio kataifi filling and topped with a smooth, creamy chocolate ganache. This indulgent dessert combines the moist texture of a coffee-infused chocolate cake with the crunch of shredded phyllo dough and the richness of pistachio cream, making it a perfect treat for special occasions or chocolate lovers seeking a luxurious twist.

Dubai Chocolate Cake Recipe

cocoa powder (preferably Dutch processed)

salt

milk

vegetable oil

coffee

phyllo dough (kataifi), finely chopped

butter

pistachio cream

oz milk chocolate bar

Prepare Cake Batter

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg, vanilla extract, milk, vegetable oil, and hot coffee until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is well combined and smooth.

Bake Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.

Prepare Pistachio Filling

In a skillet over medium heat, melt the butter and add the finely chopped shredded phyllo dough (kataifi). Stir continuously for 5-7 minutes until the kataifi is golden and crisp. Remove from heat and let it cool slightly. Once cooled, fold the kataifi into the pistachio cream, mixing gently to combine without breaking the phyllo strands.

Assemble Cake

Carefully slice the cooled chocolate cake horizontally into two even layers. Spread the pistachio-kataifi mixture evenly over the bottom half, then place the top layer of the cake back on. Press lightly to adhere the layers together.

Prepare Ganache

Chop the chocolate bar into small pieces and place in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy.

Glaze the Cake

Pour the ganache over the assembled cake, using a spatula to spread it evenly over the top and sides. Allow the ganache to set at room temperature for at least 30 minutes before serving, or refrigerate briefly to speed up the process.

Six-layer chocolate cake with raspberry chocolate ganache and chocolate chip exterior. A copycat of P.F. Chang's signature Great Wall of Chocolate dessert.

Great Wall of Chocolate Cake (P.F. Chang's Copycat)

oz chocolate

tsp baking powder

tsp salt

unsalted butter (softened)

tsp vanilla extract

eggs

oz bittersweet chocolate (finely chopped, 60-70% cacao)

raspberry jam

unsalted butter

mini chocolate chips (optional,

Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, and dust sides with flour. Melt unsweetened chocolate and cool 10 minutes.

Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla. Mix in cooled melted chocolate.

Add dry ingredients and milk in alternating thirds, starting and ending with dry. Mix on low until just combined. Divide between pans. Bake 25-30 minutes until a toothpick comes out clean. Cool completely.

For ganache: place chopped bittersweet chocolate in a large bowl. Heat cream, raspberry jam, butter, and salt to a simmer (do not boil). Pour over chocolate, wait 60 seconds, then whisk until smooth. Stir in vanilla. Let thicken overnight at room temp or refrigerate 1-1.5 hours.

Slice each cake horizontally into 3 layers using a serrated knife (6 layers total). Stack layers with 3-4 tablespoons of ganache between each. Apply a thin crumb coat, chill 15 minutes, then frost sides and top with remaining ganache.

Press chocolate chips into sides while ganache is tacky (optional). Refrigerate at least 2 hours. Remove 20 minutes before serving. Slice with a hot, clean knife.

This Nutella layered cake is made with a soft sponge base, mascarpone cream filling, a milk chocolate ganache center, and a smooth chocolate topping. It is chilled before serving, easy to slice, and perfect when you want a neat layered dessert without complicated steps.

Nutella Layered Cake

flour

mascarpone cheese

400 ml heavy whipping cream (35%)

milk chocolate

g milk chocolate

ml milk

Preheat the oven to 180°C (350°F). Line an 18 cm cake pan with baking paper.

In a mixing bowl, beat the eggs and sugar with a mixer for 3 to 4 minutes, until the mixture becomes lighter in color and foamy.

Add the oil and milk and mix briefly.

Add the sifted flour and mix until combined.

Pour the batter into the prepared cake pan and bake for 12 to 15 minutes, or until lightly golden. Let the cake cool completely.

To make the filling, briefly beat the mascarpone cheese and powdered sugar until combined.

Add the cold heavy whipping cream and continue beating until the filling becomes firm. Do not overwhip.

Divide the filling into 2 equal parts.

To make the ganache layer, heat the heavy cream until it comes to a boil. Pour it over the chopped milk chocolate. Let it sit briefly, then stir until smooth. Allow it to cool slightly.

Soak the cooled cake base with 50 ml milk.

Spread the first half of the filling over the cake base.

Place the cake in the freezer for 10 minutes.

Pour the ganache layer over the filling and spread gently.

Return the cake to the freezer for another 10 minutes.

Spread the second half of the filling over the ganache layer.

Refrigerate the cake for 1 to 2 hours.

To make the topping, heat the heavy cream until it comes to a boil. Pour it over the chopped milk chocolate and stir until smooth.

Pour the topping over the chilled cake and smooth the surface.

Refrigerate for another 2 hours before slicing and serving.

https://www.youtube.com/watch?v=1ky_LGY8t2M

Nutella layered cake with a soft sponge base, mascarpone cream filling, a chocolate ganache center, and a smooth chocolate topping. This cake is chilled before serving, so the layers stay neat and slice clean.

The full free step-by-step recipe is in my profile description.

#nutellalayeredcake #nutellacake #layeredcake #dessertrecipe #shorts

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The most viewed chocolate ganache cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine