Chocolate Cake With An Easy Chocolate Ganache Frosting

This chocolate ganache cake was so good. No hold on, it was AMAZING! If it sounds like I just said that (which I probably did) when I made my Ombre Birthday Cake or was it when I made these heavenly Berry Mousse Mini Cheesecakes With A Hint of ‘Time For Cake’  that means on both occasions that was the truth, seriously.

I am not and have never proclaimed to be a professional baker by no means but regular bakes like tarts, pies, cakes, muffins those we learn from a really young age, well at least I did. So this cake is definitely my 1985 version with a 2020 Chocolate Ganache!?  I stick with what I know in terms of cooking and then try to be creative around that and when it comes to baking, I stick to the foundation of what I was taught (not much). After all, baking is a science and that was never my subject 🙂 I was more likely to be found in the domestic science class :))

The best chocolate cake with a chocolate ganache frosting that took it all the way to the top! You can make this ganache and have done the clean up in 10 minutes!

I know that I shouldn't say whats better than chocolate cake but seriously, when cake tastes this good and is this addictive, what on earth is better than a chocolate ganache cake?! I think nothing,  If you use a good quality chocolate, (and you should because you won't get the same results otherwise) melt it with cream on the stove and the result is a little short of a food miracle. Yes I love food and I love this dark chocolate ganache. There are many variations to ganache but this is 2 ingredients, so it's really easy.

GANACHE RECIPE

My suggestion would be to use full cream and not anything light or non fat because it just won't give you the same decadence that this ganache deserves. If you are a bit confused when shopping for cream by all the options just look for the package that says whipping cream and not just fresh cream this is the one that I prefer which I get from Woolworths. It tends a rich thick cream!

CAKE RECIPES YOU  MIGHT LIKE

• 4 Layer Ombre Birthday Cake
• Berry Mousse Mini Cheesecakes With A Hint of ‘Time For Cake’
• Vegan Gluten Free Berry Cheesecake Recipe – Healthy and Delicious
• No-Bake Vegan Chocolate Cheese Cake

This cake mixer icing image is from a previous cake with left over icing. More below under ICING.

CHOCOLATE GANACHE CAKE

I've been trying to keep some element of 'healthy and delicious' to my baking by using natural beetroot coloring for my ombre cake and when I made this gluten and dairy free berry cheesecake. that recipe was made using raw almonds and cashews. When making this chocolate cake there's not much else to think about except a very good quality cocoa and chocolate, that's about as healthy as you are going to get here and rightly so, it's chocolate after all!

HOW TO POUR THE GANACHE IF YOU DON'T HAVE A SWIVEL STAND

Get some baking paper onto an oven tray (easier to clean) and then place the cake onto a rack and place the rack on the cake stand or plate.

STEPS ON HOW EASY IT IS TO MAKE THIS CHOCOLATE CAKE

1. Take your butter and eggs out the fridge and leave them out to reach room temperature.
2. Get all the ingredients out as per the recipe below.
3. Grease your pans, measure out the baking paper and spray over.
4. Into a large bowl get your sift over the bowl and add the dry ingredients (as per recipe below)
5. Follow the instructions for the rest of the recipe ingredients and method.
6. Pour your batter into the cake tins.
7. Bake your cakes.
8. Check if they're done in 20 minutes with a toothpick.
9. Leave them to cool
10. Remove them from the tins once cooled.
11. Leave them on a cooling rack till cold.
12. Make your ganache.
13. Pour over your cake.

ICING

This step is not compulsory but you can if you want. The only reason you see icing over my cake in the video before the ganache is on is because I had some over in the fridge from the birthday cake which I must still post about. I used it to ice between the cakes and on top and then poured the ganache over the cake. However, you don't have to do that, you can use the ganache to spread in the middle of your cakes and on top just as you would any icing.

OR

You can make an easy icing from this recipe here. 

SIMPLE ICING METHOD

If you decide to use the ganache to ice/as frosting just make sure that its not a runny consistency but it wont be because it does thicken the longer it sits and if it's too thick just add a little cream or milk.

Easy Chocolate Cake With a Ganache Frosting

Miranda | My Anosmic Kitchen

Chocolate cake made like it was still 1985 with a 2020 Chocolate Ganache! Homemade, from scratch, 1 bowl, no electric mixer and simple steps to an easy perfectly textured cake.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

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Dry Ingredients

• ▢ 2 cups cake flour
• ▢ 1 cup cocoa powder unsweetened
• ▢ 2 ½ tsps baking powder

Wet Ingredients

• ▢ ½ cup canola oil
• ▢ 1 tablespoon vanilla essence
• ▢ 3 eggs
• ▢ 1 cup milk heated
• ▢ ½ cup boiling water kettle boiling water

2 Batch Dry Ingredients

• ▢ 1 ½ cups castor sugar granulated regular sugar is also good
• ▢ 1 teaspoon fine salt

2 Ingredient Ganache Recipe

• ▢ ¾ cup dark chocolate
• ▢ 1 cup cream

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Instructions 

• Grease the cake tins, 2 x 35cm round spring-form tins. Cut round circles on the baking paper to fit the bottom of the cake tins. Cut strips to fit the sides of the tin. Place the circled baking paper down and make sure the top of the tin (where the clip is) sits perfectly over the paper. Lock the top in, turn it over and cut the edges of the paper off.Suggestion: butter the pans, lay the baking paper down and then spray on the paper all round with cooking spray.
• Heat the oven to 178°C and make sure the oven rack is in the middle.
• In a fairly large bowl sift the first 3 dry ingredients, mix together.
• Add in the 2nd batch of dry ingredients mix together.
• Add in the five wet ingredients one at a time starting with the eggs. Crack one egg at a time and add them into the bowl. (You can also crack them into a separate bowl to make sure they are all fresh and then add them into the big bowl). Pour in the oil, same bowl. Add the vanilla essence. Pour in the heated milk.Mix everything together into a smooth batter using a wooden spoon. Add the boiling water (this optional, please see my notes below) Pour in the boiling water in parts starting with ¼ cup and if you still want it a bit thinner add the next ¼ cup. Mix into the batter until well combined still with the wooden spoon.
• Pour the batter into the 2 prepared tins as equally as you can. If you are concerned about not getting the exact quantities into each pan, do it by using a 1 cup measurement. This batter works out to 2 cup measurements for each baking pan with a few extra drops in each.Gently tap the pans on the counter once or twice after filling them with the batter, it will help get rid of some of the air bubbles. Just be gentle and hopefully you have good quality tins.Bake the cakes on 170 °C (middle rack) for 25 minutes. I also have notes below on this because you need to leave them alone for the first 20 minutes without opening and poking. Then check the if it's done with a toothpick.

2 Ingredient Ganache Method

• Pour the cream into a saucepan over low heat. Once heated (not boiling) add half the chocolate into the saucepan and stir it into the cream, stirring while you see it melt. Add rest of the chocolate in and remove the pan from the stove. Leave it covered for about 10 minutes the rest of the chocolate will melt in. When you are ready to use it it should be pour-able consistency, if not, give it a swirl, add a drop more of cream and it should be good to use. With ganache the longer it stands the thicker it becomes so once it's ready and cool pour it onto the cake.

Notes

Boiling Water

I made this point 'optional' because from a baking science point of view boiling water may not be appropriate for a cake however, I choose to use boiling water because it definitely helps the cocoa be evenly distributed and it makes the cake a lot more fluffier, lighter, moist and an all round better texture. 

Oven Temperatures

I think I touched on this as well in my previous post when I made my Ombre Birthday Cake. Oven temperatures differ. By all means is you are following this recipe or any other, just remember that for example a recipe will say heat the stove to 180°C but your oven temp might be slightly lower.  This recipe calls for 178°C because if I turn my stove up to the regular 180 it will need less time in the oven so if you have a 'temperamental oven' then drop just by 1 or 2. If you don't know your oven temp stick with 178 because it's low enough for this recipe. 

Baking Times

These cakes baked on 178 °C for 27 minutes and they were done but because of the above point (oven temps) I would suggest that you check if they are done after 20 minutes. Open the oven, press a toothpick into the center more or less and if the toothpick is clean, take them to cool. Otherwise another 5 minutes. 

Cooling Down. 

They must cool for 10 minutes. You shouldn't be trying to take them out before. 

After 10 minutes, remove them from the tins and let them continue cooling for a further 10 to 15 minutes. Actually the longer you leave to cool the better. The colder the cakes the easier it is to work with them especially when you are making a cream cheese or butter frosting.

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