Chocolate Ganache Cake | How to make Chocolate Ganache Cake

By Shaima I  |  28th Sep 2015  |  
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  • Chocolate Ganache Cake, How to make Chocolate Ganache Cake
Chocolate Ganache Cakeby Shaima I
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About Chocolate Ganache Cake Recipe

My friend and family loves chocolate cakes!

Chocolate Ganache Cake is one dish which makes its accompaniments tastier. With the right mix of flavours, Chocolate Ganache Cake has always been everyone's favourite. This recipe by Shaima I is the perfect one to try at home for your family. The Chocolate Ganache Cake recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chocolate Ganache Cake is few minutes and the time taken for cooking is 90 minutes. This is recipe of Chocolate Ganache Cake is perfect to serve 5 people. Chocolate Ganache Cake is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chocolate Ganache Cake. So do try it next time and share your experience of cooking Chocolate Ganache Cake by commenting on this page below!

Chocolate Ganache Cake

Ingredients to make Chocolate Ganache Cake

  • Cake flour - 420 Grams
  • Cocoa Powder - 65 Grams
  • Bicarbonate Of Soda - 1 1/2 Teaspoon
  • Baking Powder - 1 Teaspoon
  • salt - 3 Tablespoon
  • sugar - 250 To 300 Grams
  • Brown sugar - 200 Grams
  • eggs - 3 Large
  • buttermilk - 300 To 315 ML
  • Vanilla Extract - 2 Teaspoon
  • Sunflower oil - 145 ML
  • Filtered Coffee - 315 ML
  • For The butter Icing
  • butter (Soft) - 500 Grams
  • Icing sugar (Sifted) - 650 Grams
  • Cocoa Powder - 30 Grams
  • Vanilla Essence - 2 Teaspoon

How to make Chocolate Ganache Cake

  1. Heat the oven to 150 to 170 degree celsius. Spray two 15 to 20 cm cake pans of at least 7 cm depth with non stick food spray and line with baking sheet. Sift the flour, cocoa powder, bicarbonate of soda, baking powder, salt together.
  2. Mix the step 1 method with the sugar and brown sugar.
  3. Whisk eggs, buttermilk, vanilla essence, and oil together.
  4. Gradually, add the dry ingredients to the egg mixture and whisk. Ensure the dry and wet ingredients are completely mixed together. Add coffee and whisk well.
  5. Divide the batter between the pans and bake for 45 minutes. Place the pans on a wire rack for 5 to 10 minutes. Loosen cakes from the edge using a sharp knife and turn out. Leave to cool completely. Cut the edges of the cake off neatly.
  6. For the butter icing: cream the butter in an electric blender until light and creamy. Add icing sugar, cocoa and vanilla. Mix well.
  7. Place the first layer of the cake on a plate. Then spoon half of the icing over and spread evenly with a spatula. Then place the second layer on top and spread the remaining icing sugar over.
  8. Serve with desired fruits such as raspberries or with dark grated chocolate.

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