Chocolate Ganache Cake 巧克力伽纳彻蛋糕
This light and soft Chocolate Ganache Cake looks pretty after some simple decoration. I actually used a chiffon cake recipe to bake this round cake instead of using a chiffon tube pan. The cake came out nicely after baked without much cracks on top. Then I sliced the cake into 3 and frosted the cake with ganache cream. You can also just frost the whole cake with ganache cream without slicing it and the result will be equally good.








Chocolate Ganache Cake
Ingredients
- 3 egg yolks
- 35 g corn oil
- 60 g fresh milk
- 80 g semi-sweet chocolate - 1/4 cup
- 1 tsp vanilla extract
- 15 g cocoa powder - 2.5 tbsp
- 35 g plain flour - 4 tbsp
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3 egg whites
- 40 g sugar - 3 tbsp
- 1/2 tsp lemon juice or 1/4cream of tartar
Ganache cream
- 250 g semi-sweet chocolate - chop to pieces (2 cups)
- 200 g dairy whipping cream
- 30 g butter - 2 tbsp
- 1/2 tsp vanilla extract
- 1 tbsp Kahlua liqueur or rum - optional
Instructions
- Melt chocolate in a double boiler and stir till smooth, set aside to cool.
- In a large bowl, beat egg yolks lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.
- Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.
- Whisk egg whites at low speed till foamy, add lemon juice into it. Then gradually add in sugar and beat at medium high speed to stiff peak.
- Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
- Pour the batter in a 7 inch removable cake pan.
- Bake in preheated oven at 165 deg C for about 50 minutes at 2nd lower rack in the oven.
- Invert cake pan immediately and let to cool down completely after baked,
- Ganache Cream - Combine chocolate pieces, butter, vanilla extract and whipping cream in a sauce pot. Bring to a boil at med low heat. Off heat and stir chocolate mixture to smooth. Add Kahlua liqueur and stir well. Leave to stand 10 minutes before frosting.
- Assemble cake - Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.
- Place one slice of cake on a cake board. Spread ganache cream on top and cover with the 2nd piece of cake over it. Spread ganache cream again followed by the 3rd piece of cake on top.
- Lastly frost the whole cake with ganache cream evenly and chill the cake in refrigerator for 15 minutes. Then decorate the cake as desired.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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- 巧克力伽纳彻蛋糕
- 蛋糕材料:
- 3个 大鸡蛋 (全蛋约70克)
- 35克 玉米油
- 60克 鲜奶
- 80克 苦甜巧克力,切碎
- 1茶匙 香草香精
- 15克 可可粉
- 35克 普通面粉
- 1/4茶匙 泡打粉
- 1/4茶匙 苏打粉
- 3个 蛋白
- 40克 细糖
- 1/2茶匙 柠檬汁或1/4茶匙 塔塔粉
- 将巧克力碎隔水煮溶,搅拌至滑,备用。
- 蛋黄打散,加入油,再拌入牛奶和溶化巧克力,混拌均匀。
- 将所有粉类筛入蛋湖内并搅拌成巧克力糊。
- 蛋白用搅拌机打致起泡沫状,加入柠檬汁或塔塔粉,分次加入细糖,以中高速度打发至坚挺状。
- 然后蛋白霜分3次拌入巧克力面糊里,翻拌至均匀。
- 倒入一个7寸圆型活动底蛋糕模内,放入预热烤箱倒数第二层,以摄氏165度烤约50分钟。
- 蛋糕出炉后,即倒扣,完全待凉后脱模。
巧克力伽纳彻酱
- 250克 苦甜巧克力,切碎
- 200克 动物性奶油
- 30克 牛油
- 1/2茶匙 香草香精
- 1汤匙 Kahlua 咖啡酒或兰姆酒 (也可以不加)- 最后放
- 将所有材料放入锅内,以中小火稍微煮滚,熄火。将巧克力酱 搅拌至顺滑。加入咖啡酒,再搅拌均匀即可,待凉10分钟。
蛋糕组合
- 把巧克力蛋糕表面稍微切平, 再切成3片。
- 在一片蛋糕体上涂上一层伽纳彻酱,然后叠上第二片蛋糕体,同样涂上伽纳彻酱,再叠上第三片蛋糕体。
- 最后将伽纳彻酱淋在蛋糕上,上面及周边抹平。把蛋糕放入冰箱15分钟定型,然后蛋糕表面装饰随各人喜欢。
gorgeous and yummy looking cake!! You always make perfect cake Ann. And I want that pan..!! 🙂
Ann, what a beautiful cake! I can see that it is very chocolaty and that's my kind of cake 🙂
Thank you Phong Hong 🙂
This cake looks so perfect! I love chocolate!
Thank you Ann for the delicious chocolate cake recipes. I made it last weekend for my son and he loves it. The ganache is rich but the cake is light . Perfect . Love your cookings and baking.
Hi Silik Lam,I'm so happy to hear that 😀 Thank you for trying my recipe!
Hi ann, can this cake be covered with fondant for decoration?
Yes, with simple fondant decoration as the cake is soft type.
I love the cake so nice with chocolate
Wow, I'm gonna love this for tea!
I must try baking this cake…looks so chocolaty n yummy…great for afternoon tea with friends…Thankyou Ann sifu
Hi Ann, I don’t have a removable base baking tin. So can I bake it in a normal baking tin with the base intact? Do I immediately remove the cake from the tin once out of the oven and then invert it or I just invert the cake with the baking tin? Thought of baking this for my birthday. Thanks!
Ann, I already bought an 8″ removable base baking tin. May I know if I can use Redman Whip Topping (non dairy) for the ganache? Thanks
Ai Li, Whip Topping cream is only for frosting or making mousse, not for cooking. You can only use dairy cream for making ganache cream.
Thanks! I am trying to use up my whip topping after I did your non bake cherry yogurt cheesecake. Any suggestions to use up this whip topping? Thanks!
Hello Ann, I’m baking this cake now as per your receipt but however, the cake did not rise as much like yours.
So I have decided to bake a second one to combine both together.
Hi Diana, Did you used large eggs for this recipe? Small size egg will makes the lower after baked.
I did and even weighted them to ensure I follow closely.
The only changes I made was replacing the plain flour with cake flour which I doubt that is the cause of it.
Hi Ann, if I need the chocolate ganache for an 8″ cake, how much to increase the ganache? I will be slicing the cake into 2 slices (i.e 2 layers of chocolate ganache) and all over the cake – just like your cake except its 8″. Thanks!
Hi Ai Li, Make 1.5 portion of the gananch cream or double. You can keep the remaining ganache in the fridge for future use.
Thanks Ann!
Who wouldn't love this beautiful and tempting chocolate cake!!
Hi Ann, do you need to grease this pan? Thanks!
Hi Sherlyn, no need to grease the pan because the cake is a chiffon cake.
Hello Ann, I would like to bake it for my girl’s birthday. I have 8′ cake tin at home, how to adjust the recipe to 8″ i would also like to cut the 8″ cake into two to cream it.
Thanks
Hi Shokora, You can use this recipe for 8″ cake pan too and slice the cake into 2 layers.
Hi Ann,
May i know what brand of chocolate did u use for the cake and ganache?
Can i use chocolate couverture dark droplets 56% from phoon huat?
Thanks
Helen
Hi Helen, I usually used Heshey’s or Valrhona chocolate. I got the semi-sweet chocolate from Phoon Huat. You can use the chocolate couverture from PH too but better use half of it with semi-sweet choc. Because chocolate couverture is difficult to set.
Oh dear…….i bought the wrong type of chocolate. Do u hv any recipe using chocolate couverture?
Hi Ann, do you need to grease this pan? Thanks!
Hi Sherlyn, no need to grease the pan because the cake is a chiffon cake.
Hi Ann,
May i know what brand of chocolate did u use for the cake and ganache?
Can i use chocolate couverture dark droplets 56% from phoon huat?
Thanks
Helen
Hi Helen, I usually used Heshey’s or Valrhona chocolate. I got the semi-sweet chocolate from Phoon Huat. You can use the chocolate couverture from PH too but better use half of it with semi-sweet choc. Because chocolate couverture is difficult to set.
Oh dear…….i bought the wrong type of chocolate. Do u hv any recipe using chocolate couverture?
Hello Ann, I would like to bake it for my girl’s birthday. I have 8′ cake tin at home, how to adjust the recipe to 8″ i would also like to cut the 8″ cake into two to cream it.
Thanks
Hi Shokora, You can use this recipe for 8″ cake pan too and slice the cake into 2 layers.
Hello Ann, I’m baking this cake now as per your receipt but however, the cake did not rise as much like yours.
So I have decided to bake a second one to combine both together.
Hi Diana, Did you used large eggs for this recipe? Small size egg will makes the lower after baked.
I did and even weighted them to ensure I follow closely.
The only changes I made was replacing the plain flour with cake flour which I doubt that is the cause of it.
Hi Ann, if I need the chocolate ganache for an 8″ cake, how much to increase the ganache? I will be slicing the cake into 2 slices (i.e 2 layers of chocolate ganache) and all over the cake – just like your cake except its 8″. Thanks!
Hi Ai Li, Make 1.5 portion of the gananch cream or double. You can keep the remaining ganache in the fridge for future use.
Thanks Ann!
Hi Ann, I don’t have a removable base baking tin. So can I bake it in a normal baking tin with the base intact? Do I immediately remove the cake from the tin once out of the oven and then invert it or I just invert the cake with the baking tin? Thought of baking this for my birthday. Thanks!
Ann, I already bought an 8″ removable base baking tin. May I know if I can use Redman Whip Topping (non dairy) for the ganache? Thanks
Ai Li, Whip Topping cream is only for frosting or making mousse, not for cooking. You can only use dairy cream for making ganache cream.
Thanks! I am trying to use up my whip topping after I did your non bake cherry yogurt cheesecake. Any suggestions to use up this whip topping? Thanks!
Thank you Ann for the delicious chocolate cake recipes. I made it last weekend for my son and he loves it. The ganache is rich but the cake is light . Perfect . Love your cookings and baking.
Hi Silik Lam,I'm so happy to hear that 😀 Thank you for trying my recipe!
Hi ann, can this cake be covered with fondant for decoration?
Yes, with simple fondant decoration as the cake is soft type.
I must try baking this cake…looks so chocolaty n yummy…great for afternoon tea with friends…Thankyou Ann sifu
I love the cake so nice with chocolate
Wow, I'm gonna love this for tea!
gorgeous and yummy looking cake!! You always make perfect cake Ann. And I want that pan..!! 🙂
Who wouldn't love this beautiful and tempting chocolate cake!!
This cake looks so perfect! I love chocolate!
Ann, what a beautiful cake! I can see that it is very chocolaty and that's my kind of cake 🙂
Thank you Phong Hong 🙂