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Chocolate Ganache Cake | Ina Garten



I made this chocolate cake and ganache icing from Ina Garten's cookbook "Cook Like A Pro" for our Christmas meal dessert this year and it was a hit with everyone. It might very well become one of my chocolate cake go-to recipes from now on. It's super quick to make and mega dense and rich-just the way chocolate cake should be in my opinion;). I know a lot of you may have likely already tried it but if by chance you haven't you should, put it on your "next chocolate cake to make" list and I can guarantee you will be happy you did!


Ingredients:


1/4 pound unsalted butter at room temperature

1 cup sugar

4 extra-large eggs at room temperature

1 1/3 cups Hershey's chocolate syrup

1 tablespoon pure vanilla extract

1 cup all-purpose flour

For the ganache:

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

1 teaspoon instant coffee granules


Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan and line the bottom with parchment paper. In bowl of an electric mixer cream the butter and sugar with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in chocolate syrup and vanilla. Add flour and mix until just combined. Don't overbeat, or the cake will be tough.

Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Be sure not to overbake, I started checking mine at about 35 minutes! Let cool thoroughly in the pan.


For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. I opted to leave the coffee granules out (to make it a bit more kiddo friendly).


Once cooled place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Keep it at room temperature and do not refrigerate. The recipe shows a chevron pattern which it also gives instructions on how to create-we just kept ours a simple chocolate coating as pictured and it was devine!



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