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Chocolate Ganache Cake Recipe

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This recipe for Chocolate Ganache Cake is from For the Love of Food & One Another, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For cake:
1 box of your favorite chocolate cake mix (Duncan Hines Moist Deluxe or Betty Crocker Super Moist), made according to package directions using two 6 inch or 8 inch round cake pans
2 containers (32 ounces) of your favorite chocolate frosting

For ganache:
1/2 cup heavy whipping cream
1 cup dark chocolate chips (Ghirardelli is the best)
pinch of salt
1 Heath Bar or Almond Roca pieces (topping)
Directions:
Directions:
1. Make the chocolate cake according to package directions in two 6 inch or 8 inch round cake pans (the smaller the size, the taller it will be). Let the cake cool completely.
2. Each cake will have a slight dome appearance on the top because cake rises as it cooks. Use dental floss to carefully shave off the dome so it is flat. Do this to both cakes.
3. Place first cake layer down on your serving/display dish. Frost the top with the chocolate frosting. Place the second cake down on top of the first cake. Frost the entire cake- top and sides. Put the frosted cake in the refrigerator to chill.
4. While the cake is chilling, make your chocolate ganache. Place heavy whipping cream in a saucepan, bring to a soft boil, and then turn off the heat. Add the chocolate chips to the cream and stir to dissolve. Cool to room temperature. The longer it cools, the thicker it will get.
5. When the ganache is room temperature, begin to slowly pour it on the top of the cake, start in the center and work your way out to the sides. If it drips down the sides that is a good thing! The drips will make your cake look very artistic.
6. Break your Heath Bar into large chunky pieces and position them on top of the cake by gently wedging the pieces into the ganache.
7. Put the finished cake into the refrigerator to chill and harden the ganache. When the ganache is completely chilled, then cover the cake and keep it stored in the refrigerator until you are ready to serve. Take it out of the refrigerator 15 minutes before you plan to serve it. Store leftover cake in the refrigerator so the ganache does not soften too much. Makes 8-12 servings (depending on size of slices).
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
I first made this cake for Leigh's 27th birthday. Leigh asked if I would bake her a decadent chocolate cake, so I gladly fulfilled her request. The ganache is what takes this simplistic cake to the next level. Together, the moist cake, creamy frosting, rich ganache, and English toffee create the ultimate chocolate experience. This is a chocolate lover's dream come true!

 

 

 

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