Ganache-Topped Chocolate Cake

Ganache-Topped Chocolate Cake
Ganache-Topped Chocolate Cake 
  • Total Time Prep: 20 min. Bake: 20 min. + cooling
  • Makes 12 servings
  • 3/4 cup boiling water
  • 2 ounces 53% cacao dark baking chocolate, coarsely chopped
  • 2 tablespoons butter
  • 3/4 cup sugar
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • GANACHE:
  • 1/4 cup half-and-half cream
  • 3 ounces 53% cacao dark baking chocolate, coarsely chopped
  • Fresh raspberries, confectioners' sugar and baking cocoa, optional

Directions

  • Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.
  • Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
  • For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.
  • Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges.
Nutrition Facts
1 slice: 179 calories, 7g fat (4g saturated fat), 26mg cholesterol, 236mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.  

Reviews

  • Fantastic! Did not have a problem slicing it in small pieces as it is rich enough that you would not want much after a meal. Did not have orange flavoring but thought vanilla was enough. Cake could easily stand on its own without berries as well. Super easy and worthy of company. Thanks for sharing!

  • This is actually a Sacher Torte. This recipe eliminated the step of melting a cup of apricot jam to brush over the cake before topping with ganache.

  • Too much fat and not a good ratio of percentage Cocoa

  • For a diabetic friendly dessert, this certainly is better than most! I have made it several times to accommodate guests with sugar issues and it has always been well liked.

  • One of the easiest and most delicious cakes ever! I made just a few changes by adding orange zest and using 60 % coco for the ganache so there is a contrasting sweetness between it and the cake. This is truly an exceptional dessert recipe.P.S. runny ganache means too much cream.

Comments

Post a Comment