Chocolate Ganache Heart Cake

heart cake 1 Chocolate Ganache Heart Cake

Welcome to day two of our Valentine’s Day Celebration event! We are still playing with chocolate and seriously indulging. icon smile Chocolate Ganache Heart Cake There is a reason this holiday falls in February. Our New Year’s resolutions end with January and now it’s time to celebrate the chocolate holiday! icon smile Chocolate Ganache Heart Cake

We got the cupcakes covered. It’s time for a cake. And as with cupcakes, I wanted to make an easy cake, that you can whip up in one hour but it will still look like you spent a whole afternoon working on it.

heart cake 3 Chocolate Ganache Heart Cake

This cake requires one bowl. It’s one layer, easy to decorate and absolutely delicious. I used this heart cake pan. If you don’t have a heart pan, don’t worry. You can make it in a 8″ round pan and it will still come out looking gorgeous.

I hope you are on board with the ganache. It’s ridiculously easy to make and so much better than frosting. Try it once, and you will want to make it over and over.

heart cake 5 Chocolate Ganache Heart Cake

I also used my sugar hearts as an additional decoration here, but you can use raspberries or strawberries or simply skip this step. It’s all up to you. Just have fun! That’s what this is all about!

heart cake 2 Chocolate Ganache Heart Cake

Chocolate Ganache Heart Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 1 8" layer cake

This one-bowl chocolate cake is prefect for a simple to prepare yet impressive treat.

Ingredients

  1. for the cake:
  2. 1 c all-purpose flour
  3. 1 c granulated sugar
  4. 1/2 c unsweetened cocoa powder
  5. 1/2 tsp baking soda
  6. 1/4 tsp baking powder
  7. 1/4 tsp salt
  8. 3/4 c milk ( or buttermilk )
  9. 1/3 c vegetable or canola oil
  10. 1 tsp vanilla or almond extract
  11. 1 egg
  12. for ganache:
  13. 6 oz. semi-sweet chocolate chips or chunks
  14. 1/4 c + 2 Tbsp heavy whipping cream
  15. 1 1/2 Tbsp granulated sugar
  16. 1 1/2 Tbsp corn syrup

Instructions

  1. To make the cake:
  2. Butter the bottom and sides of the pan. Line the bottom with a parchment paper. I outlined the bottom of the heart pan on parchment paper and cut it out. Place the parchment paper on greased bottom. Grease the paper. Lightly dust the pan with flour. Set aside.
  3. Preheat oven to 350 degrees F.
  4. In a mixing bowl of your stand mixer, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add milk and beat until combined. Add oil and vanilla and beat for 2 minutes. Add egg and beat for 2 more minutes.
  5. Pour the batter into prepared pan. Bake 35 to 40 minutes or until the toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Invert onto a cooling rack and cool completely before glazing.
  6. For the ganache:
  7. Place chocolate in a small mixing bowl.
  8. Bring the cream, sugar and corn syrup to boil. Pour over chocolate. Do not stir. Let sit for at least 5 minutes. Stir until smooth.
  9. Place your cake on a wire rack. Set the rack over a parchment paper lined baking pan.
  10. Pour the chocolate ganache over the cake, letting it drip over the sides. With a spatula, smooth out the sides of the cake with ganache. Let set.
  11. Scrape the leftover ganache from the parchment paper into a small bowl. When the ganache on your cake is dry, drizzle the cake with leftover ganache. If the leftover ganache hardened, place in a microwave for few seconds to get it to drizzling consistency.
  12. Let set. Slice with hot but dry knife.
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 Chocolate Ganache Heart Cake

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Check out the first post of the event: Chocolate Cupcakes for Two!

Come back tomorrow for another decadent treat and a surprise! You will love it!! In the meantime, you can follow our Pinterest board where you will find all the treats from the event!

xoxo,

Anna

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31 thoughts on “Chocolate Ganache Heart Cake

  1. Anna!! This is absolutely stunning!! Wow… if I got this for Valentine’s Day my day would be perfectly sweet. :) PS… what lens do you use to get such wonderful photos… they are so crispy and clear. :)

    • Aww, you are so sweet, Ramona. :) Actually, I was quite struggling with the light that day as I was taking pictures early in the morning. But thank you! I am glad you like them! I shoot my pictures with Canon Rebel and use 18-55mm lens. It’s awesome!

  2. Mmm, I’m getting a sugar rush looking through all of your drool-inducing posts! This looks so good. Chocolate cake is my favourite dessert to eat, hands down. And I agree with you on ganache – it’s my go-to frosting now. So much better, in my opinion, than buttercream.

  3. This cake loks so beautiful and decadent that I can feel it melting in my mouth. You lay out the steps in such easy language that it’s easy for even layman bakers like me to understand and give it a try. Thanks Anna. I am going to try ganache frosting now.

  4. Beautiful cake, Anna! I love that it all happens in one bowl. How easy! And I think I’ve told you before, but I LOVE that cake stand!

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  7. I followed the recipe to the T and it came out beautifully! The only difference I made was replace the heart candy with Malteser balls. Truly decadent! Hubby went as far as to say it was the best chocolate cake he’s ever eaten <3 :-D Thank you sooo much!

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