Chocolate Ganache Cake - one layer chocolate cake, covered with ganache and sugar hearts. Perfect for celebrating Valentine's Day!
CHOCOLATE GANACHE 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 an 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. 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!
HOW TO MAKE GANACHE FROSTING?
Place chocolate in a small mixing bowl. 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. That's it! Now it's ready to be poured over the cake.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
MORE CHOCOLATE CAKE RECIPES:
CHOCOLATE GANACHE CAKE RECIPE:
Chocolate Ganache Cake
Ingredients
for the cake:
- 1 c all-purpose flour
- 1 c granulated sugar
- ½ c unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ c milk or buttermilk
- ⅓ c vegetable or canola oil
- 1 teaspoon vanilla or almond extract
- 1 egg
for ganache:
- 6 oz . semi-sweet chocolate chips or chunks
- ¼ c heavy whipping cream
- 1 ½ tablespoon granulated sugar
- 1 ½ tablespoon corn syrup
Instructions
- 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.
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Place chocolate in a small mixing bowl.
- 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.
- Place your cake on a wire rack. Set the rack over a parchment paper lined baking pan.
- 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.
- 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.
- Let set. Slice with hot but dry knife.
Nutrition
Mamta Desai says
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 😀 Thank you sooo much!
Anne B says
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!
CrunchyCreamySw says
And it cost me only 5 dollars! Love it too! Thanks, Anne!
Wendy says
This cake is gorgeous! It is so simple and perfect. Thank you for the recipe.
CrunchyCreamySw says
You are very welcome, Wendy! Thank you for stopping by!
Jessica says
This is gorgeous Anna! Love how rich and chocolaty it is! I've been gone for a week and I see I have a lot of amazing recipes to catch up on!
CrunchyCreamySw says
Thanks, Jessica!
Nancy says
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.
CrunchyCreamySw says
Totally! So far nothing beats ganache. 🙂 Thanks, Nancy!
Colette says
Wicked yummy!
CrunchyCreamySw says
Thanks, Colette!
A Baker's House @ www.abakersh says
That is a beautiful cake! And the ganache really seals the deal: I want this cake!!
CrunchyCreamySw says
Yay! I hope you will give it a try! Thanks!
Amanda @ Once Upon a Recipe says
Looks beautiful Anna! I am totally on board with that ganache!
CrunchyCreamySw says
Yay! Ganache is the best! Thanks, Amanda 🙂
Lizzy Do says
Wow, this looks like a WINNER with a capital W!
CrunchyCreamySw says
Aww, thanks, Lizzy! 🙂
Sandra Garth says
This cake is a must have and it must happen soon! Will you be my workout partner?!?!?!
CrunchyCreamySw says
Totally!! lol Thanks, Sandra!
Lindsay @ Live, Love and Sugar says
Such a beautiful cake! I love the ganache and pop of the pink hearts! Looks delish!
CrunchyCreamySw says
Aww, thank you, Lindsay!
curryandcomfort says
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. 🙂
CrunchyCreamySw says
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 photograph with Canon Rebel and use 18-55mm lens. It's awesome!