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You are here: Home / Dessert / Chocolate Ganache Cake

Chocolate Ganache Cake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

November 8, 2014 by Hugs & Cookies xoxo 2 Comments

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Once refrigerated this is a very dense fudge like cake. Serious chocolate lovers will be in heaven! This recipe comes from Ina’s new book, Make it Ahead!

ganache cake 2 ganache cake slice ganache cake ganache

 

Chocolate Ganache Cake

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Ingredients
  

  • 19 ounces bittersweet chocolate chips
  • 10 tablespoons unsalted butter cut into pieces at room temperature
  • 1 tablespoon gluten-free flour Ina used Cup 4 Cup gluten-free flour
  • 1 ½ tablespoons sugar
  • ¼ teaspoon kosher salt
  • 4 eggs extra-large at room temperature, separated
  • ¼ cup heavy cream
  • ice cream coffee or vanilla for serving

Instructions
 

  • Preheat the oven to 425° F.
  • Grease an 8-inch spring-form pan and line the bottom with parchment paper.
  • Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted.
  • Off the heat, immediately stir in the butter, flour, sugar, and salt with a rubber spatula.
  • Whisk in the egg yolks until smooth.
  • Put egg whites in mixer and beat until they form soft peaks.
  • Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined.
  • Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Make sure oven is accurate-next time I will bake it 13 minutes!)
  • Turn the oven off and leave the cake in the oven, cracking the door open a bit.
  • Let cake cool in the oven for 1 hour.
  • The cake will sink in the middle.
  • Remove sides of pan and place cake on your cake stand.
  • Put 3 ounces of chocolate and the heavy cream in a microwave safe bowl and heat gently until it is melted and smooth.
  • Pour this into the center of the cake.
  • Allow to cool and serve warm or at room temperature with a scoop of ice cream. I stored mine in the fridge. We liked it better cold.

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Filed Under: Cake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Cassandra says

    December 3, 2014 at 1:16 pm

    Is it ok to use regular flour? And is a cup of flour or 1tbs?
    Thank you for your delicious recipes btw! Recently made one of your chocolate cake recipes for my grandmothers birthday and it was a hit! 😀

    Reply
    • danielle says

      December 3, 2014 at 10:41 pm

      1 T Cup4cup is the gf brand 🙂

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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