Ganache-Topped Chocolate Cake

AuthorGeo FoodsCategory

Ingredients

 ¾ cup boiling water
 ½ cup dark baking chocolate
 2 tablespoons butter
 ¾ cup sugar
  ¼ cup buttermilk
 1 egg
 1 teaspoon vanilla extract
  ½ teaspoon orange extract
  1 cup all-purpose flour
 1 teaspoon baking soda
  ½ teaspoon salt
Ganache
  ¼ cup half-and-half cream
  80 g dark baking chocolate
 Raspberries and baking cocoa

Preparation

1

Preheat oven to 250°C. Pour boiling water over chocolate and butter, stir until smooth. Let it cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt and whisk into chocolate mixture until blended. Transfer into a baking pan coated with cooking spray. Bake until a toothpick inserted in centre comes out clean for 20 minutes. Remove from pan to a wire rack for it to cool completely. Place rack on a waxed paper-lined baking sheet. For ganache, bring cream to a boil in a saucepan. Pour over chocolate and whisk until smooth. Cool until slightly thickened. Slowly pour over cake, allowing some of it to drape over sides and refrigerate. Sprinkle with raspberries, cocoa and serve.

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Ingredients

 ¾ cup boiling water
 ½ cup dark baking chocolate
 2 tablespoons butter
 ¾ cup sugar
  ¼ cup buttermilk
 1 egg
 1 teaspoon vanilla extract
  ½ teaspoon orange extract
  1 cup all-purpose flour
 1 teaspoon baking soda
  ½ teaspoon salt
Ganache
  ¼ cup half-and-half cream
  80 g dark baking chocolate
 Raspberries and baking cocoa

Directions

1

Preheat oven to 250°C. Pour boiling water over chocolate and butter, stir until smooth. Let it cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt and whisk into chocolate mixture until blended. Transfer into a baking pan coated with cooking spray. Bake until a toothpick inserted in centre comes out clean for 20 minutes. Remove from pan to a wire rack for it to cool completely. Place rack on a waxed paper-lined baking sheet. For ganache, bring cream to a boil in a saucepan. Pour over chocolate and whisk until smooth. Cool until slightly thickened. Slowly pour over cake, allowing some of it to drape over sides and refrigerate. Sprinkle with raspberries, cocoa and serve.

Ganache-Topped Chocolate Cake

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