Single Layer Silky Chocolate Ganache Cake
Super Moist Chocolate Cake covered in a silky and rich Ganache.
Ingredients
For the cake
- 2 cups All Purpose Flour
- 1 cup Dutch Processed Cocoa
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon, optional
- 1 Pound Butter, unsalted softened and room temperature
- 1-1/2 cups Sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla Extract
- 1 -1/2 cups Buttermilk or Whole Milk, room temperature
For the ganache
- 8 oz Chocolate bar or pieces Dark or Semisweet
- 1 /2 cup Heavy Cream more if needed
Instructions
For the cake
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Preheat oven to 350 degrees.
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In the bowl of a mixer, cream together the butter and sugar.
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In another bowl, combine and whisk together the flour, cocoa, baking powder, baking soda, salt and cinnamon (if using), and set aside.
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Add in the eggs, one at a time, then follow with the vanilla, and continue mixing until batter is smooth and combined. Note: Do not over mix .
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Next, with mixer running, add in a third of the flour, alternating with the buttermilk, and finishing with the flour. The cake batter should be nice and smooth. If not, add in a tad more buttermilk, and continue mixing for only a few seconds.
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Pour cake batter into a parchment lined, buttered, oiled or nonstick 9x9 cake pan and bake for 30 minutes or until toothpick comes out with minimal crumbs.
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Allow the cake to cool before pouring on the chocolate ganache.
For the ganache
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On the stovetop, warm up the cream.
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Place chocolate pieces in a glass bowl or a pot.
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Pour the warm cream over the chocolate and continuously stir until both are fully combined and incorporated to form a silky and shiny chocolate and pourable ganache.
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Pour the ganache over the baked, cooled cake. Allow it at least 10-15 minutes to set before cutting into.
Recipe Notes
NOTE: Adding oil also help to make for a nice moist cake. If adding here, I would probably go with about 1/4 cup.
Whenever possible, use organic ingredients.