Description
Barefoot Contessa’s Chocolate Ganache Cake delivers rich, silky chocolate indulgence straight from her Hamptons kitchen. Layers of moist chocolate cake enrobed in smooth ganache create an irresistible dessert you’ll want to savor slowly with friends.
Ingredients
Scale
Chocolate Base Ingredients:
- 320 milliliters (10.8 fluid ounces) Hershey’s chocolate syrup
- 225 grams (8 ounces) good-quality semisweet chocolate chips
- 1 teaspoon instant coffee granules
Baking Dry Ingredients:
- 125 grams (4.4 ounces) plain flour
- 200 grams (7 ounces) caster sugar
Wet and Supporting Ingredients:
- 115 grams (4 ounces) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 120 milliliters (4 fluid ounces) double cream
- Candied violets or edible gold leaf, for decoration (optional)
Instructions
- Prepare the baking environment by preheating the oven to 160°C (320°F) for fan-assisted ovens or 180°C (350°F) for conventional ovens. Thoroughly grease an 8-inch (20 centimeter) round cake tin, dust with flour, and line the base with parchment paper to ensure easy removal.
- Create the cake batter by combining softened butter and sugar in a stand mixer, beating until the mixture becomes light, airy, and pale. Incorporate eggs individually, ensuring each is fully integrated before adding the next. Gently fold in chocolate syrup and vanilla extract, maintaining a smooth consistency.
- Carefully sift flour into the wet ingredients, using a delicate folding technique to prevent overmixing. The goal is a uniform batter that maintains its airiness and will result in a tender cake texture.
- Transfer the batter into the prepared cake tin, spreading evenly with a spatula. Place in the preheated oven and bake for 40-45 minutes, checking doneness by inserting a thin skewer into the center; it should emerge with minimal, moist crumbs.
- Allow the cake to cool completely within the tin, which helps maintain its structural integrity. Once cooled, gently turn out onto a wire cooling rack.
- Prepare the ganache by creating a double boiler: place a heatproof bowl over a pan of simmering water. Combine heavy cream, chocolate chips, and instant coffee, stirring periodically until the mixture becomes smooth and glossy.
- Pour the warm ganache over the cake, allowing it to cascade naturally down the sides. Gently tilt the wire rack to encourage even coverage and a professional-looking finish.
- For an elegant presentation, delicately garnish with candied violets or apply a whisper-thin layer of edible gold leaf. Serve at room temperature to maximize flavor and texture, avoiding refrigeration which can compromise the cake’s delicate structure.
Notes
- Craft a silky smooth ganache by gently heating chocolate chips with cream and a hint of coffee, stirring carefully to prevent scorching.
- Prevent tough cake texture by mixing flour just until incorporated, stopping as soon as ingredients are combined to maintain a delicate crumb.
- Allow butter and eggs to reach room temperature before mixing, which helps create a more uniform and velvety cake batter.
- Check cake doneness early, removing from the oven when the center is barely set to avoid dry, overcooked results.
- Personalize your dessert with creative toppings like delicate candied violets, sparkly gold leaf, rustic chocolate shavings, or vibrant fresh berries.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg