Chocolate Ganache Birthday Cake
A moist and elegant chocolate cake topped with a rich ganache frosting, perfect for celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Ganache Frosting
- 8 oz dark chocolate chopped
- 1 cup heavy cream
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Gradually add to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients.
- Pour the batter into prepared cake pans. Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy.
- Place one cake layer on a serving plate. Spread a layer of ganache over the top, then place the second cake layer on top. Pour the remaining ganache over the top and sides of the cake, smoothing with a spatula.
Serving
- Allow the ganache to set slightly before serving. Slice and serve with a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap slices individually and freeze.
Notes
Pro Tips: Use high-quality chocolate for the best ganache. Ensure all ingredients are at room temperature for even mixing. Chill the cake after frosting to set the ganache. Experiment with different chocolate percentages for varied richness.
Ingredient Substitutions: Use semi-sweet chocolate for a milder ganache. Substitute almond milk for buttermilk if desired.
How to Serve: Serve with fresh berries or a scoop of vanilla ice cream.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake layers in advance and freeze until ready to assemble.
Ingredient Substitutions: Use semi-sweet chocolate for a milder ganache. Substitute almond milk for buttermilk if desired.
How to Serve: Serve with fresh berries or a scoop of vanilla ice cream.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake layers in advance and freeze until ready to assemble.