Chocolate Ganache Cake

Indulge in this rich and decadent Chocolate Ganache Cake, perfect for any chocolate lover. This cake is moist, flavorful, and topped with a luscious ganache that elevates it to a gourmet level. Follow these steps to create a stunning dessert that will impress your family and friends.

Ingredients

Chocolate Cake:

• 1 large egg
• 1 cup granulated sugar
• 6 ounces plain, vanilla, or chocolate yogurt (preferably thicker Greek-style; do not use diet, fat-free, or light yogurt; sour cream may be substituted)
• ¼ cup canola or vegetable oil
• 1 ½ teaspoons vanilla extract
• ½ cup brewed coffee, room temperature or warm
• ½ cup unsweetened natural cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt (optional)

Chocolate Ganache:

• 9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)
• ¾ cup heavy cream or half-and-half
• 1 teaspoon vanilla extract (optional)

Instructions

Chocolate Cake:

1. Preheat the Oven:

• Preheat your oven to 350°F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

1. Mix the Wet Ingredients:

• In a large mixing bowl, combine the egg, sugar, yogurt, oil, and vanilla. Whisk until smooth and well combined.

1. Add Coffee and Cocoa:

• Add the brewed coffee and cocoa powder to the mixture. Whisk vigorously until the batter is smooth and free from lumps.

1. Combine Dry Ingredients:

• Add the flour, baking soda, baking powder, and optional salt. Whisk until the batter is just combined, about 1 minute. The batter will be loose and fairly runny.

1. Bake the Cake:

• Pour the batter into the prepared pan and bake for about 25 minutes, or until the top has set and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan completely, at least 30 minutes, before adding ganache or slicing and serving.

Chocolate Ganache:

1. Melt the Chocolate:

• Place the chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften; set aside.

1. Heat the Cream:

• In a small microwave-safe bowl or measuring cup, heat the cream on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

1. Combine and Mix:

• Pour the hot cream over the chocolate and let it stand for about 1 minute. Whisk vigorously until the chocolate has melted and the mixture is smooth and velvety. Add vanilla extract or any optional flavorings and stir to combine.

1. Cool and Set Ganache:

• Set the bowl aside for about 10 minutes, allowing the ganache to cool and thicken slightly. Whisk briefly before pouring over the cooled cake. Use a spatula or offset knife to lightly smooth and spread the ganache.

1. Set and Serve:

• Allow the ganache to set at room temperature for at least 30 minutes before slicing and serving the cake. To speed up this process, you can place the pan in the refrigerator or freezer briefly.

Tips

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature before mixing to create a smoother batter.
• Coffee Addition: The coffee enhances the chocolate flavor without making the cake taste like coffee. If you prefer, you can use water or milk instead.
• Ganache Flavoring: For a twist, you can add a teaspoon of your favorite liqueur to the ganache.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The ganache will firm up in the fridge, giving the cake a different texture.

Enjoy this delicious and elegant Chocolate Ganache Cake, perfect for any occasion!