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Giant Chocolate Cake With Bittersweet Chocolate Ganache

Giant Chocolate Cake With Bittersweet Chocolate Ganache

By
WebMD Recipe from Foodily.com

Ingredients
  • 2 cups
    flour
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    baking powder
  • 1/2 teaspoon
    salt
  • 1 cup
    unsweetened cocoa powder, plus 3 tablespoon
  • 1 cup
    boiling water
  • 2 cups
    sugar
  • 3 large
    eggs
  • 3/4 cup
    unsalted butter, 1½ sticks, room temperature, cut into 1-inch pieces
  • 1 cup
    buttermilk
  • 1 teaspoon
    vanilla extract
  • 5 ounces
    unsweetened chocolate, chopped
  • 1/4 cup
    chilled butter, 1/2 stick, cut into 1/2-inch cubes
  • 1 teaspoon
    vanilla extract
  • 3/4 cup
    heavy whipping cream
  • 3/4 cup
    sugar
  •  
    edible flowers for decoration, optional
  •  
    nonstick vegetable oil spray
Instructions
  1. Cake:
    Preheat oven to 350°F.  Spray 12-inch round cake pan with 2-inch high sides with nonstick spray.  Line bottom of pan with parchment paper round.  Spray parchment paper with nonstick spray.  Dust pan with flour, tapping out excess.  Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl.  Sift cocoa into another medium bowl.   Pour 1 cup boiling water over cocoa; whisk to blend.  Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes.  Add butter to egg mixture and beat until blended.  Beat in cocoa mixture.  Add buttermilk and vanilla; beat on low just to blend.  Add dry ingredients and beat on low just to blend.  Transfer  batter to prepared pan; smooth top.
  2. Bake until tester inserted into center comes out clean, about 38 minutes.  Cool cake completely in pan on rack.  (Do ahead:  Can be made 1 day ahead.  Cover and let stand at room temperature.)
  3. Ganache
    Place chopped chocolate, butter, and vanilla in medium bowl.  Bring cream and sugar to boil in a medium saucepan, stirring to dissolve sugar.  Carefully pour hot cream mixture into bowl with chocolate.  Let stand 1 minute.  Whisk until melted and smooth.  Chill ganache until thickened and spreadable, about 1 hour.
  4. Carefully invert cake onto large cake plate.  Gently remove parchment paper.  Spread ganache over top and sides of cake and allow ganache to set, about 1 hour.  (Do ahead:  Cake can be made 1 day ahead.  Cover with cake dome and refrigerate.  Allow to come to room temperature before decorating with flowers.)

Adapted from Gourmet

 

Nutritional Information

Makes: 24 servings
  • Calories259
  • Carbohydrates35.4g
    • Dietary fiber2.5g
  • Cholesterol52mg
  • Fat13.4g
    • Saturated fat8.2g
  • Sodium180mg
  • Protein3.8g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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