Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

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?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.