Double Chocolate Cake with Ganache

This recipe makes a soft moist double chocolate cake that is perfect for birthdays or if you just feel like a chocolaty treat. The chocolate cake is delicious with a gorgeous texture and the chocolate ganache makes the cake a little extra special. The recipe includes a chocolate sponge cake with a chocolate ganache recipe and they are both simple and easy to follow.

This chocolate cake recipe calls for cocoa powder which gives the cake a rich chocolatey flavour. The chocolate ganache recipe uses double cream (known as heavy cream in the US) which is added to dark chocolate and together they make a rich, smooth velvety ganache that can be used as frosting for any type of chocolate cake. The ganache can also be used to make truffles, ganache tarts and many other chocolatey treats including my Chocolate Cupcakes with Whipped Ganache Frosting.

Ingredients for Double Chocolate Cake with Ganache

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

For the cake

• Sugar - for this chocolate cake recipe, I use golden caster sugar but you can use regular caster sugar or superfine sugar.
• Vegetable fat spread - use vegetable fat spread without any hydrogenated fats (trans fat) as these types of fats are thought to be bad for health. I use stork.
• Eggs - use room temperature eggs. I remove them from the fridge 20 minutes before using.
• Vanilla - use good quality vanilla extract or vanilla bean paste.
• Yoghurt - natural yoghurt or plain yoghurt is ideal.
• Flour - I use self raising flour which is plain flour with added baking powder.
• Cocoa powder - use good quality cocoa powder.
• Bicarbonate soda - also known as baking soda.

For the Chocolate Ganache

• Cream - use double cream also known as heavy cream.
• Chocolate - use dark chocolate also known as semi sweet (approximately 50% cocoa). Use good quality chocolate.

How to Make Double Chocolate Cake with Ganache

1. Preheat the oven to gas make 3/325^oF/160^oC/140^oC fan then grease and line a 23cm (9inch) baking tin with non-stick baking paper. Dust the inside of the tin with flour then tap out the excess.

2. In a mixing bowl, cream together the golden caster sugar and the vegetable spread until smooth an fluffy. Beat in eggs, vanilla extract and yoghurt then sift in flour, cocoa and bicarbonate soda and stir until fully combined.

3. Spoon or pour mixture into the prepared tin and level the surface then bake for 45 minutes or until a cake tester inserted into the centre comes out clean. Place the tin onto a wire rack and cool for 20 minutes, then turn the cake out onto a rack to cool completely.

Make the chocolate ganache

4. Once the cake has completely cooled, weigh out the dark chocolate in a heat resistant mixing bowl and set aside. In a saucepan, heat the double cream and bring to a boil. Ensure you do not leave the cream unattended as it will boil over. Pour the hot cream over the chocolate and ensure all the chocolate is submerged in the cream. Leave to stand for 4 minutes so the chocolate begins to melt. Stir the mixture until it is fully combined and the chocolate is smooth and glossy. Cover with cling film ensuring cling film touches the mixture.

5. Leave to stand until the ganache is at the right consistency for you, then using a palette knife spread the ganache all over the cake and create your desired effect.

Recipe Tips

• Prepare the ganache once the chocolate cake has completely cooled so that when you get the ganache to your ideal consistency you have the option to use it immediately.
• For the chocolate ganache recipe, dark chocolate should be used. The cocoa content should be around 50% cocoa. The cream amount in the recipe is only based on using chocolate with around 50% cocoa.

Nutrition

Nutrition based on 1 serving - Calories: 375kcal | Fat: 21.2g | Saturates: 9.6g | Carbs: 38.8g | Sugar: 28.0g | Fibre: 1.3g | Protein: 5.3g | Salt: 0.3g.

Storage

• Due to the double cream in the ganache, any left over cake should be stored in the refrigerator and can last for up to 3 days in an airtight container.
• Ensure you bring the cake to room temperature before serving from the fridge.
• Unfrosted cake can be stored in the freezer for up to 2 months.

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