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Chocolate Ganache Cake

This cake is the ultimate indulgence that will make any chocolate-lover swoon. We use our favorite extra-moist Devil’s Food Cake recipe and quickly frost it with chocolate ganache and a sprinkle of toasted hazelnuts.

Yield: Two 9” round cakes

Ingredients

For the Devil’s Food Cake:

2 cups (280 g) Cup4Cup Multipurpose Flour
2/3 cup (60 g) dutch-processed cocoa powder
1 ¼ teaspoons (5.5 g) baking soda
¼ teaspoon (1 g) baking powder
3 large eggs, at room temperature
1 2/3 cups (333 g) granulated sugar
1 teaspoon (5 g) vanilla extract
1 cup ( 212 g) mayonnaise
1 1/3 cup (313 g) water, at room temperature

For Chocolate Ganache:

½ cup (125 g) heavy cream
2 tablespoons (40 g) light corn syrup
4.5 ounces (125 g) high-quality 70% dark chocolate, cut into chunks

½ cup toasted and halved hazelnuts or nut of your choice (optional)

Instructions

For the Devil’s Food Cake:

  1. Preheat oven to 325°F. Spray two 9-inch cake pans with non-stick pan spray.
  2. In the bowl of a stand mixer, beat the eggs, sugar and vanilla extract to full volume on medium-speed, about 3-5 minutes. The mixture should be doubled in volume and pale in color.
  3. Add the mayonnaise and mix on low until just combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and baking powder.
  5. Add the dry ingredients to the egg/mayonnaise mixture. Mix on low speed until combined.
  6. With the mixer on low speed, drizzle in the water at a gradual pace until combined. Do not add the water too quickly or mix at a high speed.
  7. Pour batter into prepared pans.
  8. Bake for about 30 minutes and a toothpick inserted into the center of the cake comes out clean.
  9. Cool cakes in their pans for 10 minutes and then remove from pan. Continue to cool on a wire rack until room temperature.

For Chocolate Ganache:

  1. Place chocolate chunks into a small bowl.
  2. Place the cream and the corn syrup in a small pot and bring to a boil.
  3. Pour cream and corn syrup into the bowl with the chocolate and whisk until all of the chocolate is melted.
  4. Cover the bowl with plastic wrap and let chocolate ganache set up in the refrigerator for about 2 hours. The ganache should be stiff yet still spreadable. Note: The ganache can be made in advance and stored in the refrigerator. Before using, microwave the ganache in 15 second intervals until just spreadable.

To Assemble:

  1. Place one cake round onto a plate or cake stand. Scoop half of the chocolate ganache onto the top-center of the cake. Working from the center, carefully spread the ganache out to about ¼ inch away from the edge, creating an even layer. Sprinkle ¼ cup of the hazelnuts on the top. Place the second cake directly on top. Spread the remaining ganache on top, and then sprinkle with the remaining hazelnuts.
  2. Enjoy immediately or store in the refrigerator for up to 3 days.