**Title**: Dark Chocolate Ganache Cake Recipe
**Introduction**
Indulgence is the essence of dessert, isn’t it? And what better way to indulge yourself than a rich, velvety Dark Chocolate Ganache Cake! Prepped in just 30 minutes, this baking marvel would surely be the star of your dinner table tonight.
**Why make this recipe**
Because, we all deserve a slice of chocolate heaven! This is a no-fuss recipe that will give you a cake with perfect texture and a flavor that will melt in your mouth. Who can resist a glossy ganache on a soft, chocolaty base?
**How to make Dark Chocolate Ganache Cake**
**Ingredients**
*For the Cake:*
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/4 tsp salt
– 1/3 cup vegetable oil
– 1 cup water
– 1 tbsp white vinegar
– 1 tsp vanilla extract
*For the Ganache:*
– 8 oz dark chocolate, chopped
– 1 cup heavy cream
– 2 tbsp unsalted butter
**Directions**
*For the Cake:*
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, mix the flour, sugar, cocoa, baking soda, and salt.
3. Add oil, water, vinegar, and vanilla to the dry ingredients. Stir until well combined.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
*For the Ganache:*
1. Heat the cream in a saucepan over medium heat until it starts to simmer. Do not boil.
2. Pour the hot cream over the chopped dark chocolate in a heat-proof bowl. Let sit for 2 minutes.
3. Add the butter and stir until the mixture is smooth and glossy.
4. Allow the ganache to cool slightly, then pour over the cooled cake, spreading it evenly.
**How to serve Dark Chocolate Ganache Cake**
Slice the cake neatly and serve it with a scoop of vanilla ice cream or a dollop of whipped cream for that extra creaminess. The cake alone is delightful and for simplicity’s sake, it goes excellently with a cup of black coffee too!
**How to store Dark Chocolate Ganache Cake**
Store the ganache cake in an airtight container in the refrigerator. This will help prevent the ganache from melting and the cake from drying out. The cake will stay fresh for up to 4-5 days.
**Tips to make Dark Chocolate Ganache Cake**
– Use high-quality cocoa powder for best results.
– Always sift the cocoa powder and flour to avoid lumps.
**Variation (if any)**
For a nutty flavor, add chopped almonds, hazelnuts or pistachios to your cake batter. Or zest up your cake by adding some orange zest in the ganache.
**FAQs**
1. *Can I use milk chocolate instead of dark chocolate for the ganache?*
Yes, you can. However, this will make the ganache sweeter.
2. *The ganache is too runny. What to do?*
Add more chocolate. The cream to chocolate ratio should be 1:1 for perfect ganache.
3. *Can I add eggs to the cake batter?*
Yes, you can. But this recipe is designed to bring out full chocolate flavor without the addition of eggs.