My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe.

  • Total Time
    Prep: 40 min. + cooling Bake: 30 min. + cooling
  • Makes

    24 servings

    Ingredients

    • 6 ounces bittersweet chocolate, chopped
    • 1-1/2 cups hot brewed coffee
    • 4 large eggs
    • 3 cups sugar
    • 3/4 cup canola oil
    • 2 teaspoons vanilla extract
    • 2-1/2 cups all-purpose flour
    • 1 cup baking cocoa
    • 2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • 1-1/4 teaspoons salt
    • 1-1/2 cups buttermilk
    • GANACHE FROSTING:
    • 16 ounces bittersweet chocolate, chopped
    • 2 cups heavy whipping cream
    • 5 teaspoons light corn syrup

    Directions

    • Preheat oven to 325°. Line bottoms of three greased 8-in. square baking pans with parchment paper; grease paper.
    • Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
    • In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
    • Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
    • For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth.
    • Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.)
    • Place one cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.
    TWO-LAYERED DARK GANACHE CAKE & CUPCAKES: Prepare cake as directed, using twelve paper-lined muffin cups and two greased and parchment-lined 8-in. square baking pans. Fill muffin cups three-fourths full; bake at 375° for 15-17 minutes or until a toothpick comes out clean. Divide remaining batter between prepared cake pans. Reduce oven setting to 325°; bake cake layers as directed. Yield: One 2-layered cake and 1 dozen cupcakes (24 servings).

    Nutrition Facts

    1 piece (3-layered cake): 437 calories, 27g fat (11g saturated fat), 63mg cholesterol, 277mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 6g protein.