Ingrédients pour Chocolate Ganache Cake
- White Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ¾ cup unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- 4 large eggs
- Plain Yogurt
- Boiling Water
- Cream
- Baking Chocolate
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Comment préparer Chocolate Ganache Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Prepare the Ganache:**
- In a heatproof bowl set over a pan of simmering water (double boiler), combine the chocolate chips and heavy cream.
- Stir occasionally until the chocolate is melted and the mixture is smooth.
- Remove from heat and let cool slightly.
- Once the cakes are completely cool, frost the top of one layer with half of the ganache. Top with the second cake layer and frost the entire cake with the remaining ganache.
- Refrigerate for at least 2 hours before serving to allow the ganache to set.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
129g
Fat
84g
Carbs
19g
