Ingredients for Chocolate Graham Cracker Cake
- 2 tablespoons unsalted butter
- 1 ¾ cups granulated sugar
- Eggs
- 1 ½ cups chocolate graham cracker crumbs
- 2 teaspoons baking powder
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- Whipping Cream
- Bittersweet Chocolate
- Unsalted Butter
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How to Make Chocolate Graham Cracker Cake
- Preheat oven to 375°F (190°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 ½ cups chocolate graham cracker crumbs, 2 teaspoons baking powder, ¾ cup unsweetened cocoa powder, ½ teaspoon salt, 1 cup milk, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 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.
- While the cakes cool, prepare the ganache: In a small saucepan, combine 1 cup heavy cream and ½ cup granulated sugar. Bring to a simmer over medium heat, stirring constantly.
- Remove from heat and pour the hot cream mixture over 6 ounces semi-sweet chocolate chips and 2 tablespoons unsalted butter in a medium bowl.
- Let stand for a few minutes, then stir until smooth and glossy.
- Once the cakes are completely cool, drizzle the warm ganache over the top. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
69g
Fat
41g
Carbs
8g
