Forktionary

Real Chocolate Chocolate Cake With Ganache Recipe

Indulge in the richest, most decadent chocolate cake you'll ever taste! This recipe, inspired by Good Food Live, is a guaranteed crowd-pleaser. Made with the finest quality chocolate (because it makes all the difference!), this cake boasts a moist, fluffy crumb and is topped with a luscious ganache. Elevate your ganache with zesty orange zest, refreshing mint, or crunchy nuts for an extra special touch. Prepare to be amazed – there will never be a crumb left!

Prep Time 25 mins
Cook Time 70 mins
Calories 972.7 kcal
Protein 19g
Rating 5.0 (5 Reviews)
Real Chocolate Chocolate Cake With Ganache 11

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Real Chocolate Chocolate Cake With Ganache

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Real Chocolate Chocolate Cake With Ganache? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Real Chocolate Chocolate Cake With Ganache

  1. Preheat oven to 170°C (325°F) Gas Mark 3.
  2. Melt 200g of dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  3. In a large bowl, cream together 170g softened unsalted butter and 100g caster sugar until light and fluffy.
  4. Beat in 4 large egg yolks, one at a time, mixing well after each addition.
  5. In a separate clean bowl, whisk 4 large egg whites until soft peaks form.
  6. Gradually add 100g caster sugar, whisking until stiff, glossy peaks form.
  7. Gently fold the melted chocolate into the creamed butter mixture.
  8. Using a metal spoon, carefully fold in the whipped egg whites and 2 tablespoons of cornflour in two additions, ensuring not to deflate the mixture.
  9. Pour batter into a greased and floured 20cm round cake tin.
  10. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
  11. Let the cake cool in the tin for 15 minutes before inverting it onto a wire rack to cool completely.
  12. For the Ganache:
  13. Heat 200ml double cream in a saucepan over medium heat until it just begins to simmer.
  14. Place 200g dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.
  15. Whisk until smooth and glossy. Stir in 50g of softened unsalted butter until combined.
  16. Pour the ganache over the cooled cake, spreading evenly.
  17. Refrigerate for at least 30 minutes to allow the ganache to set before serving.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

261g

Fat

214g

Carbs

28g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Oven Dinner Party Holiday Event Picnic Cakes Chocolate Eggs Valentines Day Taste Mood Sweet To Go Equipment Presentation Served Cold 4 Hours Or Less