This Whipped Ganache Chocolate Cake is a two-layer masterpiece with a dense brownie-like cake topped with fluffy chocolate ganache!
It was a wealthy, celebratory cake for my youngest’s birthday. Some kind of chocolate cake was a should so I turned to Dorie Greenspan’s Lisbon Chocolate Cake. It was impressed by a decadent deal with she encountered on the Landeau Cafe in Portugal throughout her travels. The pairing of a one-layer chocolate cake with a whipped cream-infused Chocolate Ganache Recipe as a Fast Chocolate Mousse topping, was a winner!
Why You Should Make
- The bottom is a tasty cake that tastes like a brownie!
- It’s topped with a whipped cream-infused chocolate ganache that tastes like mousse from a 5-star restaurant!
- Because it’s only a one-layer cake, it’s excellent for small events or household gatherings.
Ingredient Notes
- Kitchen Staples – Butter, Salt, Sugar
- Eggs – I take advantage of massive eggs in all my recipes until in any other case famous. These are combined in chilly, which isn’t often the case when baking.
- Heavy Cream – 36% Milkfat makes for a wealthy mousse.
- Semisweet Chocolate – Might substitute bittersweet chocolate for extra chocolate depth. I take advantage of Ghirardelli bars.
- Cocoa Powder – Common cocoa powder, not Dutch-process. I take advantage of Hershey’s or Ghirardelli.
- Cornstarch – Helps make a finer textured, softer crumb when utilized in a cake recipe.
- Baking Powder – This isn’t the identical as baking soda. It typically expires earlier than you need to use all of it. Verify the date on the can and exchange it if wanted. You may examine its efficiency by placing a spoonful in a cup of highly regarded water. It ought to bubble vigorously if nonetheless energetic.
Recipe Suggestions
- Dorie’s recipe has you make the ganache in the direction of the top of the recipe. I favor making it earlier as there may be an hour of stirring each 10 minutes to chill it and it’s good to have the ganache able to whip when the cake is completed.
- Semisweet and bittersweet chocolate are interchangeable. If you’d like an much more intense chocolate taste, use bittersweet chocolate in each the cake and the ganache.
- The cake will solely be pretty much as good because the model of chocolate you employ. Chocolate chips can be the final resort. I take advantage of Ghirardelli bars which might be discovered at most grocery shops and aren’t outrageously costly.
- The eggs on this recipe are combined in when they’re chilly. Usually, the recipes I share usually name for room-temperature eggs for simpler incorporation into the batter, however no want for that with this cake.
- Dorie used a 9-inch cake pan as an alternative of a springform pan. The detachable sides of a springform pan make for a simple launch from the pan to the cooling rack. For those who don’t personal a 9-inch springform pan, simply use a cake pan.
- Dorie didn’t garnish her slices. I like to love to high every slice with a swirl or two of sweetened whipped cream to stability the deep chocolate taste. It’s possible you’ll omit that and as an alternative cross sweetened whipped cream for many who’d like a dollop on their slice!
Steadily Requested Questions
Dorie sampled a model of this cake in Lisbon, Portugal, at a restaurant referred to as Landeau Chocolate. After returning dwelling, she made her personal model of this memorable chocolate cake.
Ganache is a wealthy filling, icing, or glaze product of semisweet chocolate and whipping cream. They’re melted collectively, then chilled earlier than getting used to fill truffles. It’s allowed to thicken barely earlier than getting used to glaze muffins, tarts, or tortes.
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Elements
For the whipped ganache:
- 1 ¾ cups heavy cream, divided
- 6 ounces semi/bittersweet chocolate
For the cake:
- ½ cup butter
- ⅓ cup unsweetened cocoa powder
- 1 ½ tablespoons cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt or desk salt
- 5 ounces semi/bittersweet chocolate
- ½ cup sugar
- 3 chilly eggs
To complete:
- 3 tablespoons unsweetened cocoa powder
- Sweetened whipped cream, optionally available, to garnish
Directions
- Make the ganache: Pour 1 ¼ cups of cream right into a medium microwave-safe bowl; refrigerate the remaining. Zap the cream within the microwave till highly regarded, simply wanting boiling.
- Stir within the 6 ounces of chopped semisweet chocolate till the combination is clean.
- Refrigerate the ganache for 10 minutes, whisk it, then refrigerate once more for 10 minutes. Repeat the chilling and whisking steps till the ganache is thick sufficient to make tracks if you stir, for 50 to 60 minutes.
- Whip the remaining ½ cup cream to medium peaks. Utilizing a whisk, gently beat the ganache till it’s tender and spreadable. With a spatula, fold within the whipped cream. Retailer within the fridge till wanted.
- Preheat the oven to 325° levels. Butter a 9-inch springform pan, line it with parchment paper and butter the paper.
- Sift collectively the cocoa powder, cornstarch, baking powder, and salt in a medium bowl. Whisk to mix.
- Put the butter and 5 ounces of semisweet chocolate in a microwave-safe bowl. Microwave utilizing 15-30 second intervals, stopping to stir regularly till the combination is clean.
- Stir within the sugar. One after the other, vigorously stir within the eggs, beating for 1 minute after the final egg is added or till the combination seems to be like pudding.
- Stir within the dry elements. Add the batter to the cake pan, leveling the highest with an offset spatula, and rap the pan on the counter a few instances to take away any air bubbles.
- Bake for 18 to twenty minutes, or till a tester inserted into the middle comes out clear (or with solely a tiny streak of chocolate). Switch to a rack, cool for five minutes, then unmold the cake, take away the parchment, then let cool utterly on a wire rack, proper facet up.
- Wash and dry the pan and put aside.
- For those who’re not utilizing a springform pan, minimize a few lengthy items (roughly 3 x 16-inches) of parchment or foil to make use of as a sling to assist carry the cake out of the pan after the mousse is added. Crisscross them throughout the underside of the pan ensuring there’s sufficient hanging over the sides to make use of as handles.
- Take away the mousse from the fridge. Let heat up a bit if it is too thick to rewhisk. When it is the best consistency, unfold it over the cake.
- Refrigerate for two hours or as much as 2 days earlier than serving.
- Carry the cake out of the fridge about half-hour earlier than serving and sprinkle with cocoa powder earlier than slicing.
- Run a knife across the perimeter of the pan earlier than eradicating the perimeters or lifting the cake from the pan. Place it on a serving plate. Garnish with whipped cream swirls across the perimeter if desired.
- Slice with a heat knife, cleansing the blade between each slice. Might serve with sweetened whipped cream if not garnished with whipped cream.
Notes
Recipe barely tailored from Dorie Greenspan and the New York Occasions.
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Vitamin Info:
Yield:
10
Serving Dimension:
1 slice
Quantity Per Serving:
Energy: 506Whole Fats: 43gSaturated Fats: 26gTrans Fats: 1gUnsaturated Fats: 14gLdl cholesterol: 128mgSodium: 178mgCarbohydrates: 24gFiber: 6gSugar: 12gProtein: 8g
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Various components corresponding to product sorts or manufacturers bought can change the dietary info in any given recipe. Additionally, many recipes on thatskinnychickcanbake.com suggest toppings, which can or might not be listed as optionally available and dietary info for these added toppings will not be listed. Different components might change the dietary info corresponding to when the salt quantity is listed “to style,” it isn’t calculated into the recipe as the quantity will range. Additionally, totally different on-line calculators can present totally different outcomes.
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