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Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
Chocolate Cake
  • 200 ml Buttermilk
  • 140 ml Vegetable oil
  • 2 Eggs
  • 140 g Soft brown sugar
  • 75 g Golden caster sugar
  • 140 g Plain flour
  • 100 g Cocoa
  • 1 tbsp Baking powder
  • 100 ml Hot coffee
Ganache
  • 300 ml Double cream
  • 200 g Dark chocolate (70%)
  • 2 tbsps Golden caster sugar
Chocolate Ganache Cake
Chocolate Ganache Cake Chocolate Ganache Cake

This moist cake is so simple to make and is pure perfection when partnered with the rich chocolate ganache.

  1. Preheat the oven to 160℃, grease and line a 18 cm springform tin with baking paper.
  2. Add the buttermilk, vegetable oil, 2 eggs, soft brown sugar and the golden caster sugar into a large mixing bowl.
  3. Use a whisk to mix it all together until well combined.
  4. Sift in the flour, cocoa and baking powder. Use the whisk to mix until well combined.
  5. Add the hot coffee. This doesn't flavour the cake with coffee but rather intensifies the chocolate. Whisk until well combined.
  6. Pour the mixture into the baking tin.
  7. Bake in the oven for 50 minutes.
  8. Leave it to cool in the tin for about ten minutes before transferring it to a wire rack to cool completely.
  9. To make the ganache, chop the chocolate into small chunks and place it into a mixing bowl.
  10. Heat the double cream and golden caster sugar over a medium heat until almost boiling, but don't let it boil.
  11. Pour the hot cream over the chocolate and beat with a whisk until silky smooth.
  12. Leave it to cool for a few minutes, then pour it over the top of the cake. Spread it across the top and let it drop down the sides of the cake. You may want to lay a piece of baking paper underneath the wire rack to catch any bits of ganache that dribble through.
  13. Leave it to cool completely, it will start to set. You can speed it up by leaving it in the fridge, but this is not essential.
  14. Garnish with extra chopped chocolate.
Chocolate Ganache Cake
Chocolate Ganache Cake Chocolate Ganache Cake

This moist cake is so simple to make and is pure perfection when partnered with the rich chocolate ganache.

Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
Chocolate Cake
  • 200 ml Buttermilk
  • 140 ml Vegetable oil
  • 2 Eggs
  • 140 g Soft brown sugar
  • 75 g Golden caster sugar
  • 140 g Plain flour
  • 100 g Cocoa
  • 1 tbsp Baking powder
  • 100 ml Hot coffee
Ganache
  • 300 ml Double cream
  • 200 g Dark chocolate (70%)
  • 2 tbsps Golden caster sugar
  1. Preheat the oven to 160℃, grease and line a 18 cm springform tin with baking paper.
  2. Add the buttermilk, vegetable oil, 2 eggs, soft brown sugar and the golden caster sugar into a large mixing bowl.
  3. Use a whisk to mix it all together until well combined.
  4. Sift in the flour, cocoa and baking powder. Use the whisk to mix until well combined.
  5. Add the hot coffee. This doesn't flavour the cake with coffee but rather intensifies the chocolate. Whisk until well combined.
  6. Pour the mixture into the baking tin.
  7. Bake in the oven for 50 minutes.
  8. Leave it to cool in the tin for about ten minutes before transferring it to a wire rack to cool completely.
  9. To make the ganache, chop the chocolate into small chunks and place it into a mixing bowl.
  10. Heat the double cream and golden caster sugar over a medium heat until almost boiling, but don't let it boil.
  11. Pour the hot cream over the chocolate and beat with a whisk until silky smooth.
  12. Leave it to cool for a few minutes, then pour it over the top of the cake. Spread it across the top and let it drop down the sides of the cake. You may want to lay a piece of baking paper underneath the wire rack to catch any bits of ganache that dribble through.
  13. Leave it to cool completely, it will start to set. You can speed it up by leaving it in the fridge, but this is not essential.
  14. Garnish with extra chopped chocolate.