Dark Chocolate Ganache Cake with Cream Cheese Frosting

Ingredients

• 320 g All‑purpose flour (sifted)
• 45 g Unsweetened cocoa powder (plus 30 g for frosting)
• 20 g Baking powder (≈2 tsp)
• 2 g Baking soda (½ tsp)
• 0.5 g Salt (pinch for batter)
• 300 g Granulated sugar
• 5 Large eggs
• 250 ml Vegetable oil (neutral oil)
• 250 ml Whole milk (hot)
• 125 ml Strong brewed coffee (hot)
• 250 g Dark chocolate (70 % cocoa) (chopped)
• 50 g Unsalted butter (cut into pieces)
• 450 g Heavy cream (33‑36 %) (hot for ganache)
• 2 g Salt (for ganache)
• 250 g Cream cheese (room temperature)
• 10 g Vanilla sugar
• 30 g Icing sugar
• 30 g Cocoa powder (for frosting)
• 150 g Heavy cream (for frosting) (cold)

Instructions

1. Prepare dry ingredients

   In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and a pinch of salt. Set aside.

   Time: PT5M

2. Beat eggs and sugar

   In a large mixing bowl, beat the 5 eggs with the 300 g sugar until the mixture becomes foamy and pale, about 3‑4 minutes.

   Time: PT4M

3. Incorporate oil

   With the mixer running, slowly drizzle in the 250 ml vegetable oil while stirring constantly until fully incorporated.

   Time: PT2M

4. Combine wet and dry with hot liquids

   Sift half of the dry mixture into the batter and stir until smooth. Add the hot milk, then the remaining dry ingredients, and finally the hot coffee. Mix thoroughly until the batter is homogeneous.

   Time: PT5M

5. Bake the cake

   Preheat a conventional oven to 170 °C (340 °F). Pour the batter into the greased 24‑26 cm round pan. Bake for 45‑55 minutes, or until a wooden skewer inserted in the centre comes out clean.

   Time: PT1H

   Temperature: 170°C

6. Cool the cake

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.

   Time: PT20M

7. Trim and crumble top layer

   Using a sharp knife, cut off the domed top of the cake. Crumble the removed piece and set aside for decoration later.

   Time: PT5M

8. Make dark chocolate ganache

   In a saucepan, bring 450 g heavy cream to a gentle boil, then remove from heat. Add the chopped dark chocolate, butter and 2 g salt. Let stand 1 minute, then stir until smooth. If grainy, blend with an immersion mixer.

   Time: PT10M

9. Assemble cake layers with ganache

   Place the first cake layer on a plate, spread roughly one‑third of the ganache over it. Repeat with the second and third layers, finishing with the remaining ganache on top. Cover the assembled cake with cling film to set the ganache.

   Time: PT5M

10. Prepare cream cheese frosting

    In a bowl, beat together the cream cheese, vanilla sugar, icing sugar and 30 g cocoa powder until smooth and free of lumps.

    Time: PT5M

11. Whip cream for frosting

    In a separate bowl, whip the 150 g cold heavy cream until stiff peaks form, then fold it gently into the cream‑cheese mixture.

    Time: PT5M

12. Frost and smooth the cake

    Spread the cream‑cheese frosting over the ganache‑coated cake, smoothing the surface with an offset spatula. Chill briefly if needed to set the frosting.

    Time: PT5M

13. Decorate

    Sprinkle the reserved cake crumb and chocolate shavings over the top for a decorative finish.

    Time: PT5M

Nutrition Facts

Calories

1070

Protein

12 g

Carbohydrates

120 g

Fat

60 g

Fiber

5 g