Classic Chocolate Cake with a Ganache Frosting

/
gluten free dairy free classic chocolate cake with ganache frosting recipe

EPISODE #25

This cake is one of my favorites. It is a classic chocolate cake with a classy ganache finish. And the ganache frosting takes less than 5 minutes to make! Hard to beat. This recipe also has a dairy free option which I love. I hope you give this cake a try and feel confident adding a new technique to your baking repertoire. Enjoy! 🙂

Ganache 9:45


Click here to listen on Apple Podcasts

gluten free dairy free classic chocolate cake with ganache recipe


SHOW NOTES:

Recipes:

  1. Classic Chocolate Cake with Ganache Frosting

    Video: To see the video, click on the recipe link above. Enjoy!

View the recipe above to learn how to make the ganache. Note that I use a slightly different method for this recipe. Traditionally, ganache is made by boiling the cream and then pouring it over the chocolate and letting it rest, before stirring into a smooth ganache. If you prefer this method, you can use it instead.

When making ganache, you can vary the chocolate to cream ratio for different consistencies/uses and whether you are using dark or white chocolate. Ganache can be made many different ways, but the 1:1 chocolate to cream ratio is a classic. If you use two parts cream to one part chocolate and chill it, you can then whip the mixture and frost a cake with it or serve it with fresh fruit.

Here is a quick demonstration on how to cover your leftover ganache in chocolate to make truffles. Alternatively, you can shape it into balls and roll them in: crushed nuts, coconut, or cocoa. If you’re feeling adventurous, you could try rolling your ganache balls in powdered freeze dried raspberries. Or rub some orange blossom oil onto almond pieces before rolling your ganache in the almonds. Or you could even try a more savory flavor like matcha or curry powder—just be sure to start small so you don’t overwhelm the chocolate flavor. I have actually had curry in chocolate before and it can be delicious.

Troubleshooting: If your ganache breaks and looks curdled, you can usually rescue it. Try adding a tablespoon of hot cream at a time and stirring until it comes back together.