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Moist Chocolate Cake with Ganache

November 19, 2014

Well it’s fall and with that Bill’s birthday came around again. His request this year was chocolate. I usually like to put a spin on my cakes and make them a bit more adventurous. I was going to use the Smitten Kitchen chocolate cake recipe which is very similar to the Ninja Cupcakes I’ve made before and add in the raspberry layer Smitten Kitchen recommended on her blog. However, when it came time to bake I realize I didn’t unfreeze my raspberries! So I was left doing a plain chocolate chocolate cake, but that did not disappoint people. Everyone said it was delicious and Bill said again “my best cake yet”. It was one of the most moist cake I ever made and the ganache frosting isn’t my favorite type of frosting, but I think it went well with the very moist light cake.

I added mini chocolate chips to the batter, but because the cake was so moist meaning a fairly liquidy batter the density was too thin to hold up the chocolate chips which mostly fell to the bottom of the pan and stuck to the wax paper and didn’t make it into the cake.

I should note, her recipe called for two 10-inch round cake pans. Since I do not own 10-inch, I used three 9-inch pans and it worked great. Directions to use a raspberry filling instead of extra chocolate ganache can be found below as well. Note, you’ll only need half the ganache frosting then.

Cake 1

Difficulty: Easy
Prep Time: 45 min
Cook Time: 45 min
Total Time: 1 hour 30 min
Yield: 12-16 servings
Taste: Great


3 ounces semi-sweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process – see why here at the bottom of the post)
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

Ganache Frosting: (If you want to frost only the outside of the cake and not layers, half the recipe. A raspberry filling recipe is below.)
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tbs sugar
2 tbs light corn syrup
1/2 stick (1/4 cup) unsalted butter

Optional Raspberry Filling:
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch

It was around Halloween, hence the dino outfit, but I'm pretty sure kids can always get away dressing like that!

It was around Halloween, hence the dino outfit, but I’m pretty sure kids can always get away dressing like that!



1) Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper, grease then flour paper tapping out excess flour.

2) Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

3) Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

4) In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

5) Divide batter evenly between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes for two 10-inch pans, or 45 min for three 9-inch pans. If using three pans, rotate pans in oven half way through from front to back.

6) Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. For ultimate moistness, bake day of.


1) Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

2) Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). You can let stand for 30 min to firm up to spread, or use it sooner if you want to pour it.

4) Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Optional Raspberry Filling:

1) Puree the raspberries in a food processor, blender, or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Let it cool complete before spreading it thinly over three layers.

Cake 3

Source: Smitten Kitchen


From → Dessert

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