How to Bake Chocolate Ganache Cake in 5 Steps

Chocolate Cake Base

● 250g Butter.

● 250g Sugar.

● 250g All-purpose Flour.

● 250g Eggs (approx.

5 large eggs).

● 50g Cocoa Powder.

● 1 ½ tsp Baking Powder.

● 1 ½ tsp Baking Soda.

● 10 tbsp Whole Milk.

● 1 tbsp Chocolate Flavor.

● 1 tsp Preservative (optional).

● Pinch of Salt.

Chocolate Ganache Topping.

Option 1 (Classic Ganache):

● 350g Dark Chocolate Bar.

● 50g Full Cream Milk.

Option 2 (DIY Ganache):

● 3 tbsp Cocoa Powder.

● 4 tbsp Sugar.

● 50g Full Cream Milk.

In a large mixing bowl, add 250g butter and 250g sugar.

Use a hand mixer or whisk to cream them together until light and fluffy.

This gives your cake a soft, airy texture.

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, preservative, and a pinch of salt.

This ensures even mixing and prevents lumps.

● Crack the eggs into a separate bowl and whisk until smooth.

● Gradually fold the eggs into the butter-sugar mixture.

● Slowly add in the dry ingredients and pour in milk little by little to maintain a smooth batter.

● Add chocolate flavor and the pre-prepared cocoa-milk mixture (if using the DIY ganache base for flavor boost).

● Grease your baking pan and pour in the batter.

● Bake at 170°C (340°F) for 40 minutes to 1 hour.

● Start checking after 30 minutes by inserting a toothpick – if it comes out clean, your cake is ready.

● Let it cool for 10 minutes in the pan, then transfer to a cooling rack.

● In a saucepan, melt dark chocolate with full cream milk over medium heat, stirring until smooth and silky.

● Once the cake is completely cool, place it on a cake board.

● Pour the ganache over the top, allowing it to drip down the sides.

● Smooth with a spatula and scrape for a clean finish.

● Top your ganache cake with fresh strawberries, cherries, or colorful sprinkles.

Let it set in the fridge for 15 minutes before slicing.