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🍽️ Classic Chocolate Cake with Ganache

820 kcal · 30 min · 4 servings

Classic Chocolate Cake with Ganache Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the soft butter together with the powdered sugar and the seeds from one vanilla pod until creamy.
  2. 2. Separate the eggs so that you have distinct egg yolks and egg whites.
  3. 3. Stir the egg yolks one by one and slowly into the butter mixture.
  4. 4. Whisk the entire mixture until it is thick and frothy.
  5. 5. Chop the chocolate into small pieces.
  6. 6. Melt the chocolate pieces over a bain-marie (a bowl placed over a pot of simmering water).
  7. 7. Stir the melted chocolate into the egg yolk and butter mixture.
  8. 8. Whip the egg whites until very stiff.
  9. 9. Let the sugar trickle slowly into the egg whites while you continue to whip.
  10. 10. Continue whipping until the egg white foam is firm, shiny, and holds its shape.
  11. 11. Add the egg white foam to the chocolate mixture.
  12. 12. Sift the flour over the mixture.
  13. 13. Gently fold everything together with a cooking spoon, being careful not to deflate the air in the batter.
  14. 14. Line the bottom of a springform pan with baking paper.
  15. 15. Grease the sides of the pan with butter.
  16. 16. Dust the greased sides with flour.
  17. 17. Pour the batter into the pan.
  18. 18. Smooth the surface of the batter.
  19. 19. Preheat the oven to 175 degrees Celsius.
  20. 20. Place the pan in the preheated oven.
  21. 21. Bake the cake for 55 to 60 minutes.
  22. 22. Leave the oven door slightly ajar (about the width of a finger) for the first 10 to 15 minutes.
  23. 23. Close the oven door completely after this time.
  24. 24. Perform the skewer test to check if the cake is done.
  25. 25. Turn the finished cake out onto a cooling rack.
  26. 26. Let the cake cool for about 20 minutes.
  27. 27. Peel the baking paper off the bottom of the cake.
  28. 28. Turn the cake over.
  29. 29. Let the cake cool completely.
  30. 30. Slice the cake horizontally into two equal halves.
  31. 31. Bring the cream to a brief boil.
  32. 32. Pour the hot cream over the chopped chocolate.
  33. 33. Stir the mixture until smooth and the chocolate has melted.
  34. 34. Let the ganache cool down.
  35. 35. Whip the cooled ganache briefly using the whisk attachment of a hand mixer.
  36. 36. Set aside one-third of the ganache.
  37. 37. Spread the remaining ganache onto the bottom cake layer.
  38. 38. Place the top cake layer on top.
  39. 39. Thickly coat the entire outside of the cake with the reserved ganache.
  40. 40. Place the cake in the refrigerator for at least one hour.
  41. 41. Garnish the cake with chocolate shavings.
  42. 42. Cut the cake into slices and serve.

Nutrition per serving