Chocolate Ganache Cake Recipe

The Best Homemade Chocolate Ganache Cake! This truly is the best homemade chocolate cake EVER. It’s topped with a smooth chocolate ganache frosting, and it requires just 10 minutes of hands on prep!

If you’re addicted to cake mix, you can break free. I’ve been there. I made this chocolate ganache cake without a mixer and it was ready to go from bowl to oven in less than five minutes with just a couple turns of the whisk.

I’m the first to admit that cake mixes can be great because they’re convenient, the results are nearly guaranteed, and they produce moist and light cakes.


  • 150g Country Life Butter
  • 150g Sugar
  • 200g plain chocolate, broken into small chunks 200g ground almonds
  • 6 medium Free Range Eggs, separated
  • 4 tbsp brandy or milk
  • 200g plain chocolate 200ml double cream


1- Preheat the oven to 150°C, gas mark 2. Base line 2 x 20cm sandwich tins with non-stick baking parchment.

2- Melt the butter, sugar and chocolate in a pan until melted. Cool slightly and fold in the almonds, egg yolks and brandy or milk.

3- Whisk the egg whites until they hold stiff peaks and fold into the chocolate mixture.

4- Pour into the tins and bake for 40-45 minutes until firm. Cool slightly before turning out onto wire racks. Discard the paper and allow to cool.

5- Meanwhile, make the ganache by melting the chocolate and cream in a bowl over a pan of simmering water until melted. Whisk until glossy and thickened and allow to cool.

6- Place one half of the cake upside down on a serving plate, spread with 1⁄4 of the ganache and put the other cake on top.

7- Spread the rest of the ganache on the top and sides with a palate or round bladed knife until smooth and shiny.

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