Chocolate Ganache Cake
Chocolate Ganache Cake is a rich, velvety dessert made with couverture chocolate, cocoa, and milk, perfect for any occasion. This indulgent treat melts in your mouth and pairs wonderfully with whipped cream or fresh berries. Try this easy-to-make, flourless chocolate cake today!
Chocolate Ganache Cake is the epitome of indulgence, offering a rich, velvety texture and an intense chocolate flavor that melts in your mouth. Made with couverture chocolate, a touch of cocoa powder, and creamy milk, this cake is a celebration of pure decadence. Optional hints of cinnamon add a subtle warmth, elevating its flavor profile even further. Perfect for any special occasion or a luxurious treat, Chocolate Ganache Cake is as versatile as it is delicious. Enjoy it on its own or pair it with fresh berries, a dollop of whipped cream, or a drizzle of caramel for a truly unforgettable dessert experience.
Ingredients
- 200g couverture sweet chocolate (53% cacao)
- 50g rice bran oil or unflavored vegetable oil
- 15g cocoa powder
- 2g cinnamon powder (optional)
- 30g milk
- 3 whole eggs (at room temperature)
Nutritional Information
- Calories: 260
- Protein: 4g
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Sugar: 16g
- Sodium: 30mg
- Cholesterol: 75mg
Directions
-
In a mixing bowl, combine cocoa powder, cinnamon powder (if using), milk, and eggs. Whisk thoroughly until the mixture is smooth and well combined.
-
Melt the couverture chocolate in a heatproof bowl placed over hot water (double boiler method) or in short bursts in the microwave. Stir until smooth, then mix in the rice bran oil or vegetable oil. Gradually add the egg mixture to the melted chocolate mixture, stirring until fully combined.
-
Line a 12cm × 6cm round cake pan with parchment paper or use a non-stick alternative. Place the filled cake pan into a pot filled with 70°C hot water to create a water bath. Microwave at 170°C for 20–25 minutes, or until the cake is set.
