Chocolate Ganache Cake

  • Recipe
    : Chocolate Ganache Cake
  • Chef
    : Manal Al Alem
  • Serving
    : 12 persons


  • 1 250 ML                      KDD Thick cream       
  • ¼ Cup                           Water        
  • ¼ Cup                           Cocoa powder    
  • 1 teaspoon                     Vanilla       
  • 1 teaspoon                     Instant coffee powder
  • 2 Cup                            Flour
  • 1 ¼ teaspoon                 Bicarbonate soda         
  • ¼ teaspoon                    Baking powder   
  • ¼ teaspoon                    Salt  
  • 1 Cup                            KDD butter, softened 
  • 2 Cups                           Light brown sugar       
  • 4 Large                          Eggs

Chocolate Cream Topping

  • 2 x 250ML Pack KDD thick cream         
  • 400Gms                        Chocolate  
  1. Cake: Heat oven to 180c. Butter two 8-inch deep wide, 2-inch deep round cake pans and line bottoms with baking paper. Dust pans with flour.
  2. In a small casserole ,heat KDD thick cream, water, cocoa, vanilla, and coffee powder. Mix well until smooth, keep aside.
  3. Sift together flour, bicarbonate soda, baking powder and salt. Keep aside. Beat together KDD butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy; add eggs one at a time, beating well after each addition.
  4. Add flour mixture and cocoa mixture in batches, beginning and ending flour and mixing at low speed until just combined. Divide butter among pans.
  5. Bake 30-35 minutes until a tester inserted in center comes out clean cool completely.
  6. Ganache: bring KDD thick cream to a simmer in medium saucepan, remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable.
  7. Cut each cake into two layers. Spread ½ cup ganache evenly over each layer. Spread remaining ganache evenly on top and on sides of cake. Chill until ganache is firm. Cut and serve.
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