Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.
I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!
It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.
Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.
All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!
Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!
One of my favorite things about Valentine’s Day is all the fun desserts. Even after all my brainstorming I still came up with mostly chocolate covered things… I can’t help it! We are a chocolate household. This Chocolate Ganache Cake came just in time!
I knew I wanted something rich with a subtle coffee flavor. First came this extra moist chocolate cake. Not overly sweet. Then a light and creamy cheesecake filling. Dyed pink of course to be extra festive! Then came the whipped ganache.
If you want to skip down to the ganache recipe and eat it straight out of the bowl – that is perfectly ok with me! This whipped ganache is everything I dream of when putting together recipes. It has that really rich chocolate flavor, but the texture is so light and fluffy.
The entire cake is covered with the whipped ganache then topped with a thick dark chocolate ganache. I used a straight spatula to “ombre” the two together. The result is sooooooo good! I’m not going to lie to you. This cake is very time consuming, but I promise it is worth it!
Halloween treats are my favorite kinds of desserts to make! This Caramel Chocolate Cake is no different. I used a basic chocolate cake batter and elevated it with layers of salted caramel, nutella frosting, and sugar glass shards. I will warn you- these sugar shards were pretty sharp. They taste awesome, but I removed them from the cake before the kids dove in. Just in case.
You may be wondering what those green splats are on the glass. They were supposed to be spiders… I tried to draw them on while the sugar was setting because I wanted it to look like they were inside the glass. Kind of a big fail. They ran all over creating a slime look. According to Patrick’s son it was really cool, but I still want to try again with the spiders.
The frosting is my favorite chocolate buttercream with a hint of nutella and the bloody topping is salted caramel sauce with a little food coloring.
I love a cake with surprise filling. I lined the edges of each cake layer with nutella frosting then filled the rest of the space with caramel sauce. It makes for a really moist and flavorful cake!
Chocolate cake filled with caramel and nutella frosting. Topped with sugar glass shards and even more caramel.
For the cake:
¼ cup of melted salted butter
1 cup of sugar
½ cup of hot coffee ( I used caramel coffee)
½ cup of cocoa powder
1 egg at room temp
1 tbsp vanilla
1 tsp baking powder
½ tsp baking soda
For the frosting:
4 cups of powdered sugar
1 tbsp of vanilla extract
½ cup of cocoa powder
2 tbsp of nutella
1 stick of room temp butter
2 tbsp of heavy cream
For the salted caramel:
1 cup of brown sugar
4 tbsp of butter
¼ cup of cream
½ tsp of sea salt
½ tsp of red food coloring
For the glass:
1 cup of sugar
½ cup of water
Preheat the oven to 350 degrees.
I added all the ingredients except the coffee to a large bowl and mixed on low until just combined.
Slowly pour in the coffee.
Mix. The batter with be pretty thin.
Pour into three 6in greased pans or two 8 inch greased pans.
Bake for 25 minutes or until there is no longer a jiggle in the center.
While cakes are cooling prep the frosting.
Mix together the butter and sugar.
Mix in the cocoa.
Add the vanilla and cream.
When you have the desired consistency add in the nutella.
I like my frosting on the thicker side, but still spreads easy.
For the salted caramel:
In a small sauce pan melt the butter and add in the sugar. Bring to a boil.
Turn off the heat and add the cream.
Stir until thickened.
Add food coloring and salt.
For the sugar shards:
Bring water and sugar to a boil in a small sauce pan.
Pour on a baking sheet and allow to cool.
Break into pieces once hard (about 15 minutes)
Pipe a thin line of frosting around the inside cake layers then fill with caramel.
Stack layers then continue to frost until entire cake is covered.
Decorated with sugar shards and drizzle with remaining caramel.
This looks like a ton of steps, but I promise it only took me 2 hours with the cooling times. Probably 45 minutes of active time. It is so worth the time! Feel free to get creative. You can skip the nutella and add extra chocolate if you want! It is definitely the time of year to get creative!
After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!
There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.
Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.