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!
- 1 1/4 cup of AP flour
- 3/4 cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
- 1 1/2 cup of sugar
- 1/2 cup of brown sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs plus 1 egg yolk
- 1 tsp of salt
- 1/2 cup canola oil
- 2 cups of boiling water plus 1 pack of instant espresso
- Buttercream:
- 1 stick of soft butter
- 1/2 cup of cocoa powder
- 1 tsp of vanilla or chocolate extract
- 1/4 cup of cream
- 2 cups of powdered sugar
- Ganache:
- 4 oz of chopped semi sweet chocolate
- 1/2 cup of cream
- 1 tsp of instant espresso or coffee extract
- Optional:
- Sugar cookies, spooky candy, marshmallow, oreos
- Preheat the oven to 350 degrees.
- Spray three 6 inch pans or two 8 inch pans to prep
- In a large mixing boil add the sugar, eggs, oil, extract.
- Mix together the remaining dry ingredients and add in mixing slowly.
- Pour in the espresso water very very slowly.
- If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
- Batter will be thin.
- Bake for 30 minutes or until set.
- For the buttercream:
- Mix the butter and 1 cup of sugar
- Add the extract and cocoa powder
- Alternate the remaining sugar and cream until desired consistancy
- Should be thicker than whipped cream, but easy to spread
- For the ganache:
- Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
- After the layers have cooled
- Level them off with a knife and spread buttercream in between layers
- Spread a very thin layer of butter cream over the cake to crumb coat
- Leave in the freezer or fridge for 15 minutes to set
- Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
- For the decorating:
- I made a tombstone and men out of sugar cookie dough
- I pulsed oreos into a “dirt”
- For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
- I used remaining cake pieces for form a grave
- Be creative! Or just eat as is!
Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!
