Chocolate Ganache Heart Cake
The recipe Chocolate Ganache Heart Cake can be made in around 1 hour. For 72 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 576 calories, 7g of protein, and 30g of fat. valentin day will be even more special with this recipe. 1077 people were impressed by this recipe. If you have almond extract, baking powder, canolan oil, and a few other ingredients on hand, you can make it. Many people really liked this side dish. It is brought to you by Crunchy Creamy Sweet. With a spoonacular score of 47%, this dish is pretty good. If you like this recipe, you might also like recipes such as Chocolate-peanut Butter Ganache Heart Cakes, Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze, and 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 tsp vanilla or almond extract
1/4 tsp baking powder
1/2 tsp baking soda
1/3 c vegetable or canola oil
1 1/2 Tbsp corn syrup
1 egg
1 c all-purpose flour
1 c granulated sugar
1/4 c + 2 Tbsp heavy whipping cream
3/4 c milk ( or buttermilk )
1/4 tsp salt
6 oz. semi-sweet chocolate chips or chunks
1/2 c unsweetened cocoa powder
Equipment:
baking paper
frying pan
mixing bowl
stand mixer
whisk
oven
baking pan
wire rack
spatula
microwave
bowl
knife
Cooking instruction summary:
To make the cake:Butter the bottom and sides of the pan. Line the bottom with a parchment paper. I outlined the bottom of the heart pan on parchment paper and cut it out. Place the parchment paper on greased bottom. Grease the paper. Lightly dust the pan with flour. Set aside.Preheat oven to 350 degrees F.In a mixing bowl of your stand mixer, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add milk and beat until combined. Add oil and vanilla and beat for 2 minutes. Add egg and beat for 2 more minutes. Pour the batter into prepared pan. Bake 35 to 40 minutes or until the toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Invert onto a cooling rack and cool completely before glazing.For the ganache:Place chocolate in a small mixing bowl. Bring the cream, sugar and corn syrup to boil. Pour over chocolate. Do not stir. Let sit for at least 5 minutes. Stir until smooth. Place your cake on a wire rack. Set the rack over a parchment paper lined baking pan. Pour the chocolate ganache over the cake, letting it drip over the sides. With a spatula, smooth out the sides of the cake with ganache. Let set.Scrape the leftover ganache from the parchment paper into a small bowl. When the ganache on your cake is dry, drizzle the cake with leftover ganache. If the leftover ganache hardened, place in a microwave for few seconds to get it to drizzling consistency. Let set. Slice with hot but dry knife.
Step by step:
1. To make the cake:Butter the bottom and sides of the pan. Line the bottom with a parchment paper. I outlined the bottom of the heart pan on parchment paper and cut it out.
2. Place the parchment paper on greased bottom. Grease the paper. Lightly dust the pan with flour. Set aside.Preheat oven to 350 degrees F.In a mixing bowl of your stand mixer, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. Add milk and beat until combined.
4. Add oil and vanilla and beat for 2 minutes.
5. Add egg and beat for 2 more minutes.
6. Pour the batter into prepared pan.
Bake 35 to 40 minutes or until the toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Invert onto a cooling rack and cool completely before glazing.For the ganache
1. Place chocolate in a small mixing bowl. Bring the cream, sugar and corn syrup to boil.
2. Pour over chocolate. Do not stir.
3. Let sit for at least 5 minutes. Stir until smooth.
4. Place your cake on a wire rack. Set the rack over a parchment paper lined baking pan.
5. Pour the chocolate ganache over the cake, letting it drip over the sides. With a spatula, smooth out the sides of the cake with ganache.
6. Let set.Scrape the leftover ganache from the parchment paper into a small bowl. When the ganache on your cake is dry, drizzle the cake with leftover ganache. If the leftover ganache hardened, place in a microwave for few seconds to get it to drizzling consistency.
7. Let set. Slice with hot but dry knife.
Nutrition Information:
covered percent of daily need
