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Chocolate Cake Ganache

Chocolate Cake Ganache Made Easy – No Fancy Tools Needed

Chocolate cake ganache made easy with simple ingredients and zero fancy tools. Moist, rich, and perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Servings 8 people

Ingredients
  

Cake layer

  • 1¾ cups (230 g) all-purpose flour
  • ⅔ cup (65 g) unsweetened cocoa powder
  • 1⅓ cups plus 1 tablespoon (280 g) granulated sugar
  • 2 teaspoons (10 g) baking powder
  • A pinch of salt
  • 1 cup plus 1 tablespoon (260 ml) whole milk, room temp
  • ¼ cup (60 ml) neutral vegetable oil
  • 2 ounces (60 g) unsalted butter, softened
  • 2 large eggs, room temp
  • 1 teaspoon alcohol-free vanilla flavoring

Cream filling

  • ⅓ cup (40 g) powdered sugar
  • 4 ounces (115 g) halal-certified mascarpone or cream cheese
  • ¼ cup (60 ml) heavy whipping cream, cold

Chocolate ganache

  • 3.5 ounces (100 g) halal-certified chocolate bar, chopped
  • ⅔ cup (160 ml) heavy whipping cream

Instructions
 

  • Preheat your oven to 310°F (155°C), line an 8-inch springform pan with parchment paper, and lightly grease it with butter.
  • In a large bowl, sift together the flour, cocoa powder, baking powder, sugar, and salt until everything looks nice and blended.
  • Add the eggs, softened butter, vegetable oil, milk, and vanilla flavoring to the dry ingredients, then mix on low speed for 2 to 3 minutes until the batter is smooth and even.
  • Pour the batter into the pan, give it a couple of taps on the counter to knock out air bubbles, and bake for 60 to 70 minutes until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes, then carefully move it to a wire rack and wrap it in plastic once it’s fully cool; chill in the fridge for at least 1 hour.
  • Beat the mascarpone and powdered sugar in a small bowl until creamy, whip the heavy cream separately to soft peaks, then gently fold the whipped cream into the mascarpone mixture.
  • Slice the dome off the top of the cake to level it out, then cut the cake in half horizontally and spread the cream filling on the bottom half; place the top half back on.
  • Heat the cream for the ganache until it’s just starting to steam (not boiling), pour it over the chopped chocolate, wait a minute, then stir until smooth and glossy.
  • Pour the ganache over the top of the cake and use a spatula or spoon to spread it gently; you can coat the sides too if you’re feeling fancy.