Description
A rich and decadent Valentine’s Day Chocolate Ganache Cake featuring moist cocoa-infused layers topped with a smooth, luscious dark chocolate ganache. Perfect for celebrating romance or any special occasion with a touch of elegance.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ cups granulated sugar
Wet Ingredients
- 3 large eggs
- 1 cup whole milk (or almond/oat milk)
- 2 tsp vanilla extract
- ½ cup unsalted butter (melted)
Ganache
- 1 cup heavy cream
- 8 oz dark chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease two round cake pans thoroughly to prevent sticking.
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and granulated sugar until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the melted unsalted butter, whole milk (or alternative milk), eggs, and vanilla extract until the mixture is smooth and homogenous.
- Mix batter: Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to ensure a tender cake.
- Bake the cake layers: Evenly divide the batter between the prepared pans and bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when done.
- Prepare the ganache: While the cakes cool, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and stir in the dark chocolate chips until the ganache is smooth and glossy.
- Assemble and serve: Once the cake layers have fully cooled, drizzle the rich ganache over the cakes and serve immediately for a sumptuous treat.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with almond or oat milk alternatives, and use dairy-free chocolate chips.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Allow cakes to completely cool before adding ganache to prevent it from melting too much.
- The ganache can also be chilled slightly to thicken for a more spreadable consistency if desired.
